Concepedia

Mealy Texture

Mealy Texture is a textural attribute of fruit characterized by a dry, granular, and non-cohesive flesh structure that disintegrates easily upon mastication, distinguishing it from crisp or juicy textures.

54

Publications

2.7K

Citations

176

Authors

71

Institutions

Publications per year

2017–2026

12

Variants

Mealiness

Parents

Publications

54

Oral processing characteristics of solid savoury meal components, and relationship with food composition, sensory attributes and expected satiation

Ciarán G. Forde, N. van Kuijk, T. Thaler et al. · Appetite · 2012 · 247 citations

, , +15

Correlation of instrumental texture properties from textural profile analysis (TPA) with eating behaviours and macronutrient composition for a wide range of solid foods

May Sui Mei Wee, Ai Ting Goh, Markus Stieger et al. · Food & Function · 2018 · 204 citations

, , +17

Texture and savoury taste influences on food intake in a realistic hot lunch time meal

Ciarán G. Forde, N. van Kuijk, T. Thaler et al. · Appetite · 2012 · 124 citations

, , +15

The influence of potato chemical composition on crisp texture

Agnieszka Kita · Food Chemistry · 2002 · 121 citations

, , +12

Cell Wall Changes in Nectarines (<i>Prunus persica</i>)

Debra M. Dawson, Laurence D. Melton, Christopher B. Watkins · PLANT PHYSIOLOGY · 1992 · 121 citations · Full text

, , +16

1–5 of 54

Authors

176

  1. JR
    Jesús Ruı́z-Cabello

    Universidad Complutense de Madrid, Spain

    3 publications · 170 citations

    3

    h-index

  2. CG
    Ciarán G. Forde

    Clinical Nutrition Research Centre, Singapore

    3 publications · 575 citations

    3

    h-index

  3. CO
    C. Ortíz

    Universitat Politècnica de València, Spain

    3 publications · 170 citations

    3

    h-index

  4. MR
    Margarita Ruiz‐Altisent

    Universidad Politécnica de Madrid, Spain

    3 publications · 170 citations

    3

    h-index

  5. CD
    Cees de Graaf

    Wageningen University & Research, Netherlands

    3 publications · 450 citations

    3

    h-index

1–5 of 176

Institutions

71

  1. KU Leuven

    Leuven, Belgium

    4 h-index

    8 publications

    315 citations

  2. Wageningen University & Research

    Wageningen, The Netherlands

    4 h-index

    8 publications

    1.2K citations

  3. The University of Queensland

    Brisbane, Australia

    2 h-index

    6 publications

    249 citations

  4. China Agricultural University

    Beijing, China

    2 h-index

    11 publications

    405 citations

  5. Nestlé (Switzerland)

    Vevey, Switzerland

    2 h-index

    6 publications

    1.1K citations

  6. Kansas State University

    Manhattan, United States

    2 h-index

    5 publications

    122 citations

  7. Plant & Food Research

    Auckland, New Zealand

    2 h-index

    4 publications

    342 citations

  8. Iowa State University

    Ames, United States

    2 h-index

    6 publications

    195 citations

1–8 of 71

Venues

  1. Postharvest Biology and Technology

    4 publications · 178 citations

    4

    h-index

  2. Appetite

    3 publications · 450 citations

    3

    h-index

  3. Journal of Food Science and Technology

    3 publications · 84 citations

    3

    h-index

  4. Food Chemistry

    3 publications · 192 citations

    3

    h-index

  5. Journal of Food Science

    JFS · 3 publications · 89 citations

    3

    h-index

1–5