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exaly
›
Journals
›
Journal of Texture Studies
›
top-articles
Journal of Texture Studies
3.0
(top 20%)
impact factor
2.1K
(top 10%)
papers
54.5K
(top 5%)
citations
93
(top 5%)
h
-index
3.1
(top 20%)
impact factor
2.9K
all documents
56.2K
doc citations
131
(top 10%)
g
-index
Top Articles
#
Title
Journal
Year
Citations
1
THE PERCEPTION OF FOOD TEXTURE - THE PHILOSOPHY OF THE BREAKDOWN PATH
Journal of Texture Studies
1988
475
2
THE CHEMISTRY OF TEXTURE IN FRUITS AND VEGETABLES
Journal of Texture Studies
1979
369
3
IDENTIFICATION OF STIMULI CONTROLLING THE SENSORY EVALUATION OF VISCOSITY II. Oral Methods
Journal of Texture Studies
1973
364
4
GUIDELINES TO TRAINING A TEXTURE PROFILE PANEL
Journal of Texture Studies
1973
337
5
INSTRUMENTAL TEXTURE PROFILE ANALYSIS WITH PARTICULAR REFERENCE TO GELLED SYSTEMS
Journal of Texture Studies
1996
292
6
APPLICABILITY OF RHEOLOGICAL MODELS TO THE INTERPRETATION OF FLOW AND PROCESSING BEHAVIOUR OF FLUID FOOD PRODUCTS
Journal of Texture Studies
1971
287
7
VISCOELASTIC BEHAVIOUR DURING THE GELATINIZATION OF STARCH I. COMPARISON OF WHEAT, MAIZE, POTATO and WAXY-BARLEY STARCHES
Journal of Texture Studies
1986
277
8
TEXTURE OF FISH MUSCLE
Journal of Texture Studies
1980
265
9
PHYSICO-CHEMICAL ASPECTS OF SOY PROTEINS STRUCTURE FORMATION
Journal of Texture Studies
1978
253
10
RHEOLOGY OF GELATINISED STARCH SUSPENSIONS
Journal of Texture Studies
1980
249
11
TEXTURE AND COLOUR CHANGES IN MEAT DURING COOKING RELATED TO THERMAL DENATURATION OF MUSCLE PROTEINS
Journal of Texture Studies
1982
211
12
LIQUID TEXTURE PERCEIVED IN THE MOUTH
Journal of Texture Studies
1977
202
13
STRAIN HARDENING OF DOUGH AS A REQUIREMENT FOR GAS RETENTION
Journal of Texture Studies
1992
200
14
APPLICATION OF TEXTURE PROFILE ANALYSIS TO INSTRUMENTAL FOOD TEXTURE EVALUATION
Journal of Texture Studies
1975
197
15
RHEOLOGY OF LIQUID FOODS - A REVIEW
Journal of Texture Studies
1977
196
16
CONSUMER AWARENESS OF AND ATTITUDES TO FOOD TEXTURE.
Journal of Texture Studies
1971
195
17
CORRELATING SENSORY WITH INSTRUMENTAL TEXTURE MEASUREMENTS?AN OVERVIEW OF RECENT DEVELOPMENTS
Journal of Texture Studies
1987
188
18
RHEOLOGY OF GALACTOMANNAN SOLUTIONS: COMPARATIVE STUDY OF GUAR GUM AND LOCUST BEAN GUM
Journal of Texture Studies
1981
183
19
THE RHEOLOGY OF GELS
Journal of Texture Studies
1980
182
20
CRISPY/CRUNCHY CRUSTS OF CELLULAR SOLID FOODS: A LITERATURE REVIEW WITH DISCUSSION
Journal of Texture Studies
2004
182
21
THE TERMINOLOGY OF FOOD TEXTURE
Journal of Texture Studies
1974
181
22
FAT CRYSTAL NETWORKS: STRUCTURE AND RHEOLOGICAL PROPERTIES
Journal of Texture Studies
1987
173
23
TRANSGLUTAMINASE IN DAIRY PRODUCTS: CHEMISTRY, PHYSICS, APPLICATIONS
Journal of Texture Studies
2006
167
24
RHEOLOGY AND TEXTURE OF SET YOGURT AS AFFECTED BY INULIN ADDITION
Journal of Texture Studies
2008
167
25
EFFECT OF HYDROCOLLOIDS ON ORAL VISCOSITY AND BASIC TASTE INTENSITIES
Journal of Texture Studies
1973
163
26
TEXTURE MEASUREMENT OF COOKED RICE AND ITS RELATIONSHIP TO THE EATING QUALITY
Journal of Texture Studies
1979
160
27
SWELLING CAPACITY OF STARCH AND ITS RELATIONSHIP TO SUSPENSION VISCOSITY-EFFECT OF COOKING TIME, TEMPERATURE AND CONCENTRATION
Journal of Texture Studies
1982
160
28
RHEOLOGY OF APPLE AND POTATO TISSUE AS AFFECTED BY CELL TURGOR PRESSURE
Journal of Texture Studies
1986
158
29
EFFECT OF HIGH PRESSURE PROCESSING ON THE TEXTURE OF SELECTED FRUITS AND VEGETABLES
Journal of Texture Studies
1998
146
30
Effect of Glycerol on Physical and Mechanical Properties of Wheat Starch Edible Films
Journal of Texture Studies
2013
146
31
DETERMINATION OF FIRMNESS AND SUGAR CONTENT OF APPLES USING NEAR-INFRARED DIFFUSE REFLECTANCE
Journal of Texture Studies
2000
145
32
Aging‐related changes in quantity and quality of saliva: Where do we stand in our understanding?
Journal of Texture Studies
2019
145
33
COMPLETE RHEOLOGICAL CHARACTERIZATION OF TIME-DEPENDENT FOOD PRODUCTS
Journal of Texture Studies
1974
144
34
MILK GEL STRUCTURE. X. TEXTURE AND MICROSTRUCTURE IN CHEDDAR CHEESE MADE FROM WHOLE MILK AND FROM HOMOGENIZED LOW-FAT MILK
Journal of Texture Studies
1980
141
35
TASTE INTENSITY AS A FUNCTION OF STIMULUS CONCENTRATION AND SOLVENT VISCOSITY
Journal of Texture Studies
1970
140
36
EVALUATION OF SOME TEXTURAL PROPERTIES OF FOODS WITH THE INSTRON UNIVERSAL TESTING MACHINE
Journal of Texture Studies
1973
137
37
COMPARISON OF TWO INSTRUMENTAL METHODS WITH SENSORY TEXTURE OF PROTEIN GELS
Journal of Texture Studies
1985
137
38
FUNCTIONAL PROPERTIES OF PROTEINS FOR FOODS-FLOW PROPERTIES
Journal of Texture Studies
1975
136
39
ORAL PERCEPTION OF VISCOSITY IN FLUID FOODS AND MODEL SYSTEMS
Journal of Texture Studies
1983
136
40
ACOUSTIC ENVELOPE DETECTOR FOR CRISPNESS ASSESSMENT OF BISCUITS
Journal of Texture Studies
2005
133
41
INFLUENCE OF WATER ON THE CRISPNESS OF CEREAL-BASED FOODS: ACOUSTIC, MECHANICAL, AND SENSORY STUDIES
Journal of Texture Studies
1998
132
42
CHEWING PATTERNS OF VARIOUS TEXTURE FOODS STUDIED BY ELECTROMYOGRAPHY IN YOUNG AND ELDERLY POPULATIONS
Journal of Texture Studies
2002
132
43
CRISPNESS AND CRUNCHINESS OF SELECTED LOW MOISTURE FOODS
Journal of Texture Studies
1988
130
44
STRUCTURAL FAILURE IN SELECTED RAW FRUITS AND VEGETABLES
Journal of Texture Studies
1980
128
45
EFFECT OF EMULSION DROPLETS ON THE RHEOLOGY OF WHEY PROTEIN ISOLATE GELS
Journal of Texture Studies
1993
128
46
MECHANISMS OF FOOD REDUCTION, TRANSPORT AND DEGLUTITION: HOW THE TEXTURE OF FOOD AFFECTS FEEDING BEHAVIOR
Journal of Texture Studies
2004
127
47
VISCOELASTIC PROPERTIES OF HEAT-SET WHEY PROTEIN EMULSION GELS
Journal of Texture Studies
1998
126
48
EFFECT OF HYDROCOLLOIDS ON APPARENT VISCOSITY AND SENSORY PROPERTIES OF SELECTED BEVERAGES
Journal of Texture Studies
1978
124
49
SPECTRAL COMPOSITION OF EATING SOUNDS GENERATED BY CRISPY, CRUNCHY AND CRACKLY FOODS
Journal of Texture Studies
1995
124
50
MODIFICATIONS AND APPLICATIONS TO FOODS OF THE GENERAL FOODS SENSORY TEXTURE PROFILE TECHNIQUE
Journal of Texture Studies
1975
123
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