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Filtros : "Journal of Texture Studies" Removido: "TECNOLOGIA DE ALIMENTOS" Limpar

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  • 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: 27 nov. 2025.

    • 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 2025 nov. 27 ] 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 2025 nov. 27 ] 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: 27 nov. 2025.

    • 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 2025 nov. 27 ] 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 2025 nov. 27 ] 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: 27 nov. 2025. , 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 2025 nov. 27 ] 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 2025 nov. 27 ] 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: 27 nov. 2025.

    • 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 2025 nov. 27 ] 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 2025 nov. 27 ] 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: 27 nov. 2025.

    • 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 2025 nov. 27 ] 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 2025 nov. 27 ] 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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      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: 27 nov. 2025.

    • 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 2025 nov. 27 ] 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 2025 nov. 27 ] 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: 27 nov. 2025.

    • 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 2025 nov. 27 ] 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 2025 nov. 27 ] Available from: http://www3.interscience.wiley.com/cgi-bin/fulltext/122607300/PDFSTART

  • 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: 27 nov. 2025.

    • 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 2025 nov. 27 ]

    • 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 2025 nov. 27 ]

  • 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: 27 nov. 2025.

    • 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 2025 nov. 27 ]

    • 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 2025 nov. 27 ]
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