Development of sweet and sour chicken meat spread based on sensory attributes: process optimization using response surface methodology

Response Surface Methodology: Process and Product Optimization Using Designed Experiments

Richard F. Gunst, Raymond H. Myers, Douglas C. Montgomery · Technometrics · 1996 · 9.6K citations

Engineering, Systems Engineering, Design Optimization +13

Some New Three Level Designs for the Study of Quantitative Variables

George E. P. Box, D. W. Behnken · Technometrics · 1960 · 3.9K citations

Public Health, Mathematics, Experimental Design +5

Effects of Fat and NaCl/Phosphate Levels on the Chemical and Sensory Properties of Pork Patties

J.T. Keeton · Journal of Food Science · 1983 · 412 citations

Agriculture, Animal Sciences, Food Science +17

Color, sensory and textural attributes of beef frankfurter, beef ham and meat-free sausage containing tomato pomace

Sobhan Savadkoohi, Henk Hoogenkamp, Kambiz Shamsi et al. · Meat Science · 2014 · 183 citations

Agriculture, Food Science, Food Analysis +16

Beef hamburgers enriched in lycopene using dry tomato peel as an ingredient

Marta M. Calvo, M.D. Selgas · Meat Science · 2009 · 159 citations

Agriculture, Food Science, Nutritional Sciences +10