Texture, not flavor, determines expected satiation of dairy products

DEPLETION AND DISRUPTION OF DIETARY FIBRE

Gregory Haber, K W Heaton, David Murphy et al. · The Lancet · 1977 · 612 citations

Dietary Fiber, Nutrition, Food Function +9

Development of Standard Rating Scales for Mechanical Parameters of Texture and Correlation Between the Objective and the Sensory Methods of Texture Evaluation

Alina S. Szczesniak, MARGARET A. BRANDT, Herman H. Friedman · Journal of Food Science · 1963 · 587 citations

Nutrition, Standard Rating Scales, Engineering +18

EFFECTS OF DISCONFIRMED CONSUMER EXPECTATIONS ON FOOD ACCEPTABILITY

Armand V. Cardello, F. M. Sawyer · Journal of Sensory Studies · 1992 · 341 citations

Food Acceptability, Edible Film, Consumer Uncertainty +18

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Martin R. Yeomans, Lucy Chambers, Heston Blumenthal et al. · Food Quality and Preference · 2008 · 332 citations

Food Choice, Hedonic Evaluation, Smoked Salmon Ice-cream +6

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N. Zijlstra, Monica Mars, René A. de Wijk et al. · International Journal of Obesity · 2007 · 242 citations

Experimental Nutrition, Nutrition, Physiology +1