Physical properties of foods

By S. Şahin, S. G. Sumnu. 2006

703 citations recorded by the source corpus.

Subfields: Food Science, Nutrition and Dietetics

View Paper: https://www.semanticscholar.org/paper/1d3827387c44a7a4929698e385714bf3d8e3df17

How researchers see this paper

The researchers whose trusted networks rank it highest, strongest advocate first. Every researcher gets a different order.

In Food Science

1. G. H. McKinley
2. A. Jaishankar
3. F. Al-Said
4. T. Faber
5. M. Tan
6. Umezuruike Linus Opara
7. Y. Yusof
8. N. Chin

In Nutrition and Dietetics

1. Umezuruike Linus Opara
2. F. Al-Said
3. T. Faber
4. G. H. McKinley
5. M. Tan
6. Y. Yusof
7. N. Chin
8. A. Jaishankar

Citations in the corpus

• A Box–Behnken Design for Determining the Optimum Experimental Condition of Cake Batter Mixing (2012, methodology): “4; Sahin and Sumnu 2006).”
• Colour Measurement and Analysis in Fresh and Processed Foods: A Review (2012, methodology): “Spectrophotometers can also automatically detect colour measurement at different angles (Sahin and Sumnu 2006).”
• Describing the firmness, springiness and rubberiness of food gels using fractional calculus. Part II: Measurements on semi-hard cheese (2017, methodology): “Weight fractions of protein, water and fat were converted to volume fractions according to the procedure outlined by Yang et al. (2011) taking the temperature-dependent densities of these main cheese constituents from Sahin and Sumnu (2006).”