Agriculture & Forestry
Paper Review Records
All Paper Review Records
19 valid samples · Newest publication first
Review days = acceptance date − received date. PDF, DOI, and publisher-page sources are retained.
Rheological and Technological Design of Texture‐Modified Food Systems for Dysphagia Management in Amyotrophic Lateral Sclerosis
AuthorsZulfiya Konarbayeva
Affiliations1. M. Auezov South Kazakhstan University Shymkent Kazakhstan
Distinct Temporal Mouthfeel in Dairy and Plant‐Based Milk Is Related to Their Rheological and Tribological Spectra
AuthorsJames Makame; Gunalan Dhamodharan; Hitarthi More; Joe Biju Joseph; Jonathan P. Rothstein; Alissa A. Nolden
Affiliations1. Department of Food Science University of Massachusetts Amherst Massachusetts USA; 2. Department of Mechanical and Industrial Engineering University of Massachusetts Amherst Massachusetts USA
Texture Profile Analysis in Practice: Applications and Limitations
AuthorsChristine Hui Qin Goh; Michelle Jie Ying Choy; Jianshe Chen
Affiliations1. Singapore Institute of Food and Biotechnology Innovation (SIFBI), Agency for Science, Technology and Research (A*STAR) Singapore Singapore
Effects of Extrusion Conditions and Oil Addition on the Characteristics of Cheese‐Flavored Corn Snacks and Food Bolus Formation and Properties
AuthorsJuliana de Carvalho Marchesin; Christian Salles; Ana Carolina Conti
Affiliations1. Department of Food Engineering and Technology Institute of Biosciences, Humanities and Exact Sciences (IBILCE), Campus São José do Rio Preto, São Paulo State University (UNESP) São José do Rio Preto São Paulo Brazil; 2. Institut Agro, CNRS, INRAE, UMR CSGA, Université Bourgogne Europe Dijon France
Food Classification for Swallowing Disorders Perception by Senior Population
AuthorsKovan Ismael‐Mohammed; Laura Laguna; Mireia Bolívar‐Prados; Pere Clavé; Amparo Tarrega
Affiliations1. Institute of Agrochemistry and Food Technology (IATA, CSIC) Paterna Spain; 2. Gastrointestinal Physiology Laboratory, Hospital de Mataró Universitat Autònoma de Barcelona Mataró Spain; 3. Centro de Investigación Biomédica en Red de Enfermedades Hepáticas y Digestivas (Ciberehd) Barcelona Spain
Improving the Quality of Unwashed Spanish Mackerel ( Scomber japonicus ) Surimi Using Psyllium Husk Powder: Effects on Gel Properties and Myofibrillar Protein Structure
AuthorsQiming Zang; Jing Yang; Shumin Yi; Jianrong Li; Xuepeng Li; Hongbo Mi
Affiliations1. College of Food Science and Technology National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products National R&D Branch Center of Surimi and Surimi Products Processing Bohai University Jinzhou Liaoning China
Texture and Oral Processing Changes Driven by Pectin or Xanthan Shape Liking for Agar‐Plum Hydrogels: Sensory and Chewing Effects
AuthorsDaria S. Khramova; Fedor V. Vityazev; Natalya V. Zueva
Affiliations1. Institute of Physiology of Federal Research Centre “Komi Science Centre of the Urals Branch of the Russian Academy of Sciences” Syktyvkar Russia
Synergistic Enhancement of Gel Properties in Unwashed Silver Carp Surimi by Hydroxypropyl Starch, Gallic Acid, and Xylitol
AuthorsYujing Yang; Zhan Li; Haonan Li; Gongmin Guo; Aijun Hu; Zhihan Dai; Chenjing Sun; Jie Zheng; Wenjie Wang
Affiliations1. College of Food Science and Engineering Tianjin University of Science and Technology Tianjin China
Comparative Effects of Inulin, Psyllium Husk, and Carob Seed Germ Flour as Fiber‐Enriching Ingredients on the Quality of Baromi‐2 Rice Flour‐Based Gluten‐Free Bread
AuthorsYun‐Ju Jang; Nurul Saadah Said; Yoo‐Jin Na; Won‐Young Lee
Affiliations1. School of Food Science and Technology, Kyungpook National University Daegu Korea; 2. Institute of Tailored Food Technology, Kyungpook National University Daegu Korea
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