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Citation(s) in
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JOURNAL OF TEXTURE STUDIES (6)
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For:
KAPSALIS JOHNG
, MOSKOWITZ HOWARDR.
VIEWS ON RELATING INSTRUMENTAL TESTS TO SENSORY ASSESSMENT OF FOOD TEXTURE. APPLICATIONS TO PRODUCT DEVELOPMENT AND IMPROVEMENT,2.
J Texture Stud
1978. [DOI:
10.1111/j.1745-4603.1978.tb01214.x
]
[
Citation(s) in
RCA
: 17
]
[
Impact Index Per Article: 0.4
]
[
Reference Citation Analysis
]
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[Indexed: 11/29/2022]
Number
Cited by Other Article(s)
1
Describing the firmness, springiness and rubberiness of food gels using fractional calculus. Part I: Theoretical framework.
Food Hydrocoll
2017. [DOI:
10.1016/j.foodhyd.2016.05.041
]
[
Citation(s) in
RCA
: 37
]
[
Impact Index Per Article: 5.3
]
[
Reference Citation Analysis
]
[
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[Indexed: 11/19/2022]
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2
GREVE PATRICK
, LEE YOUNGSEUNG, MEULLENET JEANFRANCOIS, KUNZ BENNO. IMPROVING THE PREDICTION FOR SENSORY TEXTURE ATTRIBUTES FOR MULTICOMPONENT SNACK BARS BY OPTIMIZING INSTRUMENTAL TEST CONDITIONS.
J Texture Stud
2010. [DOI:
10.1111/j.1745-4603.2010.00229.x
]
[
Citation(s) in
RCA
: 8
]
[
Impact Index Per Article: 0.6
]
[
Reference Citation Analysis
]
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[Indexed: 11/30/2022]
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3
Sigurgisladottir S
, ØTorrissen O, Lie Ø, Thomassen M, Hafsteinsson H. Salmon quality: Methods to determine the quality parameters.
ACTA ACUST UNITED AC
2008. [DOI:
10.1080/10641269709388599
]
[
Citation(s) in
RCA
: 64
]
[
Impact Index Per Article: 4.0
]
[
Reference Citation Analysis
]
[
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[Indexed: 10/21/2022]
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4
Role of Rheological Behavior in Sensory Assessment of Foods and Swallowing.
FOOD ENGINEERING SERIES
2007. [DOI:
10.1007/978-0-387-70930-7_7
]
[
Citation(s) in
RCA
: 3
]
[
Impact Index Per Article: 0.2
]
[
Reference Citation Analysis
]
[
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]
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[Indexed: 01/24/2023]
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5
THYBO ANETTEKISTRUP
, NIELSEN MORTEN, MARTENS MAGNI. INFLUENCE OF UNIAXIAL COMPRESSION RATE ON RHEOLOGICAL PARAMETERS AND SENSORY TEXTURE PREDICTION OF COOKED POTATOES.
J Texture Stud
2000. [DOI:
10.1111/j.1745-4603.2000.tb00282.x
]
[
Citation(s) in
RCA
: 21
]
[
Impact Index Per Article: 0.9
]
[
Reference Citation Analysis
]
[
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]
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[Indexed: 12/01/2022]
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6
WIUM H
, QVIST K. PREDICTION OF SENSORY TEXTURE OF FETA CHEESE MADE FROM ULTRAFILTERED MILK BY UNIAXIAL COMPRESSION AND SHEAR TESTING.
J Texture Stud
1998. [DOI:
10.1111/j.1745-4603.1998.tb00165.x
]
[
Citation(s) in
RCA
: 18
]
[
Impact Index Per Article: 0.7
]
[
Reference Citation Analysis
]
[
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]
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[Indexed: 11/30/2022]
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7
WIUM H
, QVIST K, GROSS M. UNIAXIAL COMPRESSION OF UF-FETA CHEESE RELATED TO SENSORY TEXTURE ANALYSIS.
J Texture Stud
1997. [DOI:
10.1111/j.1745-4603.1997.tb00128.x
]
[
Citation(s) in
RCA
: 58
]
[
Impact Index Per Article: 2.1
]
[
Reference Citation Analysis
]
[
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]
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[Indexed: 11/27/2022]
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8
Deumier F
, Zakhia N, Collignan A. Formulation of a cured meat product by the dewatering-impregnation soaking (DIS) process: Mass transfer study and assessment of product quality.
Meat Sci
1996;
44
:293-306. [DOI:
10.1016/s0309-1740(96)00031-9
]
[
Citation(s) in
RCA
: 8
]
[
Impact Index Per Article: 0.3
]
[
Reference Citation Analysis
]
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[Received: 09/30/1995]
[Revised: 02/28/1996]
[Accepted: 03/04/1996]
[Indexed: 10/18/2022]
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9
BROWN WENDYE
. METHOD TO INVESTIGATE DIFFERENCES IN CHEWING BEHAVIOUR IN HUMANS. I. USE OF ELECTROMYOGRAPHY IN MEASURING CHEWING.
J Texture Stud
1994. [DOI:
10.1111/j.1745-4603.1994.tb00751.x
]
[
Citation(s) in
RCA
: 51
]
[
Impact Index Per Article: 1.7
]
[
Reference Citation Analysis
]
[
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]
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[Indexed: 11/29/2022]
Abstract
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10
ELEJALDE CESARC
, KOKINI JOZEFL. THE PSYCHOPHYSICS OF POURING, SPREADING AND IN-MOUTH VISCOSITY.
J Texture Stud
1992. [DOI:
10.1111/j.1745-4603.1992.tb00528.x
]
[
Citation(s) in
RCA
: 36
]
[
Impact Index Per Article: 1.1
]
[
Reference Citation Analysis
]
[
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]
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[Indexed: 11/28/2022]
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11
ELEJALDE CESARC
, KOKINI JOZEFL. Identification of Key Textural Attributes of Viscoelastic Syrups By Regression Analysis.
J Food Sci
1992. [DOI:
10.1111/j.1365-2621.1992.tb05448.x
]
[
Citation(s) in
RCA
: 6
]
[
Impact Index Per Article: 0.2
]
[
Reference Citation Analysis
]
[
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]
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[Indexed: 11/30/2022]
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12
Arêas J
, Lawrie R. Effect of lipid-protein interactions on extrusion of offal protein isolates.
Meat Sci
1984;
11
:275-99. [DOI:
10.1016/0309-1740(84)90058-5
]
[
Citation(s) in
RCA
: 20
]
[
Impact Index Per Article: 0.5
]
[
Reference Citation Analysis
]
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[Received: 07/21/1983]
[Indexed: 10/27/2022]
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13
LUND DARYLB
. QUANTIFYING REACTIONS INFLUENCING QUALITY OF FOODS: TEXTURE, FLAVOR AND APPEARANCE.
J FOOD PROCESS PRES
1982. [DOI:
10.1111/j.1745-4549.1982.tb00649.x
]
[
Citation(s) in
RCA
: 21
]
[
Impact Index Per Article: 0.5
]
[
Reference Citation Analysis
]
[
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]
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[Indexed: 11/28/2022]
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14
LIN RR
, RAO VNM. Sensory, Physical and Chemical Properties of Canned Peaches.
J Food Sci
1982. [DOI:
10.1111/j.1365-2621.1982.tb11088.x
]
[
Citation(s) in
RCA
: 7
]
[
Impact Index Per Article: 0.2
]
[
Reference Citation Analysis
]
[
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]
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[Indexed: 11/30/2022]
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