Crispness: a critical review on sensory and material science approaches

By G. Roudaut, C. Dacremont, B. V. Pamies, B. Colas, M. Meste. 2002

246 citations recorded by the source corpus.

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Assessment of apple (Malus × domestica Borkh.) fruit texture by a combined acoustic-mechanical profiling strategy (2011, methodology): “Other methodologies based onmechanical approaches focus on the physical response of the samples, such as deformation, fracturing and compression, the latter being probably the most widely used for its simplicity (Roudaut et al., 2002).”
Texture dynamics during postharvest cold storage ripening in apple (Malus × domestica Borkh.) (2012, background): “, 2006), sound recording during chewing (De Belie et al., 2000; Roudaut et al., 2002; Ioannides et al., 2007) and the detection of vibration generated by sample fracturing (Taniwaki et al.”
Eating with our ears: assessing the importance of the sounds of consumption on our perception and enjoyment of multisensory flavour experiences (2015, background): “Different languages just use different terms, or else simply have no terms at all, to capture some of these textural distinctions: To give you some idea of the problems that one faces when working in this area, the French describe the texture of lettuce as craquante (crackly) or croquante (crunchy) ”