COMPLEX CONVOLUTIONS VIA FERMAT NUMBER TRANSFORMS.NUSSBAUMER HJ.1976; I.B.M.J. RES. DEVELOP.; U.S.A.; DA. 1976; VOL. 20; NO 3; PP. 282-284; BIBL. 7 REF.Article

FIRMNESS CHANGES OF IMPREGNATED WHOLE PEELED PRICKLY PEARVALDEZ-FRAGOSO, Aurora; CRISTINA SOTO-CABALLERO, Mayra; BLANDA, Giampaolo et al.Journal of texture studies. 2009, Vol 40, Num 5, pp 571-583, issn 0022-4901, 13 p.Article

FIRMNESS EVALUATION OF SWEET CHERRIES BY A TRAINED AND CONSUMER SENSORY PANELROSS, Carolyn F; CHAUVIN, Maite A; WHITING, Matthew et al.Journal of texture studies. 2009, Vol 40, Num 5, pp 554-570, issn 0022-4901, 17 p.Article

AACCI Approved Methods Technical Committee Report: Collaborative Study on a Method for Determining Firmness of Cooked Pulses (AACCI Method 56-36.01)WANG, N; PANOZZO, J. F; WOOD, J et al.Cereal foods world. 2012, Vol 57, Num 5, pp 230-234, issn 0146-6283, 5 p.Article

Measurement of firmness of fresh-cut sliced tomato using puncture tests: Studies on sample size, probe size and direction of punctureLANA, Milza M; TIJSKENS, Leopold M. M; DE THEIJE, Anemarie et al.Journal of texture studies. 2007, Vol 38, Num 5, pp 601-618, issn 0022-4901, 18 p.Article

1-MCP preserves the firmness of stored persimmon 'rojo brillante'SALVADOR, A; CUQUERELLA, J; MARTINEZ-JAVEGA, J. M et al.Journal of food science. 2004, Vol 69, Num 2, pp SNQ69-SNQ73, issn 0022-1147Article

Prediction of apple fruit firmness by near-infrared multispectral scatteringRENFU LU.Journal of texture studies. 2004, Vol 35, Num 3, pp 263-276, issn 0022-4901, 14 p.Article

Effects of phosphates differing in P₂O₅ contents on firming rate of cooked rice = Effets des phosphates présentant des differences de teneurs en P₂O₅ sur la vitesse de durcissement du riz cuitKIM, I. H; KIM, S. K.Cereal chemistry. 1984, Vol 61, Num 2, pp 91-94, issn 0009-0352Article

TEXTURAL QUALITY OF COOKED POTATOES : II. RELATIONSHIP OF STEAM COOKING TIME TO CELLULAR STRENGTH OF CULTIVARS WITH SIMILAR AND DIFFERING SOLIDS = QUALITE DE TEXTURE DES POMMES DE TERRE CUITES : 2. CORRELATIONS ENTRE LA DUREE DE CUISSON A LA VAPEUR ET LA RESISTANCE CELLULAIRE DES CULTIVARS AYANT DES TENEURS SIMILAIRES OU DIFFERENTES EN MATIERE SECHENONAKA M; TIMM H.1983; AMERICAN POTATO JOURNAL; ISSN 0003-0589; USA; DA. 1983; VOL. 60; NO 9; PP. 685-692; ABS. SPA; BIBL. 23 REF.; 3 TABL.Article

STORAGE RESPONSES OF FOUR APPLE CULTIVARS TO A "RAPID CA" PROCEDURE IN COMMERCIAL CONTROLLED-ATMOSPHERES FACILITIES = REPONSES AU STOCKAGE DE 4 CULTIVARS DE POMME SOUMIS AU PROCEDE "RAPID CA" ET STOCKES EN ATMOSPHERE CONTROLEE EN INSTALLATIONS INDUSTRIELLESLAU OL.1983; JOURNAL OF THE AMERICAN SOCIETY FOR HORTICULTURAL SCIENCE; ISSN 0003-1062; USA; DA. 1983; VOL. 108; NO 4; PP. 530-533; BIBL. 11 REF.; 1 FIG./1 TABL.Article

INFLUENCE OF CURD FIRMNESS AT CUTTING ON CHEDDAR CHEESE YIELD AND RECOVERY OF MILK CONSTITUENTS. = INFLUENCE DE LA FERMETE DU CAILLE A LA DECOUPE SUR LE RENDEMENT EN FROMAGE CHEDDAR ET SUR LA RECUPERATION DES CONSTITUANTS DU LAIT.BYNUM DG; OLSON NF.1982; JOURNAL OF DAIRY SCIENCE.; ISSN 0022-0302; USA; DA. 1982; VOL. 65; NO 12; PP. 2281-2290; BIBL. 48 REF.; 4 FIG./3 TABL.Article

Utilisation de paramètres physiques pour la caractérisation de la véraison des baies de raisin = Utilisation of physical parameters for the characterization of grape berries «veraison»ABBAL, P; BOULET, J. C; MOUTOUNET, M et al.Journal international des sciences de la vigne et du vin. 1992, Vol 26, Num 4, pp 231-237, issn 1151-0285Article

Effect of pH at cutting and during cooking on cottage cheese = Effet du pH lors de la découpe et de la cuisson du cottage cheeseEMMONS, D. B; BECKETT, D. C.Journal of dairy science. 1984, Vol 67, Num 10, pp 2200-2209, issn 0022-0302Article

Measurements of bread firmness using the Instron universal testing instrument : differences resulting from test conditions = Mesure de la fermeté du pain en utilisant le texturomètre universel Instron : différences dues aux conditions d'analyseREDLINGER, P. A; SETSER, C. S; DAYTON, A. D et al.Cereal chemistry. 1985, Vol 62, Num 3, pp 223-226, issn 0009-0352Article

Prediction of apple firmness from mass loss and shrinkageLINK, S. O; DRAKE, S. R; THIEDE, M. E et al.Journal of food quality. 2004, Vol 27, Num 1, pp 13-26, issn 0146-9428, 14 p.Article

A Standardized Method for the Instrumental Determination of Cooked Spaghetti FirmnessSISSONS, M. J; SCHLICHTING, L. M; EGAN, N et al.Cereal chemistry. 2008, Vol 85, Num 3, pp 440-444, issn 0009-0352, 5 p.Article

Simulation of a penetrometric test on apples using Voronoi-Delaunay tessellationROUDOT, A.-C; DUPRAT, F; PIETRI, E et al.Food structure. 1990, Vol 9, Num 3, pp 215-222, issn 1046-705XArticle

Non enzymatic browning during thermal processing of canned sardine = Brunissement non enzymatique lors du traitement thermique des sardines en conserveTANAKA, M; TAGUCHI, T.Nippon Suisan Gakkaishi. 1985, Vol 51, Num 7, pp 1169-1173, issn 0021-5392Article

Effects of κ-casein genetic variants and lactation number on the renneting properties of individual milks = Effets des variants génétiques de la caséine-κ et du stade de lactation sur les caractéristiques de coagulation de laits individuelsSCHAAR, J.Journal of dairy research. 1984, Vol 51, Num 3, pp 397-406, issn 0022-0299Article

THE EFFECT OF APPLE MATURITY AND FIRMNESS ON BRUISE VOLUME = EFFET DE LA MATURATION ET DE LA FERMETE DES POMMES SUR L'ETENDUE DES CONTUSIONSDIENER RG; SINGHA S; PETIT J et al.1983; JOURNAL OF FOOD PROCESS ENGINEERING; ISSN 0145-8876; USA; DA. 1983; VOL. 6; NO 2; PP. 85-99; BIBL. 22 REF.; 8 FIG./1 TABL.Article

A METHOD FOR MEASURING THE FIRMNESS OF COOKED SOYABEAN (GLYCINE MAX). = METHODE DE MESURE DE LA FERMETE DES GRAINES CUITES DE SOJA (GLYCINE MAX)MAKKAR HPS; SHARMA OP; NEGI SS et al.1982; JOURNAL OF FOOD SCIENCE AND TECHNOLOGY.; ISSN 0022-1155; IND; DA. 1982; VOL. 19; NO 3; PP. 104-106; BIBL. 5 REF.; 1 FIG./1 TABL.Article

BREAD STALING STUDIES. II. THE ROLE OF REFRESHENING = ETUDE DU RASSISSEMENT DU PAIN. II. ROLE DU RECHAUFFAGE POUR RESTAURATION DE LA FRAICHEURPISESOOKBUNTERNG W; D'APPOLONIA BL; KULP K et al.1983; CEREAL CHEMISTRY; ISSN 0009-0352; USA; DA. 1983; VOL. 60; NO 4; PP. 301-305; BIBL. 13 REF.; 2 FIG./4 TABL.Article

Dynamic rheology of rennet curd = Rhéologie dynamique du caillé présureDEJMEK, P.Journal of dairy science. 1987, Vol 70, Num 7, pp 1325-1330, issn 0022-0302Article

Evaluation du comportement textural à la congélation de diverses espèces de fraises = Effect of freezing on the texture of several species of strawberriesLACROIX, C; CASTAIGNE, F; ROUTHIER, B et al.Lebensmittel - Wissenschaft + Technologie. 1985, Vol 18, Num 1, pp 35-42, issn 0023-6438Article

Firmness measuring system of fruits and vegetables with a light-contact vibrating probeOTOBE, K; SUGIYAMA, J; KIKUCHI, Y et al.Nippon Shokuhin Kogyo Gakkai-Shi. 1993, Vol 40, Num 11, pp 792-800, issn 0029-0394Article