Author

Jo Smewing

Observed names: J Smewing, J. Smewing, JO SMEWING

Observed institution: Central Surrey Health Limited

ORCID: 0000-0003-4165-2294

Observed ORCID: 0000-0003-4165-2294

OpenAlex ID: A5017943120

Instrumental Measurement of Stickiness of Doughs and Other Foods

1999 · R. C. HOSENEY, JO SMEWING · Journal of Texture Studies · 115

Analyzing the texture of pasta for quality control.

1997 · Jo Smewing · Cereal Foods World · 61

AACCI Approved Methods Technical Committee Report on the Collaborative Study for a New AACCI Method (10-16.01): Volumetric and Dimensional Profile Determination of Baked Products Using Laser Topography—VolScan Profiler Method

2016 · Jo Smewing · Cereal Foods World · 9

Navigating Noodle Texture: Taking the Rheological Route

2016 · J. Smewing · Cereal Foods World · 7

Response to Professor Peleg's comments regarding texture profile analysis

2019 · Jo Smewing · Journal of Texture Studies · 4

Using texture analysis to substantiate hair care claims

2006 · J. Jachowicz, Jo Smewing · Cosmetics and toiletries · 3

W jaki sposob analiza tekstury poprawia jakosc

2000 · J. Smewing · PRZEMYSŁ SPOŻYWCZY · 2

Temperature controlled texture analysis of fats and oils

1999 · Jo Smewing · 2

Identifying quality deviation in milk products.

2009 · Jo Smewing · Deutsche Milchwirtschaft · 1

Toughness is a key gauge of meat quality: meat products must deliver on consumers' quality expectations

2018 · Jo Smewing · Fleischwirtschaft international

テクスチャー解析によるヘアケア標榜効果の実証 (特集ヘアケア製品の開発動向)

2007 · J. Jachowicz, Jo Smewing · フレグランスジャーナル

Optimizar la textura de la carne

2006 · Jo Smewing · Cárnica 2000

Testing times for texture care for sensory properties needed

2006 · Jo Smewing · Fleischwirtschaft international

Exploring new dimensions in texture analysis

2003 · Jo Smewing · Fruit processing

[Quality control changes in release controller system].

2001 · J Smewing · PubMed

Determination of texture of chewing gum masses

1999 · Jo Smewing

Works count: 16

Citation count: 204

H-index: 4

I10-index: 2