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Peter J Torley

Showing results (1-10 of 22) with videos related to

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Molecules (Basel, Switzerland)|August 23, 2020
Detection of Biomarkers Relating to Quality and Differentiation of Some Commercially Significant Whole Fish Using Spatially Off-Set Raman SpectroscopyJeremy D Landry, Peter J Torley, Ewan W Blanch
Molecules (Basel, Switzerland)|December 23, 2023
Identifying Chemical Differences in Cheddar Cheese Based on Maturity Level and Manufacturer Using Vibrational Spectroscopy and ChemometricsGerson R Dewantier, Peter J Torley, Ewan W Blanch
Critical Reviews in Food Science and Nutrition|September 6, 2022
Meat texture modification for dysphagia management and application of hydrocolloids: A reviewNelum Pematilleke, Mandeep Kaur, Benu Adhikari, et al.
Journal of Texture Studies|September 6, 2021
Relationship between masticatory variables and bolus characteristics of meat with different texturesNelum Pematilleke, Mandeep Kaur, Benu Adhikari, et al.
Journal of Texture Studies|July 12, 2021
Relationship between instrumental and sensory texture profile of beef semitendinosus muscles with different texturesNelum Pematilleke, Mandeep Kaur, Benu Adhikari, et al.
Foods (Basel, Switzerland)|December 17, 2024
Investigating the Effects of Acid Hydrolysis on Physicochemical Properties of Quinoa and Faba Bean Starches as Compared to Cassava StarchAnthony Halim, Peter J Torley, Asgar Farahnaky, et al.
Meat Science|June 6, 2022
Investigation of the effects of addition of carboxy methyl cellulose (CMC) and tapioca starch (TS) on the beef patties targeted to the needs of people with dysphagia: A mixture design approachNelum Pematilleke, Mandeep Kaur, Benu Adhikari, et al.
The Analyst|September 1, 2022
Quantitation of carotenoids and fatty acids from Atlantic salmon using a portable Raman deviceJeremy D Landry, Peter J Torley, Ewan W Blanch
Critical Reviews in Food Science and Nutrition|March 11, 2025
Porous starch: enhancing functional properties using non-thermal technologiesMayang Gitta Pawitra, Peter J Torley, Asgar Farahnaky, et al.
Critical Reviews in Food Science and Nutrition|August 8, 2025
Innovative approaches in leaf protein extraction: advancements, challenges, and applications in sustainable food formulation and designKinjal A Furia, Mahsa Majzoobi, Peter J Torley, et al.
Pageof 3

Showing results (1-10 of 22) with videos related to

Sort By:
Pageof 3
Molecules (Basel, Switzerland)|August 23, 2020
Detection of Biomarkers Relating to Quality and Differentiation of Some Commercially Significant Whole Fish Using Spatially Off-Set Raman SpectroscopyJeremy D Landry, Peter J Torley, Ewan W Blanch
Molecules (Basel, Switzerland)|December 23, 2023
Identifying Chemical Differences in Cheddar Cheese Based on Maturity Level and Manufacturer Using Vibrational Spectroscopy and ChemometricsGerson R Dewantier, Peter J Torley, Ewan W Blanch
Critical Reviews in Food Science and Nutrition|September 6, 2022
Meat texture modification for dysphagia management and application of hydrocolloids: A reviewNelum Pematilleke, Mandeep Kaur, Benu Adhikari, et al.
Journal of Texture Studies|September 6, 2021
Relationship between masticatory variables and bolus characteristics of meat with different texturesNelum Pematilleke, Mandeep Kaur, Benu Adhikari, et al.
Journal of Texture Studies|July 12, 2021
Relationship between instrumental and sensory texture profile of beef semitendinosus muscles with different texturesNelum Pematilleke, Mandeep Kaur, Benu Adhikari, et al.
Foods (Basel, Switzerland)|December 17, 2024
Investigating the Effects of Acid Hydrolysis on Physicochemical Properties of Quinoa and Faba Bean Starches as Compared to Cassava StarchAnthony Halim, Peter J Torley, Asgar Farahnaky, et al.
Meat Science|June 6, 2022
Investigation of the effects of addition of carboxy methyl cellulose (CMC) and tapioca starch (TS) on the beef patties targeted to the needs of people with dysphagia: A mixture design approachNelum Pematilleke, Mandeep Kaur, Benu Adhikari, et al.
The Analyst|September 1, 2022
Quantitation of carotenoids and fatty acids from Atlantic salmon using a portable Raman deviceJeremy D Landry, Peter J Torley, Ewan W Blanch
Critical Reviews in Food Science and Nutrition|March 11, 2025
Porous starch: enhancing functional properties using non-thermal technologiesMayang Gitta Pawitra, Peter J Torley, Asgar Farahnaky, et al.
Critical Reviews in Food Science and Nutrition|August 8, 2025
Innovative approaches in leaf protein extraction: advancements, challenges, and applications in sustainable food formulation and designKinjal A Furia, Mahsa Majzoobi, Peter J Torley, et al.
Pageof 3