摘要翻译：
我们计算了一个定量的测量信息的实验确定的时间优势的感觉(TDS)频率的纹理属性，一组不同的样本在整个咀嚼周期。样品为乳状液填充凝胶、双层乳状液填充凝胶和香肠。对于大多数样本，我们发现一个主曲线，吞噬发生在信息从最小值增加之后。主曲线可能表明咀嚼和随后的吞咽过程中的简化原则。我们还计算了一个特殊的复杂性度量。此度量值显示在吞咽前的增长。
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英文标题：
《A Quantitative Information Measure applied to Texture Perception
  Attributes during Mastication》
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作者：
Leen Sturtewagen, Harald van Mil, Marine Devezeaux de Lavergne, Markus
  Stieger, Erik van der Linden, Theo Odijk
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最新提交年份：
2018
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分类信息：

一级分类：Electrical Engineering and Systems Science        电气工程与系统科学
二级分类：Signal Processing        信号处理
分类描述：Theory, algorithms, performance analysis and applications of signal and data analysis, including physical modeling, processing, detection and parameter estimation, learning, mining, retrieval, and information extraction. The term "signal" includes speech, audio, sonar, radar, geophysical, physiological, (bio-) medical, image, video, and multimodal natural and man-made signals, including communication signals and data. Topics of interest include: statistical signal processing, spectral estimation and system identification; filter design, adaptive filtering / stochastic learning; (compressive) sampling, sensing, and transform-domain methods including fast algorithms; signal processing for machine learning and machine learning for signal processing applications; in-network and graph signal processing; convex and nonconvex optimization methods for signal processing applications; radar, sonar, and sensor array beamforming and direction finding; communications signal processing; low power, multi-core and system-on-chip signal processing; sensing, communication, analysis and optimization for cyber-physical systems such as power grids and the Internet of Things.
信号和数据分析的理论、算法、性能分析和应用，包括物理建模、处理、检测和参数估计、学习、挖掘、检索和信息提取。“信号”一词包括语音、音频、声纳、雷达、地球物理、生理、（生物）医学、图像、视频和多模态自然和人为信号，包括通信信号和数据。感兴趣的主题包括：统计信号处理、谱估计和系统辨识；滤波器设计；自适应滤波/随机学习；（压缩）采样、传感和变换域方法，包括快速算法；用于机器学习的信号处理和用于信号处理应用的机器学习；网络与图形信号处理；信号处理中的凸和非凸优化方法；雷达、声纳和传感器阵列波束形成和测向；通信信号处理；低功耗、多核、片上系统信号处理；信息物理系统的传感、通信、分析和优化，如电网和物联网。
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英文摘要：
  We have calculated a quantitative measure of information of experimentally determined temporal dominance of sensations (TDS) frequencies of texture attributes, for a set of diverse samples throughout the mastication cycle. The samples were emulsion filled gels, two-layered emulsion filled gels, and sausages. For the majority of the samples we find one master curve, where swallowing takes place after the information increases from its minimum. The master curve may indicate a simplifying principle during mastication and subsequent swallowing. We have also calculated a particular complexity measure. This measure displays an increase just before swallowing.
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PDF链接：
https://arxiv.org/pdf/1807.09585