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	Predictive depth of jet penetration models for abrasive waterjet cutting of alumina ceramics [My Copy] International Journal of Mechanical Sciences, Vol. 49, No. 3. (March 2007), pp. 306-316. by J WANG, posted to water jet by TodesTeddy on 2009-12-14 00:44:14 as
	Effects of oat fibre and carrageenan on the texture of frankfurters formulated with low and high fat [My Copy] European Food Research and Technology In European Food Research and Technology, Vol. 211, No. 1. (12 June 2000), pp. 19-26. by S. Cofrades, E. Hughes, D. J. Troy posted to meat by TodesTeddy on 2009-12-06 11:19:39 as
	Enhanced vibration control of an ultrasonic cutting process [My Copy] Ultrasonics (June 1996), pp. 205-211. by M. Lucas, G. Graham, A. C. Smith posted to ultrasonic by TodesTeddy on 2009-11-23 11:15:22 as
	Ultrasonic excitation affects friction interactions between food materials and cutting tools. [My Copy] Ultrasonics, Vol. 49, No. 6-7. (June 2009), pp. 588-593. by Yvonne Schneider, Susann Zahn, Claudia Schindler, Harald Rohm posted to ultrasonic by TodesTeddy on 2009-11-23 11:09:26 as
	Theoretical and Experimental Studies of Ultraprecision Machining of Brittle Materials with Ultrasonic Vibration [My Copy] The International Journal of Advanced Manufacturing Technology, Vol. 20, No. 2. (21 July 2002), pp. 99-102. by X. Wang, M. Zhou, J. G. K. Gan, B. Ngoi posted to ultrasonic by TodesTeddy on 2009-11-23 10:39:17 as
	Rigor development and meat quality of large and small broilers and the use of Allo-Kramer shear, needle puncture, and razor blade shear to measure texture [My Copy] Poult Sci, Vol. 84, No. 1. (1 January 2005), pp. 113-118. by L. C. Cavitt, J. F. Meullenet, R. K. Gandhapuneni, G. W. Youm, C. M. Owens posted to poultry by TodesTeddy on 2009-10-30 22:58:24 as
	Prediction of Poultry Meat Tenderness Using Razor Blade Shear, Allo-Kramer Shear, and Sarcomere Length [My Copy] Journal of Food Science, Vol. 69, No. 1. (2004), pp. SNQ11-SNQ15. by L. C. Cavitt, G. W. Youm, J. F. Meullenet, C. M. Owens, R. Xiong posted to poultry by TodesTeddy on 2009-10-30 22:54:28 as
	A portable fracture toughness tester for biological materials [My Copy] Measurement Science and Technology, Vol. 7, No. 6. (1996), pp. 954-962. by B. W. Darvell, P. K. D. Lee, T. D. B. Yuen, P. W. Lucas posted to scissors noodle by TodesTeddy on 2009-10-28 11:04:54 as
	IDENTIFICATION OF THRESHOLD LEVELS FOR WARNER-BRATZLER SHEAR FORCE IN BEEF TOP LOIN STEAKS [My Copy] Journal of Muscle Foods, Vol. 2, No. 4. (1991), pp. 289-296. by S. D. Shackelford, J. B. Morgan, H. R. Cross, J. W. Savell posted to bratzler by TodesTeddy on 2009-10-23 14:08:29 as
	Descriptive Sensory Assessment of Beef Steaks by Category Scaling, Line Scaling and Magnitude Estimation [My Copy] Journal of Food Science, Vol. 50, No. 2. (1985), pp. 495-500. by P. J. Shand, Z. J. Hawrysh, R. T. Hardin, L. E. Jeremiah posted to bratzler by TodesTeddy on 2009-10-23 14:04:03 as
	Cereal Chem 1983 \| Noodles. I. Measuring the Textural Characteristics of Cooked Noodles. [My Copy] posted to no-tag by TodesTeddy on 2009-10-22 15:33:29 as
	Temperature Effects in Ultrasonic Cutting of Natural Materials [My Copy] CIRP Annals - Manufacturing Technology, Vol. 54, No. 1. (2005), pp. 195-198. by M. Lucas, A. Cardoni, A. Macbeath posted to vibration ultrasonic by TodesTeddy on 2009-08-13 21:53:33 as
	Bending and Shearing Characteristics of Sunflower Stalk Residue [My Copy] Biosystems Engineering, Vol. 92, No. 2. (October 2005), pp. 175-181. by A. Ince, S. Ugurluay, E. Guzel, M. Ozcan posted to sunflower shear plant by TodesTeddy on 2009-08-13 21:30:43 as
	$My PDF king_97_fracture.pdf$ Fracture energy during slicing of frozen meat by a vibrating knife [My Copy] Meat Science, Vol. 46, No. 4. (August 1997), pp. 387-399. by Marcus J. King posted to vibration meat horse frozen by TodesTeddy on 2009-08-13 21:22:00 as
	Nutritional, physiological, physicochemical and sensory stability of gamma irradiated Kimchi (Korean fermented vegetables) [My Copy] Radiation Physics and Chemistry, Vol. 69, No. 1. (January 2004), pp. 85-90. by H. Song posted to vegetable kimchi irradiation by TodesTeddy on 2009-08-13 20:40:38 as
	Ultrasonic cutting of cheese: Composition affects cutting work reduction and energy demand [My Copy] International Dairy Journal, Vol. 19, No. 5. (May 2009), pp. 314-320. by G. Arnold, L. Leiteritz, S. Zahn, H. Rohm posted to ultrasonic cheese by TodesTeddy on 2009-08-13 20:13:27 as
	Mechanical properties of kappa carrageenan—locust bean gum mixed gels with added sucrose [My Copy] Food Hydrocolloids, Vol. 3, No. 3. (1989), pp. 209-216. by S. M. Fiszman, L. Durán posted to succrose locustbeangum carrageen by TodesTeddy on 2009-08-13 19:47:40 as
	Effect of blending durum wheat flour with hard white wheat flour on the quality of yellow alkaline noodles [My Copy] Food Chemistry, Vol. 113, No. 4. (15 April 2009), pp. 980-988. by D. Hatcher, J. Dexter, M. Anderson, G. Bellido, B. Fu posted to stress noodle by TodesTeddy on 2009-08-13 19:39:23 as
	Mechanical Defences to Herbivory [My Copy] Ann Bot, Vol. 86, No. 5. (1 November 2000), pp. 913-920. by Peter W. Lucas, Ian M. Turner, Nathaniel J. Dominy, Nayuta Yamashita posted to toughness scissors plant by TodesTeddy on 2009-08-13 19:28:14 as
	Impact of edible coatings and packaging on quality of white asparagus (Asparagus officinalis, L.) during cold storage [My Copy] Food Chemistry, Vol. 117, No. 1. (01 November 2009), pp. 55-63. by Maria V. Tzoumaki, Costas G. Biliaderis, Miltiadis Vasilakakis posted to force bratzler asparagus by TodesTeddy on 2009-08-13 19:07:45 as
	Tenderization of meat by salt-fermented sauce from shrimp processing by-products [My Copy] Food Chemistry, Vol. 93, No. 2. (November 2005), pp. 243-249. by J. Kim, F. Shahidi, M. Heu posted to shrimps knife hardness by TodesTeddy on 2009-08-13 18:43:20 as
	On the mechanism by which oil uptake decreases crispy/crunchy behaviour of fried products [My Copy] Food Research International, Vol. 40, No. 9. (November 2007), pp. 1122-1128. by T. Vanvliet, J. Visser, H. Luyten posted to fried fracture crispy by TodesTeddy on 2009-08-13 18:29:40 as
	On the mechanics of wire cutting of cheese [My Copy] Engineering Fracture Mechanics, Vol. 72, No. 6. (April 2005), pp. 931-946. by S. Goh, M. Charalambides, J. Williams posted to wire cheese by TodesTeddy on 2009-08-13 18:21:25 as
	Chewing behaviour and bolus formation during mastication of meat with different textures [My Copy] Archives of Oral Biology, Vol. 48, No. 3. (March 2003), pp. 193-200. by L. Mioche posted to shear meat bolus by TodesTeddy on 2009-08-13 18:15:26 as
	Slicing of soft flexible solids with industrial applications [My Copy] International Journal of Mechanical Sciences, Vol. 47, No. 4-5. (April 2005), pp. 479-492. by A. Atkins, X. Xu posted to toughness fracture force by TodesTeddy on 2009-08-13 18:05:51 as along with 1 person umbertoperego
	Assessment of knife sharpness by means of a cutting force measuring system [My Copy] Applied Ergonomics, Vol. 38, No. 1. (January 2007), pp. 83-89. by J. Marsot, L. Claudon, M. Jacqmin posted to meat knife by TodesTeddy on 2009-08-13 17:55:00 as
	Changes in jaw muscles activity with age: effects on food bolus properties [My Copy] Physiology & Behavior, Vol. 82, No. 4. (September 2004), pp. 621-627. by L. Mioche posted to shear meat bolus by TodesTeddy on 2009-08-13 17:39:51 as
	On the sharpness of straight edge blades in cutting soft solids: Part I – indentation experiments [My Copy] Engineering Fracture Mechanics, Vol. 74, No. 14. (September 2007), pp. 2205-2224. by C. McCarthy, M. Hussey, M. Gilchrist posted to no-tag by TodesTeddy on 2009-08-13 17:29:39 as along with 1 person umbertoperego
	Effect of a new emulsifier containing sodium stearoyl-2-lactylate and carrageenan on the functionality of meat emulsion systems [My Copy] Meat Science, Vol. 76, No. 1. (May 2007), pp. 9-18. by M. Flores, E. Giner, S. Fiszman, A. Salvador, J. Flores posted to meat force by TodesTeddy on 2009-08-13 16:12:31 as
	Grinding as a method of meat texture evaluation [My Copy] Meat Science, Vol. 39, No. 2. (1995), pp. 225-236. by A. Kenmegne Kamdem posted to meat grind force by TodesTeddy on 2009-08-13 16:06:39 as
	Dry versus wet aging of beef: Retail cutting yields and consumer palatability evaluations of steaks from US Choice and US Select short loins [My Copy] Meat Science, Vol. 79, No. 4. (August 2008), pp. 631-639. by R. Smith, K. Nicholson, J. Nicholson, et al.K. Harris, R. Miller, D. Griffin, J. Savell posted to yield meat by TodesTeddy on 2009-08-13 16:01:42 as
	Meat bolus properties in relation with meat texture and chewing context [My Copy] Meat Science, Vol. 70, No. 2. (June 2005), pp. 365-371. by C. Yven, J. Culioli, L. Mioche posted to shear meat bolus by TodesTeddy on 2009-08-13 15:56:17 as
	Composite mechanical behaviour of carrageenan-gum mixed gels. Influence of composition [My Copy] Food Hydrocolloids, Vol. 6, No. 3. (July 1992), pp. 275-284. by E. Costell, M. H. Damasio, L. Izquierdo, L. Durán posted to wire meat locusbeangum carrageen by TodesTeddy on 2009-08-13 15:48:41 as
	The relationship between chewing activity and food bolus properties obtained from different meat textures [My Copy] Food Quality and Preference, Vol. 13, No. 7-8. (October 2002), pp. 583-588. by L. Mioche, P. Bourdiol, S. Monier, J. Martin posted to shear meat bolus by TodesTeddy on 2009-08-13 15:33:31 as
	Dry versus wet aging of beef: Retail cutting yields and consumer sensory attribute evaluations of steaks from ribeyes, strip loins, and top sirloins from two quality grade groups [My Copy] Meat Science, Vol. 80, No. 3. (November 2008), pp. 795-804. by M. Laster, R. Smith, K. Nicholson, et al.J. Nicholson, R. Miller, D. Griffin, K. Harris, J. Savell posted to meat bratzler by TodesTeddy on 2009-08-13 15:25:41 as
	THE RELATIONSHIP OF RAZOR BLADE SHEAR, ALLO-KRAMER SHEAR, WARNER-BRATZLER SHEAR AND SENSORY TESTS TO CHANGES IN TENDERNESS OF BROILER BREAST FILLETS [My Copy] Journal of Muscle Foods, Vol. 16, No. 3. (2005), pp. 223-242. by L. C. Cavitt, J. F. C. Meullenet, R. Xiong, C. M. Owens posted to meat poultry shear by TodesTeddy on 2009-08-10 15:04:24 as
	PREDICTION OF THE TEXTURE OF COOKED POULTRY PECTORALIS MAJOR MUSCLES BY NEAR-INFRARED REFLECTANCE ANALYSIS OF RAW MEAT [My Copy] Journal of Texture Studies, Vol. 35, No. 6. (2004), pp. 573-585. by T. Jean-Francois Meullene, E. Elisabeth Jonvill, S. David Greze, Casey M. Owens posted to meat nir poultry shear by TodesTeddy on 2009-08-10 14:52:07 as
	A SMALL SCALE LABORATORY NOODLE SHEETING MACHINE<sup>1</sup> [My Copy] Journal of Texture Studies, Vol. 33, No. 6. (2002), pp. 559-569. by M. I. P. Kovacs, B. X. Fu, S. M. Woods, et al.G. Dahlke, C. Wang, A. K. Sarkar, K. Khan posted to cooked cutting force noodle by TodesTeddy on 2009-08-10 14:47:23 as
	MEAT TEXTURE CHARACTERISATION: COMPARISON OF CHEWING PATTERNS, SENSORY AND MECHANICAL MEASURES [My Copy] Journal of Texture Studies, Vol. 31, No. 2. (2000), pp. 183-203. by E. Christele Mathonier, E. Laurence Mioch, D. Eric Dransfiel, I. Joseph Culiol posted to beef emg juiciness tenderness by TodesTeddy on 2009-08-10 14:43:10 as
	FAST FOURIER TRANSFORMATION ANALYSIS OF THE FORCE-DISPLACEMENT CURVE AS A TEXTURE METHOD RELATED TO FRUIT MORPHOLOGY1 [My Copy] Journal of Texture Studies, Vol. 28, No. 5. (1997), pp. 503-516. by G. H. Brusewitz, M. P. Rigney, A. Anzaldúa-Morales posted to frequence fruit wire by TodesTeddy on 2009-08-10 14:32:57 as
	A PHYSICO-CHEMICAL STUDY OF THE MECHANICAL PROPERTIES OF LOW AND INTERMEDIATE MOISTURE FOODS* [My Copy] Journal of Texture Studies, Vol. 1, No. 4. (1970), pp. 464-483. by J. G. Kapsalis, Walker Jr, M. Wolf posted to aw beef by TodesTeddy on 2009-08-10 14:08:52 as
	The effect of candy moisture content on texture [My Copy] Journal of Foodservice, Vol. 17, No. 4. (August 2006), pp. 189-195. by Adam Figiel, Agnieszka Tajner-Czopek posted to candy moisture by TodesTeddy on 2009-08-10 13:49:01 as
	Textural Properties of Raw Salmon Fillets as Related to Sampling Method [My Copy] Journal of Food Science, Vol. 64, No. 1. (1999), pp. 99-104. by S. Sigurgisladottir, H. Hafsteinsson, A. Jonsson, et al. Lie, R. Nortvedt, M. Thomassen, O. Torrissen posted to fish salmon shear by TodesTeddy on 2009-08-06 15:46:11 as
	Effect of Flour Milling Conditions on the Quality of Indian Unleavened Flat Bread (<i>Chapati</i>) [My Copy] Journal of Food Science, Vol. 53, No. 5. (1988), pp. 1563-1565. by J. S. Sidhu, W. Seibel, J. M. Brümmer, H. Zwingelberg posted to bread capati by TodesTeddy on 2009-08-06 15:29:18 as
	CUTTING METHODS AFFECT FRIED CHICKEN FLAVOR AND TENDERNESS [My Copy] Journal of Food Science, Vol. 42, No. 1. (1977), pp. 172-173. by W. J. Stadelman, D. E. Pratt posted to kramer meat poultry by TodesTeddy on 2009-08-06 15:18:50 as
	Influence of Extrusion-Cooking Parameters on Some Quality Aspects of Precooked Pasta-Like Products [My Copy] Journal of Food Science, Vol. 74, No. 5. (2009), pp. E226-E233. by A. Wójtowicz, L. Mo015bcicki posted to noodle pasta-like by TodesTeddy on 2009-08-06 14:42:02 as
	QUALITY OF MEAT PRODUCTS DURING REFRIGERATED AND ULTRA-CHILLED STORAGE [My Copy] Journal of Food Quality, Vol. 28, No. 1. (2005), pp. 30-45. by N. Spring Su, R. Paul Singh, Y. O'Mahon posted to chilled meat refrigerator ultra by TodesTeddy on 2009-08-06 14:17:25 as along with 1 person lianasd
	EFFECT OF PRECUT SANITIZING DIP AND WATER JET CUTTING ON QUALITY AND SHELF-LIFE OF FRESH-CUT WATERMELON<sup>1</sup> [My Copy] Journal of Food Quality, Vol. 26, No. 6. (2003), pp. 489-498. by W. G. Mcglynn, D. D. Bellmer, S. S. Reilly posted to jet water watermelon by TodesTeddy on 2009-08-06 14:10:02 as
	PREDICTION OF TEXTURE IN GREEN ASPARAGUS BY NEAR INFRARED SPECTROSCOPY (NIRS) [My Copy] Journal of Food Quality, Vol. 25, No. 4. (2002), pp. 277-287. by D. Perez, M. T. Sanchez, G. Cano, A. Garrido posted to asparagus spectroscopy by TodesTeddy on 2009-08-06 13:55:45 as
	EFFECTS OF MATURITY AND PROCESSING VARIABLES ON HEAT PENETRATION TIMES, FIRMNESS, AND DRAINED WEIGHT OF DICED TOMATOES (HALLEY BOS 3155 <i>CV</i>) [My Copy] Journal of Food Processing and Preservation, Vol. 26, No. 2. (2002), pp. 75-89. by Wendy H. Ma, Diane M. Barrett posted to cube harvest tomato by TodesTeddy on 2009-08-06 10:49:16 as

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