scholarly journals Responses in a temporarily open/closed estuary to natural and artificial mouth breaching

2016 ◽  
Vol 107 ◽  
pp. 39-48 ◽  
Author(s):  
L.R.D. Human ◽  
G.C. Snow ◽  
J.B. Adams
Keyword(s):  
Artificial Mouth

Robust Control of an Artificial Mouth for a Wind Musical Instrument

2018 ◽  
Author(s):  
Gaby Abou Haidar ◽  
Xavier Moreau ◽  
Roy Abi Zeid Daou
Keyword(s):  
Robust Control ◽  
Musical Instrument ◽  
Artificial Mouth

The wear of a posterior composite in an artificial mouth: a clinical correlation

1986 ◽  
Vol 2 (6) ◽  
pp. 235-240 ◽  
Author(s):  
R.L. Sakaguchi ◽  
W.H. Douglas ◽  
R. DeLong ◽  
M.R. Pintado
Keyword(s):  
Clinical Correlation ◽  
Artificial Mouth

The wear of dental porcelain in an artificial mouth

1986 ◽  
Vol 2 (5) ◽  
pp. 214-219 ◽  
Author(s):  
R. DeLong ◽  
W.H. Douglas ◽  
R.L. Sakaguchi ◽  
M.R. Pintado
Keyword(s):  
Dental Porcelain ◽  
Artificial Mouth

Differences in measured microphone responses at different distances from artificial mouth

1988 ◽  
Vol 83 (S1) ◽  
pp. S64-S64
Author(s):  
Frederick M. Kruger ◽  
Mitchell Mayer ◽  
John Bareham ◽  
Barbara Kruger
Keyword(s):  
Artificial Mouth

A New Artificial Mouth

1966 ◽  
Vol 40 (6) ◽  
pp. 1567-1567
Author(s):  
Peter Wilhjelm
Keyword(s):  
Artificial Mouth

Development of Artificial Mouths for In Vitro Studies of Aroma from Liquid and Solid Foods

2010 ◽  
pp. 1-16
Author(s):  
Gaëlle Arvisenet ◽  
Pauline Poinot ◽  
Carole Prost
Keyword(s):  
Volatile Compounds ◽  
In Vitro Studies ◽  
Solid Foods ◽  
Artificial Mouth ◽  
Food Aroma

This chapter deals with the development of “artificial mouths” in food aroma research. After a brief outline on how aroma is perceived in vivo, the need to develop instrumental techniques that reproduce mouth conditions is explained. The devices described in the literature are then presented, and the difficulties and advances in reproducing oral functions, such as mouth temperature, saliva, breathing and mastication, are discussed. Finally, the artificial mouth designed by the authors is presented as well as the improvements it will bring in food aroma research. In particular, this is the first device enabling the aroma of especially hard food to be studied. By means of this technique, volatile compounds contributing to the aroma perception of all kinds of foodstuffs can be identified and a better understanding of the release of aroma during mastication will be possible.

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