Related references
Note: Only part of the references are listed.TEXTURE PROFILE ANALYSIS - HOW IMPORTANT ARE THE PARAMETERS?
Andrew J. Rosenthal
JOURNAL OF TEXTURE STUDIES (2010)
Sensory and instrumental assessment of Chinese moon cake: Influences of almond flour, maltitol syrup, fat, and gums
Chunli Jia et al.
FOOD RESEARCH INTERNATIONAL (2008)
Texture profile analysis applied to pounded yam
Bolanle Otegbayo et al.
JOURNAL OF TEXTURE STUDIES (2007)
Texture profile of tofu as affected by instron parameters and sample preparation, and correlations of instron hardness and springiness with sensory scores
S. Yuan et al.
JOURNAL OF FOOD SCIENCE (2007)
The gap between food gel structure, texture and perception
D Renard et al.
FOOD HYDROCOLLOIDS (2006)
Textural properties of agarose gels. II. Relationships between rheological properties and sensory texture
LM Barrangou et al.
FOOD HYDROCOLLOIDS (2006)
Sensory texture profiling and development of standard rating scales for pounded yam
B Otegbayo et al.
JOURNAL OF TEXTURE STUDIES (2005)
Prediction of the sensory quality of apples by physical measurements
E Mehinagic et al.
POSTHARVEST BIOLOGY AND TECHNOLOGY (2004)
Textural quality of white pan bread by sensory and instrumental measurements
A Gámbaro et al.
JOURNAL OF TEXTURE STUDIES (2002)
Influence of deformation rate and degree of compression on textural parameters of potato and apple tissues in texture profile analysis
MD Alvarez et al.
EUROPEAN FOOD RESEARCH AND TECHNOLOGY (2002)
From food structure to texture
C Wilkinson et al.
TRENDS IN FOOD SCIENCE & TECHNOLOGY (2000)
Influence of uniaxial compression rate on rheological parameters and sensory texture prediction of cooked potatoes
AK Thybo et al.
JOURNAL OF TEXTURE STUDIES (2000)