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Artigo de periodico
From consumer expectations to sensory approval: a multi-step approach to developing calcium-fortified apple snacks (2026)
Santos, Karoline Costa dos ; Tribst, Alline Artigiani Lima ; Maniglia, Bianca Chieregato ; Augusto, Pedro E. D
Source: Journal of Texture Studies. Unidades: IQSC, Interunidades em Sistemas Integrados em Alimentos
Subjects: ALIMENTOS FORTIFICADOS, ANÁLISE SENSORIAL DE ALIMENTOS, CÁLCIO, COMPORTAMENTO DO CONSUMIDOR, MAÇÃ
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ABNT
SANTOS, Karoline Costa dos et al. From consumer expectations to sensory approval: a multi-step approach to developing calcium-fortified apple snacks. Journal of Texture Studies, v. 57, n. 01, 2026Tradução . . Disponível em: https://doi.org/10.1111/jtxs.70054. Acesso em: 23 jan. 2026.
APA
Santos, K. C. dos, Tribst, A. A. L., Maniglia, B. C., & Augusto, P. E. D. (2026). From consumer expectations to sensory approval: a multi-step approach to developing calcium-fortified apple snacks. Journal of Texture Studies, 57( 01). doi:10.1111/jtxs.70054
NLM
Santos KC dos, Tribst AAL, Maniglia BC, Augusto PED. From consumer expectations to sensory approval: a multi-step approach to developing calcium-fortified apple snacks [Internet]. Journal of Texture Studies. 2026 ; 57( 01):[citado 2026 jan. 23 ] Available from: https://doi.org/10.1111/jtxs.70054
Vancouver
Santos KC dos, Tribst AAL, Maniglia BC, Augusto PED. From consumer expectations to sensory approval: a multi-step approach to developing calcium-fortified apple snacks [Internet]. Journal of Texture Studies. 2026 ; 57( 01):[citado 2026 jan. 23 ] Available from: https://doi.org/10.1111/jtxs.70054
Artigo de periodico
Classification of crispness of food materials by deep neural networks (2023)
Lopes, Rafael Zinni; Dacanal, Gustavo César
Source: Journal of Texture Studies. Unidade: FZEA
Subjects: REDES NEURAIS, INDÚSTRIA DE ALIMENTOS, COMPORTAMENTO DO CONSUMIDOR, CARNES E DERIVADOS, BATATA
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ABNT
LOPES, Rafael Zinni e DACANAL, Gustavo César. Classification of crispness of food materials by deep neural networks. Journal of Texture Studies, v. 54, n. 6, p. 845-859, 2023Tradução . . Disponível em: https://doi.org/10.1111/jtxs.12792. Acesso em: 23 jan. 2026.
APA
Lopes, R. Z., & Dacanal, G. C. (2023). Classification of crispness of food materials by deep neural networks. Journal of Texture Studies, 54( 6), 845-859. doi:10.1111/jtxs.12792
NLM
Lopes RZ, Dacanal GC. Classification of crispness of food materials by deep neural networks [Internet]. Journal of Texture Studies. 2023 ; 54( 6): 845-859.[citado 2026 jan. 23 ] Available from: https://doi.org/10.1111/jtxs.12792
Vancouver
Lopes RZ, Dacanal GC. Classification of crispness of food materials by deep neural networks [Internet]. Journal of Texture Studies. 2023 ; 54( 6): 845-859.[citado 2026 jan. 23 ] Available from: https://doi.org/10.1111/jtxs.12792
Artigo de periodico
Acoustic settings combination as a sensory crispness indicator of dry crispy food (2020)
Dias-Faceto, Liara S; Salvador, Ana; Silva, Ana Carolina Conti e
Source: Journal of Texture Studies. Unidade: ESALQ
Subjects: ANÁLISE INSTRUMENTAL, ANÁLISE SENSORIAL DE ALIMENTOS, QUALIDADE DOS ALIMENTOS, SOM, TEXTURA
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ABNT
DIAS-FACETO, Liara S e SALVADOR, Ana e SILVA, Ana Carolina Conti e. Acoustic settings combination as a sensory crispness indicator of dry crispy food. Journal of Texture Studies, v. 51, n. 2, p. 232-241, 2020Tradução . . Disponível em: https://doi.org/10.1111/jtxs.12485. Acesso em: 23 jan. 2026.
APA
Dias-Faceto, L. S., Salvador, A., & Silva, A. C. C. e. (2020). Acoustic settings combination as a sensory crispness indicator of dry crispy food. Journal of Texture Studies, 51( 2), 232-241. doi:10.1111/jtxs.12485
NLM
Dias-Faceto LS, Salvador A, Silva ACC e. Acoustic settings combination as a sensory crispness indicator of dry crispy food [Internet]. Journal of Texture Studies. 2020 ; 51( 2): 232-241.[citado 2026 jan. 23 ] Available from: https://doi.org/10.1111/jtxs.12485
Vancouver
Dias-Faceto LS, Salvador A, Silva ACC e. Acoustic settings combination as a sensory crispness indicator of dry crispy food [Internet]. Journal of Texture Studies. 2020 ; 51( 2): 232-241.[citado 2026 jan. 23 ] Available from: https://doi.org/10.1111/jtxs.12485
Artigo de periodico-carta/editorial
Release of updated International Dysphagia Diet Standardisation Initiative Framework (IDDSI 2.0). [Carta] (2020)
Cichero, Julie A. Y.; Lam, Peter T. L.; Chen, Jianshe; Dantas, Roberto Oliveira ; Duivestein, Janice; Hanson, Ben; Hayashita, Jun; Pillay, Mershen; Riquelme, Luis F.; Steele, Catriona Margaret; Vanderwegen, Jan
Source: Journal of Texture Studies. Unidade: FMRP
Subjects: EDITORIAL, DISFASIA, DIETA
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ABNT
CICHERO, Julie A. Y. et al. Release of updated International Dysphagia Diet Standardisation Initiative Framework (IDDSI 2.0). [Carta]. Journal of Texture Studies. Hoboken: Faculdade de Medicina de Ribeirão Preto, Universidade de São Paulo. Disponível em: https://doi.org/10.1111/jtxs.12481. Acesso em: 23 jan. 2026. , 2020
APA
Cichero, J. A. Y., Lam, P. T. L., Chen, J., Dantas, R. O., Duivestein, J., Hanson, B., et al. (2020). Release of updated International Dysphagia Diet Standardisation Initiative Framework (IDDSI 2.0). [Carta]. Journal of Texture Studies. Hoboken: Faculdade de Medicina de Ribeirão Preto, Universidade de São Paulo. doi:10.1111/jtxs.12481
NLM
Cichero JAY, Lam PTL, Chen J, Dantas RO, Duivestein J, Hanson B, Hayashita J, Pillay M, Riquelme LF, Steele CM, Vanderwegen J. Release of updated International Dysphagia Diet Standardisation Initiative Framework (IDDSI 2.0). [Carta] [Internet]. Journal of Texture Studies. 2020 ; 51( 1): 195-196.[citado 2026 jan. 23 ] Available from: https://doi.org/10.1111/jtxs.12481
Vancouver
Cichero JAY, Lam PTL, Chen J, Dantas RO, Duivestein J, Hanson B, Hayashita J, Pillay M, Riquelme LF, Steele CM, Vanderwegen J. Release of updated International Dysphagia Diet Standardisation Initiative Framework (IDDSI 2.0). [Carta] [Internet]. Journal of Texture Studies. 2020 ; 51( 1): 195-196.[citado 2026 jan. 23 ] Available from: https://doi.org/10.1111/jtxs.12481
Artigo de periodico
Evaluating the Guo-Campanella viscoelastic model (2018)
Augusto, Pedro Esteves Duarte ; Miano, Alberto C; Rojas, Meliza Lindsay
Source: Journal of Texture Studies. Unidade: ESALQ
Subjects: REOLOGIA, TEXTURA, VISCOELASTICIDADE DAS ESTRUTURAS
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ABNT
AUGUSTO, Pedro Esteves Duarte e MIANO, Alberto C e ROJAS, Meliza Lindsay. Evaluating the Guo-Campanella viscoelastic model. Journal of Texture Studies, v. 49, p. 121-128, 2018Tradução . . Disponível em: https://repositorio.usp.br/directbitstream/bf3e54ae-d777-4fc7-9c3f-fafc99b2d33d/2853245-Evaluating_the_Guo-Campanella_viscoelastic_model.pdf. Acesso em: 23 jan. 2026.
APA
Augusto, P. E. D., Miano, A. C., & Rojas, M. L. (2018). Evaluating the Guo-Campanella viscoelastic model. Journal of Texture Studies, 49, 121-128. doi:10.1111/jtxs.12297
NLM
Augusto PED, Miano AC, Rojas ML. Evaluating the Guo-Campanella viscoelastic model [Internet]. Journal of Texture Studies. 2018 ; 49 121-128.[citado 2026 jan. 23 ] Available from: https://repositorio.usp.br/directbitstream/bf3e54ae-d777-4fc7-9c3f-fafc99b2d33d/2853245-Evaluating_the_Guo-Campanella_viscoelastic_model.pdf
Vancouver
Augusto PED, Miano AC, Rojas ML. Evaluating the Guo-Campanella viscoelastic model [Internet]. Journal of Texture Studies. 2018 ; 49 121-128.[citado 2026 jan. 23 ] Available from: https://repositorio.usp.br/directbitstream/bf3e54ae-d777-4fc7-9c3f-fafc99b2d33d/2853245-Evaluating_the_Guo-Campanella_viscoelastic_model.pdf
Artigo de periodico
Viscosity of liquid and semisolid materials: Establishing correlations between instrumental analyses and sensory characteristics (2018)
Silva, Ana Carolina Conti e ; Ichiba, Anderson Kintaro Takenobu; Silveira, Alana Lisbôa da; Albano, Kivia Mislaine; Nicoletti, Vânia Regina
Source: Journal of Texture Studies. Unidade: ESALQ
Subjects: ALIMENTOS LÍQUIDOS, ALIMENTOS SEMISSÓLIDOS, ANÁLISE SENSORIAL DE ALIMENTOS, ANÁLISE INSTRUMENTAL, TEXTURA, VISCOSIDADE DO FLUXO DOS LÍQUIDOS, VISCOSIDADE DOS SÓLIDOS
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ABNT
SILVA, Ana Carolina Conti e et al. Viscosity of liquid and semisolid materials: Establishing correlations between instrumental analyses and sensory characteristics. Journal of Texture Studies, v. 49, n. 6, p. 569-577, 2018Tradução . . Disponível em: https://doi.org/10.1111/jtxs.12358. Acesso em: 23 jan. 2026.
APA
Silva, A. C. C. e, Ichiba, A. K. T., Silveira, A. L. da, Albano, K. M., & Nicoletti, V. R. (2018). Viscosity of liquid and semisolid materials: Establishing correlations between instrumental analyses and sensory characteristics. Journal of Texture Studies, 49( 6), 569-577. doi:10.1111/jtxs.12358
NLM
Silva ACC e, Ichiba AKT, Silveira AL da, Albano KM, Nicoletti VR. Viscosity of liquid and semisolid materials: Establishing correlations between instrumental analyses and sensory characteristics [Internet]. Journal of Texture Studies. 2018 ; 49( 6): 569-577.[citado 2026 jan. 23 ] Available from: https://doi.org/10.1111/jtxs.12358
Vancouver
Silva ACC e, Ichiba AKT, Silveira AL da, Albano KM, Nicoletti VR. Viscosity of liquid and semisolid materials: Establishing correlations between instrumental analyses and sensory characteristics [Internet]. Journal of Texture Studies. 2018 ; 49( 6): 569-577.[citado 2026 jan. 23 ] Available from: https://doi.org/10.1111/jtxs.12358
Artigo de periodico
Effects of chicken by-product gelatin on the physicochemical properties and texture of chocolate spread (2017)
Almeida, Poliana Fernandes; Lannes, Suzana Caetano da Silva
Source: Journal of Texture Studies. Unidade: FCF
Subjects: GELATINA, GALINHAS, CHOCOLATE
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ABNT
ALMEIDA, Poliana Fernandes e LANNES, Suzana Caetano da Silva. Effects of chicken by-product gelatin on the physicochemical properties and texture of chocolate spread. Journal of Texture Studies, v. 48, p. 392-402, 2017Tradução . . Disponível em: https://doi.org/10.1111/jtxs.12242. Acesso em: 23 jan. 2026.
APA
Almeida, P. F., & Lannes, S. C. da S. (2017). Effects of chicken by-product gelatin on the physicochemical properties and texture of chocolate spread. Journal of Texture Studies, 48, 392-402. doi:10.1111/jtxs.12242
NLM
Almeida PF, Lannes SC da S. Effects of chicken by-product gelatin on the physicochemical properties and texture of chocolate spread [Internet]. Journal of Texture Studies. 2017 ; 48 392-402.[citado 2026 jan. 23 ] Available from: https://doi.org/10.1111/jtxs.12242
Vancouver
Almeida PF, Lannes SC da S. Effects of chicken by-product gelatin on the physicochemical properties and texture of chocolate spread [Internet]. Journal of Texture Studies. 2017 ; 48 392-402.[citado 2026 jan. 23 ] Available from: https://doi.org/10.1111/jtxs.12242
Artigo de periodico
Egg albumin and guar gum influence on foam thixotropy (2009)
Miquelim, Joice Natali; Lannes, Suzana Caetano da Silva
Source: Journal of Texture Studies. Unidade: FCF
Subjects: ALBUMINAS, REOLOGIA, OVO
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ABNT
MIQUELIM, Joice Natali e LANNES, Suzana Caetano da Silva. Egg albumin and guar gum influence on foam thixotropy. Journal of Texture Studies, v. 40, n. 5, p. 623-636, 2009Tradução . . Disponível em: http://www3.interscience.wiley.com/cgi-bin/fulltext/122607300/PDFSTART. Acesso em: 23 jan. 2026.
APA
Miquelim, J. N., & Lannes, S. C. da S. (2009). Egg albumin and guar gum influence on foam thixotropy. Journal of Texture Studies, 40( 5), 623-636. Recuperado de http://www3.interscience.wiley.com/cgi-bin/fulltext/122607300/PDFSTART
NLM
Miquelim JN, Lannes SC da S. Egg albumin and guar gum influence on foam thixotropy [Internet]. Journal of Texture Studies. 2009 ; 40( 5): 623-636.[citado 2026 jan. 23 ] Available from: http://www3.interscience.wiley.com/cgi-bin/fulltext/122607300/PDFSTART
Vancouver
Miquelim JN, Lannes SC da S. Egg albumin and guar gum influence on foam thixotropy [Internet]. Journal of Texture Studies. 2009 ; 40( 5): 623-636.[citado 2026 jan. 23 ] Available from: http://www3.interscience.wiley.com/cgi-bin/fulltext/122607300/PDFSTART
Artigo de periodico
Production and characterization of sponge-dough bread using scalded rye (2008)
Esteller, Mauricio Sergio; Lannes, Suzana Caetano da Silva
Source: Journal of Texture Studies. Unidade: FCF
Subjects: FERMENTAÇÃO, TECNOLOGIA DE ALIMENTOS, PÃO
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ABNT
ESTELLER, Mauricio Sergio e LANNES, Suzana Caetano da Silva. Production and characterization of sponge-dough bread using scalded rye. Journal of Texture Studies, v. 39, n. 1, p. 56-67, 2008Tradução . . Acesso em: 23 jan. 2026.
APA
Esteller, M. S., & Lannes, S. C. da S. (2008). Production and characterization of sponge-dough bread using scalded rye. Journal of Texture Studies, 39( 1), 56-67.
NLM
Esteller MS, Lannes SC da S. Production and characterization of sponge-dough bread using scalded rye. Journal of Texture Studies. 2008 ;39( 1): 56-67.[citado 2026 jan. 23 ]
Vancouver
Esteller MS, Lannes SC da S. Production and characterization of sponge-dough bread using scalded rye. Journal of Texture Studies. 2008 ;39( 1): 56-67.[citado 2026 jan. 23 ]
Artigo de periodico
Effect of cold storage on culture viability and some rheological properties of fermented milk prepared with yogurt and probiotic bacteria (2008)
Damin, Maria Regina; Minowa, Eimy; Alcântara, Maria Regina; Oliveira, Maricê Nogueira de
Source: Journal of Texture Studies. Unidades: IQ, FCF
Subjects: PROBIÓTICOS, IOGURTE
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ABNT
DAMIN, Maria Regina et al. Effect of cold storage on culture viability and some rheological properties of fermented milk prepared with yogurt and probiotic bacteria. Journal of Texture Studies, v. 39, n. 1, p. 40-45, 2008Tradução . . Acesso em: 23 jan. 2026.
APA
Damin, M. R., Minowa, E., Alcântara, M. R., & Oliveira, M. N. de. (2008). Effect of cold storage on culture viability and some rheological properties of fermented milk prepared with yogurt and probiotic bacteria. Journal of Texture Studies, 39( 1), 40-45.
NLM
Damin MR, Minowa E, Alcântara MR, Oliveira MN de. Effect of cold storage on culture viability and some rheological properties of fermented milk prepared with yogurt and probiotic bacteria. Journal of Texture Studies. 2008 ;39( 1): 40-45.[citado 2026 jan. 23 ]
Vancouver
Damin MR, Minowa E, Alcântara MR, Oliveira MN de. Effect of cold storage on culture viability and some rheological properties of fermented milk prepared with yogurt and probiotic bacteria. Journal of Texture Studies. 2008 ;39( 1): 40-45.[citado 2026 jan. 23 ]
Artigo de periodico
Influence of carrageenan and total solids content on the rheological properties of lactic beverage made with yogurt and whey (2003)
Penna, Ana Lucia Barretto; Oliveira, Maricê Nogueira de; Tamime, A. Y.
Source: Journal of Texture Studies. Unidade: FCF
Subjects: PROTEÍNAS DO LEITE, REOLOGIA (PROPRIEDADES), NUTRIÇÃO
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ABNT
PENNA, Ana Lucia Barretto e OLIVEIRA, Maricê Nogueira de e TAMIME, A. Y. Influence of carrageenan and total solids content on the rheological properties of lactic beverage made with yogurt and whey. Journal of Texture Studies, v. 34, n. 1, p. 95-113, 2003Tradução . . Acesso em: 23 jan. 2026.
APA
Penna, A. L. B., Oliveira, M. N. de, & Tamime, A. Y. (2003). Influence of carrageenan and total solids content on the rheological properties of lactic beverage made with yogurt and whey. Journal of Texture Studies, 34( 1), 95-113.
NLM
Penna ALB, Oliveira MN de, Tamime AY. Influence of carrageenan and total solids content on the rheological properties of lactic beverage made with yogurt and whey. Journal of Texture Studies. 2003 ; 34( 1): 95-113.[citado 2026 jan. 23 ]
Vancouver
Penna ALB, Oliveira MN de, Tamime AY. Influence of carrageenan and total solids content on the rheological properties of lactic beverage made with yogurt and whey. Journal of Texture Studies. 2003 ; 34( 1): 95-113.[citado 2026 jan. 23 ]

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