CONSUMERS' TEXTURE PERCEPTION OF MILK DESSERTS. I - RELATIONSHIP WITH RHEOLOGICAL MEASUREMENTS-Reference-Cited by-同舟云学术

CONSUMERS' TEXTURE PERCEPTION OF MILK DESSERTS. I - RELATIONSHIP WITH RHEOLOGICAL MEASUREMENTS

Published:2011-11-16 Issue:3 Volume:43 Page:203-213
ISSN:0022-4901
Container-title:Journal of Texture Studies
language:en
Short-container-title:

Author:

ARES GASTÓN,BUDELLI ELIANA,BRUZZONE FERNANDA,GIMÉNEZ ANA,LEMA PATRICIA

Publisher

Wiley

Subject

Pharmaceutical Science,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1745-4603.2011.00330.x/fullpdf

Reference31 articles.

1. ADAMS , J. WILLIAMS , A. LANCASTER , B. FOLEY , M. 2007 Advantages and uses of check-all-that-apply response compared to traditional scaling of attributes for salty snacks

2. Comparison of two sensory profiling techniques based on consumer perception;ARES;Food Qual. Prefer.,2010

3. Identifying consumers' texture vocabulary of milk desserts. Application of a check-all-that-apply question and free listing;ARES;Braz. J. Food Technol.,2011a

4. ARES , G. BUDELLI , E. BRUZZONE , F. GIMÉNEZ , A. LEMA , P. 2011b Evaluación de técnicas para estudiar la influencia de la saliva en la textura de postres lácteos

5. Are consumer profiling techniques equivalent for some product categories? The case of orange-flavoured powdered drinks;ARES;Int. J. Food Sci. Technol.,2011c

Cited by 11 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. Skyr yogurt with mango pulp, fructooligosaccharide and natural sweeteners: Physical aspects and drivers of liking;LWT;2021-10

2. Dairy products viscosity estimated by laser speckle correlation;PLOS ONE;2018-09-07

3. Formulation and Development of a New Prebiotic Cereal-based Dairy Dessert: Rheological, Sensory and Physical Attributes;Food Science and Technology Research;2017

4. Microstructure, texture profile and descriptive analysis of texture for traditional and light mortadella;Food Structure;2015-10

5. Investigation of the number of consumers necessary to obtain stable sample and descriptor configurations from check-all-that-apply (CATA) questions;Food Quality and Preference;2014-01