Browse by Authors and Editors
Number of items: 6. 2018Rosenthal, Andrew J., Lacresse, Alice and Voyer, Emmy (2018) Contribution of skin and stone to texture measurements of spherical model fruits. Journal of Texture Studies, 49 (1). pp. 23-29. ISSN 1745-4603 2016Çarkcioğlu, Emine, Rosenthal, Andrew J. and Candoğan, K. (2016) Rheological and textural properties of sodium reduced salt soluble myofibrillar protein gels containing sodium tri-polyphosphate. Journal of Texture Studies, 47 (3). pp. 181-187. ISSN 1745-4603 Rosenthal, Andrew J. (2016) Contact stresses in gelatin spheres under compressive die loading. Journal of Texture Studies, 47 (6). pp. 457-460. ISSN 1745-4603 2015Rosenthal, Andrew J. and Yilmaz, Seçkin (2015) Possible mechanism behind the hard-to-swallow property of oil seed pastes. International Journal of Food Properties, 18 (9). pp. 2077-2084. ISSN 1532-2386 Hawthornethwaite, David, Ramjan, Yaneez and Rosenthal, Andrew J. (2015) Oral processing of low water content foods: a development to Hutchings and Lillford’s breakdown path. Journal of Texture Studies, 46 (3). pp. 212-218. ISSN 1745-4603 2014Rosenthal, Andrew J. and Share, Carmen (2014) Temporal dominance of sensations of peanuts and peanut products in relation to Hutchings and Lillford’s “breakdown path". Food Quality and Preference, 32 (Part C). pp. 311-316. ISSN 0950-3293 |
