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Journal of Texture Studies|May 24, 2023
Resolution enhancement of tongue tactile image based on deconvolution neural networkJingjing Liu, Shixin Yu, Xiaoyan Zhao, et al.Journal of Texture Studies|February 9, 2018
Sensory, digestion, and texture quality of commercial gluten-free bread: Impact of broken rice flour typeEhsan Feizollahi, Leila Mirmoghtadaie, Mohammad Amin Mohammadifar, et al.Journal of Texture Studies|February 21, 2018
Feasibility study of sucrose and fat replacement using inulin and rebaudioside A in cake formulationsMahsa Majzoobi, Mahshid Mohammadi, Gholamreza Mesbahi, et al.Journal of Texture Studies|December 22, 2017
Singular approach to penetrometry by preprocessing of digitized force-displacement curves and chemometry: A case study of 12 tomato varietiesCédric CampsJournal of Texture Studies|June 14, 2020
Aversive textures and their role in food rejectionRobert Pellegrino, Curtis R LuckettJournal 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|August 27, 2025
In Vitro Robotic Chewing Studies of Food Texture Changes During MasticationXudong Wang, Bangxiang Chen, Jaspreet Dhupia, et al.Journal of Texture Studies|April 25, 2020
Numerical simulation of pharyngeal bolus flow influenced by bolus viscosity and apparent slipHiroshi Mizunuma, Mitsuhiro Sonomura, Kenji ShimokasaJournal of Texture Studies|September 2, 2022
Influence of ozonation and roasting on functional, microstructural, textural characteristics, and aflatoxin content of groundnut kernelsGurjeet Kaur, Gagandeep Kaur Sidhu, Preetinder Kaur, et al.Journal of Texture Studies|September 2, 2022
Application of gamma radiation in the beef texture development during accelerated agingLorena Mendes Rodrigues, Angélica Sousa Guimarães, Johnathan de Lima Ramos, et al.Pageof 73