• Reference Citation Analysis
  • v
  • v
  • Find an Article
Find an Article PDF (4609572)   Today's Articles (7034)   Subscriber (49377)
For: Ilic J, Tomasevic I, Djekic I. Ease of mastication index-Quantification of mastication effort using quality function deployment. J Texture Stud 2021;52:447-460. [PMID: 34231885 DOI: 10.1111/jtxs.12621] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/08/2021] [Revised: 06/03/2021] [Accepted: 07/02/2021] [Indexed: 11/26/2022]
Number Cited by Other Article(s)
1
Ilic J, Djekic I, Tomasevic I, van den Berg M, Oosterlinck F. Beef and plant-based burgers' mastication parameters depend on texture rather than on serving conditions. J Texture Stud 2023. [PMID: 37114586 DOI: 10.1111/jtxs.12763] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/22/2022] [Revised: 03/13/2023] [Accepted: 04/10/2023] [Indexed: 04/29/2023]
2
Ilic J, Tomasevic I, Djekic I. The influence of different cooking treatments on vegetables' bolus properties. Int J Food Sci Nutr 2023;74:209-218. [PMID: 36732893 DOI: 10.1080/09637486.2023.2174501] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/04/2023]
3
Raja V, Priyadarshini SR, Moses JA, Anandharamakrishnan C. A dynamic in vitro oral mastication system to study the oral processing behavior of soft foods. Food Funct 2022;13:10426-10438. [PMID: 36102637 DOI: 10.1039/d2fo00789d] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
4
Purple eggplant and zucchini color, mechanical properties, mastication, and sensory perception influenced by steaming and Sous-vide. Int J Gastron Food Sci 2022. [DOI: 10.1016/j.ijgfs.2022.100549] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
5
Ilic J, Tomasevic I, Djekic I. Influence of boiling, grilling, and sous-vide on mastication, bolus formation, and dynamic sensory perception of wild boar ham. Meat Sci 2022;188:108805. [DOI: 10.1016/j.meatsci.2022.108805] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/30/2021] [Revised: 02/12/2022] [Accepted: 03/10/2022] [Indexed: 11/27/2022]
6
Ilic J, Tomasevic I, Djekic I. Purple eggplant and zucchini color, mechanical properties, mastication, and sensory perception influenced by boiling and grilling. J Texture Stud 2021;53:174-184. [PMID: 34854495 DOI: 10.1111/jtxs.12651] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/30/2021] [Revised: 11/20/2021] [Accepted: 11/24/2021] [Indexed: 11/26/2022]
PrevPage 1 of 1 1Next
© 2004-2024 Baishideng Publishing Group Inc. All rights reserved. 7041 Koll Center Parkway, Suite 160, Pleasanton, CA 94566, USA