| Characterization of bread dough: Rheological properties and microstructure R Upadhyay, D Ghosal, A Mehra Journal of Food Engineering 109 (1), 104-113, 2012 | 162 | 2012 |
| Smoothness as a tactile percept: Correlating ‘oral’tribology with sensory measurements R Upadhyay, J Chen Food Hydrocolloids 87, 38-47, 2019 | 117 | 2019 |
| Mechanisms underlying astringency: Introduction to an oral tribology approach R Upadhyay, N Brossard, J Chen Journal of Physics D: Applied Physics 49 (10), 104003, 2016 | 80 | 2016 |
| Perception of creaminess in foods R Upadhyay, T Aktar, J Chen Journal of Texture Studies 51, 375 —388, 2020 | 69 | 2020 |
| Topographic study of human tongue in relation to oral tribology X Wang, X Wang, R Upadhyay, J Chen Food Hydrocolloids 95, 116-121, 2019 | 29 | 2019 |
| “Oral” tribology study on saliva-tea compound mixtures: Correlation between sweet aftertaste (Huigan) perception and friction coefficient PH Chong, C Jianshe, Y Danting, U Rituja, L Mo, L Han Food Research International 125, 108640, 2019 | 24 | 2019 |
| Techniques, challenges and future prospects for cell‑based meat RU Anmariya Benny, Kathiresan Pandi Food Science and Biotechnology, 2022 | 20 | 2022 |
| Spectral analysis of the stick‐slip phenomenon in “oral” tribological texture evaluation S Sanahuja, R Upadhyay, H Briesen, J Chen Journal of Texture Studies, 1-17, 2017 | 19 | 2017 |
| Rheology and tribology assessment of foods: A food oral processing perspective R Upadhyay, J Chen Biopolymer-based formulations, 697-715, 2020 | 16 | 2020 |
| Sensory and Oral Processing of Semisolid Foods T Aktar, R Upadhyay, J Chen Joyner H. (eds) Rheology of Semisolid Foods. Food Engineering series …, 2019 | 11 | 2019 |
| Studies on Rheology of Rice Cake Batter Along with Texture and Microstructure Properties of Steamed Rice Cakes R Upadhyay, A Mehra EC Nutrition 8 (2), 61-71, 2017 | 4 | 2017 |
| 3D printed meat and the fundamental aspects affecting printability SS Moparthi, R Karyappa, R Upadhyay Journal of Texture Studies 55 (1), e12805, 2024 | 1 | 2024 |
| Perspective on oral processing of plant‐based beverages GS George, CJ Fleming, R Upadhyay Journal of Texture Studies 55 (3), e12846, 2024 | | 2024 |
| Saliva as a biolubricant for food sensory perception R Upadhyay, J Chen 2nd International Summit SALSI 2020, Bangalore, India, 2020 | | 2020 |
| " Oral" tribology study on saliva-tea compound mixtures: correlation between sweet aftertaste (Huigan) perception and friction coefficient. CPH Chong PikHan, CJS Chen JianShe, YDT Yin DanTing, R Upadhyay, ... | | 2019 |
| Tribological Principles of Oral Texture Sensation and Perception J Chen, R Upadhyay International Conference on BioTribology (ICoBT), Montreal Canada, 2018 | | 2018 |
| Validation of tribological measurements for differentiation of fluid foods on compliant surface tribology setup. R Upadhyay, X Wang, J Chen 5th International Conference on Food Oral Processing, University of …, 2018 | | 2018 |
| Smoothness: a tactile percept R Upadhyay, H Joyner, C Jianshe 8th International Symposium on Food Rheology and Structure (ISFRS), ETH, Zurich, 2018 | | 2018 |
| Dynamic Spectral Analysis of the Stick-Slip Effects in “Oral” Tribology Measurements S Sanahuja, R Upadhyay, H Briesen, J Chen 4th International Conference on Food Oral Processing. Lausanne, Switzerland …, 2016 | | 2016 |
| Tribological approach to the sensory properties of oil-in-water emulsions R Upadhyay, J Chen 2nd Asian Sensory and Consumer Research Symposium (SenseAsia 2016), Shanghai …, 2016 | | 2016 |
Tuğba AKTARAlanya Alaaddin Keykubat Üniversitesi在 alanya.edu.tr 的电子邮件经过验证
Tuğba AKTARAlanya Alaaddin Keykubat Üniversitesi在 alanya.edu.tr 的电子邮件经过验证
Chong Pik HanDr.在 zjsu.edu.cn 的电子邮件经过验证