APPLICATION OF THE GABOR FILTERS AND K-MEANS METHOD FOR CHARACTERIZATION OF GEOMETRICAL PROPERTIES OF PARENCHYMA CELL WALLSKURITA, H; MASUDA, R.Journal of texture studies. 2012, Vol 43, Num 5, pp 339-349, issn 0022-4901, 11 p.Article

COMPARISON OF EFFECTIVENESS OF ADAPTIVE NEURO-FUZZY INFERENCE SYSTEM AND ARTIFICIAL NEURAL NETWORKS FOR ESTIMATION OF LINEAR CREEP AND RECOVERY PROPERTIES OF MODEL MEAT EMULSIONSTAHSIN YILMAZ, Mustafa.Journal of texture studies. 2012, Vol 43, Num 5, pp 384-399, issn 0022-4901, 16 p.Article

DEFATTED STRAWBERRY AND BLACKCURRANT SEEDS AS FUNCTIONAL INGREDIENTS OF GLUTEN-FREE BREADKORUS, Jarosław; JUSZCZAK, Lesław; ZIOBRO, Rafał et al.Journal of texture studies. 2012, Vol 43, Num 1, pp 29-39, issn 0022-4901, 11 p.Article

DISTINGUISHING FOUR TRADITIONAL VINEGARS BY SENSORY ANALYSIS AND COLORIMETRIC SENSORSZOU, X. B; SHI, J. Y; HAO, L. M et al.Journal of texture studies. 2012, Vol 43, Num 5, pp 413-419, issn 0022-4901, 7 p.Article

EFFECT OF WHEAT AND OAT BRANS ON THE DOUGH RHEOLOGICAL AND QUALITY CHARACTERISTICS OF INSTANT VERMICELLISUDHA, M. L; RAJESWARI, G; VENKATESWARA RAO, G et al.Journal of texture studies. 2012, Vol 43, Num 3, pp 195-202, issn 0022-4901, 8 p.Article

EFFECTS OF PARTIAL AND COMPLETE REPLACEMENT OF SODIUM CHLORIDE WITH POTASSIUM CHLORIDE ON THE TEXTURE, FLAVOR AND WATER-HOLDING CAPACITY OF MARINATED BROILER BREAST FILLETSLEE, Y. S; ZHEKOV, Z. G; OWENS, C. M et al.Journal of texture studies. 2012, Vol 43, Num 2, pp 124-132, issn 0022-4901, 9 p.Article

THE EFFECTS OF WHEAT FLOUR SUBSTITUTION WITH GRAPE SEED FLOUR ON THE RHEOLOGICAL PARAMETERS OF THE DOUGH ASSESSED BY MIXOLABMIRONEASA, Silvia; GABRIELA CODINA, Georgiana; MIRONEASA, Costel et al.Journal of texture studies. 2012, Vol 43, Num 1, pp 40-48, issn 0022-4901, 9 p.Article

EVALUATION OF INTERNAL QUALITY OF FRESH-CUT POMELO USING VIS/NIR TRANSMITTANCEPUANGSOMBUT, Arthit; PATHAVEERAT, Siwalak; TERDWONGWORAKUL, Anupun et al.Journal of texture studies. 2012, Vol 43, Num 6, pp 445-452, issn 0022-4901, 8 p.Article

EFFECTS OF HYDROXYPROPYL CELLULOSE ON THE QUALITY OF WHEAT FLOUR SPAGHETTIMAJZOOBI, Mahsa; OSTOVAN, Raheleh; FARAHNAKY, Asgar et al.Journal of texture studies. 2011, Vol 42, Num 1, pp 20-30, issn 0022-4901, 11 p.Article

MEASUREMENT OF FRUIT PEELABILITY IN THE GENUS ACTINIDIAROGER HARKER, F; HALLETT, Ian C; WHITE, Anne et al.Journal of texture studies. 2011, Vol 42, Num 4, pp 237-246, issn 0022-4901, 10 p.Article

MECHANICAL AND ACOUSTIC PROPERTIES OF SPRING WHEAT VERSUS ITS TECHNOLOGICAL QUALITY FACTORSMARZEC, Agata; CACAK-PIETRZAK, Grazyna; GONDEK, Ewa et al.Journal of texture studies. 2011, Vol 42, Num 4, pp 319-329, issn 0022-4901, 11 p.Article

MOUTH-WATERING: THE INFLUENCE OF ENVIRONMENTAL AND COGNITIVE FACTORS ON SALIVATION AND GUSTATORY/FLAVOR PERCEPTIONSPENCE, Charles.Journal of texture studies. 2011, Vol 42, Num 2, pp 157-171, issn 0022-4901, 15 p.Article

PHYSICOCHEMICAL CHARACTERIZATION OF FRUIT AND VEGETABLE FIBER SUSPENSIONS. II: EFFECT OF VARIATIONS IN HEAT TREATMENTBENGTSSON, Hanna; WIKBERG, Johanna; TORNBERG, Eva et al.Journal of texture studies. 2011, Vol 42, Num 4, pp 281-290, issn 0022-4901, 10 p.Article

TEXTURAL CHANGES OF GREEN GRAM (PHASEOLUS AUREUS) AND HORSE GRAM (DOLICHOS BIFLORUS) AS AFFECTED BY SOAKING AND COOKINGSASIKALA, V. B; RAVI, R; NARASIMHA, H. V et al.Journal of texture studies. 2011, Vol 42, Num 1, pp 10-19, issn 0022-4901, 10 p.Article

THE IMPORTANCE OF FOOD MICROSTRUCTURE IN FRACTURE PHYSICS AND TEXTURE PERCEPTIONLILLFORD, Peter J.Journal of texture studies. 2011, Vol 42, Num 2, pp 130-136, issn 0022-4901, 7 p.Article

USE OF VEGETABLE OILS, EMULSIFIERS AND HYDROCOLLOIDS ON RHEOLOGICAL, FATTY ACID PROFILE AND QUALITY CHARACTERISTICS OF POUND CAKEKUMARI, Rashmi; JEYARANI, T; SOUMYA, C et al.Journal of texture studies. 2011, Vol 42, Num 5, pp 377-386, issn 0022-4901, 10 p.Article

EFFECTS OF GLUTEN POWDER ON THE QUALITY OF WHEAT FLOUR SPAGHETTI COOKED IN DISTILLED OR SALTED WATERMAJZOOBI, Mahsa; OSTOVAN, Raheleh; FARAHNAKY, Asgar et al.Journal of texture studies. 2011, Vol 42, Num 6, pp 468-477, issn 0022-4901, 10 p.Article

GLAZING EFFECTS ON BREAD CRUST AND CRUMB STALING DURING STORAGECHIN, N. L; ABDULLAH, R; YUSOF, Y. A et al.Journal of texture studies. 2011, Vol 42, Num 6, pp 459-467, issn 0022-4901, 9 p.Article

A COMPARATIVE STUDY ON PHYSICAL PROPERTIES AND CHEMICAL INTERACTIONS OF GELS FROM TILAPIA MEAT PASTES INDUCED BY HEAT AND PRESSURETAN, Fa-Jui; LAI, Kung-Ming; HSU, Kuo-Chiang et al.Journal of texture studies. 2010, Vol 41, Num 2, pp 153-170, issn 0022-4901, 18 p.Article

A MODEL FOR VISCOSITY REDUCTION IN POLYSACCHARIDES SUBJECTED TO HIGH-PRESSURE HOMOGENIZATIONHARTE, Federico; VENEGAS, Rocío.Journal of texture studies. 2010, Vol 41, Num 1, pp 49-61, issn 0022-4901, 13 p.Article

CHARACTERISTICS OF GELLAN GUM BASED FOOD GELSSAHA, Dipjyoti; BHATTACHARYA, Suvendu.Journal of texture studies. 2010, Vol 41, Num 4, pp 459-471, issn 0022-4901, 13 p.Article

DEVELOPMENT OF FIBER-ENRICHED BISCUITS FORMULA BY A MIXTURE DESIGNELLOUZE-GHORBEL, Raoudha; KAMOUN, Amel; NEIFAR, Mohamed et al.Journal of texture studies. 2010, Vol 41, Num 4, pp 472-491, issn 0022-4901, 20 p.Article

RHEOLOGY OF DOUBLE (W/O/W) EMULSIONS PREPARED WITH SOYBEAN MILK AND FORTIFIED WITH CALCIUMMARQUEZ, Andres L; WAGNER, Jorge R.Journal of texture studies. 2010, Vol 41, Num 5, pp 651-671, issn 0022-4901, 21 p.Article

TEXTURE PROFILE ANALYSIS ― HOW IMPORTANT ARE THE PARAMETERS?ROSENTHAL, Andrew J.Journal of texture studies. 2010, Vol 41, Num 5, pp 672-684, issn 0022-4901, 13 p.Article

EFFECTS OF INULIN AND BULKING AGENTS ON SOME PHYSICOCHEMICAL, TEXTURAL AND SENSORY PROPERTIES OF MILK CHOCOLATEFARZANMEHR, Hannaneh; ABBASI, Soleiman.Journal of texture studies. 2009, Vol 40, Num 5, pp 536-553, issn 0022-4901, 18 p.Article