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Journal of texture studies

Showing results (501-510 of 714) with videos related to

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Journal of Texture Studies|January 5, 2026
From Consumer Expectations to Sensory Approval: A Multi-Step Approach to Developing Calcium-Fortified Apple SnacksKaroline Costa Santos, Alline A L Tribst, Bianca C Maniglia, et al.
Journal of Texture Studies|January 16, 2026
Viscous and Elastic Efficacies in Thickening Liquid Foods for Dysphagia Patients: Examination Using Newtonian and Shear-Thinning Viscoelastic LiquidsMasanori Yoshida, Taito Inoue, Hiroki Narumi, et al.
Journal of Texture Studies|February 28, 2023
Understanding the relationship between orofacial structures and feeding habits of preschoolers: A multivariate analysisKelly Guedes Oliveira de Scudine, Kizzy Nascimento de Moraes, Sania Aparecida Miyagui, et al.
Journal of Texture Studies|March 27, 2023
Evaluation of the sensory properties of thickened and protein-enhanced ice cream using check-all-that-apply and temporal check-all-that-applyRachael Moss, Mackenzie Gorman, Jeanne LeBlanc, et al.
Journal of Texture Studies|July 13, 2020
Can we understand food oral processing using Kano model? Case study with confectionery productsIlija Djekic, Jovan Ilic, Raquel P F Guiné, et al.
Journal of Texture Studies|June 29, 2020
Older US adults like sweetened colas, but not other chemesthetic beveragesMadison R Wierenga, Ciera R Crawford, Cordelia A Running
Journal of Texture Studies|September 28, 2021
Impact of different microwave treatments on food textureNaciye Kutlu, Ravi Pandiselvam, Irem Saka, et al.
Journal of Texture Studies|April 29, 2022
Effects of Time and Temperature of Annealing on Rheological and Thermal Properties of Rice Starch Suspensions during GelatinizationKazumi Tsutsui, Keiko Katsuta, Teruyoshi Matoba, et al.
Journal of Texture Studies|April 29, 2022
Differences in Chewing Behavior during Mastication of Foods with Different TexturesMegumi Shiozawa, Hiroshige Taniguchi, Hirokazu Hayashi, et al.
Journal of Texture Studies|April 29, 2022
Texture of Sliced Cucumbers Measured by Subjective Human-Bite and Objective Instrumental TestsKaoru Kohyama, Ai Kato-Nagata, Hiromi Shimada, et al.
Pageof 72

Showing results (501-510 of 714) with videos related to

Sort By:
Pageof 72
Journal of Texture Studies|January 5, 2026
From Consumer Expectations to Sensory Approval: A Multi-Step Approach to Developing Calcium-Fortified Apple SnacksKaroline Costa Santos, Alline A L Tribst, Bianca C Maniglia, et al.
Journal of Texture Studies|January 16, 2026
Viscous and Elastic Efficacies in Thickening Liquid Foods for Dysphagia Patients: Examination Using Newtonian and Shear-Thinning Viscoelastic LiquidsMasanori Yoshida, Taito Inoue, Hiroki Narumi, et al.
Journal of Texture Studies|February 28, 2023
Understanding the relationship between orofacial structures and feeding habits of preschoolers: A multivariate analysisKelly Guedes Oliveira de Scudine, Kizzy Nascimento de Moraes, Sania Aparecida Miyagui, et al.
Journal of Texture Studies|March 27, 2023
Evaluation of the sensory properties of thickened and protein-enhanced ice cream using check-all-that-apply and temporal check-all-that-applyRachael Moss, Mackenzie Gorman, Jeanne LeBlanc, et al.
Journal of Texture Studies|July 13, 2020
Can we understand food oral processing using Kano model? Case study with confectionery productsIlija Djekic, Jovan Ilic, Raquel P F Guiné, et al.
Journal of Texture Studies|June 29, 2020
Older US adults like sweetened colas, but not other chemesthetic beveragesMadison R Wierenga, Ciera R Crawford, Cordelia A Running
Journal of Texture Studies|September 28, 2021
Impact of different microwave treatments on food textureNaciye Kutlu, Ravi Pandiselvam, Irem Saka, et al.
Journal of Texture Studies|April 29, 2022
Effects of Time and Temperature of Annealing on Rheological and Thermal Properties of Rice Starch Suspensions during GelatinizationKazumi Tsutsui, Keiko Katsuta, Teruyoshi Matoba, et al.
Journal of Texture Studies|April 29, 2022
Differences in Chewing Behavior during Mastication of Foods with Different TexturesMegumi Shiozawa, Hiroshige Taniguchi, Hirokazu Hayashi, et al.
Journal of Texture Studies|April 29, 2022
Texture of Sliced Cucumbers Measured by Subjective Human-Bite and Objective Instrumental TestsKaoru Kohyama, Ai Kato-Nagata, Hiromi Shimada, et al.
Pageof 72