All Stories

  1. Gauging fruit quality by a gentle squeeze – what are you really feeling?

    Article • Journal of Texture Studies, December 2017, Wiley

    Dr Andrew J Rosenthal

  2. Contact Stresses in Gelatin Spheres Under Compressive Die Loading

    Article • Journal of Texture Studies, May 2016, Wiley

    Dr Andrew J Rosenthal

  3. Rheological and Textural Properties of Sodium Reduced Salt Soluble Myofibrillar Protein Gels Containing Sodium Tri-Polyphosphate

    Article • Journal of Texture Studies, December 2015, Wiley

    Dr Andrew J Rosenthal

  4. Oral Processing of Low Water Content Foods - A Development to Hutchings and Lillford's Breakdown Path

    Article • Journal of Texture Studies, May 2015, Wiley

    Dr Andrew J Rosenthal

  5. Preface

    Article • January 2015, Elsevier

    Dr Andrew J Rosenthal

  6. Preface

    Article • January 2015, Elsevier

    Dr Andrew J Rosenthal

  7. Food texture and structure

    Article • January 2015, Elsevier

    Dr Andrew J Rosenthal

  8. Instrumental characterisation of textural properties of solid and semi-solid food

    Article • January 2015, Elsevier

    Dr Andrew J Rosenthal

  9. Modifying Food Texture

    Article • January 2015, Elsevier

    Dr Andrew J Rosenthal

  10. Modifying Food Texture

    Article • January 2015, Elsevier

    Dr Andrew J Rosenthal

  11. Contributors

    Article • January 2015, Elsevier

    Dr Andrew J Rosenthal

  12. Contributors

    Article • January 2015, Elsevier

    Dr Andrew J Rosenthal

  13. Possible Mechanism behind the Hard-to-Swallow Property of Oil Seed Pastes

    Article • International Journal of Food Properties, December 2014, Taylor & Francis

    Dr Andrew J Rosenthal

  14. Temporal Dominance of Sensations of peanuts and peanut products in relation to Hutchings and Lillford’s “breakdown path”

    Article • Food Quality and Preference, March 2014, Elsevier

    Dr Andrew J Rosenthal

  15. Yellow mustard bran attenuates glycaemic response of a semi-solid food in young healthy men

    Article • International Journal of Food Sciences and Nutrition, October 2012, Informa Healthcare

    Dr Andrew J Rosenthal

  16. Glycaemic response to barley porridge varying in dietary fibre content

    Article • British Journal Of Nutrition, July 2011, Cambridge University Press

    Dr Andrew J Rosenthal

  17. TEXTURE PROFILE ANALYSIS - HOW IMPORTANT ARE THE PARAMETERS?

    Article • Journal of Texture Studies, July 2010, Wiley

    Dr Andrew J Rosenthal

  18. Technical note: Ultrasonic detection of the degradation of starch by α-amylase

    Article • International Journal of Food Science & Technology, June 2007, Wiley

    Dr Andrew J Rosenthal

  19. Demonstration of Surface Tension

    Article • Journal of Chemical Education, March 2001, American Chemical Society (ACS)

    Dr Andrew J Rosenthal

  20. Interactions between fat crystal networks and sodium caseinate at the sunflower oil-water interface

    Article • Journal of the American Oil Chemists Society, December 1998, Wiley

    Dr Andrew J Rosenthal

  21. Interactions between Tristearin Crystals and Proteins at the Oil–Water Interface

    Article • Journal of Colloid and Interface Science, July 1997, Elsevier

    Dr Andrew J Rosenthal

  22. Teaching and research in nutrition and food science at Oxford Brookes University

    Article • Nutrition Bulletin, September 1996, Wiley

    Dr Andrew J Rosenthal

  23. Interactions between Fat Crystals and Proteins at the Oil–Water Interface

    Article • May 1995, Royal Society of Chemistry

    Dr Andrew J Rosenthal

  24. Application of aged egg in enabling increased substitution of sucrose by litesse (polydextrose) in high-ratio cakes

    Article • Journal of the Science of Food and Agriculture, May 1995, Wiley

    Dr Andrew J Rosenthal

  25. Influence of Tristearin Crystals on the Apparent Interfacial Shear Viscosity of Aqueous Lysozyme-Hydrocarbon Model Systems

    Article • Journal of Colloid and Interface Science, December 1994, Elsevier

    Dr Andrew J Rosenthal

  26. Hot-stage Microscopy of Cake Batter Bubbles during Simulated Baking: Sucrose Replacement by Polydextrose

    Article • Journal of Food Science, January 1994, Wiley

    Dr Andrew J Rosenthal

  27. Effects of sucrose replacement by poly dextrose on the mechanism of structure formation in high ratio cakes

    Article • International Journal of Food Sciences and Nutrition, January 1992, Informa Healthcare

    Dr Andrew J Rosenthal

  28. Kinetics of the thermal destruction of thiamine in the white flesh of rainbow trout (Salmo gairdneri)

    Article • Journal of the Science of Food and Agriculture, January 1990, Wiley

    Dr Andrew J Rosenthal

  29. Surface tension as a controlled variable in mechanical dishwashing

    Article • Journal of the American Oil Chemists Society, July 1986, Springer Science + Business Media

    Dr Andrew J Rosenthal

  30. SOIL REMOVAL IN MECHANICAL DISHWASHING

    Article • Journal of Foodservice, February 1986, Wiley

    Dr Andrew J Rosenthal