Standout Papers
- TEXTURE PROFILE ANALYSIS (1978)
Citation Impact
Citing Papers
Single-molecule mechanics of mussel adhesion
2006 Standout
Food waste within food supply chains: quantification and potential for change to 2050
2010 Standout
Beyond water activity: Recent advances based on an alternative approach to the assessment of food quality and safety
1991 Standout
Reference methods for the assessment of physical characteristics of meat
1998 Standout
High‐Throughput Screening for Terpene‐Synthase‐Cyclization Activity and Directed Evolution of a Terpene Synthase
2013 StandoutNobel
Effect of vacuum packaging and pomegranate peel extract on quality aspects of ground goat meat and nuggets
2012
Current research in meat color
2005 Standout
Box–Behnken design based statistical modeling for ultrasound-assisted extraction of corn silk polysaccharide
2012 Standout
High pressure processing applied to cooked sausage manufacture: physical properties and sensory analysis
2003
An Overview of Sucrose Synthases in Plants
2019 Standout
Chemical composition, functional properties and processing of carrot—a review
2011
Natural Pigments: Carotenoids, Anthocyanins, and Betalains — Characteristics, Biosynthesis, Processing, and Stability
2000 Standout
Transient elastography: a new noninvasive method for assessment of hepatic fibrosis
2003 Standout
Chemical, technological and in vitro antioxidant properties of mango, guava, pineapple and passion fruit dietary fibre concentrate
2012 Standout
Effects of fatty acids on meat quality: a review
2003 Standout
Fat deposition, fatty acid composition and meat quality: A review
2007 Standout
Pectins: structure, biosynthesis, and oligogalacturonide-related signaling
2001 Standout
Dental caries
2017 Standout
Applications of ultrasound in food technology: Processing, preservation and extraction
2010 Standout
Effects of Combined Pressure and Temperature on Enzymes Related to Quality of Fruits and Vegetables: From Kinetic Information to Process Engineering Aspects
2003
Enhancing Sucrose Synthase Activity in Transgenic Potato (Solanum tuberosum L.) Tubers Results in Increased Levels of Starch, ADPglucose and UDPglucose and Total Yield
2009
Instrumental texture profile analysis of gelatin gel extracted from grouper skin and commercial (bovine and porcine) gelatin gels
2009
Structured emulsion-based delivery systems: Controlling the digestion and release of lipophilic food components
2010 Standout
Streptococcus mutans-derived extracellular matrix in cariogenic oral biofilms
2015
Comparison of Water Gel Desserts from Fish Skin and Pork Gelatins Using Instrumental Measurements
2007
Using response surface analysis to optimize the quality of ultrapasteurized liquid whole egg
1998
Opportunities and Challenges in High Pressure Processing of Foods
2007 Standout
Preslaughter resting and hot-fat trimming effects on the incidence of pale, soft and exudative (PSE) pork and ham processing characteristics
2000
Purified tomato polygalacturonase activity during thermal and high‐pressure treatment
2004
Textural, Color, and Sensory Properties of Bologna Containing Various Levels of Washed Chicken Skin
1996
Effect of tiger nut fibre on quality characteristics of pork burger
2009
Mechanical properties of meat
1994
The functional neuroanatomy of the human orbitofrontal cortex: evidence from neuroimaging and neuropsychology
2004 Standout
Pomegranate peel and peel extracts: Chemistry and food features
2014 Standout
Hydrocolloid Gel Particles: Formation, Characterization, and Application
2008
Effects of heat on meat proteins – Implications on structure and quality of meat products
2005 Standout
Fingerprinting food: current technologies for the detection of food adulteration and contamination
2012 Standout
Neurons in the Primate Orbitofrontal Cortex Respond to Fat Texture Independently of Viscosity
2003
Rheological behaviour of sago (Metroxylon sagu) starch paste
1999
Effects of High‐Pressure Pretreatment and Calcium Soaking on the Texture Degradation Kinetics of Carrots during Thermal Processing
2004
Formation and properties of glycinin-rich and β-conglycinin-rich soy protein isolate gels induced by microbial transglutaminase
2005
Agriculture Development, Pesticide Application and Its Impact on the Environment
2021 Standout
Effect of chitosan edible coating on the quality of double filleted Indian oil sardine (Sardinella longiceps) during chilled storage
2011
Color, texture, nutrient contents, and sensory values of vegetable soybeans [Glycine max (L.) Merrill] as affected by blanching
2003
Optimization of the Supercritical Fluid Extraction of Natural Vitamin E from Wheat Germ Using Response Surface Methodology
2002
Comparison of calcium chloride and calcium lactate effectiveness in maintaining shelf stability and quality of fresh-cut cantaloupes
2000
FORCE‐DEFORMATION AND TEXTURE PROFILE BEHAVIOUR OF AQUEOUS SUGAR GLASSES
1977
ENGINEERING ASSESSMENT AND CRITIQUE OF INSTRUMENTS USED FOR MEAT TENDERNESS EVALUATION*
1976
Dietary fibre and fibre-rich by-products of food processing: Characterisation, technological functionality and commercial applications: A review
2010 Standout
Utilization of cereal and fruit fibres in low fat dry fermented sausages
2002
Effects of Pretreatments on the Diffusion Kinetics and Some Quality Parameters of Osmotically Dehydrated Apple Slices
2001
Fresh-cut cantaloupe: effects of CaCl2 dips and heat treatments on firmness and metabolic activity
1999
Water and Glycerol as Plasticizers Affect Mechanical and Water Vapor Barrier Properties of an Edible Wheat Gluten Film
1993
Chemical Physical and Sensory Stabilities of Prebaked Frozen Sweet Potatoes
1991
Methods for the study of starch retrogradation
2000
OBSERVATIONS ON STRAWBERRY TEXTURE A THREE‐PRONGED APPROACH
1969
Phenolics and polyphenolics in foods, beverages and spices: Antioxidant activity and health effects – A review
2015 Standout
REVIEW FOOD TEXTURE AND DENTAL SCIENCE
1986
Optimization of Carrot Juice Color and Cloud Stability
1993
By-products of plant food processing as a source of functional compounds — recent developments
2001 Standout
Beans (Phaseolus spp.) – model food legumes
2003 Standout
Effects of a Combined Process of High‐Pressure Carbon Dioxide and High Hydrostatic Pressure on the Quality of Carrot Juice
2002
EFFECT OF HIGH PRESSURE PROCESSING ON THE TEXTURE OF SELECTED FRUITS AND VEGETABLES
1998
Pulse proteins: Processing, characterization, functional properties and applications in food and feed
2009 Standout
Food waste as a valuable resource for the production of chemicals, materials and fuels. Current situation and global perspective
2012 Standout
A comparison of selected quality characteristics of yoghurts prepared from thermosonicated and conventionally heated milks
2009
Some properties of potatoes and their starches II. Morphological, thermal and rheological properties of starches
2002
Technological properties of date paste obtained from date by-products and its effect on the quality of a cooked meat product
2010
Preharvest and postharvest factors influencing vitamin C content of horticultural crops
2000 Standout
Relationships between the textural changes and the contents of calcium, magnesium ions, and non-freezing water in the alcohol-insoluble solids of snap bean pods during cooking processes
1996
Raman spectroscopy a promising technique for quality assessment of meat and fish: A review
2007
Essential oils as additives in biodegradable films and coatings for active food packaging
2015 Standout
Influence of dietary fiber addition on sensory and rheological properties of yogurt
2003 Standout
Modeling of moisture, color and texture changes in sesame seeds during the conventional roasting
2005
Effect of preheating and calcium pre-treatment on pectin structure and thermal texture degradation: a case study on carrots
2004
Effect of wheat fibre in frozen stored fish muscular gels
2006
Why food microstructure?
2004
A novel enzyme cross-linked gelation method for preparing food globular protein-based transparent hydrogel
2011
Factors affecting perception and acceptance of food texture by American consumers
1987
Extending and measuring the quality of fresh-cut fruit and vegetables: a review
2007 Standout
Natural-based plasticizers and biopolymer films: A review
2010 Standout
A REVIEW OF TEXTURAL DEFECTS IN COOKED RECONSTITUTED LEGUMES ?THE INFLUENCE OF STRUCTURE AND COMPOSITION
1985
PECTINESTERASE-CATALYZED FIRMING EFFECTS DURING PRECOOKING OF VEGETABLES
1996
Simplified Polymer Mimics of Cross-Linking Adhesive Proteins
2007
Cross-Linking the Protein Precursor of Marine Mussel Adhesives: Bulk Measurements and Reagents for Curing
2004
Polydopamine and Its Derivative Materials: Synthesis and Promising Applications in Energy, Environmental, and Biomedical Fields
2014 Standout
INSTRUMENTAL MEASURES OF CRISPNESS AND THEIR CORRELATION WITH SENSORY ASSESSMENT
1988
Functionality of muscle proteins in gelation mechanisms of structured meat products
1985
Texture is a sensory property
2002 Standout
Post-harvest food losses in a maize-based farming system of semi-arid savannah area of Tanzania
2013
INFLUENCE OF INGREDIENTS UPON EDIBLE PROTEIN‐LIPID FILM CHARACTERISTICS
1973
Effects of Feeding Elevated Levels of Monounsaturated Fats to Growing‐finishing Swine on Acceptability of Boneless Hams
1990
High‐pressure‐cooked Low‐fat Pork and Chicken Batters as Affected by Salt Levels and Cooking Temperature
1998
Soy proteins: A review on composition, aggregation and emulsification
2014 Standout
Consumer perception of crispness and crunchiness in fruits and vegetables
2002
High pressure processing of meat batters with added walnuts
2005
Trends in microwave-related drying of fruits and vegetables
2006 Standout
Quality characteristics of sesame seeds and by-products
2006 Standout
Physico-chemical properties of chickpea flour, starch and protein fractions and their utilization in low-fat pork bologna
2008
Nondestructive measurement of fruit and vegetable quality by means of NIR spectroscopy: A review
2007 Standout
Fish gelatin: properties, challenges, and prospects as an alternative to mammalian gelatins
2008 Standout
Optimization of extraction of phenolic compounds from wheat using response surface methodology
2004 Standout
Edible Wheat Gluten Films: Influence of the Main Process Variables on Film Properties using Response Surface Methodology
1992 Standout
Comparison of drying kinetics and texture effects of two calcium pretreatments before microwave-assisted dehydration of apple and potato
2003
Calcium lactate washing treatments for salad-cut Iceberg lettuce: Effect of temperature and concentration on quality retention parameters
2005
High pressure treatment effects on cod (Gadus morhua) muscle
1998
The sensory perception of texture and mouthfeel
1996
Accelerated drying of button mushrooms, Brussels sprouts and cauliflower by applying power ultrasound and its rehydration properties
2006
Comparison of Three Colorimetric Reagents in the Determination of Methanol with Alcohol Oxidase. Application to the Assay of Pectin Methylesterase
2004
Methods for Pretreatment of Lignocellulosic Biomass for Efficient Hydrolysis and Biofuel Production
2009 Standout
THE PERCEPTION OF FOOD TEXTURE ‐ THE PHILOSOPHY OF THE BREAKDOWN PATH
1988
Influence of Pretreatment Conditions on the Texture and Cell Wall Components of Carrots During Thermal Processing
2005
Improvement in texture using calcium lactate and heat-shock treatments for stored ready-to-eat carrots
2006
Edible composite films of wheat gluten and lipids: water vapour permeability and other physical properties
1994
Effect of preheating on thermal degradation kinetics of carrot texture
2004
DEVELOPMENT AND APPLICATION OF TEXTURE REFERENCE SCALES
1986
THE MEANING OF TEXTURAL CHARACTERISTICS ‐ CRISPNESS
1988
Stability of carotenoids and vitamin A during storage of carrot juice
1996
Mussel-Inspired Adhesives and Coatings
2011 Standout
Functional and bioactive properties of collagen and gelatin from alternative sources: A review
2011 Standout
Pectin methylesterase catalyzed firming effects on low temperature blanched vegetables
2004
Characterisation of Cell Wall Pectins by near Infrared Spectroscopy
1998
Antibacterial activity of chitin, chitosan and its oligomers prepared from shrimp shell waste
2012 Standout
THE MEANING OF TEXTURAL CHARCTERISTICS ‐JUICINESS IN PLANT FOODSTUFFS
1988
Effect of Storage Conditions on Quality Characteristics of Bologna Sausages Made with Citrus Fiber
2003
Hot air and freeze-drying of high-value foods: a review
2001 Standout
Effect of ozone and calcium lactate treatments on browning and texture properties of fresh‐cut lettuce
2006
Texture of parenchymatous plant tissue: a comparison between tensile and other instrumental and sensory measurements of tissue strength and juiciness
1997
Chemical composition, dietary fibre and resistant starch contents of raw and cooked pea, common bean, chickpea and lentil legumes
2005 Standout
The effects of manothermosonication on tomato pectic enzymes and tomato paste rheological properties
2002
Effects of Feeding Elevated Levels of Monounsaturated Fats to Growing‐finishing Swine on Acceptability of Low‐fat Sausage
1990
Morphological, thermal and rheological properties of starches from different botanical sources
2003 Standout
Laboratory Scale Production of Winged Bean Curd
1983
INCREASING FOOD AVAILABILITY BY REDUCING POSTHARVEST LOSSES OF FRESH PRODUCE
2005 Standout
Young's modulus measurements of soft tissues with application to elasticity imaging
1996
Microwave and convective dehydration of ethanol treated and frozen apple – physical properties and drying kinetics
2002
Works of Malcolm C. Bourne being referenced
Measurement of food texture by a universal testing machine
1966
TEXTURE PROFILE ANALYSIS
1978 Standout
Texture Evaluation Of Horticultural Crops
1980
SENSORY EVALUATION OF FOOD FIRMNESS
1969
Cultivar, Specific Gravity and Location in Tuber Affect Puncture Force of Raw Potatoes
1992
SURVEY OF SUITABILITY OF THIRTY CULTIVARS OF soyBEANS FOR soyMILK MANUFACTURE
1976
Relationships Between the Hard‐to‐Cook Phenomenon in Red Kidney Beans and Water Absorption, Puncture Force, Pectin, Phytic Acid, and Minerals
1984
EFFECT OF BLANCHING TREATMENTS ON THE FIRMNESS OF CARROTS
1979
LIMITATIONS OF RHEOLOGY IN FOOD TEXTURE MEASUREMENTS1
1977
COMPRESSION RATES IN THE MOUTH
1977
Impact of temperature and cellulase treatments on rheological behavior of potato tuber cell suspensions
1993
Texture Profile of Ripening Pears
1968
Post Harvest Food Losses – The Neglected Dimension in Increasing the World Food Supply
1977
FLOW PROPERTIES OF TOMATO CONCENTRATES
1981
TEXTURE OF TEMPERATE FRUITS
1979
CRISPNESS IN FOODS‐A REVIEW
1976
Effect of Blanch Temperature on Kinetics of Thermal Softening of Carrots and Green Beans
1987
IS RHEOLOGY ENOUGH FOR FOOD TEXTURE MEASUREMENT?
1975
A PSYCHOACOUSTICAL THEORY OF CRISPNESS
1976
Deformation Testing of Foods. 2. A Simple Spring Model of Deformation
1967
TRAINING A SENSORY TEXTURE PROFILE PANEL AND DEVELOPMENT OF STANDARD RATING SCALES IN COLOMBIA
1975
Texture and Rehydration of Dehydrated Carrots as Affected by Low Temperature Blanching
1992
Food Texture and Viscosity: Concept and Measurement
2012
EFFECT OF SOME PHYSICAL AND CHEMICAL TREATMENTS ON THE BINDING QUALITY OF POULTRY LOAVES
1970
COMPARISON OF RESULTS FROM THE USE OF THE MAGNESS‐TAYLOR PRESSURE TIP IN HAND‐ AND MACHINE‐OPERATION
1974
Optimization of Blanching for Crispness of Banana Chips Using Response Surface Methodology
1996
The Effect of Level of Skin on the Quality of Chicken Frankfurters
1968
A Classification of Objective Methods for Measuring Texture and Consistency of Foods
1966
CREAMY PERCEPTION I: IN MODEL DESSERT CREAMS
1987
METHOD FOR OBTAINING COMPRESSION AND SHEAR COEFFICIENTS OF FOODS USING CYLINDRICAL PUNCHES
1975
Low Temperature Blanching Affects Firmness and Rehydration of Dried Cauliflower Florets
1994
Low Temperature Blanching Effects on Chemistry, Firmness and Structure of Canned Green Beans and Carrots
1995
Optimization of Low Temperature Blanching of Frozen Jalapeño Pepper ( Capsicum annuum ) using Response Surface Methodology
1998
Texture of rehydrated dried bell peppers modified by low‐temperature blanching and calcium addition
2001
PRESERVATION OF CARROTS BY LACTIC ACID FERMENTATION
1973
KINETICS OF THERMAL SOFTENING OF VEGETABLES
1983
TEXTURE MEASUREMENT OF INDIVIDUAL COOKED DRY BEANS BY THE PUNCTURE TEST
1972
Measure of Shear and Compression Components of Puncture Tests
1966