Concepedia

Texture Acceptance

Texture Acceptance is a psychosensory construct that denotes the degree to which an individual perceives and endorses specific food textures as palatable and tolerable within a developmental or therapeutic dietary progression.

28

Publications

1.4K

Citations

94

Authors

61

Institutions

Publications per year

2017–2026

14

Parents

Publications

28

CONSUMER AWARENESS OF AND ATTITUDES TO FOOD TEXTURE

Alina S. Szczesniak, EARL L. KAHN · Journal of Texture Studies · 1971 · 240 citations

, , +17

Dietary fibre sources in bread: Influence on technological quality

Eveline Lopes Almeida, Yoon Kil Chang, Caroline Joy Steel · LWT · 2012 · 132 citations

, , +16

CONSUMER AWARENESS OF AND ATTITUDES TO FOOD TEXTURE II. <i>Children and Teenagers</i>

Alina S. Szczesniak · Journal of Texture Studies · 1972 · 99 citations

, , +11

Consumer Acceptability of Muffins with Flaxseed (Linum usitatissimum)

Anisa Ramcharitar, Neela Badrie, M. Mattfeldt-Beman et al. · Journal of Food Science · 2005 · 98 citations

, , +17

Individual differences in texture preferences among European children: Development and validation of the Child Food Texture Preference Questionnaire (CFTPQ)

Monica Laureati, Pernilla Sandvik, Valérie L. Almli et al. · Food Quality and Preference · 2019 · 80 citations · Full text

, , +15

1–5 of 28

Authors

94

  1. SN
    Sophie Nicklaus

    Centre des Sciences du Goût et de l'Alimentation, France

    3 publications · 101 citations

    3

    h-index

  2. CT
    Carole Tournier

    Centre des Sciences du Goût et de l'Alimentation, France

    3 publications · 101 citations

    3

    h-index

  3. SC
    Seo‐Jin Chung

    Ewha Womans University, South Korea

    2 publications · 60 citations

    2

    h-index

  4. YK
    Yoon Kil Chang

    Universidade Estadual de Campinas (UNICAMP), Brazil

    2 publications · 157 citations

    2

    h-index

  5. LD
    Lauriane Demonteil

    Centre des Sciences du Goût et de l'Alimentation, France

    2 publications · 77 citations

    2

    h-index

1–5 of 94

Institutions

61

  1. Centre National de la Recherche Scientifique

    Paris, France

    3 h-index

    11 publications

    351 citations

  2. Université Bourgogne Franche-Comté

    Besançon, France

    3 h-index

    12 publications

    375 citations

  3. Centre des Sciences du Goût et de l'Alimentation

    Dijon, France

    3 h-index

    12 publications

    375 citations

  4. Nofima

    Tromsø, Norway

    2 h-index

    5 publications

    224 citations

  5. University of Tennessee at Knoxville

    Knoxville, United States

    2 h-index

    4 publications

    126 citations

  6. Institut National de Recherche pour l'Agriculture, l'Alimentation et l'Environnement

    Paris, France

    2 h-index

    10 publications

    240 citations

  7. Universidade Estadual de Campinas (UNICAMP)

    Campinas, Brazil

    2 h-index

    6 publications

    471 citations

  8. Nutricia Research (Netherlands)

    Utrecht, Netherlands

    2 h-index

    2 publications

    77 citations

1–8 of 61

Venues

  1. Journal of Texture Studies

    5 publications · 426 citations

    5

    h-index

  2. Journal of Food Science

    JFS · 3 publications · 219 citations

    3

    h-index

  3. Food Quality and Preference

    3 publications · 169 citations

    3

    h-index

  4. LWT

    2 publications · 157 citations

    2

    h-index

  5. Food Reviews International

    2 publications · 50 citations

    2

    h-index

1–5