Dynamics of food breakdown during eating in relation to perceptions of texture and preference: a study on biscuits

By W. E. Brown, D. Braxton. 2000

91 citations recorded by the source corpus.

Subfields: Complementary and Manual Therapy, Food Science, Sensory Systems

View Paper: https://www.semanticscholar.org/paper/3c46e287358871b424c80b25673b606324c77ec6

How researchers see this paper

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

1. R. González
2. I. Montoya
3. J. Cárcel

Citations in the corpus

• Review: the Use of Electromyography on Food Texture Assessment (2001, background): “As a result, subjects from different chewing efficiency groups appeared to have different understandings of the textural characteristics of the samples they were assessing like hardness, crunchiness and crumbliness (Brown and Braxton, 2000).”