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A new region-primitive method for classification of colour meat image texture based on size, orientation, and contrastCHAOXIN ZHENG; SUN, Da-Wen; LIYUN ZHENG et al.Meat science. 2007, Vol 76, Num 4, pp 620-627, issn 0309-1740, 8 p.Article

Estimating surface orientation from directional texturesBUSE, R; HUNG-TAT TSUI.Pattern recognition letters. 1993, Vol 14, Num 5, pp 431-439, issn 0167-8655Article

Investigation of the biofouling properties of several algae on different textured chemical modified silicone surfacesJIHAI XU; WENJIE ZHAO; SHUSEN PENG et al.Applied surface science. 2014, Vol 311, pp 703-708, issn 0169-4332, 6 p.Article

Nucleation and growth kinetics of different recrystallization texture components = Cinétique de germination et de croissance des différents composants de la texture de recristallisationDOHERTY, R. D.Scripta metallurgica. 1985, Vol 19, Num 8, pp 927-930, issn 0036-9748Article

Analysis of chickpea (var. Blanco Lechoso) rehydration. Part I. Physicochemical and texture analysisCHENOLL, C; BETORET, N; FITO, P et al.Journal of food engineering. 2009, Vol 95, Num 2, pp 352-358, issn 0260-8774, 7 p.Article

On further study of the origin of cube texture in fcc metals = Au sujet d'une étude ultérieure de l'origine de la texture cubique dans les métaux cubiques à faces centréesHSUN HU.Scripta metallurgica. 1985, Vol 19, Num 12, pp 1471-1474, issn 0036-9748Article

INTERPLAY BETWEEN PRODUCT CHARACTERISTICS, ORAL PHYSIOLOGY AND TEXTURE PERCEPTION OF CELLULAR BRITTLE FOODSVAN VLIET, Ton; PRIMO-MARTIN, Cristina.Journal of texture studies. 2011, Vol 42, Num 2, pp 82-94, issn 0022-4901, 13 p.Article

TEXTURE PERCEIVED ON INULIN-ENRICHED LOW-FAT SEMISOLID DAIRY DESSERTS. RHEOLOGICAL AND STRUCTURAL BASISBAYARRI, Sara; GONZALEZ-TOMAS, Luis; HERNANDO, Isabel et al.Journal of texture studies. 2011, Vol 42, Num 3, pp 174-184, issn 0022-4901, 11 p.Article

USE OF A PANEL KNOWLEDGEABLE IN MATERIAL SCIENCE TO STUDY SENSORY PERCEPTION OF TEXTUREDUIZER, Lisa M; JAMES, Bryony; CORRIGAN, Virginia K et al.Journal of texture studies. 2011, Vol 42, Num 4, pp 309-318, issn 0022-4901, 10 p.Article

Texture properties of gouda cheeseYATES, M. D; DRAKE', M. A.Journal of sensory studies. 2007, Vol 22, Num 5, pp 493-506, issn 0887-8250, 14 p.Article

Food texture and its effect on ingestion, mastication and swallowingLUCAS, P. W; PRINZ, J. F; AGRAWAL, K. R et al.Journal of texture studies. 2004, Vol 35, Num 2, pp 159-170, issn 0022-4901, 12 p.Conference Paper

Relation between texture and masticationBOURNE, Malcolm.Journal of texture studies. 2004, Vol 35, Num 2, pp 125-143, issn 0022-4901, 19 p.Conference Paper

EVALUATION OF TEXTURE CHANGES DUE TO COMPOSITIONAL DIFFERENCES USING ORAL PROCESSINGCAKIR, Esra; KOC, Hicran; VINEYARD, Christopher J et al.Journal of texture studies. 2012, Vol 43, Num 4, pp 257-267, issn 0022-4901, 11 p.Article

ANALYSIS OF INSTRUMENTAL AND SENSORY TEXTURE ATTRIBUTES OF MICROWAVE-CONVECTIVE DRIED APPLESMARZEC, Agata; KOWALSKA, Hanna; ZADROZNA, Monika et al.Journal of texture studies. 2010, Vol 41, Num 4, pp 417-439, issn 0022-4901, 23 p.Article

TWO-DIMENSIONAL MAPPING OF SENSORY TEXTURE DESCRIPTORSROHM, Harald; DÜRRSCHMID, Klaus; FORKER, Anne et al.Journal of texture studies. 2010, Vol 41, Num 6, pp 789-803, issn 0022-4901, 15 p.Article

EFFECT OF REMOVABLE PARTIAL DENTURES REPLACING PRIMARY MOLARS ON MASTICATION OF FOODS WITH VARIABLE TEXTURERIQUETO GAMBARELI, Flavia; DIAZ SERRA, Marcia; DUARTE GAVIAO, Maria Beatriz et al.Journal of texture studies. 2009, Vol 40, Num 2, pp 240-255, issn 0022-4901, 16 p.Article

MULTIDIMENSIONAL REPRESENTATION OF THE STANDARD SCALES OF FOOD TEXTURECHAUVIN, M. A; PARKS, C; ROSS, C et al.Journal of sensory studies. 2009, Vol 24, Num 1, pp 93-110, issn 0887-8250, 18 p.Article

FORCE, RATE AND WORK USED DURING INCISOR PENETRATION ON DIFFERENT TEXTURAL FOODSXIANZHONG XU; WRIGHT, Paul S; HECTOR, Mark P et al.Journal of texture studies. 2008, Vol 39, Num 2, pp 115-128, issn 0022-4901, 14 p.Article

Changes in textural characteristics of paneer in ready-to-eat canned paneer curry during storageJAYARAJ RAO, K; PATIL, G. R.Journal of texture studies. 2006, Vol 37, Num 2, pp 156-164, issn 0022-4901, 9 p.Article

The analysis of stress relaxation data of some viscoelastic foods using a texture analyzerSINGH, H; ROCKALL, A; MARTIN, C. R et al.Journal of texture studies. 2006, Vol 37, Num 4, pp 383-392, issn 0022-4901, 10 p.Article

Relationship between oral and nonoral evaluation of texture in acid milk gelsPEREIRA, R. B; SINGH, H; JONES, V. S et al.Journal of sensory studies. 2004, Vol 19, Num 1, pp 67-82, issn 0887-8250, 16 p.Article

Mastication and food texture perception: Variation with ageMIOCHE, Laurence.Journal of texture studies. 2004, Vol 35, Num 2, pp 145-158, issn 0022-4901, 14 p.Conference Paper

CONSUMERS' TEXTURE PERCEPTION OF MILK DESSERTS. II ― COMPARISON WITH TRAINED ASSESSORS' DATABRUZZONE, Fernanda; ARES, Gastón; GIMENEZ, Ana et al.Journal of texture studies. 2012, Vol 43, Num 3, pp 214-226, issn 0022-4901, 13 p.Article

IMPACT OF POLYMERS ON TEXTURE PROPERTIES OF COSMETIC EMULSIONS: A METHODOLOGICAL APPROACHGILBERT, Laura; PICARD, Celine; SAVARY, Geraldine et al.Journal of sensory studies. 2012, Vol 27, Num 5, pp 392-402, issn 0887-8250, 11 p.Article

IS A CONSUMER PANEL ABLE TO RELIABLY EVALUATE THE TEXTURE OF DAIRY DESSERTS USING UNSTRUCTURED INTENSITY SCALES? EVALUATION OF GLOBAL AND INDIVIDUAL PERFORMANCEARES, Gastón; BRUZZONE, Fernanda; GIMENEZ, Ana et al.Journal of sensory studies. 2011, Vol 26, Num 5, pp 363-370, issn 0887-8250, 8 p.Article

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