UB Paderborn / Katalog / Suche / in CDI

Sortiert nach

Einfacher Volltextzugriff von (fast) überall

Installieren Sie die LibKey Nomad-Browsererweiterung und erhalten Sie von vielen Webseiten einfachen Zugriff auf lizenzierte Volltexte oder Open Access Publikationen. Mehr erfahren...

The relationship between the rheological and sensory properties of a lemon pie filling

Journal of texture studies, 1995-11, Vol.26 (4), p.457-470

1995

Volltextzugriff (PDF)

DYNAMIC VISCOELASTIC PROPERTIES OF SOME COMMERCIAL SALAD DRESSINGS

Journal of texture studies, 1990-01, Vol.21 (4), p.411-426

1990

Volltextzugriff (PDF)

Influence of egg yolk lipoproteins on the rheology and stability of o/w emulsions and mayonnaise. 1. Viscoelasticity of groundnut oil-in-water emulsions and mayonnaise

Journal of texture studies, 1983-12, Vol.14 (4), p.397-417

1983

Volltextzugriff (PDF)

July 23, 1902 to September 30, 1987 M. A., Ph. D., D. Sc., FRSC, FINSTP

Journal of texture studies, 1987-12, Vol.18 (4), p.vii-viii

SHERMAN, P.

1987

Volltextzugriff (PDF)

Identification of stimuli controlling the sensory evaluation of viscosity. II. Oral methods

Journal of texture studies, 1973-04, Vol.4 (1), p.111-118

1973

Volltextzugriff (PDF)

INFLUENCE OF FRICTION, SAMPLE DIMENSIONS AND DEFORMATION RATE ON THE UNIAXIAL COMPRESSION OF RAW POTATO FLESH

Journal of texture studies, 1988-12, Vol.19 (3), p.275-287

1988

Volltextzugriff (PDF)

INFLUENCE OF SURFACE FRICTION ON THE STRESS RELAXATION OF GOUDA CHEESE

Journal of texture studies, 1987-12, Vol.18 (4), p.389-404

1987

Volltextzugriff (PDF)

course in food rheology at Queen Elizabeth, College (University of London)

Journal of texture studies, 1974-10, Vol.5 (3), p.273-282

Sherman, P

1974

Volltextzugriff (PDF)

HOW RELIABLE ARE THE SENSORY EVALUATIONS OF SOME TEXTURAL CHARACTERISTICS?

Journal of texture studies, 1977-06, Vol.7 (4), p.465-467

SHERMAN, P.

1977

Volltextzugriff (PDF)

COLLOIDAL STABILITY OF ICE CREAM MIX

Journal of texture studies, 1969-11, Vol.1 (1), p.43-51

SHERMAN, P.

1969

Volltextzugriff (PDF)

Rheological aspects of the renneting of milk concentrated by ultrafiltration

Journal of texture studies, 1978-09, Vol.9 (3), p.257-281

1978

Volltextzugriff (PDF)

UTILIZATION OF MATERIALS SCIENCE TO ACHIEVE A BETTER UNDERSTANDING OF THE MECHANICS OF FOOD TEXTURE EVALUATION

Journal of texture studies, 1975-09, Vol.6 (3), p.385-389

Sherman, P.

1975

Volltextzugriff (PDF)

ACKNOWLEDGMENT TO PROFESSOR M. A. RAO

Journal of texture studies, 1990-01, Vol.21 (4), p.viii-viii

1990

Volltextzugriff (PDF)

Editorial Note

Journal of texture studies, 1986-06, Vol.17 (2)

1986

Volltextzugriff (PDF)

Editorial Note

Journal of texture studies, 1986-06, Vol.17 (2), p.v-v

1986

Volltextzugriff (PDF)

Editorial Note

Journal of texture studies, 1986-06, Vol.17 (2), p.v-v

1986

Volltextzugriff (PDF)

A preliminary study of W/O/W [water-in olive oil-in water] emulsions with a view to possible food applications [Effect of additives on stability and viscosity]

Journal of texture studies, 1981-01, Vol.12 (2), p.243-257

1981

Volltextzugriff (PDF)

EVALUATION OF GOUDA CHEESE FIRMNESS BY COMPRESSION TESTS

Journal of texture studies, 1976-12, Vol.7 (3), p.353-372

1976

Volltextzugriff (PDF)

EDITORIAL NOTE

Journal of texture studies, 1975-03, Vol.6 (1), p.3-3

SHERMAN, P.

1975

Volltextzugriff (PDF)

EDITORIAL NOTE

Journal of texture studies, 1975-03, Vol.6 (1), p.3-3

SHERMAN, P.

1975

Volltextzugriff (PDF)

EDITORIAL NOTE

Journal of texture studies, 1975-03, Vol.6 (1), p.3-3

SHERMAN, P.

1975

Volltextzugriff (PDF)

Sensory Perception of Foods. 2nd edition (J.R. Piggott, ed.), Elsevier Science Publishers, London. 1988. 406 pp. £56

Journal of texture studies, 1989-04, Vol.20 (1), p.111-112

1989

Volltextzugriff (PDF)

CONFERENCE REPORT

Journal of texture studies, 1974-04, Vol.5 (1), p.117-118

SHERMAN, P.

1974

Volltextzugriff (PDF)

CONFERENCE REPORT

Journal of texture studies, 1974-04, Vol.5 (1), p.117-118

SHERMAN, P.

1974

Volltextzugriff (PDF)

Force-deformation conditions associated with the evaluation of brittleness and crispness in selected foods

Journal of texture studies, 1978-01, Vol.9 (4), p.437-459

1978

Volltextzugriff (PDF)

1 – 25 von 136

Suche als RSS-Feed

Aktive Filter

KollektionWiley Online Library Full Collection 2018

Zeitschrift / SerieJournal Of Texture Studies

Suchergebnisse filtern

Filter anzeigen

Nur zeigen

Geprüft (Peer-Review)
(136)
Mit Volltextzugriff
(136)

Publikationsform

Artikel
(79)
Reviews
(57)

Sprache

Englisch
(136)

Erscheinungsjahr

n.n

Kollektion

Wiley Online Library All Journals
(136)
Wiley Online Library
(136)

Menü

Weitere Dienste

Einstellungen

The relationship between the rheological and sensory properties of a lemon pie filling

DYNAMIC VISCOELASTIC PROPERTIES OF SOME COMMERCIAL SALAD DRESSINGS

Influence of egg yolk lipoproteins on the rheology and stability of o/w emulsions and mayonnaise. 1. Viscoelasticity of groundnut oil-in-water emulsions and mayonnaise

July 23, 1902 to September 30, 1987 M. A., Ph. D., D. Sc., FRSC, FINSTP

Identification of stimuli controlling the sensory evaluation of viscosity. II. Oral methods

INFLUENCE OF FRICTION, SAMPLE DIMENSIONS AND DEFORMATION RATE ON THE UNIAXIAL COMPRESSION OF RAW POTATO FLESH

INFLUENCE OF SURFACE FRICTION ON THE STRESS RELAXATION OF GOUDA CHEESE

course in food rheology at Queen Elizabeth, College (University of London)

HOW RELIABLE ARE THE SENSORY EVALUATIONS OF SOME TEXTURAL CHARACTERISTICS?

COLLOIDAL STABILITY OF ICE CREAM MIX

Rheological aspects of the renneting of milk concentrated by ultrafiltration

UTILIZATION OF MATERIALS SCIENCE TO ACHIEVE A BETTER UNDERSTANDING OF THE MECHANICS OF FOOD TEXTURE EVALUATION

ACKNOWLEDGMENT TO PROFESSOR M. A. RAO

Editorial Note

Editorial Note

Editorial Note

A preliminary study of W/O/W [water-in olive oil-in water] emulsions with a view to possible food applications [Effect of additives on stability and viscosity]

EVALUATION OF GOUDA CHEESE FIRMNESS BY COMPRESSION TESTS

EDITORIAL NOTE

EDITORIAL NOTE

EDITORIAL NOTE

Sensory Perception of Foods. 2nd edition (J.R. Piggott, ed.), Elsevier Science Publishers, London. 1988. 406 pp. £56

CONFERENCE REPORT

CONFERENCE REPORT

Force-deformation conditions associated with the evaluation of brittleness and crispness in selected foods

Aktive Filter

Suchergebnisse filtern