Critical Evaluation of Crispy and Crunchy Textures: A Review

Assessing the Role of Sound in the Perception of Food and Drink

(2010) Massimiliano Zampini et al.   Chemosensory Perception

CRISPNESS AND CRUNCHINESS JUDGMENT OF APPLES BASED ON CONTACT ACOUSTIC EMISSION

(2010) ARTUR ZDUNEK et al.   JOURNAL OF TEXTURE STUDIES

Texture measurement of potato chips using a novel analysis technique for acoustic vibration measurements

(2009) Mitsuru Taniwaki et al.   FOOD RESEARCH INTERNATIONAL

Reduction of Oil Absorption in Deep-Fried, Battered, and Breaded Chicken Patties Using Whey Protein Isolate as a Postbreading Dip: Effect on Flavor, Color, and Texture

(2009) E. Mah et al.   JOURNAL OF FOOD SCIENCE

RELATIONSHIP BETWEEN WATER ACTIVITY, DEFORMATION SPEED, AND CRISPNESS CHARACTERIZATION

(2009) EVA M. CASTRO-PRADA et al.   JOURNAL OF TEXTURE STUDIES

On the assessment of fracture in brittle foods: The case of roasted almonds

(2008) Paula Varela et al.   FOOD RESEARCH INTERNATIONAL

STANDARD SCALES FOR CRISPNESS, CRACKLINESS AND CRUNCHINESS IN DRY AND WET FOODS: RELATIONSHIP WITH ACOUSTICAL DETERMINATIONS

(2008) MAITE A. CHAUVIN et al.   JOURNAL OF TEXTURE STUDIES

Understanding potato chips crispy texture by simultaneous fracture and acoustic measurements, and sensory analysis

(2008) A. Salvador et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Quantification of fracture properties and microstructural features of roasted Marcona almonds by image analysis

(2007) Paula Varela et al.   LWT-FOOD SCIENCE AND TECHNOLOGY