SENSORY EVALUATION | Texture-Reference-Cited by-同舟云学术

登录注册会员服务联系我们

SENSORY EVALUATION | Texture

Published:2003 Issue: Volume: Page:5167-5174
ISSN:
Container-title:Encyclopedia of Food Sciences and Nutrition
language:
Short-container-title:

Author:

Bourne M.C.,Szczesniak A.S.

Publisher

Elsevier

Reference14 articles.

1. Microstructural Principles of Food Processing and Engineering;Aguilera,1999

2. Food Texture and Viscosity: Concept and Measurement;Bourne,2002

3. Food texture perception;Christensen;Advances in Food Research,1984

4. Sensory Evaluation of Food – Principles and Practices;Lawless,1999

Cited by 8 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Dielectric Barrier Discharge Cold Atmospheric Plasma Treatment of Egg White Protein: Insights into the Functional, Rheological, and Structural Properties;Food and Bioprocess Technology;2023-08-02

2. Acoustic settings combination as a sensory crispness indicator of dry crispy food;Journal of Texture Studies;2020-04

3. Quality attributes of fufu: Instrumental and sensory measurement;Scientific African;2018-12

4. Development of a New Dissolution Test Method for Soft Chewable Dosage Forms;AAPS PharmSciTech;2017-02-07

5. Texture profile analyses in tench (Tinca tinca L., 1758) from extensive and intensive culture;Acta Veterinaria Brno;2013

同舟云学术

1.学者识别学者识别

2.学术分析学术分析

3.人才评估人才评估

"同舟云学术"是以全球学者为主线，采集、加工和组织学术论文而形成的新型学术文献查询和分析系统，可以对全球学者进行文献检索和人才价值评估。用户可以通过关注某些学科领域的顶尖人物而持续追踪该领域的学科进展和研究前沿。经过近期的数据扩容，当前同舟云学术共收录了国内外主流学术期刊6万余种，收集的期刊论文及会议论文总量共计约1.5亿篇，并以每天添加12000余篇中外论文的速度递增。我们也可以为用户提供个性化、定制化的学者数据。欢迎来电咨询！咨询电话：010-8811{复制后删除}0370

www.globalauthorid.com

TOP