Immediate Impact
51 standout
Citing Papers
Artificial intelligence and food flavor: How AI models are shaping the future and revolutionary technologies for flavor food development
2025 Standout
Current and emerging applications of carrageenan in the food industry
2023 Standout
Works of M.E.J. Terpstra being referenced
RELATIONS BETWEEN RHEOLOGICAL PROPERTIES, SALIVA‐INDUCED STRUCTURE BREAKDOWN AND SENSORY TEXTURE ATTRIBUTES OF CUSTARDS
2007
Texture of semi-solids; sensory and instrumental measurements on vanilla custard desserts
2003
Author Peers
| Author | Last Decade | Papers | Cites | ||||
|---|---|---|---|---|---|---|---|
| M.E.J. Terpstra | 319 | 93 | 11 | 184 | 8 | 380 | |
| L.J. van Gemert | 251 | 81 | 5 | 163 | 14 | 392 | |
| Rituja Upadhyay | 257 | 77 | 26 | 158 | 11 | 389 | |
| Tuğba Aktar | 255 | 58 | 7 | 124 | 20 | 383 | |
| Marine Devezeaux de Lavergne | 328 | 73 | 7 | 174 | 14 | 448 | |
| K.W. Chapman | 259 | 131 | 5 | 142 | 13 | 421 | |
| Emma M. Krop | 262 | 58 | 20 | 101 | 9 | 399 | |
| A Krzemiński | 304 | 85 | 17 | 86 | 14 | 431 | |
| Sukanya Wichchukit | 305 | 53 | 5 | 121 | 15 | 430 | |
| Maria Helena Damásio | 325 | 118 | 9 | 244 | 23 | 444 | |
| Jean‐Marc Sieffermann | 266 | 56 | 2 | 159 | 10 | 347 |
All Works
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