Denise Braxton

45. Individuality of understanding and assessment of sensory attributes of foods

Wendy E. Brown, Laurence Mioche, Keith R. Langley, 1996 .

Dynamics of food breakdown during eating in relation to perceptions of texture and preference: a study on biscuits

Wendy E. Brown, W. E. Brown, Denise Braxton, 2000 .

INSIGHT INTO CONSUMERS’ ASSESSMENTS OF BISCUIT TEXTURE BASED ON MASTICATION ANALYSIS – HARDNESS VERSUS CRUNCHINESS

Wendy E. Brown, K. Langley, Keith R. Langley, 1998 .

Association between chewing efficiency and mastication patterns for meat, and influence on tenderness perception

Wendy E. Brown, Celine Dauchel, Celine Dauchel, 1996 .

Individuality of understanding and assessment of sensory attributes of foods, in particular, tenderness of meat

Wendy E. Brown, L. Mioche, K. Langley, 1996 .

USE OF COMBINED ELECTROMYOGRAPHY AND KINESTHESIOLOGY DURING MASTICATION TO CHART THE ORAL BREAKDOWN OF FOODSTUFFS: RELEVANCE TO MEASUREMENT OF FOOD TEXTURE

Wendy E. Brown, David Eves, W. E. Brown, 1998 .