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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

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

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

EFFETS OF SALT CONCENTRATION AND FREEZING ON MOZZARELLA CHEESE TEXTURE. = EFFECTS DE LA CONCENTRATION EN SEL ET DE LA CONGELATION SUR LA TEXTURE DU FROMAGE MOZZARELLACERVANTES MA; LUND DB; OLSON NF et al.1983; JOURNAL OF DAIRY SCIENCE.; ISSN 0022-0302; USA; DA. 1983; VOL. 66; NO 2; PP. 204-213; BIBL. 17 REF.; 4 FIG./2 TABL.Article

A FIRMNESS SORTING CRITERION FOR BLUEBERRIESROHRBACH RP; FRANKE JE; WILLITS DH et al.1982; TRANS. ASAE; USA; DA. 1982; VOL. 25; NO 2; PP. 261-265; BIBL. 13 REF.Article

Postharvest firmness changes as measured by acoustic and low-mass impact devices : a comparison of techniquesDE KETELAERE, Bart; HOWARTH, M. Scott; CREZEE, Leo et al.Postharvest biology and technology. 2006, Vol 41, Num 3, pp 275-284, issn 0925-5214, 10 p.Article

Effect of heat treatment on firmness of apples and apple slicesKIM, D. M; SMITH, N. L; LEE, C. Y et al.Journal of food processing and preservation. 1994, Vol 18, Num 1, pp 1-8, issn 0145-8892Article

Influence of heat treatment on firmness and colourKLETTNER, P.-G.Fleischwirtschaft (Frankfurt). 1993, Vol 73, Num 3, pp 296-298, issn 0015-363XArticle

Effect of waxy barley starch and reheating on firmness of bread crumb = Effet de l'amidon d'orge cireux et du réchauffement sur la fermeté de la croûte de painGHIASI, K; HOSENEY, R. C; ZELEZNAK, K et al.Cereal chemistry. 1984, Vol 61, Num 4, pp 281-285, issn 0009-0352Article

The influence of bed firmness on sleep qualityBADER, Gaby G; ENGDAL, Sten.Applied Ergonomics. 2000, Vol 31, Num 5, pp 487-497, issn 0003-6870Article

Fruit firmness measurement techniques: a new approachSTUDMAN, C. J.International agrophysics. 1994, Vol 8, Num 3, pp 461-466, issn 0236-8722Conference Paper

Turbidity and hardness of a heat-induced gel of hen egg ovalbumin = Turbidité et fermeté d'un gel d'ovalbumine d'oeuf de poule, induit thermiquementHATTA, H; KITABATAKE, N; DOI, E et al.Agricultural and biological chemistry. 1986, Vol 50, Num 8, pp 2083-2089, issn 0002-1369Article

Comparison of methods for determination of hardness and breakage susceptibility of commercially dried corn = Comparaison des méthodes de détermination de la dureté et de la tendance à la brisure du maïs séché industriellementPOMERANZ, Y; CZUCHAJOWSKA, Z; LAI, F. S et al.Cereal chemistry. 1986, Vol 63, Num 1, pp 39-43, issn 0009-0352Article