| Aging-related changes in quantity and quality of saliva: Where do we stand in our understanding? |
19 |
| Human oral processing and texture profile analysis parameters: Bridging the gap between the sensory evaluation and the instrumental measurements |
16 |
| Perception and measurement of food texture: Solid foods |
12 |
| Effects of whey and soy protein addition on bread rheological property of wheat flour |
11 |
| Comparison of gelling properties and flow behaviors of microbial transglutaminase (MTGase) and pectin modified fish gelatin |
10 |
| Effects of concentrated and dephytinized wheat bran and rice bran addition on bread properties |
9 |
| Clinical applications of IDDSI framework for texture recommendation for dysphagia patients |
8 |
| Effect of transglutaminase on quality and gel properties of pork and fish mince mixtures |
7 |
| Investigation of sweet potato starch as a structural enhancer for three-dimensional printing of Scomberomorus niphonius surimi |
7 |
| Identification of a melting type variant among peach (P-persica L. Batsch) fruit textures by a digital penetrometer |
6 |
| Sensory, digestion, and texture quality of commercial gluten-free bread: Impact of broken rice flour type |
6 |
| The instrumental texture profile analysis revisited |
6 |
| Influence of different functional ingredients on physical properties, rheology, tribology, and oral perceptions of no fat stirred yoghurt |
6 |
| Comparison of physical chewing measures to consumer typed Mouth Behavior |
6 |
| Which variables should be controlled when measuring the granulometry of a chewed bolus? A systematic review |
6 |
| Biological films adhering to the oral soft tissues: Structure, composition, and potential impact on taste perception |
6 |
| Unstimulated saliva: Background noise in taste molecules |
6 |
| Texture-modified 3D printed dark chocolate: Sensory evaluation and consumer perception study |
6 |
| Saliva could act as an emulsifier during oral processing of oil/fat |
6 |
| The dynamics of texture perception of hard solid food: A review of the contribution of the temporal dominance of sensations technique |
6 |
| Effect of glycerol on the physicochemical properties of films based on legume protein concentrates: A comparative study |
5 |
| How oral health and food sensory properties impact oral comfort during consumption of apples: A comparative approach in seniors and young adults |
5 |
| Characterization of oral tactile sensitivity and masticatory performance across adulthood |
5 |
| Comparative study of IDDSI flow test and line-spread test of thickened water prepared with different dysphagia thickeners |
5 |
| Effect of temperature-time pretreatments on the texture and microstructure of abalone (Haliotis discus hanai) |
5 |
| Physicochemical, rheological, and molecular characterization of colloidal gelatin produced from Common carp by-products using microwave and ultrasound-assisted extraction |
5 |
| Fiber concentrates from raspberry and blueberry pomace in gluten-free cookie formulation: Effect on dough rheology and cookie baking properties |
5 |
| Comparison of two methods to categorize thickened liquids for dysphagia management in a clinical care setting context: The Bostwick consistometer and the IDDSI Flow Test. Are we talking about the same concept? |
5 |
| The influence of tongue strength on oral viscosity discrimination acuity |
5 |
| Rheological characterization of thickened protein-based beverages under different food thickeners and setting times |
4 |
| Relationship between sensory analysis for texture and instrument measurements in model strawberry jam |
4 |
| Rapid evaluation of the texture properties of melon (Cucumis melo L. Var. reticulata cv. Green net) using near infrared spectroscopy |
4 |
| Impact of salted duck egg albumen powder on proteolysis and gelling properties of sardine surimi |
4 |
| The effects of Plantago major seed gum on steady and dynamic oscillatory shear rheology of sunflower oil-in-water emulsions |
4 |
| Viscosity of liquid and semisolid materials: Establishing correlations between instrumental analyses and sensory characteristics |
4 |
| Does interindividual variability of saliva affect the release and metabolization of aroma compounds ex vivo? The particular case of elderly suffering or not from hyposalivation |
4 |
| The use of a combination of instrumental methods to assess change in sensory crispness during storage of a Honeycrisp apple breeding family |
4 |
| Texture and breakdown in the mouth: An industrial research approach |
4 |
| Feasibility study of sucrose and fat replacement using inulin and rebaudioside A in cake formulations |
3 |
| Changes of water state and gel characteristics of Hairtail (Trichiurus lepturus) surimi during thermal processing |
3 |
| A cluster analysis of the relationship between sucking habits, consistency of food ingested, and taste sensitivity in children |
3 |
| In vitro digestion of bread: How is it influenced by the bolus characteristics? |
3 |
| Effect of saliva esterase activity on ester solutions and possible consequences for the in-mouth ester release during wine intake |
3 |
| Physiochemical properties and tastes of gels from Japanese Spanish mackerel (Scomberomorus niphonius) surimi by different washing processes |
3 |
| Hydrocolloid clustering based on their rheological properties |
3 |
| Appearance and characterization of fruit image textures for quality sorting using wavelet transform and genetic algorithms |
3 |
| Possibilities for developing texture-modified beef steaks suitable for older consumers using fruit-derived proteolytic enzymes |
3 |
| Quality and microbial properties of symbiotic bread produced by straight dough and frozen part-baking methods |
3 |
| Effect of gellan gum on functional properties of low-fat chicken meat batters |
3 |
| Understanding and predicting sensory crispness of deep-fried battered and breaded coatings |
3 |
