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Results: 1-10 |
Results: 10
INDIVIDUALITY OF UNDERSTANDING AND ASSESSMENT OF SENSORY ATTRIBUTES OF FOODS, IN PARTICULAR, TENDERNESS OF MEAT
Authors: BROWN WE LANGLEY KR MIOCHE L MARIE S GERAULT S BRAXTON D
Citation: We. Brown et al., INDIVIDUALITY OF UNDERSTANDING AND ASSESSMENT OF SENSORY ATTRIBUTES OF FOODS, IN PARTICULAR, TENDERNESS OF MEAT, Food quality and preference, 7(3-4), 1996, pp. 205-216
EFFECTS OF SUCROSE, GUAR GUM, AND CARBOXYMETHYLCELLULOSE ON THE RELEASE OF VOLATILE FLAVOR COMPOUNDS UNDER DYNAMIC CONDITIONS
Authors: ROBERTS DD ELMORE JS LANGLEY KR BAKKER J
Citation: Dd. Roberts et al., EFFECTS OF SUCROSE, GUAR GUM, AND CARBOXYMETHYLCELLULOSE ON THE RELEASE OF VOLATILE FLAVOR COMPOUNDS UNDER DYNAMIC CONDITIONS, Journal of agricultural and food chemistry, 44(5), 1996, pp. 1321-1326
NOVEL VESSEL FOR THE MEASUREMENT OF DYNAMIC FLAVOR RELEASE IN REAL-TIME FROM LIQUID FOODS
Authors: ELMORE JS LANGLEY KR
Citation: Js. Elmore et Kr. Langley, NOVEL VESSEL FOR THE MEASUREMENT OF DYNAMIC FLAVOR RELEASE IN REAL-TIME FROM LIQUID FOODS, Journal of agricultural and food chemistry, 44(11), 1996, pp. 3560-3563
HIGH-PRESSURE EFFECTS ON EMULSIFYING BEHAVIOR OF WHEY-PROTEIN CONCENTRATE
Authors: GALAZKA VB LEDWARD DA DICKINSON E LANGLEY KR
Citation: Vb. Galazka et al., HIGH-PRESSURE EFFECTS ON EMULSIFYING BEHAVIOR OF WHEY-PROTEIN CONCENTRATE, Journal of food science, 60(6), 1995, pp. 1341-1343
THE EFFECT OF FILLER VOLUME FRACTION ON THE FRACTURE-TOUGHNESS OF A MODEL FOOD COMPOSITE
Authors: LANGLEY KR MARTIN A OGIN SL
Citation: Kr. Langley et al., THE EFFECT OF FILLER VOLUME FRACTION ON THE FRACTURE-TOUGHNESS OF A MODEL FOOD COMPOSITE, Composites science and technology, 50(2), 1994, pp. 259-264
SENSORY ASSESSMENT OF FAT-CONTENT - EFFECT OF EMULSION AND SUBJECT CHARACTERISTICS
Authors: MELA DJ LANGLEY KR MARTIN A
Citation: Dj. Mela et al., SENSORY ASSESSMENT OF FAT-CONTENT - EFFECT OF EMULSION AND SUBJECT CHARACTERISTICS, Appetite, 22(1), 1994, pp. 67-81
NO EFFECT OF ORAL OR SAMPLE TEMPERATURE ON SENSORY ASSESSMENT OF FAT-CONTENT
Authors: MELA DJ LANGLEY KR MARTIN A
Citation: Dj. Mela et al., NO EFFECT OF ORAL OR SAMPLE TEMPERATURE ON SENSORY ASSESSMENT OF FAT-CONTENT, Physiology & behavior, 56(4), 1994, pp. 655-658
MECHANICAL AND OPTICAL ASSESSMENT OF THE RIPENING OF TOMATO FRUIT WITH REDUCED POLYGALACTURONASE ACTIVITY
Authors: LANGLEY KR MARTIN A STENNING R MURRAY AJ HOBSON GE SCHUCH WW BIRD CR
Citation: Kr. Langley et al., MECHANICAL AND OPTICAL ASSESSMENT OF THE RIPENING OF TOMATO FRUIT WITH REDUCED POLYGALACTURONASE ACTIVITY, Journal of the Science of Food and Agriculture, 66(4), 1994, pp. 547-554
CHARACTERIZATION OF PATTERNS OF CHEWING BEHAVIOR IN HUMAN-SUBJECTS AND THEIR INFLUENCE ON TEXTURE-PERCEPTION
Authors: BROWN WE LANGLEY KR MARTIN A MACFIE HJH
Citation: We. Brown et al., CHARACTERIZATION OF PATTERNS OF CHEWING BEHAVIOR IN HUMAN-SUBJECTS AND THEIR INFLUENCE ON TEXTURE-PERCEPTION, Journal of texture studies, 25(4), 1994, pp. 455-468
JAW MOVEMENT DURING MASTICATION OF FIBROUS AND NONFIBROUS COMPOSITE FOODS BY ADULT SUBJECTS
Authors: LANGLEY KR MARSHALL RJ
Citation: Kr. Langley et Rj. Marshall, JAW MOVEMENT DURING MASTICATION OF FIBROUS AND NONFIBROUS COMPOSITE FOODS BY ADULT SUBJECTS, Journal of texture studies, 24(1), 1993, pp. 11-25
Risultati: 1-10 |