Mechanical properties of foods responsible for resisting food breakdown in the human mouth.

[1]  John Gross,et al.  Crushing and Grinding , 1938 .

[2]  B. Epstein The mathematical description of certain breakage mechanisms leading to the logarithmico-normal distribution , 1947 .

[3]  A. Yurkstas,et al.  Value of different test foods in estimating masticatory ability. , 1950, Journal of applied physiology.

[4]  H. Rose,et al.  Vibration mills and vibration milling , 1961 .

[5]  G. T. Hahn,et al.  Mechanisms of fast fracture and arrest in steels , 1972 .

[6]  B. Lawn,et al.  Indentation fracture: principles and applications , 1975 .

[7]  COMPRESSION RATES IN THE MOUTH , 1977 .

[8]  K. Kendall Complexities of compression failure , 1978, Proceedings of the Royal Society of London. A. Mathematical and Physical Sciences.

[9]  K. Kendall The impossibility of comminuting small particles by compression , 1978, Nature.

[10]  EVALUATION OF THE FIRMNESS OF LEICESTER CHEESE BY COMPRESSION TESTS WITH THE INSTRON UNIVERSAL TESTING MACHINE1 , 1978 .

[11]  YIELD BEHAVIOUR OF CRUMBLY ENGLISH CHEESES IN COMPRESSION , 1980 .

[12]  D. A. Luke,et al.  Methods for analysing the breakdown of food in human mastication. , 1983, Archives of oral biology.

[13]  D. A. Luke,et al.  Computer simulation of the breakdown of carrot particles during human mastication. , 1983, Archives of oral biology.

[14]  P. Lucas,et al.  Optimum mouthful for food comminution in human mastication. , 1984, Archives of oral biology.

[15]  Mok Yc,et al.  Observations on the preparation of sections of dental hard and soft tissues without conventional embedding procedures. , 1985 .

[16]  B. Lawn,et al.  Indentation of Brittle Materials , 1985 .

[17]  A. Atkins Elastic and plastic fracture , 1985 .

[18]  E. Casiraghi,et al.  Behavior of Mozzarella, Cheddar and processed cheese spread in lubricated and bonded uniaxial compression , 1985 .

[19]  P. Lucas,et al.  Food breakdown patterns produced by human subjects possessing artificial and natural teeth. , 1986, Journal of oral rehabilitation.

[20]  S. D. Hallam,et al.  The failure of brittle solids containing small cracks under compressive stress states , 1986 .

[21]  D. A. Luke,et al.  A simulation approach to understanding the masticatory process. , 1986, Journal of theoretical biology.

[22]  B. Lawn,et al.  Microindentation Techniques in Materials Science and Engineering , 1986 .

[23]  F. Bosman,et al.  Comparison of force-deformation characteristics of artificial and several natural foods for chewing experiments , 1986 .

[24]  P. Sherman,et al.  Influence of surface friction on the stress relaxation of Gouda cheese , 1987 .

[25]  A. van der Bilt,et al.  Measurement of Selection Chances and Breakage Functions During Chewing in Man , 1987, Journal of dental research.

[26]  A. van der Bilt,et al.  A mathematical description of the comminution of food during mastication in man. , 1987, Archives of oral biology.

[27]  M. Ashby Overview No. 80: On the engineering properties of materials , 1989 .

[28]  Y. Kawamura,et al.  Effects of texture of food on chewing patterns in the human subject. , 1989, Journal of oral rehabilitation.

[29]  P. Lucas,et al.  Estimation of the fracture toughness of leaves , 1990 .

[30]  J. Vincent,et al.  THE WEDGE FRACTURE TEST A NEW METHOD FOR MEASUREMENT OF FOOD TEXTURE , 1991 .

[31]  P. Walstra,et al.  Characterization of the consistency of Gouda cheese: rheological properties. , 1991 .

[32]  David Cebon,et al.  Materials Selection in Mechanical Design , 1992 .

[33]  A. van der Bilt,et al.  A selection model to estimate the interaction between food particles and the post-canine teeth in human mastication. , 1992, Journal of theoretical biology.

[34]  S. Gunasekaran,et al.  Stress-Strain Curve Analysis of Cheddar Cheese under Uniaxial Compression , 1992 .

[35]  A P Slagter,et al.  Force-deformation properties of artificial and natural foods for testing chewing efficiency. , 1992, The Journal of prosthetic dentistry.

[36]  J. Vincent,et al.  Anisotropy in the fracture properties of apple flesh as investigated by crack-opening tests , 1993 .

[37]  F. Mowlana,et al.  Assessment of masticatory efficiency: new methods appropriate for clinical research in dental practice. , 1993, The European journal of prosthodontics and restorative dentistry.

[38]  P. Lucas,et al.  Fracture toughness of mung bean gels , 1993 .

[39]  A. van der Bilt,et al.  A comparison between data analysis methods concerning particle size distributions obtained by mastication in man. , 1993, Archives of oral biology.

[40]  A. van der Bilt,et al.  A comparison between sieving and optical scanning for the determination of particle size distributions obtained by mastication in man. , 1993, Archives of oral biology.

[41]  R. Wilding,et al.  The association between chewing efficiency and occlusal contact area in man. , 1993, Archives of oral biology.

[42]  P. Lucas,et al.  Seed-breaking forces exerted by orang-utans with their teeth in captivity and a new technique for estimating forces produced in the wild. , 1994, American journal of physical anthropology.

[43]  J. Oates,et al.  Colobine Monkeys: Their Ecology, Behaviour and Evolution , 1995 .

[44]  B. Darvell,et al.  The Toughness of Plant Cell Walls , 1995 .

[45]  P. Lucas,et al.  Bite forces used by Japanese macaques (Macaca fuscata yakui) on Yakushima Island, Japan to open aphid-induced galls on Distylium racemosum (Hamamelidaceae) , 1995 .

[46]  Brian W. Darvell,et al.  A portable fracture toughness tester for biological materials , 1996 .

[47]  D. Askeland Introduction to Materials , 1996 .