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Journal Abstract Search

242 related items for PubMed ID: 31000275

  • 1. Sequential aspects of cream cheese texture perception using temporal dominance of sensations (TDS) tool and its relation with flow and lubrication behaviour.
    Ningtyas DW, Bhandari B, Bansal N, Prakash S.
    Food Res Int; 2019 Jun; 120():586-594. PubMed ID: 31000275
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  • 2. Texture and lubrication properties of functional cream cheese: Effect of β-glucan and phytosterol.
    Ningtyas DW, Bhandari B, Bansal N, Prakash S.
    J Texture Stud; 2018 Feb; 49(1):11-22. PubMed ID: 28594435
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  • 3. Influence of different functional ingredients on physical properties, rheology, tribology, and oral perceptions of no fat stirred yoghurt.
    Ng SBX, Nguyen PTM, Bhandari B, Prakash S.
    J Texture Stud; 2018 Jun; 49(3):274-285. PubMed ID: 29058322
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  • 4. Effects of processing conditions on the texture and rheological properties of model acid gels and cream cheese.
    Brighenti M, Govindasamy-Lucey S, Jaeggi JJ, Johnson ME, Lucey JA.
    J Dairy Sci; 2018 Aug; 101(8):6762-6775. PubMed ID: 29753471
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  • 5. Perception of creaminess in foods.
    Upadhyay R, Aktar T, Chen J.
    J Texture Stud; 2020 Jun; 51(3):375-388. PubMed ID: 32017109
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  • 7. Characterization of the rheological, textural, and sensory properties of samples of commercial US cream cheese with different fat contents.
    Brighenti M, Govindasamy-Lucey S, Lim K, Nelson K, Lucey JA.
    J Dairy Sci; 2008 Dec; 91(12):4501-17. PubMed ID: 19038925
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  • 8. Relating rheology and tribology of commercial dairy colloids to sensory perception.
    Laguna L, Farrell G, Bryant M, Morina A, Sarkar A.
    Food Funct; 2017 Feb 22; 8(2):563-573. PubMed ID: 27722602
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  • 9. Bacterial cellulose infusion: A comprehensive investigation into textural, tribological and temporal sensory evaluation of ice creams.
    Mehta A, Kumar L, Serventi L, Morton JD, Torrico DD.
    Int J Biol Macromol; 2024 Nov 22; 281(Pt 3):136510. PubMed ID: 39395509
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  • 10. Effect of substituting whey cream for sweet cream on the textural and rheological properties of cream cheese.
    Brighenti M, Govindasamy-Lucey S, Jaeggi JJ, Johnson ME, Lucey JA.
    J Dairy Sci; 2021 Oct 22; 104(10):10500-10512. PubMed ID: 34334199
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  • 11. Understanding relations between rheology, tribology, and sensory perception of modified texture foods.
    Sharma M, Pondicherry KS, Duizer L.
    J Texture Stud; 2022 Jun 22; 53(3):327-344. PubMed ID: 34921392
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  • 14. Exploring the textural dynamics of dairy and plant-based yoghurts: A comprehensive study.
    Mehta A, Kumar L, Serventi L, Schlich P, Torrico DD.
    Food Res Int; 2023 Sep 22; 171():113058. PubMed ID: 37330857
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  • 17. Spectral analysis of the stick-slip phenomenon in "oral" tribological texture evaluation.
    Sanahuja S, Upadhyay R, Briesen H, Chen J.
    J Texture Stud; 2017 Aug 22; 48(4):318-334. PubMed ID: 28419471
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  • 18. Measuring temporal liking simultaneously to Temporal Dominance of Sensations in several intakes. An application to Gouda cheeses in 6 Europeans countries.
    Thomas A, Chambault M, Dreyfuss L, Gilbert CC, Hegyi A, Henneberg S, Knippertz A, Kostyra E, Kremer S, Silva AP, Schlich P.
    Food Res Int; 2017 Sep 22; 99(Pt 1):426-434. PubMed ID: 28784502
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  • 19. Temporal dominance of sensations sensory profile and drivers of liking of artisanal Minas cheese produced in the region of Serra da Canastra, Brazil.
    Bemfeito RM, Rodrigues JF, Silva JGE, Abreu LR.
    J Dairy Sci; 2016 Oct 22; 99(10):7886-7897. PubMed ID: 27497904
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  • 20. Did assessors select attributes by chance alone in your TDS study, and how relevant is it to know?
    Meyners M, Castura JC.
    Food Res Int; 2019 May 22; 119():571-583. PubMed ID: 30884691
    [Abstract] [Full Text] [Related]

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