|Commenced in January 2007||Frequency: Monthly||Edition: International||Publications Count: 30073|
 W. L. Kerr, “Texture in Frozen Foods” in Handbook of Frozen Foods, K. D. Murrell, Y. H. Hui, W.-K. Nip, M. H. Lim, I. G. Legarreta, P. Cornillon, Eds. New York: Marcel Dekker, 2004, ch. 8.
 G. V. Barbosa-Canovas, G. Tabilo-Munizaga, “Rheological characterisation of food gels,” in Proc. of the XIIIth International Congress on Rheology, Cambridge, UK, 2000, pp. 275-279.
 C.-Y. Lii, S.C. Liaw, V.M.-F. Lai, P. Tomasik, „Xanthan gum–gelatin complexes,” Eur. Polym. J., vol. 38, pp.1377–1381, 2002.
 S. Boca, I. Murniece, D. KĜava, U. Gross, I. Skrupskis, “Structural Changes of Apple Dessert during Storage” unpublished.
 R. Matissek, G. Steiner, M. Fischer, Lebensmittelanalytik, Berlin, Heidelberg: Springer-Verlag, 2009, ch. 4.2.3.
 L. Billy, E. Mehinagic, G. Royer, C. Renard, G. Arvisenet, C. Prost, F. Jourjon, “Relationship between texture and pectin composition of two apple cultivars during storage,” Postharvest Biol. Tec., vol. 47, pp. 315– 324, 2008.
 S. Boca, I. Krasnova, D. Seglina, A. Aboltins, I. Skrupskis, “Changes of pectin quantity in fresh and frozen apple products”, J. Chem. Chem. Eng., vol. 7, no. 1, pp. 64–69, January, 2013.
 D. F. Keenan, J. Valverde, R. Gormley, F. Butler, N. P. Brunton, „Selecting apple cultivars for use in ready-to-eat desserts based on multivariate analyses of physico-chemical properties,” LWT - Food Sci. Technol, vol.48, pp. 308-315, 2012.
 F. Figuerola, M. L. Hurtado, A. M. Estévez, I. Chiffelle, F. Asenjo, “Fibre concentrates from apple pomace and citrus peel as potential fibre sources for food enrichment,” Food Chem., vol. 91, no. 3, pp. 395-401, 2005.
 C. I. Nindo, J. Tang, J. R. Powers, P. S. Takhar, “Rheological properties of blueberry puree for processing applications,” Food Sci. Technol.-Leb., vol. 40, pp. 292-299, 2007.
 J. Ahmed, U. S. Shivare, P. Singh, “Colour kinetics and rheology of coriander leaf puree and storage characteristics of the paste,” Food Chem., vol. 84, pp. 605-611, 2004.
 D. R. Izidoro, A. P. Scheer, M.-R. Sierakowski, W. I. Haminiuk, “Influence of green banana pulp on the rheological behaviour and chemical characteristics of emulsions (mayonnaise),” Food Sci. Technol.-Leb., vol. 41, pp. 1018-1028, 2008.
 M. L. Olivares, M. B. Peirotti, J. A. Deiber „Analysis of gelatin chain aggregation in dilute aqueous solutions through viscosity data,” Food Hydrocolloid., vol. 20, pp. 1039–1049, 2006.
 H. Li , W. Houa, X. Li, „Interaction between xanthan gum and cationic cellulose JR400 in aqueous solution,” Carbohyd. Polym., vol. 89, pp.24– 30, 2012.