Katherine D Zink
Biographic Data
| ID | 3073696 |
|---|---|
| NAME | Katherine D Zink |
| GIVEN NAMES | Katherine D |
| FAMILY NAME | Zink |
| SIGNATURE | ZINK K D |
| AFFILIATIONS | Harvard University |
| VERIFIED | No |
| TOTAL WORKS | 3 |
| TOTAL CITATIONS | 54 |
| AUTHOR COUNT | 3 |
| EDITOR COUNT | 0 |
| FIRST PUBLICATION YEAR | 2013 |
| LATEST PUBLICATION YEAR | 2016 |
| H-INDEX | 2 |
Impact of meat and Lower Palaeolithic food processing techniques on chewing in humans
Food material properties and early hominin processing techniques
Bite force and occlusal stress production in hominin evolution
Maximum bite force affects craniofacial morphology and an organism's ability to break down foods with different material properties. Humans are generally believed to produce low bite forces and spend less time chewing compared with other apes because advances in mechanical and thermal food processing techniques alter food material properties in such a way as to reduce overall masticatory effort. However, when hominins began regularly consuming me…
Food material properties and early hominin processing techniques
Bite force and occlusal stress production in hominin evolution
Maximum bite force affects craniofacial morphology and an organism's ability to break down foods with different material properties. Humans are generally believed to produce low bite forces and spend less time chewing compared with other apes because advances in mechanical and thermal food processing techniques alter food material properties in such a way as to reduce overall masticatory effort. However, when hominins began regularly consuming me…
Bite force and occlusal stress production in hominin evolution
Maximum bite force affects craniofacial morphology and an organism's ability to break down foods with different material properties. Humans are generally believed to produce low bite forces and spend less time chewing compared with other apes because advances in mechanical and thermal food processing techniques alter food material properties in such a way as to reduce overall masticatory effort. However, when hominins began regularly consuming me…
Food material properties and early hominin processing techniques
Impact of meat and Lower Palaeolithic food processing techniques on chewing in humans
Biology (3 works) · Pleistocene-Era Hominins and Archaeology (3 works) · Archaeology and ancient environmental studies (2 works) · Food Science (2 works) · Forensic Anthropology and Bioarchaeology Studies (2 works) · Masticatory force (2 works) · Medicine (2 works) · Orthodontics (2 works) · Orthodontics (2 works) · Biological evolution (1 works)