Results 271 to 280 of about 10,746 (284)

OBJECTIVE ASSESSMENT OF MEAT JUICINESS

Journal of Food Science, 1975
P. E. BOUTON, ANNE L. FORD, P. V. HARRIS, D. RATCLIFF   +3 more
openaire   +1 more source

Objective evaluation of persimmon juiciness: Estimation of environmental variance and varietal differences

Scientia Horticulturae, 2015
Yusuke Ban, Mikio Shiraishi, Nobuhito Mitani   +2 more
exaly  

Ask a Juicy Question

2017
Joshua P. Gutwill, Sue Allen
openaire   +1 more source

Juicy details from embrasure series

ACM SIGGRAPH 98 Electronic art and animation catalog, 1998
openaire   +1 more source

A juicy application of human factors

Applied Ergonomics, 1986
openaire   +1 more source

A Juicy Peach

2019
openaire   +1 more source

Role of bolus properties in dynamic texture perception of meat analogue and beef patties: Juiciness is driven by serum release during early stages of mastication

Food Hydrocolloids
Yifan Zhang, Markus Stieger, Elke Scholten   +2 more
exaly  

Juicy Riffs

openaire   +1 more source

Boosting juiciness and flavor perception of meat analogue patties by altering hydration level and particle size of textured vegetable proteins

Food Hydrocolloids
Pariya Behrouzi, Yifan Zhang, Elke Scholten   +2 more
exaly  

Objective method for estimating sensory response to juiciness in apples

New Zealand Journal of Crop and Horticultural Science, 1997
exaly