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Text
A resource consisting primarily of words for reading. Examples include books, letters, dissertations, poems, newspapers, articles, archives of mailing lists. Note that facsimiles or images of texts are still of the genre Text.
URL Address
<a href="http://doi.org/10.1111/jtxs.12105" target="_blank" rel="noreferrer noopener">http://doi.org/10.1111/jtxs.12105</a>
Rights
Article information provided for research and reference use only. All rights are retained by the journal listed under publisher and/or the creator(s).
Pages
152-170
Issue
3
Volume
46
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Dublin Core
The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/.
Title
A name given to the resource
Transforming Structural Breakdown Into Sensory Perception Of Texture
Publisher
An entity responsible for making the resource available
Journal of Texture Studies
Date
A point or period of time associated with an event in the lifecycle of the resource
2015
2015-06
Subject
The topic of the resource
behavior; bolus formation; chewing; elastic model foods; Food Science & Technology; Food structure; fracture properties; human hand; human mastication; mechanoreceptive afferents; mechanoreceptors; oral processing; rheological properties; sensory analysis; taste perception; temporal perception; texture
Creator
An entity primarily responsible for making the resource
Foegeding E A; Vinyard C J; Essick G; Guest S; Campbell C
Identifier
An unambiguous reference to the resource within a given context
<a href="http://doi.org/10.1111/jtxs.12105" target="_blank" rel="noreferrer noopener">10.1111/jtxs.12105</a>
Format
The file format, physical medium, or dimensions of the resource
Journal Article or Conference Abstract Publication
2015
Behavior
bolus formation
Campbell C
chewing
elastic model foods
Essick G
Foegeding E A
Food Science & Technology
Food structure
fracture properties
Guest S
human hand
human mastication
Journal of Texture Studies
mechanoreceptive afferents
Mechanoreceptors
Oral processing
rheological properties
sensory analysis
Taste Perception
temporal perception
texture
Vinyard C J