| Effect of the addition of hydrocolloids on beef texture: Targeted to the needs of people with dysphagia N Pematilleke, M Kaur, CTR Wai, B Adhikari, PJ Torley Food Hydrocolloids 113, 106413, 2021 | 65 | 2021 |
| Relationship between instrumental and sensory texture profile of beef semitendinosus muscles with different textures N Pematilleke, M Kaur, B Adhikari, PJ Torley Journal of Texture Studies 53 (2), 232-241, 2022 | 53 | 2022 |
| Influence of meat texture on oral processing and bolus formation N Pematilleke, M Kaur, B Adhikari, P Torley Journal of Food Engineering 283, 110038, 2020 | 45 | 2020 |
| Instrumental method for International Dysphagia Diet Standardisation Initiative's (IDDSI) standard fork pressure test N Pematilleke, M Kaur, B Adhikari, PJ Torley Journal of Food Engineering 326, 111040, 2022 | 23 | 2022 |
| Investigation of the effects of addition of carboxy methyl cellulose (CMC) and tapioca starch (TS) on the beef patties targeted to the needs of people with dysphagia: A mixture … N Pematilleke, M Kaur, B Adhikari, PJ Torley Meat Science 191, 108868, 2022 | 17 | 2022 |
| Relationship between masticatory variables and bolus characteristics of meat with different textures N Pematilleke, M Kaur, B Adhikari, PJ Torley Journal of texture studies 52 (5-6), 552-560, 2021 | 17 | 2021 |
| Unlocking the Potential of Sprouted Cereals, Pseudocereals, and Pulses in Combating Malnutrition M Majzoobi, Z Wang, S Teimouri, N Pematilleke, CS Brennan, ... Foods 12 (21), 3901, 2023 | 14 | 2023 |
| Meat texture modification for dysphagia management and application of hydrocolloids: A review N Pematilleke, M Kaur, B Adhikari, PJ Torley Critical Reviews in Food Science and Nutrition 64 (6), 1764-1779, 2024 | 11 | 2024 |
| Oral Processing of Meat: Bolus Characterisation and Meat Product Design to Match IDDSI Guidelines for Dysphagia Management N Pematilleke RMIT University, 2021 | | 2021 |
| Optimisation of beef patty formulation with hydrocolloids for people with dysphagia N Pematilleke, M Kaur, B Adhikari, P Torley FOOD CONF, 2021 | | 2021 |
| Effect of Hydrocolloids in Texture Modification of Beef Targeted to the People with Dysphagia N Pematilleke, M Kaur, C Tse Rai Wai, B Adhikari, P Torley International Hydrocolloids Conference (IHC15), 2020 | | 2020 |
| Optimization of beef patty formulation with hydrocolloids for people with dysphagia: a mixture design approach. N Pematilleke, M Kaur, B Adhikari, P Torley ISEKI Food e- Conference on Food Quality and Texture in Sustainable …, 2020 | | 2020 |
| Relationship between chewing behaviour and bolus characteristics of meat with different textures N Pematilleke, M Kaur, B Adhikari, P Torley Annual Convention of Australian Institute of Food Science and Technology, 2020 | | 2020 |
| Influence of meat texture on oral processing and bolus formation N Pematilleke, M Kaur, B Adhikari, P Torley International Congress on Engineering and Food (ICEF13), 2019 | | 2019 |
| COMPARISON OF LABORATORY AND HUMAN SENSORY ANALYSIS OF MEAT (BEEF) TEXTURAL PROPERTIES N Pematilleke, C Pillidge, B Adhikari, P Torley International Congress of Meat Science and Technology (ICoMST 64), 2018 | | 2018 |
Benu AdhikariProfessor of Bioscience and Food Technology, RMIT University在 rmit.edu.au 的电子邮件经过验证
Benu AdhikariProfessor of Bioscience and Food Technology, RMIT University在 rmit.edu.au 的电子邮件经过验证
Mandeep KaurRMIT University, Researcher I Adjunct Research Fellow, University of Tasmania在 utas.edu.au 的电子邮件经过验证