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| Acoustic vibration method for food texture evaluation using an accelerometer sensor | | Journal of food engineering |
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| Use of enzymes to elucidate the factors contributing to bitterness in rye flavour | | Food research international |
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| Static Headspace Gas Chromatographic Method for Aldehyde Determination in Crackers | | Food analytical methods |
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| Compositional characteristics and sensory quality of biscuits, prawn crackers and fried chips produced from beadfruit | | Innovative food science and emerging technologies |
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| Household food diversity and nutritional status among adults in Brazil | | The international journal of behavioral nutrition and physical activity |
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| Nutrition Claims Influence Health Perceptions and Taste Preferences in Fourth- and Fifth-Grade Children | | Journal of nutrition education and behavior |
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| Influence of inulin modification and flour type on the sensory quality of prebiotic wafer crackers | | European food research and technology |
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| Effect of frying parameters on crispiness and sound emission of cassava crackers | | Journal of food engineering |
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| Shelf-life simulation of packaged rice crackers | | Journal of food quality |
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| Point-of-Purchase Nutrition Information Influences Food-Purchasing Behaviors of College Students: A Pilot Study | | Journal of the American Dietetic Association |
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| Point-of-Purchase Nutrition Information Influences Food-Purchasing Behaviors of College Students: A Pilot Study | | Journal of the American Dietetic Association |
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| Influence of green banana flour substitution for cassava starch on the nutrition, color, texture and sensory quality in two types of snacks | | Lebensmittel-Wissenschaft |
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| Repeated testing and rinsing regimens for toothpastes with various cooling and burn intensities: impact on discrimination and repeatability | | Journal of sensory studies |
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| The Impact of the Availability of School Vending Machines on Eating Behavior during Lunch: The Youth Physical Activity and Nutrition Survey | | Journal of the American Dietetic Association |
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| Wood-derived olefins by steam cracking of hydrodeoxygenated tall oils | | Bioresource technology |
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| Determination of Mass Transfer Parameters During Deep Fat Frying of Rice Crackers | | Rice science |
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| Sensory Evaluation Ratings and Moisture Contents Show that Soy Is Acceptable as a Partial Replacement for All-Purpose Wheat Flour in Peanut Butter Graham Crackers | | Journal of the American Dietetic Association |
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| Suboptimal iron status and associated dietary patterns and practices in premenopausal women living in Auckland, New Zealand | | European journal of nutrition |
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| Effects of oral rinsing on the perception of residual cooling and burn in highly mentholated toothpaste | | Journal of sensory studies |
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| Categorization of foods as “snack” and “meal” by college students | | Appetite |
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| Effectiveness of palate cleansers for evaluating sourness | | Journal of sensory studies |
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| Influence of phenolic acid content on sensory perception of bread and crackers made from red or white wheat | | Journal of cereal science |
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| Development and validation of a liquid chromatography/linear ion trap mass spectrometry method for the quantitative determination of deoxynivalenol-3-glucoside in processed cereal-derived products | | Food chemistry |
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| Effects of baking on cyanidin-3-glucoside content and antioxidant properties of black and yellow soybean crackers | | Food chemistry |
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| Effect of morphology on water sorption in cellular solid foods. Part II: Sorption in cereal crackers | | Journal of food engineering |
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| Effect of morphology on water sorption in cellular solid foods. Part I: Pore scale network model | | Journal of food engineering |
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| Study on a biomimetic enzyme‐linked immunosorbent assay method for rapid determination of trace acrylamide in French fries and cracker samples | | Journal of the science of food and agriculture |
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| Cultivar Identification of Rice (Oryza sativa L.) by Polymerase Chain Reaction Method and Its Application to Processed Rice Products | | Journal of agricultural and food chemistry |
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| Effects of phenolic acids and transglutaminase on soft wheat flour dough and baked products | | Journal of the science of food and agriculture |
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| Effectiveness of Methods for Reducing Acrylamide in Bakery Products | | Journal of agricultural and food chemistry |
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| Reduction of Oil Absorption in Deep-Fried, Battered, and Breaded Chicken Patties Using Whey Protein Isolate as a Postbreading Dip: Effect on Flavor, Color, and Texture | | Journal of food science |
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| Effect of biting before dipping (double-dipping) chips on the bacterial population of the dipping solution | | Journal of food safety |
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