Subject: 664.02 - British Library Electronic Legal Deposit Catalogue-Journal Issues and Articles Search Results

Subject 664.02

1. "Oral" Tribological Study on the Astringency Sensation of Red Wines. Issue 5 (5th April 2016)

Authors:: Brossard, Natalia; Cai, Huifang; Osorio, Fernando; Bordeu, Edmundo; Chen, Jianshe
Journal:: Journal of texture studies
Issue:: Volume 47:Issue 5(2016)
Page Start:: 392
Record Type:: Journal Article
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2. "Symbiotic" or "synbiotic"? Response to "Quality and microbial properties of symbiotic bread produced by straight dough and frozen part‐baking methods". Issue 1 (16th November 2020)

Authors:: Akan, Sadiye
Journal:: Journal of texture studies
Issue:: Volume 52:Issue 1(2021)
Page Start:: 137
Record Type:: Journal Article
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3. A cluster analysis of the relationship between sucking habits, consistency of food ingested, and taste sensitivity in children. Issue 3 (4th April 2019)

Authors:: Marquezin, Maria Carolina S.; Araujo, Darlle S.; Amato, Juliana N.; de S. Barbosa, Taís; Fonseca, Fernando L. A.; Gavião, Maria B. D.; Castelo, Paula Midori
Journal:: Journal of texture studies
Issue:: Volume 50:Issue 3(2019)
Page Start:: 248
Record Type:: Journal Article
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4. A comparative study of texture and rheology of Argentinian honeys from two regions. Issue 4 (16th July 2018)

Authors:: Maldonado, Gerardo E.; Navarro, Alba S.; Yamul, Diego K.
Journal:: Journal of texture studies
Issue:: Volume 49:Issue 4(2018)
Page Start:: 424
Record Type:: Journal Article
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5. A Comparison Between Young and Elderly Adults Investigating the Manual and Oral Capabilities During the Eating Process. Issue 4 (8th July 2016)

Authors:: Laguna, Laura; Aktar, Tugba; Ettelaie, Rammile; Holmes, Melvin; Chen, Jianshe
Journal:: Journal of texture studies
Issue:: Volume 47:Issue 4(2016)
Page Start:: 361
Record Type:: Journal Article
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6. A comparison of food crispness based on the cloud model. Issue 1 (30th August 2017)

Authors:: Wang, Minghui; Sun, Yonghai; Hou, Jumin; Wang, Xia; Bai, Xue; Wu, Chunhui; Yu, Libo; Yang, Jie
Journal:: Journal of texture studies
Issue:: Volume 49:Issue 1(2018)
Page Start:: 102
Record Type:: Journal Article
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7. A comparison of the lubrication behavior of whey protein model foods using tribology in linear and elliptical movement. Issue 3 (9th May 2018)

Journal:: Journal of texture studies
Issue:: Volume 49:Issue 3(2018)
Page Start:: 348
Record Type:: Journal Article
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8. A comparison of the lubrication behavior of whey protein model foods using tribology in linear and elliptical movement. Issue 4 (14th June 2017)

Authors:: Campbell, Caroline L.; Foegeding, E. Allen; van de Velde, Fred
Journal:: Journal of texture studies
Issue:: Volume 48:Issue 4(2017)
Page Start:: 335
Record Type:: Journal Article
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9. A Fractal Approach to Microstructural Changes during the Storage of Yoghurts Prepared with Starter Cultures Producing Exopolysaccharides. Issue 2 (13th November 2013)

Authors:: Smoczyński, Michał; Baranowska, Maria
Journal:: Journal of texture studies
Issue:: Volume 45:Issue 2(2014)
Page Start:: 121
Record Type:: Journal Article
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10. A method for evaluating time‐resolved rheological functionalities of fluid foods. Issue 4 (24th April 2022)

Authors:: Ohie, Kohei; Chiba, Haruko; Kumagai, Satomi; Yoshida, Taiki; Tasaka, Yuji
Journal:: Journal of texture studies
Issue:: Volume 53:Issue 4(2022)
Page Start:: 444
Record Type:: Journal Article
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