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Results 1 to 25 of 212

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Fracture properties of potato crispsROJO, F. J; VINCENT, J. F. V.International journal of food science & technology. 2008, Vol 43, Num 4, pp 752-760, issn 0950-5423, 9 p.Article

Assessing the appropriateness of 'synaesthetic' messaging on crisps packagingCRISINEL, Anne-Sylvie; SPENCE, Charles.Food quality and preference. 2012, Vol 26, Num 1, pp 45-51, issn 0950-3293, 7 p.Article

On the assessment of fracture in brittle foods II. Biting or chewing?VARELA, Paula; SALVADOR, Ana; FISZMAN, Susana et al.Food research international. 2009, Vol 42, Num 10, pp 1468-1474, issn 0963-9969, 7 p.Article

The development of a robust fuzzy inference mechanismMELEK, William W; GOLDENBERG, Andrew A.International journal of approximate reasoning. 2005, Vol 39, Num 1, pp 29-47, issn 0888-613X, 19 p.Article

Screening for psychiatric symptoms and illness behaviour in a pain clinicLEVIT, P; SKERRITT, P. W; WHITE, B. W. S et al.Australian and New Zealand journal of psychiatry. 1993, Vol 27, Num 1, pp 30-35, issn 0004-8674Article

The buck-passing account of value: lessons from Crisp = La conception relais des valeurs : Leçons tirées de CrispMATTHEW LIAO, S.Philosophical studies. 2010, Vol 151, Num 3, pp 421-432, issn 0031-8116, 12 p.Article

Vague groupsDEMIRCI, M.Journal of mathematical analysis and applications. 1999, Vol 230, Num 1, pp 142-156, issn 0022-247XArticle

Life history factors associated with neurotic symptomatology in a rural community sample of 40-49-year-old womenBIRTCHNELL, J; EVANS, C; KENNARD, J et al.Journal of affective disorders. 1988, Vol 14, Num 3, pp 271-285, issn 0165-0327Article

RELATIONSHIP BETWEEN WATER ACTIVITY OF CRISP BREAD AND ITS MECHANICAL PROPERTIES AND STRUCTUREJAKUBCZYK, Ewa; MARZEC, Agata; LEWICKI, Piotr P et al.Polish journal of food and nutrition sciences. 2008, Vol 58, Num 1, pp 45-51, issn 1230-0322, 7 p.Article

THEORIE UND PRAXIS DER SCHRUMPFLEDERHERSTELLUNG IM LICHTE NEUTIGER TECHNOLOGIE = THEORIE ET PRATIQUE DE LA FABRICATION DU CUIR CRISPE A LA LUMIERE DE LA TECHNOLOGIE MODERNEWACHSMAN H.1982; LEDER U. HAEUTEMARKT; DEU; DA. 1982; VOL. 34; NO 14; PP. 166-173; 5 P.; ABS. ENG/FRE/SPA; BIBL. 4 REF.Article

SCHRUMPFLEDER HEUTE = CUIR CRISPE D'AUJOURD'HUIRIEGER W; SCHNEIDER HW.1973; LEDER U. HAUETEMARKT; DTSCH.; DA. 1973; VOL. 25; NO 21; PP. 236-242 (4 P.); ABS. ANGL. FR.; BIBL. 2 REF.; 4 ILL.Serial Issue

Modeling water sorption dynamics of cellular solid food systems using free volume theoryMEINDERS, Marcel B. J; VAN VLIET, Ton.Food hydrocolloids. 2009, Vol 23, Num 8, pp 2234-2242, issn 0268-005X, 9 p.Article

Texture concepts for consumers : a better understanding of crispy-crunchy sensory perceptionVARELA, Paula; SALVADOR, Ana; GAMBARO, Adriana et al.European food research & technology (Print). 2008, Vol 226, Num 5, pp 1081-1090, issn 1438-2377, 10 p.Article

Dedekind categories with cutoff operatorsFURUSAWA, Hitoshi; KAWAHARA, Yasuo; WINTER, Michael et al.Fuzzy sets and systems. 2011, Vol 173, Num 1, pp 1-24, issn 0165-0114, 24 p.Article

Using HPMC to improve crust crispness in microwave-reheated battered mackerel nuggets : Water barrier effect of HPMCCHEN, Chien-Li; LI, Pin-Yi; HU, Wen-Hung et al.Food hydrocolloids. 2008, Vol 22, Num 7, pp 1337-1344, issn 0268-005X, 8 p.Article

Predicting the sensory crispness of coated turkey breast by its acoustic signatureILIASSAFOV, Lubov; SHIMONI, Eyal.Food research international. 2007, Vol 40, Num 7, pp 827-834, issn 0963-9969, 8 p.Article

Modelling of energy flows in potato crisp frying processesWU, H; JOUHARA, H; TASSOU, S. A et al.Applied energy. 2012, Vol 89, Num 1, pp 81-88, issn 0306-2619, 8 p.Conference Paper

The unhappy conclusion and the life of virtueMULGAN, T.Philosophical quarterly. 1993, Vol 43, Num 172, pp 357-359, issn 0031-8094Article

MIDDLESEX HOSPITAL QUESTIONNAIRE SCORES IN PATIENTS WITH HYSTERICAL CONVERSION SYMPTOMS. = SCORES DU MHQ CHEZ LES MALADES PRESENTANT DES SYMPTOMES DE CONVERSION HYSTERIQUEGADD RA; MERSKEY H.1975; BRIT. J. MED. PSYCHOL.; G.B.; DA. 1975; VOL. 48; NO 4; PP. 367-370; BIBL. 13 REF.Article

Some characteristics distinguishing high and low dose users of benzodiazepinesPERERA, K. M. H; JENNER, F. A.British journal of addiction (1980). 1987, Vol 82, Num 12, pp 1329-1334, issn 0952-0481Article

Personality characteristics of long-term benzodiazepine usersNICHOLAS, D; HAMMOND, S. M.Personality and individual differences. 1992, Vol 13, Num 2, pp 221-223, issn 0191-8869Article

The discriminatory capacity of the Crown-Crisp experiential indexBOARDMAN, A. P; BOURAS, N; WATSON, J. P et al.The European journal of psychiatry. 1988, Vol 2, Num 4, pp 227-232, issn 0213-6163Article

Assessment of blinding in clinical trialsHEEJUNG BANG; LIYUN NI; DAVIS, Clarence E et al.Controlled clinical trials. 2004, Vol 25, Num 2, pp 143-156, issn 0197-2456, 14 p.Article

An experimental comparison of fixed and trained fusion rules for crisp classifier outputsROLI, Fabio; RAUDYS, Sarunas; MARCIALIS, Gian Luca et al.Lecture notes in computer science. 2002, pp 232-241, issn 0302-9743, isbn 3-540-43818-1, 10 p.Conference Paper

Effect of extraction pH on acrylamide content in fresh and stored rye crisp breadMUSTAFA, Arwa; KAMAL-ELDIN, Afaf; PETERSSON, Erik V et al.Journal of food composition and analysis (Print). 2008, Vol 21, Num 4, pp 351-355, issn 0889-1575, 5 p.Article

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