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Results: 1-25/220
Authors:
BOURNE M
Citation: M. Bourne, ISSUES PERTAINING TO THE TEXTURE PROFILE ANALYSIS, Journal of texture studies, 29(4), 1998, pp. 7-8
Authors:
REYESVEGA ML
PERALTARODRIGUEZ RD
ANZALDUAMORALES A
FIGUEROACARDENAS JD
MARTINEZBUSTOS F
Citation: Ml. Reyesvega et al., RELATING SENSORY TEXTURAL ATTRIBUTES OF CORN TORTILLAS TO SOME INSTRUMENTAL MEASUREMENTS, Journal of texture studies, 29(4), 1998, pp. 361-373
Authors:
NORMAND MD
PELEG M
Citation: Md. Normand et M. Peleg, KAUFFMANS ABSTRACT MODEL OF PHASE-TRANSITIONS, Journal of texture studies, 29(4), 1998, pp. 375-386
Authors:
MORITAKA H
NAITO S
NISHINARI K
ISHIHARA M
FUKUBA H
Citation: H. Moritaka et al., EFFECTS OF VARIOUS INGREDIENTS ON THE TEXTURE OF MILK JELLY, Journal of texture studies, 29(4), 1998, pp. 387-396
Authors:
DUIZER LM
CAMPANELLA OH
BARNES GRG
Citation: Lm. Duizer et al., SENSORY, INSTRUMENTAL AND ACOUSTIC CHARACTERISTICS OF EXTRUDED SNACK FOOD-PRODUCTS, Journal of texture studies, 29(4), 1998, pp. 397-411
Authors:
LUCEY JA
MUNRO PA
SINGH H
Citation: Ja. Lucey et al., WHEY SEPARATION IN ACID SKIM MILK GELS MADE WITH GLUCONO-DELTA-LACTONE - EFFECTS OF HEAT-TREATMENT AND GELATION TEMPERATURE, Journal of texture studies, 29(4), 1998, pp. 413-426
Authors:
DAUBERT CR
TKACHUK JA
TRUONG VD
Citation: Cr. Daubert et al., QUANTITATIVE MEASUREMENT OF FOOD SPREADABILITY USING THE VANE METHOD, Journal of texture studies, 29(4), 1998, pp. 427-435
Authors:
UNDERHILL SJR
MCLAUCHLAN RL
DAHLER JM
BERTRAM J
Citation: Sjr. Underhill et al., FLAVEDO AND ALBEDO CHANGES IN EUREKA LEMONS CAUSED BY STATIC COMPRESSION AND IMPACT LOADING, Journal of texture studies, 29(4), 1998, pp. 437-452
Authors:
THYBO AK
MARTENS M
Citation: Ak. Thybo et M. Martens, DEVELOPMENT OF A SENSORY TEXTURE PROFILE OF COOKED POTATOES BY MULTIVARIATE DATA-ANALYSIS, Journal of texture studies, 29(4), 1998, pp. 453-468
Authors:
NORTON CRT
MITCHELL JR
BLANSHARD JMV
Citation: Crt. Norton et al., FRACTAL DETERMINATION OF CRISP OR CRACKLY TEXTURES, Journal of texture studies, 29(3), 1998, pp. 239-253
Authors:
SUWONSICHON T
PELEG M
Citation: T. Suwonsichon et M. Peleg, INSTRUMENTAL AND SENSORY DETECTION OF SIMULTANEOUS BRITTLENESS LOSS AND MOISTURE TOUGHENING IN 3 PUFFED CEREALS, Journal of texture studies, 29(3), 1998, pp. 255-274
Authors:
WETTASINGHE M
SHAHIDI F
Citation: M. Wettasinghe et F. Shahidi, EFFECT OF ALKALI AND ALKALI-EARTH HALIDES ON TEXTURE AND COOKING YIELD OF COOKED COMMINUTED LEAN PORK, Journal of texture studies, 29(3), 1998, pp. 275-284
Authors:
CHEN JS
DICKINSON E
Citation: Js. Chen et E. Dickinson, VISCOELASTIC PROPERTIES OF HEAT-SET WHEY-PROTEIN EMULSION GELS, Journal of texture studies, 29(3), 1998, pp. 285-304
Authors:
DONAHUE DW
WORK TM
Citation: Dw. Donahue et Tm. Work, SENSORY AND TEXTURAL EVALUATION OF MAINE WILD BLUEBERRIES FOR THE FRESH PACK MARKET, Journal of texture studies, 29(3), 1998, pp. 305-312
Authors:
RAMOS AM
IBARZ A
Citation: Am. Ramos et A. Ibarz, THIXOTROPY OF ORANGE CONCENTRATE AND QUINCE PUREE, Journal of texture studies, 29(3), 1998, pp. 313-324
Authors:
NAITO S
OGAWA T
Citation: S. Naito et T. Ogawa, TENSIPRESSER PRECISION IN MEASURING COOKED RICE ADHESIVENESS, Journal of texture studies, 29(3), 1998, pp. 325-335
Authors:
SCHUVENS EPHM
VANVLIET T
VANDIJK C
Citation: Ephm. Schuvens et al., EFFECT OF PROCESSING CONDITIONS ON THE COMPOSITION AND RHEOLOGICAL PROPERTIES OF APPLESAUCE, Journal of texture studies, 29(2), 1998, pp. 123-143
Authors:
BROWN WE
EVES D
ELLISON M
BRAXTON D
Citation: We. Brown et al., USE OF COMBINED ELECTROMYOGRAPHY AND KINESTHESIOLOGY DURING MASTICATION TO CHART THE ORAL BREAKDOWN OF FOODSTUFFS - RELEVANCE TO MEASUREMENT OF FOOD TEXTURE, Journal of texture studies, 29(2), 1998, pp. 145-167
Authors:
SUTHEERAWATTANANONDA M
BASTIAN ED
Citation: M. Sutheerawattananonda et Ed. Bastian, MONITORING PROCESS CHEESE MELTABILITY USING DYNAMIC STRESS RHEOMETRY, Journal of texture studies, 29(2), 1998, pp. 169-183
Authors:
ORAM N
Citation: N. Oram, TEXTURE AND CHEMICAL FEELING DESCRIPTORS THAT 6-11 YEAR OLDS AND ADULTS ASSOCIATE WITH FOOD IN THE MOUTH, Journal of texture studies, 29(2), 1998, pp. 185-197
INFLUENCE OF WATER ON THE CRISPNESS OF CEREAL-BASED FOODS - ACOUSTIC,MECHANICAL, AND SENSORY STUDIES
Authors:
ROUDAUT G
DACREMONT C
LEMESTE M
Citation: G. Roudaut et al., INFLUENCE OF WATER ON THE CRISPNESS OF CEREAL-BASED FOODS - ACOUSTIC,MECHANICAL, AND SENSORY STUDIES, Journal of texture studies, 29(2), 1998, pp. 199-213
Authors:
WIUM H
QVIST KB
Citation: H. Wium et Kb. Qvist, PREDICTION OF SENSORY TEXTURE OF FETA CHEESE MADE FROM ULTRAFILTERED MILK BY UNIAXIAL COMPRESSION AND SHEAR TESTING, Journal of texture studies, 29(2), 1998, pp. 215-232
Authors:
XU ZM
RAPHAELIDES SN
Citation: Zm. Xu et Sn. Raphaelides, FLOW BEHAVIOR OF CONCENTRATED STARCH DISPERSIONS USING A TUBE RHEOMETER OF NOVEL DESIGN, Journal of texture studies, 29(1), 1998, pp. 1-13
Authors:
SARKER DK
BERTRAND D
CHTIOUI Y
POPINEAU Y
Citation: Dk. Sarker et al., CHARACTERIZATION OF FOAM PROPERTIES USING IMAGE-ANALYSIS, Journal of texture studies, 29(1), 1998, pp. 15-42
Authors:
WANG YC
MUTHUKUMARAPPAN K
AK MM
GUNASEKARAN S
Citation: Yc. Wang et al., A DEVICE FOR EVALUATING MELT FLOW CHARACTERISTICS OF CHEESES/, Journal of texture studies, 29(1), 1998, pp. 43-55