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

#TitleJournalYearCitations
1THE PERCEPTION OF FOOD TEXTURE - THE PHILOSOPHY OF THE BREAKDOWN PATHJournal of Texture Studies1988475
2THE CHEMISTRY OF TEXTURE IN FRUITS AND VEGETABLESJournal of Texture Studies1979369
3IDENTIFICATION OF STIMULI CONTROLLING THE SENSORY EVALUATION OF VISCOSITY II. Oral MethodsJournal of Texture Studies1973364
4GUIDELINES TO TRAINING A TEXTURE PROFILE PANELJournal of Texture Studies1973337
5INSTRUMENTAL TEXTURE PROFILE ANALYSIS WITH PARTICULAR REFERENCE TO GELLED SYSTEMSJournal of Texture Studies1996292
6APPLICABILITY OF RHEOLOGICAL MODELS TO THE INTERPRETATION OF FLOW AND PROCESSING BEHAVIOUR OF FLUID FOOD PRODUCTSJournal of Texture Studies1971287
7VISCOELASTIC BEHAVIOUR DURING THE GELATINIZATION OF STARCH I. COMPARISON OF WHEAT, MAIZE, POTATO and WAXY-BARLEY STARCHESJournal of Texture Studies1986277
8TEXTURE OF FISH MUSCLEJournal of Texture Studies1980265
9PHYSICO-CHEMICAL ASPECTS OF SOY PROTEINS STRUCTURE FORMATIONJournal of Texture Studies1978253
10RHEOLOGY OF GELATINISED STARCH SUSPENSIONSJournal of Texture Studies1980249
11TEXTURE AND COLOUR CHANGES IN MEAT DURING COOKING RELATED TO THERMAL DENATURATION OF MUSCLE PROTEINSJournal of Texture Studies1982211
12LIQUID TEXTURE PERCEIVED IN THE MOUTHJournal of Texture Studies1977202
13STRAIN HARDENING OF DOUGH AS A REQUIREMENT FOR GAS RETENTIONJournal of Texture Studies1992200
14APPLICATION OF TEXTURE PROFILE ANALYSIS TO INSTRUMENTAL FOOD TEXTURE EVALUATIONJournal of Texture Studies1975197
15RHEOLOGY OF LIQUID FOODS - A REVIEWJournal of Texture Studies1977196
16CONSUMER AWARENESS OF AND ATTITUDES TO FOOD TEXTURE.Journal of Texture Studies1971195
17CORRELATING SENSORY WITH INSTRUMENTAL TEXTURE MEASUREMENTS?AN OVERVIEW OF RECENT DEVELOPMENTSJournal of Texture Studies1987188
18RHEOLOGY OF GALACTOMANNAN SOLUTIONS: COMPARATIVE STUDY OF GUAR GUM AND LOCUST BEAN GUMJournal of Texture Studies1981183
19THE RHEOLOGY OF GELSJournal of Texture Studies1980182
20CRISPY/CRUNCHY CRUSTS OF CELLULAR SOLID FOODS: A LITERATURE REVIEW WITH DISCUSSIONJournal of Texture Studies2004182
21THE TERMINOLOGY OF FOOD TEXTUREJournal of Texture Studies1974181
22FAT CRYSTAL NETWORKS: STRUCTURE AND RHEOLOGICAL PROPERTIESJournal of Texture Studies1987173
23TRANSGLUTAMINASE IN DAIRY PRODUCTS: CHEMISTRY, PHYSICS, APPLICATIONSJournal of Texture Studies2006167
24RHEOLOGY AND TEXTURE OF SET YOGURT AS AFFECTED BY INULIN ADDITIONJournal of Texture Studies2008167
25EFFECT OF HYDROCOLLOIDS ON ORAL VISCOSITY AND BASIC TASTE INTENSITIESJournal of Texture Studies1973163
26TEXTURE MEASUREMENT OF COOKED RICE AND ITS RELATIONSHIP TO THE EATING QUALITYJournal of Texture Studies1979160
27SWELLING CAPACITY OF STARCH AND ITS RELATIONSHIP TO SUSPENSION VISCOSITY-EFFECT OF COOKING TIME, TEMPERATURE AND CONCENTRATIONJournal of Texture Studies1982160
28RHEOLOGY OF APPLE AND POTATO TISSUE AS AFFECTED BY CELL TURGOR PRESSUREJournal of Texture Studies1986158
29EFFECT OF HIGH PRESSURE PROCESSING ON THE TEXTURE OF SELECTED FRUITS AND VEGETABLESJournal of Texture Studies1998146
30Effect of Glycerol on Physical and Mechanical Properties of Wheat Starch Edible FilmsJournal of Texture Studies2013146
31DETERMINATION OF FIRMNESS AND SUGAR CONTENT OF APPLES USING NEAR-INFRARED DIFFUSE REFLECTANCEJournal of Texture Studies2000145
32Aging‐related changes in quantity and quality of saliva: Where do we stand in our understanding?Journal of Texture Studies2019145
33COMPLETE RHEOLOGICAL CHARACTERIZATION OF TIME-DEPENDENT FOOD PRODUCTSJournal of Texture Studies1974144
34MILK GEL STRUCTURE. X. TEXTURE AND MICROSTRUCTURE IN CHEDDAR CHEESE MADE FROM WHOLE MILK AND FROM HOMOGENIZED LOW-FAT MILKJournal of Texture Studies1980141
35TASTE INTENSITY AS A FUNCTION OF STIMULUS CONCENTRATION AND SOLVENT VISCOSITYJournal of Texture Studies1970140
36EVALUATION OF SOME TEXTURAL PROPERTIES OF FOODS WITH THE INSTRON UNIVERSAL TESTING MACHINEJournal of Texture Studies1973137
37COMPARISON OF TWO INSTRUMENTAL METHODS WITH SENSORY TEXTURE OF PROTEIN GELSJournal of Texture Studies1985137
38FUNCTIONAL PROPERTIES OF PROTEINS FOR FOODS-FLOW PROPERTIESJournal of Texture Studies1975136
39ORAL PERCEPTION OF VISCOSITY IN FLUID FOODS AND MODEL SYSTEMSJournal of Texture Studies1983136
40ACOUSTIC ENVELOPE DETECTOR FOR CRISPNESS ASSESSMENT OF BISCUITSJournal of Texture Studies2005133
41INFLUENCE OF WATER ON THE CRISPNESS OF CEREAL-BASED FOODS: ACOUSTIC, MECHANICAL, AND SENSORY STUDIESJournal of Texture Studies1998132
42CHEWING PATTERNS OF VARIOUS TEXTURE FOODS STUDIED BY ELECTROMYOGRAPHY IN YOUNG AND ELDERLY POPULATIONSJournal of Texture Studies2002132
43CRISPNESS AND CRUNCHINESS OF SELECTED LOW MOISTURE FOODSJournal of Texture Studies1988130
44STRUCTURAL FAILURE IN SELECTED RAW FRUITS AND VEGETABLESJournal of Texture Studies1980128
45EFFECT OF EMULSION DROPLETS ON THE RHEOLOGY OF WHEY PROTEIN ISOLATE GELSJournal of Texture Studies1993128
46MECHANISMS OF FOOD REDUCTION, TRANSPORT AND DEGLUTITION: HOW THE TEXTURE OF FOOD AFFECTS FEEDING BEHAVIORJournal of Texture Studies2004127
47VISCOELASTIC PROPERTIES OF HEAT-SET WHEY PROTEIN EMULSION GELSJournal of Texture Studies1998126
48EFFECT OF HYDROCOLLOIDS ON APPARENT VISCOSITY AND SENSORY PROPERTIES OF SELECTED BEVERAGESJournal of Texture Studies1978124
49SPECTRAL COMPOSITION OF EATING SOUNDS GENERATED BY CRISPY, CRUNCHY AND CRACKLY FOODSJournal of Texture Studies1995124
50MODIFICATIONS AND APPLICATIONS TO FOODS OF THE GENERAL FOODS SENSORY TEXTURE PROFILE TECHNIQUEJournal of Texture Studies1975123