Related references
Note: Only part of the references are listed.Relationship between instrumental and sensory texture profile of beef semitendinosus muscles with different textures
Nelum Pematilleke et al.
JOURNAL OF TEXTURE STUDIES (2022)
Innovative Freeze-Dried Snacks with Sodium Alginate and Fruit Pomace (Only Apple or Only Chokeberry) Obtained within the Framework of Sustainable Production
Agnieszka Ciurzynska et al.
MOLECULES (2022)
Impact of freeze-drying conditions on the sensory perception of a freeze-dried orange snack
Marilu Andrea Silva-Espinoza et al.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2021)
Bioactive compounds, antioxidant activity, and sensory qualities of red-fleshed apples dried by different methods
Marcin Kidon et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2021)
Influence of an Orange Product Composition on the Characteristics of the Obtained Freeze-dried Cake and Powder as Related to Their Consumption Pattern
Mariana A. Uscanga et al.
FOOD AND BIOPROCESS TECHNOLOGY (2020)
Texture of Bananas Submitted to Different Freeze Drying Cycle Applying Scanning Electron Microsocopy with Image Analysis Techniques
Agustina Roa Andino et al.
FOOD BIOPHYSICS (2019)
Freeze-dried candies from blackcurrant (Ribes nigrum L.) and yoghurt. Physicochemical and sensorial characterization
Diego Archaina et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2019)
Influence of biopolymers and freeze-drying shelf temperature on the quality of a mandarin snack
N. Martinez-Navarrete et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2019)
Non-destructive Evaluation of Bread Staling Using Gray Level Co-occurrence Matrices
Mehran Nouri et al.
FOOD ANALYTICAL METHODS (2018)
Aroma profiling of an aerated fermentation of natural grape must with selected yeast strains at pilot scale
Jordi Tronchoni et al.
FOOD MICROBIOLOGY (2018)
Prediction of texture in different beef cuts applying image analysis technique
Facundo Pieniazek et al.
BRITISH FOOD JOURNAL (2018)
Quality parameters of freeze-dried peach snack
Facundo Pieniazek et al.
BRITISH FOOD JOURNAL (2017)
Physical and mechanical properties of raspberries subjected to osmotic dehydration and further dehydration by air- and freeze-drying
Paula Sette et al.
FOOD AND BIOPRODUCTS PROCESSING (2016)
Chemical composition, antioxidant capacity, and sensory quality of dried jujube fruits as affected by cultivar and drying method
Aneta Wojdylo et al.
FOOD CHEMISTRY (2016)
Scanning Electron Microscopy Combined With Image Processing Technique: Microstructure and Texture Analysis of Legumes and Vegetables for Instant Meal
Facundo Pieniazek et al.
MICROSCOPY RESEARCH AND TECHNIQUE (2016)
Sensorially and Instrumentally Detected Antiplastizicing Effect of Water in Cornflakes
A. E. Farroni et al.
WATER STRESS IN BIOLOGICAL, CHEMICAL, PHARMACEUTICAL AND FOOD SYSTEMS (2015)
Food structure: Roles of mechanical properties and oral processing in determining sensory texture of soft materials
Yvette Pascua et al.
CURRENT OPINION IN COLLOID & INTERFACE SCIENCE (2013)
Physico-Chemical and Mechanical Properties of Apple Disks Subjected to Osmotic Dehydration and Different Drying Methods
Natalia Sosa et al.
FOOD AND BIOPROCESS TECHNOLOGY (2012)
Instrumental texture evaluation of extruded snack foods: A review
A. A. Anton et al.
CIENCIA Y TECNOLOGIA ALIMENTARIA (2007)
Imaging food freezing using X-ray microtomography
Reza Mousavi et al.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2007)
Recent applications of image texture for evaluation of food qualities - a review
CX Zheng et al.
TRENDS IN FOOD SCIENCE & TECHNOLOGY (2006)
Tactile feeling: Sensory analysis applied to textile goods
F Philippe et al.
TEXTILE RESEARCH JOURNAL (2004)
Note:: Relationships of consumer acceptability and sensory attributes of Yerba mate (Ilex Paraguariensis St. Hilarie) using preference mapping
MJS Cruz et al.
FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL (2003)