Baked product texture: Correlations between instrumental and sensory characterization using Flash Profile

By N. Lassoued, J. Delarue, B. Launay, C. Michon. 2008

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Bread crumb quality assessment: a plural physical approach (2009, background): “How the crumb feels by touch or in the mouth is greatly influenced by the size or the structure of the crumb cells: finer, thin-walled, uniformly sized cells yield a softer and more elastic texture than coarse and thick-walled cell structures [ 24 ].”
Sensory profiling, the blurred line between sensory and consumer science. A review of novel methods for product characterization (2012, methodology): “Hierarchical Cluster Analysis (HCA) can be applied to identify clusters of attributes that are correlated (Lassoued et al., 2008).”
Invited review Quick and dirty but still pretty good: a review of new descriptive methods in food science (2012, unknown): “…FP has been applied by the same group to describe fruit dairy products (Delarue & Sieffermann, 2004), chewing gum (Delarue & Loescher, 2004), fruit jelly (Blancher et al., 2007), bread texture (Lassoued et al., 2007), fruit pureés (Tarea et al., 2007) and lemon ice tea (Veinand et al., 2011).”