{"id":"https://openalex.org/W2164583378","doi":"https://doi.org/10.1111/j.1365-2621.1993.tb01275.x","title":"Relationships between rheology and composition of Cheddar cheeses and texture as perceived by consumers","display_name":"Relationships between rheology and composition of Cheddar cheeses and texture as perceived by consumers","publication_year":1993,"publication_date":"1993-06-01","ids":{"openalex":"https://openalex.org/W2164583378","doi":"https://doi.org/10.1111/j.1365-2621.1993.tb01275.x","mag":"2164583378"},"language":"en","primary_location":{"id":"doi:10.1111/j.1365-2621.1993.tb01275.x","doi":"https://doi.org/10.1111/j.1365-2621.1993.tb01275.x","is_oa":false,"landing_page_url":"https://doi.org/10.1111/j.1365-2621.1993.tb01275.x","pdf_url":null,"source":{"id":"https://openalex.org/S106548112","display_name":"International Journal of Food Science & Technology","issn_l":"0950-5423","issn":["0950-5423","1365-2621"],"is_oa":false,"is_in_doaj":true,"is_core":true,"listed_in":["anvur-scientific","cwts-core","doaj","dongbi-b","jufo-1","poland-70","russia-white-list-2","vabb-shw"],"host_organization":"https://openalex.org/P4310320595","host_organization_name":"Wiley","host_organization_lineage":["https://openalex.org/P4310320595"],"host_organization_lineage_names":["Wiley"],"type":"journal"},"license":null,"license_id":null,"version":"publishedVersion","is_accepted":true,"is_published":true,"raw_source_name":"International Journal of Food Science &amp; Technology","raw_type":"journal-article"},"volume":null,"type":"article","is_traditional":true,"indexed_in":["crossref","doaj"],"open_access":{"is_oa":false,"oa_status":"closed","oa_url":null,"any_repository_has_fulltext":false},"authorships":[{"author_position":"first","author":{"id":"https://openalex.org/A5055869859","display_name":"Frances R. Jack","orcid":"https://orcid.org/0000-0002-3584-5164","observed_orcids":["https://orcid.org/0000-0002-3584-5164"]},"institutions":[{"id":"https://openalex.org/I181647926","display_name":"University of Strathclyde","ror":"https://ror.org/00n3w3b69","country_code":"GB","type":"education","lineage":["https://openalex.org/I181647926"]}],"countries":["GB"],"is_corresponding":true,"raw_author_name":"FRANCES R. JACK","raw_affiliation_strings":["* Centre for Food Quality, University of Strathclyde, Glasgow, UK","Food Science Laboratories, Department of Bioscience and Biotechnology, University of Strathelyde, 131 Albion Street, Glasgow G1 1SD, UK"],"raw_orcid":null,"affiliations":[{"raw_affiliation_string":"* Centre for Food Quality, University of Strathclyde, Glasgow, UK","institution_ids":["https://openalex.org/I181647926"]},{"raw_affiliation_string":"Food Science Laboratories, Department of Bioscience and Biotechnology, University of Strathelyde, 131 Albion Street, Glasgow G1 1SD, UK","institution_ids":["https://openalex.org/I181647926"]}]},{"author_position":"middle","author":{"id":"https://openalex.org/A5102150150","display_name":"Alistair Paterson","orcid":null,"observed_orcids":[]},"institutions":[{"id":"https://openalex.org/I181647926","display_name":"University of Strathclyde","ror":"https://ror.org/00n3w3b69","country_code":"GB","type":"education","lineage":["https://openalex.org/I181647926"]}],"countries":["GB"],"is_corresponding":false,"raw_author_name":"ALISTAIR PATERSON","raw_affiliation_strings":["* Centre for Food Quality, University of Strathclyde, Glasgow, UK","Food Science Laboratories, Department of Bioscience and Biotechnology, University of Strathelyde, 131 Albion Street, Glasgow G1 1SD, UK"],"raw_orcid":null,"affiliations":[{"raw_affiliation_string":"* Centre for Food Quality, University of Strathclyde, Glasgow, UK","institution_ids":["https://openalex.org/I181647926"]},{"raw_affiliation_string":"Food Science Laboratories, Department of Bioscience and Biotechnology, University of Strathelyde, 131 Albion Street, Glasgow G1 1SD, UK","institution_ids":["https://openalex.org/I181647926"]}]},{"author_position":"last","author":{"id":"https://openalex.org/A5084415133","display_name":"John R. Piggott","orcid":"https://orcid.org/0000-0002-8673-0893","observed_orcids":["https://orcid.org/0000-0002-8673-0893"]},"institutions":[{"id":"https://openalex.org/I181647926","display_name":"University of Strathclyde","ror":"https://ror.org/00n3w3b69","country_code":"GB","type":"education","lineage":["https://openalex.org/I181647926"]}],"countries":["GB"],"is_corresponding":false,"raw_author_name":"JOHN R. PIGGOTT","raw_affiliation_strings":["* Centre for Food Quality, University of Strathclyde, Glasgow, UK","Food Science Laboratories, Department of Bioscience and Biotechnology, University of Strathelyde, 131 Albion Street, Glasgow G1 1SD, UK"],"raw_orcid":null,"affiliations":[{"raw_affiliation_string":"* Centre for Food Quality, University of Strathclyde, Glasgow, UK","institution_ids":["https://openalex.org/I181647926"]},{"raw_affiliation_string":"Food Science Laboratories, Department of Bioscience and Biotechnology, University of Strathelyde, 131 Albion Street, Glasgow G1 1SD, UK","institution_ids":["https://openalex.org/I181647926"]}]}],"institutions":[],"countries_distinct_count":1,"institutions_distinct_count":1,"corresponding_author_ids":["https://openalex.org/A5055869859"],"corresponding_institution_ids":["https://openalex.org/I181647926"],"apc_list":{"value":2000,"currency":"GBP","value_usd":2638},"apc_paid":null,"fwci":4.2317,"has_fulltext":false,"cited_by_count":58,"citation_normalized_percentile":{"value":0.93102686,"is_in_top_1_percent":false,"is_in_top_10_percent":true},"cited_by_percentile_year":{"min":87,"max":97},"biblio":{"volume":"28","issue":"3","first_page":"293","last_page":"302"},"is_retracted":false,"is_paratext":false,"is_xpac":false,"primary_topic":{"id":"https://openalex.org/T12114","display_name":"Sensory Analysis and Statistical Methods","score":0.9907000064849854,"subfield":{"id":"https://openalex.org/subfields/1106","display_name":"Food Science"},"field":{"id":"https://openalex.org/fields/11","display_name":"Agricultural and Biological Sciences"},"domain":{"id":"https://openalex.org/domains/1","display_name":"Life Sciences"}},"topics":[{"id":"https://openalex.org/T12114","display_name":"Sensory Analysis and Statistical Methods","score":0.9907000064849854,"subfield":{"id":"https://openalex.org/subfields/1106","display_name":"Food Science"},"field":{"id":"https://openalex.org/fields/11","display_name":"Agricultural and Biological Sciences"},"domain":{"id":"https://openalex.org/domains/1","display_name":"Life Sciences"}},{"id":"https://openalex.org/T10411","display_name":"Proteins in Food Systems","score":0.002400000113993883,"subfield":{"id":"https://openalex.org/subfields/1106","display_name":"Food Science"},"field":{"id":"https://openalex.org/fields/11","display_name":"Agricultural and Biological Sciences"},"domain":{"id":"https://openalex.org/domains/1","display_name":"Life Sciences"}},{"id":"https://openalex.org/T14127","display_name":"Food Nutrient Composition and Product Development","score":0.0015999999595806003,"subfield":{"id":"https://openalex.org/subfields/1106","display_name":"Food Science"},"field":{"id":"https://openalex.org/fields/11","display_name":"Agricultural and Biological Sciences"},"domain":{"id":"https://openalex.org/domains/1","display_name":"Life Sciences"}}],"keywords":[{"id":"https://openalex.org/keywords/cheddar-cheese","display_name":"Cheddar cheese","score":1.0},{"id":"https://openalex.org/keywords/cheese-texture","display_name":"cheese texture","score":0.7919999957084656},{"id":"https://openalex.org/keywords/rheology","display_name":"rheology","score":0.8169999718666077},{"id":"https://openalex.org/keywords/cheese-composition","display_name":"cheese composition","score":0.9829999804496765},{"id":"https://openalex.org/keywords/sensory-perception","display_name":"sensory perception","score":0.5960000157356262},{"id":"https://openalex.org/keywords/free-choice-profiling","display_name":"free choice profiling","score":0.8059999942779541},{"id":"https://openalex.org/keywords/procrustes-analysis","display_name":"Procrustes analysis","score":0.878000020980835},{"id":"https://openalex.org/keywords/moisture-content","display_name":"moisture content","score":0.6869999766349792},{"id":"https://openalex.org/keywords/mouthfeel","display_name":"mouthfeel","score":0.753000020980835},{"id":"https://openalex.org/keywords/elasticity","display_name":"elasticity","score":0.9309999942779541},{"id":"https://openalex.org/keywords/cohesion","display_name":"cohesion","score":0.9819999933242798}],"concepts":[{"id":"https://openalex.org/C200215109","wikidata":"https://www.wikidata.org/wiki/Q1952715","display_name":"Mouthfeel","level":3,"score":0.7200448513031006},{"id":"https://openalex.org/C200990466","wikidata":"https://www.wikidata.org/wiki/Q271707","display_name":"Rheology","level":2,"score":0.6660164594650269},{"id":"https://openalex.org/C31903555","wikidata":"https://www.wikidata.org/wiki/Q1637030","display_name":"Food science","level":1,"score":0.5545840263366699},{"id":"https://openalex.org/C33923547","wikidata":"https://www.wikidata.org/wiki/Q395","display_name":"Mathematics","level":0,"score":0.5051327347755432},{"id":"https://openalex.org/C24223341","wikidata":"https://www.wikidata.org/wiki/Q218385","display_name":"Sensory analysis","level":2,"score":0.4887833297252655},{"id":"https://openalex.org/C2781195486","wikidata":"https://www.wikidata.org/wiki/Q289436","display_name":"Texture (cosmology)","level":3,"score":0.46352797746658325},{"id":"https://openalex.org/C40231798","wikidata":"https://www.wikidata.org/wiki/Q1333743","display_name":"Composition (language)","level":2,"score":0.43705254793167114},{"id":"https://openalex.org/C105795698","wikidata":"https://www.wikidata.org/wiki/Q12483","display_name":"Statistics","level":1,"score":0.32793036103248596},{"id":"https://openalex.org/C192562407","wikidata":"https://www.wikidata.org/wiki/Q228736","display_name":"Materials science","level":0,"score":0.2392793595790863},{"id":"https://openalex.org/C154945302","wikidata":"https://www.wikidata.org/wiki/Q11660","display_name":"Artificial intelligence","level":1,"score":0.21355733275413513},{"id":"https://openalex.org/C185592680","wikidata":"https://www.wikidata.org/wiki/Q2329","display_name":"Chemistry","level":0,"score":0.19076287746429443},{"id":"https://openalex.org/C41008148","wikidata":"https://www.wikidata.org/wiki/Q21198","display_name":"Computer science","level":0,"score":0.16426363587379456},{"id":"https://openalex.org/C159985019","wikidata":"https://www.wikidata.org/wiki/Q181790","display_name":"Composite material","level":1,"score":0.07576596736907959},{"id":"https://openalex.org/C41895202","wikidata":"https://www.wikidata.org/wiki/Q8162","display_name":"Linguistics","level":1,"score":0.0},{"id":"https://openalex.org/C206139338","wikidata":"https://www.wikidata.org/wiki/Q192355","display_name":"Raw material","level":2,"score":0.0},{"id":"https://openalex.org/C115961682","wikidata":"https://www.wikidata.org/wiki/Q860623","display_name":"Image (mathematics)","level":2,"score":0.0},{"id":"https://openalex.org/C178790620","wikidata":"https://www.wikidata.org/wiki/Q11351","display_name":"Organic chemistry","level":1,"score":0.0},{"id":"https://openalex.org/C138885662","wikidata":"https://www.wikidata.org/wiki/Q5891","display_name":"Philosophy","level":0,"score":0.0}],"mesh":[],"locations_count":1,"locations":[{"id":"doi:10.1111/j.1365-2621.1993.tb01275.x","doi":"https://doi.org/10.1111/j.1365-2621.1993.tb01275.x","is_oa":false,"landing_page_url":"https://doi.org/10.1111/j.1365-2621.1993.tb01275.x","pdf_url":null,"source":{"id":"https://openalex.org/S106548112","display_name":"International Journal of Food Science & Technology","issn_l":"0950-5423","issn":["0950-5423","1365-2621"],"is_oa":false,"is_in_doaj":true,"is_core":true,"listed_in":["anvur-scientific","cwts-core","doaj","dongbi-b","jufo-1","poland-70","russia-white-list-2","vabb-shw"],"host_organization":"https://openalex.org/P4310320595","host_organization_name":"Wiley","host_organization_lineage":["https://openalex.org/P4310320595"],"host_organization_lineage_names":["Wiley"],"type":"journal"},"license":null,"license_id":null,"version":"publishedVersion","is_accepted":true,"is_published":true,"raw_source_name":"International Journal of Food Science &amp; Technology","raw_type":"journal-article"}],"best_oa_location":null,"sustainable_development_goals":[],"study_designs":[],"awards":[],"funders":[],"has_content":{"pdf":false,"grobid_xml":false},"content_urls":null,"referenced_works_count":15,"referenced_works":["https://openalex.org/W602922048","https://openalex.org/W1604986470","https://openalex.org/W1964985144","https://openalex.org/W1972463858","https://openalex.org/W1985653569","https://openalex.org/W1999871381","https://openalex.org/W2008534083","https://openalex.org/W2012346306","https://openalex.org/W2021524153","https://openalex.org/W2039942292","https://openalex.org/W2056670619","https://openalex.org/W2096761998","https://openalex.org/W2133252891","https://openalex.org/W2330486425","https://openalex.org/W2890907937"],"related_works":["https://openalex.org/W2802265272","https://openalex.org/W2139235924","https://openalex.org/W2097116279","https://openalex.org/W2146755409","https://openalex.org/W1964985144","https://openalex.org/W2085603782","https://openalex.org/W2095420146","https://openalex.org/W2363167129","https://openalex.org/W2068874188","https://openalex.org/W2124880807"],"abstract_inverted_index":{"Summary":[0],"Rheological":[1],"and":[2,33,53,132],"composition":[3],"measurements":[4],"used":[5],"as":[6,76],"industrial":[7],"indices":[8],"of":[9,31,39,45,62,84,93,126,130],"textural":[10,46,63,97,116],"quality":[11],"in":[12,60,72,91],"Cheddar":[13],"cheeses":[14],"were":[15],"related":[16,113],"to":[17,114],"sensory":[18,86],"data,":[19],"obtained":[20],"by":[21],"free":[22],"choice":[23],"profiling":[24],"using":[25,107],"an":[26],"untrained":[27],"panel.":[28],"Procrustes":[29],"analysis":[30,67],"compositional":[32,54],"instrumental":[34],"data":[35,87],"on":[36],"a":[37,43],"group":[38],"19":[40],"Cheddars":[41],"displaying":[42],"range":[44],"characteristics":[47],"showed":[48],"certain":[49],"important":[50],"Instron":[51],"variables":[52,55],"that":[56],"discriminated":[57,68,88],"between":[58,69,89],"samples":[59,71,90],"terms":[61,92],"characteristics.":[64],"However,":[65],"neither":[66],"the":[70,73,77,81,85],"same":[74],"way":[75],"consumers":[78],"perceived":[79,115],"texture.":[80],"second":[82],"dimension":[83,111],"mouthfeel,":[94],"or":[95],"tertiary":[96],"properties,":[98],"correlating":[99],"with":[100,124],"moisture":[101],"content":[102],"but":[103,128],"not":[104,121],"easily":[105],"quantifiable":[106],"force\u2010deformation":[108],"analysis.":[109],"Sensory":[110],"3":[112],"maturity.":[117],"Composition":[118],"parameters":[119],"did":[120,134],"change":[122],"significantly":[123],"maturity":[125],"texture,":[127],"measures":[129],"elasticity":[131],"cohesiveness":[133],"correlate":[135],"significantly.":[136]},"counts_by_year":[{"year":2023,"cited_by_count":1},{"year":2021,"cited_by_count":1},{"year":2018,"cited_by_count":2},{"year":2017,"cited_by_count":1},{"year":2016,"cited_by_count":1},{"year":2013,"cited_by_count":4},{"year":2012,"cited_by_count":4}],"updated_date":"2026-11-10T11:39:43.021295","created_date":"2016-06-24T00:00:00"}
