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Novel glycine substitution G2037R of in a Chinese boy with pretibial epidermolysis bullosa treated with oral olopatadine hydrochloride and topical Vitamin E.
- Published in:
- 2017
- By:
- Publication type:
- case study
Can nonvolatile tastants be smelled during food oral processing?
- Published in:
- Chemical Senses, 2023, v. 48, p. 1, doi. 10.1093/chemse/bjad028
- By:
- Publication type:
- Article
Validation of the IDDSI funnel for liquid flow testing.
- Published in:
- Journal of Texture Studies, 2024, v. 55, n. 2, p. 1, doi. 10.1111/jtxs.12823
- By:
- Publication type:
- Article
A breakage index for characterizing in vitro nut fragmentation and predicting human oral fragmentation.
- Published in:
- Journal of Texture Studies, 2024, v. 55, n. 1, p. 1, doi. 10.1111/jtxs.12801
- By:
- Publication type:
- Article
Dimensions of food texture: A conceptual discussion.
- Published in:
- Journal of Texture Studies, 2023, v. 54, n. 4, p. 449, doi. 10.1111/jtxs.12787
- By:
- Publication type:
- Article
Instrumental texture assessment of IDDSI texture levels for dysphagia management. Part 1: Thickened fluids.
- Published in:
- Journal of Texture Studies, 2022, v. 53, n. 5, p. 609, doi. 10.1111/jtxs.12707
- By:
- Publication type:
- Article
Instrumental texture assessment of IDDSI texture levels for dysphagia management. Part 2: Texture modified foods.
- Published in:
- Journal of Texture Studies, 2022, v. 53, n. 5, p. 617, doi. 10.1111/jtxs.12706
- By:
- Publication type:
- Article
The sixth international conference on food oral processing, Institute of Agrochemistry and Food Technology, July 2021.
- Published in:
- Journal of Texture Studies, 2022, v. 53, n. 3, p. 325, doi. 10.1111/jtxs.12695
- By:
- Publication type:
- Article
Food texture and texture modification for dysphagia management.
- Published in:
- Journal of Texture Studies, 2021, v. 52, n. 6, p. 538, doi. 10.1111/jtxs.12650
- By:
- Publication type:
- Article
Development of a ball back extrusion technique for texture analysis of fluid food.
- Published in:
- Journal of Texture Studies, 2021, v. 52, n. 4, p. 461, doi. 10.1111/jtxs.12613
- By:
- Publication type:
- Article
Texture and texture assessment of thickened fluids and texture‐modified food for dysphagia management.
- Published in:
- Journal of Texture Studies, 2021, v. 52, n. 1, p. 4, doi. 10.1111/jtxs.12567
- By:
- Publication type:
- Article
Rheological study of tannin and protein interactions based on model systems.
- Published in:
- Journal of Texture Studies, 2020, v. 51, n. 4, p. 585, doi. 10.1111/jtxs.12518
- By:
- Publication type:
- Article
Perception of creaminess in foods.
- Published in:
- Journal of Texture Studies, 2020, v. 51, n. 3, p. 375, doi. 10.1111/jtxs.12509
- By:
- Publication type:
- Article
From tastes good to mouth‐feels good: A remark for the 50 years success of the Journal of Texture Studies.
- Published in:
- Journal of Texture Studies, 2020, v. 51, n. 1, p. 5, doi. 10.1111/jtxs.12507
- By:
- Publication type:
- Article
Release of updated International Dysphagia Diet Standardisation Initiative Framework (IDDSI 2.0).
- Published in:
- Journal of Texture Studies, 2020, v. 51, n. 1, p. 195, doi. 10.1111/jtxs.12481
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- Publication type:
- Article
Optimizing a determination of chewing efficiency using a solid test food.
- Published in:
- Journal of Texture Studies, 2020, v. 51, n. 1, p. 169, doi. 10.1111/jtxs.12477
- By:
- Publication type:
- Article
The fifth international conference on Food Oral Processing, University of Nottingham, July 2018.
- Published in:
- 2019
- By:
- Publication type:
- Proceeding
Recognition of the great successes of food texture research.
- Published in:
- 2019
- By:
- Publication type:
- Editorial
TOP 50 Most Influential JTS Articles.
- Published in:
- Journal of Texture Studies, 2019, v. 50, n. 2, p. 93, doi. 10.1111/jtxs.12403
- By:
- Publication type:
- Article
Saliva and Food Oral Processing.
- Published in:
- Journal of Texture Studies, 2019, v. 50, n. 1, p. 4, doi. 10.1111/jtxs.12389
- By:
- Publication type:
- Article
Saliva could act as an emulsifier during oral processing of oil/fat.
- Published in:
- Journal of Texture Studies, 2019, v. 50, n. 1, p. 83, doi. 10.1111/jtxs.12375
- By:
- Publication type:
- Article
How are macronutrient intake, BMI, ethnicity, age, and gender related to the composition of unstimulated saliva? A case study.
- Published in:
- Journal of Texture Studies, 2019, v. 50, n. 1, p. 53, doi. 10.1111/jtxs.12362
- By:
- Publication type:
- Article
Commemorative issue for Alina Szczesniak and Malcolm Bourne.
- Published in:
- Journal of Texture Studies, 2018, v. 49, n. 2, p. 138, doi. 10.1111/jtxs.12335
- By:
- Publication type:
- Article
Malcolm Bourne.
- Published in:
- 2018
- By:
- Publication type:
- Obituary
Alina Surmacka Szczesniak.
- Published in:
- 2018
- By:
- Publication type:
- Obituary
Clinical applications of IDDSI framework for texture recommendation for dysphagia patients.
- Published in:
- Journal of Texture Studies, 2018, v. 49, n. 1, p. 2, doi. 10.1111/jtxs.12306
- By:
- Publication type:
- Article
Human capability in the perception of extensional and shear viscosity.
- Published in:
- Journal of Texture Studies, 2017, v. 48, n. 5, p. 463, doi. 10.1111/jtxs.12255
- By:
- Publication type:
- Article
The 4th international conference on Food Oral Processing, July 2016.
- Published in:
- Journal of Texture Studies, 2017, v. 48, n. 4, p. 269, doi. 10.1111/jtxs.12285
- By:
- Publication type:
- Article
Human roughness perception and possible factors effecting roughness sensation.
- Published in:
- Journal of Texture Studies, 2017, v. 48, n. 3, p. 181, doi. 10.1111/jtxs.12245
- By:
- Publication type:
- Article
Spectral analysis of the stick-slip phenomenon in 'oral' tribological texture evaluation.
- Published in:
- Journal of Texture Studies, 2017, v. 48, n. 4, p. 318, doi. 10.1111/jtxs.12266
- By:
- Publication type:
- Article
New Approach to Food Difficulty Perception: Food Structure, Food Oral Processing and Individual's Physical Strength.
- Published in:
- Journal of Texture Studies, 2016, v. 47, n. 5, p. 413, doi. 10.1111/jtxs.12190
- By:
- Publication type:
- Article
'Oral' Tribological Study on the Astringency Sensation of Red Wines.
- Published in:
- Journal of Texture Studies, 2016, v. 47, n. 5, p. 392, doi. 10.1111/jtxs.12184
- By:
- Publication type:
- Article
Food for Elderly: Challenges and Opportunities.
- Published in:
- 2016
- By:
- Publication type:
- Editorial
A Comparison Between Young and Elderly Adults Investigating the Manual and Oral Capabilities During the Eating Process.
- Published in:
- Journal of Texture Studies, 2016, v. 47, n. 4, p. 361, doi. 10.1111/jtxs.12205
- By:
- Publication type:
- Article
TACTILE SENSITIVITY and CAPABILITY OF SOFT-SOLID TEXTURE DISCRIMINATION.
- Published in:
- Journal of Texture Studies, 2015, v. 46, n. 6, p. 429, doi. 10.1111/jtxs.12142
- By:
- Publication type:
- Article
The 3rd International Conference on Food Oral Processing - Physics, Physiology, and Psychology of Eating, July 2014.
- Published in:
- 2015
- By:
- Publication type:
- Editorial
Integration to Continuous Success.
- Published in:
- 2015
- By:
- Publication type:
- Editorial
Studies of the Oral Capabilities in Relation to Bolus Manipulations and the Ease of Initiating Bolus Flow.
- Published in:
- Journal of Texture Studies, 2014, v. 45, n. 1, p. 1, doi. 10.1111/jtxs.12041
- By:
- Publication type:
- Article
Philip Sherman, 1922-2012.
- Published in:
- Journal of Texture Studies, 2013, v. 44, n. 6, p. 490, doi. 10.1111/jtxs.12035
- By:
- Publication type:
- Article
The 2nd International Conference on Food Oral Processing - Physics, Physiology, and Psychology of Eating, July 2012.
- Published in:
- Journal of Texture Studies, 2013, v. 44, n. 5, p. 333, doi. 10.1111/jtxs.12039
- By:
- Publication type:
- Article
INTERNATIONAL CONFERENCE ON FOOD ORAL PROCESSING - PHYSICS, PHYSIOLOGY, AND PSYCHOLOGY OF EATING, JULY 2010.
- Published in:
- 2011
- By:
- Publication type:
- Editorial
APPLICATION OF SURFACE FRICTION MEASUREMENTS FOR SURFACE CHARACTERIZATION OF HEAT-SET WHEY PROTEIN GELS.
- Published in:
- Journal of Texture Studies, 2004, v. 35, n. 5, p. 493, doi. 10.1111/j.1745-4603.2004.35502.x
- By:
- Publication type:
- Article
RHEOLOGY OF ACID-INDUCED SODIUM CASEINATE STABILIZED EMULSION GELS.
- Published in:
- Journal of Texture Studies, 1999, v. 30, n. 4, p. 377, doi. 10.1111/j.1745-4603.1999.tb00226.x
- By:
- Publication type:
- Article
VISCOELASTIC PROPERTIES OF HEAT-SET WHEY PROTEIN EMULSION GELS.
- Published in:
- Journal of Texture Studies, 1998, v. 29, n. 3, p. 285, doi. 10.1111/j.1745-4603.1998.tb00171.x
- By:
- Publication type:
- Article
Feasibility and reaction process for recovery of Si and Pb from high‐calcium zinc extraction residue by alkali roasting.
- Published in:
- Canadian Journal of Chemical Engineering, 2024, v. 102, n. 2, p. 633, doi. 10.1002/cjce.25069
- By:
- Publication type:
- Article
Consensus on the terminologies and methodologies for masticatory assessment.
- Published in:
- Journal of Oral Rehabilitation, 2021, v. 48, n. 6, p. 745, doi. 10.1111/joor.13161
- By:
- Publication type:
- Article
Is ultrasound combined with computed tomography useful for distinguishing between primary thyroid lymphoma and Hashimoto's thyroiditis?
- Published in:
- Polish Journal of Endocrinology / Endokrynologia Polska, 2019, v. 70, n. 6, p. 463, doi. 10.5603/EP.a2019.0036
- By:
- Publication type:
- Article
Gene Expression Profiles of HIV/AIDS Patients with Qi-Yin Deficiency and Dampness-Heat Retention.
- Published in:
- Journal of Alternative & Complementary Medicine, 2016, v. 22, n. 11, p. 865, doi. 10.1089/acm.2015.0350
- By:
- Publication type:
- Article
Wine astringency: more than just tannin–protein interactions.
- Published in:
- Journal of the Science of Food & Agriculture, 2022, v. 102, n. 5, p. 1771, doi. 10.1002/jsfa.11672
- By:
- Publication type:
- Article
In situ oral lubrication and smoothness sensory perception influenced by tongue surface roughness.
- Published in:
- Journal of the Science of Food & Agriculture, 2022, v. 102, n. 1, p. 132, doi. 10.1002/jsfa.11339
- By:
- Publication type:
- Article