GENERAL PRINCIPLES: Distinguishing Among Bruises in Peaches Caused by Impact, Vibration and Compression. P.J. Vergano, R.F. Testin, and W.C. Newall, Jr.GENERAL PRINCIPLES: Prediction of Physical Dough Properties from Glutenin Subunit Composition in Bread Wheats: Correlation Studies. R.B. Gupta, F. Bekes, and C.W. WrigleyGENERAL PRINCIPLES: A Mechanism of Bread Firming. I. Role of Starch Swelling. M.L. Martin, K.J. Zeleznak, and R.C. HoseneyGENERAL PRINCIPLES: A Mechanism of Bread Firming. II. Role of Starch Hydrolyzing Enzymes. M.L. Martin and R.C. HoseneyGENERAL PRINCIPLES: Prediction of the Non‐Linear Viscoelastic Properties of a Hard Wheat Flour Dough Using the Bird‐Carreau Constitutive Model. S.J. Dus and J.L. KokiniGENERAL PRINCIPLES: The Study of the Glass Transition of Glutenin Using Small Amplitude Oscillatory Rheological Measurements and Differential Scanning Calorimetry. A.M. Cocero and J.L. KokiniGENERAL PRINCIPLES: The Cox‐Merz Rule Extended: A Rheological Model for Concentrated Suspensions and Other Materials with a Yield Stress. D. Doraiswamy, A.N. Mujumdar, I. Tsao, A.N. Beris, S.C. Danforth and A.B. MetznerGENERAL PRINCIPLES: Characterization of Nonlinear Creep Behavior of Two Food Products. R. Lu and V.M. PuriGENERAL PRINCIPLES: The Nonlinear Elastic Behavior of Polydisperse Hexagonal Foams and Concentrated Emulsions. A.M. Kraynik, D.A. Reinelt and H.M. PrincenGENERAL PRINCIPLES: A Test Cell for Meat Cohesiveness Using the Instron Universal Testing Machine. H.W. Ockerman, D.M. Greene and R.R. HodgesGENERAL PRINCIPLES: Results of Testing Sensory Evaluation Methods. P. Molnar, V. Nágel and L. KatonaGENERAL PRINCIPLES: Universal Laboratory Texturometer. Á. ÁlmosGENERAL PRINCIPLES: Textural Determination of “Montomorency” Cherries Using Shear/Compression and Stone Removal. C.R. Santerre, J.N. Cash and A.F. IezzoniGENERAL PRINCIPLES: A Device to Measure the Dynamic Shear Properties of Small Samples. M.E. Mackay and C.A. CatheyGENERAL PRINCIPLES: A Probe Impact Sensor for Fruit Firmness Measurement. M. Delwiche and Y. SarigGENERAL PRINCIPLES: Prediction of Apple Bruising Due to Impact on Different Surfaces. P. Chen and R. YazdanuGENERAL PRINCIPLES: Impact Bruise Resistance of Peaches. G.H. Brusewitz, T.G. McCollum and X. ZhangGENERAL PRINCIPLES: Triaxial Test Sample Size Effect on Stress Relaxation of Wheat En Masse. R.G. Bock, V.M. Puri and H.B. ManbeckGENERAL PRINCIPLES: Electromyographic Measurement of Textural Changes of Foodstuffs During Chewing. H. Sakamoto, T. Harada, T. Matsukubo, Y. Takaesu and M. TazakiGENERAL PRINCIPLES: Evaluation of Food Texture by the Masticatory Pattern. I. Analysis of Chewing Force Pattern in the Mouth. J. Takahashi and F. NakazawaGENERAL PRINCIPLES: The Measurement of Mechanical Properties of Cheese. J.H. Dobrzycki and N. Baryko‐PikielnaGENERAL PRINCIPLES: A Simple Antibody‐Based Test for Dough Strength. I. Development of Method and Choice of Antibodies. J.H. SkerrittGENERAL PRINCIPLES: II. Genotype and Environmental Effects.INSTRUMENTAL MEASUREMENTS: Oscillatory Rheometry of Starch‐Water Systems: Effect of Starch Concentration and Temperature. L.M. Hansen, R.C. Hoseney and J.M. FaubionINSTRUMENTAL MEASUREMENTS: Characterization of the Maturation Process by Changes in Pineapple Fruit Texture. H. Vega‐Mercado and I. Beauchamp de CaloniINSTRUMENTAL MEASUREMENTS: Relationship of Properties of Rice to Texture of Japonica and Japonical/Indica cooked rice. Y.H. Hong, H.S. Ahn, S.K. Lee and S.K. JunINSTRUMENTAL MEASUREMENTS: Investigations on the Physical Properties of Whipped Egg White Foam by the Multi‐Biting Test. S. TsujiCORRELATING SENSORY WITH INSTRUMENTAL MEASUREMENTS: Prediction of Sensory Evaluation of Gel Texture by Instrumental Measurement. Y. Watanabe, K. Amaike, T. Tomita and H. AokiCORRELATING SENSORY WITH INSTRUMENTAL MEASUREMENTS: Textural Classification of Foods Based on Warner‐Bratzler Shear. N. ChandCORRELATING SENSORY WITH INSTRUMENTAL MEASUREMENTS: The Relation Between Instrumental Firmness Measurements and Sensory Chewing Texture of Briihwurst Sausages. P.G. KlettnerSENSURY ASSESSMENT: Sensory Analysis of Fiber Formulated Ground Pork Patties. S1. Todd, F.E. Cunningham, J.R. Schwenke and S.J. Goetsch.SENSURY ASSESSMENT: Sensory and Instrumental Evaluation of the Mouthfeel of Beer. S.A. Langstaff, J.‐X. Guinard and M.J. LewisSENSURY ASSESSMENT: The Effect of Temperature on Carbonation Perception. N.J. Newton Yau and M.R. McDanielSENSURY ASSESSMENT: Evaluation of Cooking Quality of Potatoes Using Sensory and Instrumental Methods. I. Sensory Evaluation. G. Böehler, F. Escher and J. SolmsFACTORS AFFECTING TEXTURE: Breakage Susceptibility of Shelled Corn Due to Rehydration and Redrying. L.G. Tabil, A. Noomhorm and L.R. VermaFACTORS AFFECTING TEXTURE: Dry Bean (Phaseofus vulgaris) Hardening and the Consequences of Pectin Methylesterase Activity in Storage. M.M. Mafuleka, D.B. Ott, G.L. Hosfield and M.A. UebersaxFACTORS AFFECTING TEXTURE: Shelf‐Life Extension of Michigan Apples Using Sucrose Polyester. Y.‐L. Chai, D.B. Ott and J.N. CashFACTORS AFFECTING TEXTURE: Precooling and Modified Atmosphere Storage of Green Asparagas. Y. Gari Cpy, G.S.V. Raghaven, F. Castaigne, J. Arul and C. WillemotFACTORS AFFECTING TEXTURE: Texture Analysis of Cheddar Cheese Made From Ultrafiltered Milk. S. Lakhani, E.A. Gullett, L.K. Ferrier and A.R. HillFACTORS AFFECTING TEXTURE: Ultrastructural and Textural Changes in Processed Carrot Tissue. E.M. Ahmed, S. Mirza and A.G. ArreolaFACTORS AFFECTING TEXTURE: The Effect of Marination and Cooking on the Mechanical Properties of Intramuscular Connective Tissue. G.J. Lewis and P.P. PurslowFACTORS AFFECTING TEXTURE: Effect of Vacuum Packaging on Changes Associated with Frozen Cod Fillets. M.E. Sirois, B.M. Slaby, R.H. True and R.E. MartinFACTORS AFFECTING TEXTURE: Rheological and Structural Properties of Wiener‐Type Products Substituted with Vital Wheat Gluten. C.‐Y. Ma, S.H. Yiu and G. KhanzadaFACTORS AFFECTING TEXTURE: Effect of Washing on the Texture and Microstructure of Frozen Fish Mince. K.S. Yoon, C.M. Lee and L.A. HufnagelFACTORS AFFECTING TEXTURE: Influence of Cultivar, Fruit Maturity and Fruit Anatomy on Apple Sauce Particle Size and Texture. W.P. MohrFACTORS AFFECTING TEXTURE: Mechanical Properties of Composite Fruit Products Based on Hydrocolloid Gel, Fruit Pulp and Sugar. A. Nussinovitch, I.J. Kopelman and S. MizrahuFACTORS AFFECTING TEXTURE: Effects of Freezing Rate and Storage Time on the Structural Properties of Minced Meat. G.S. Mittal and S. BarbutRELATIONSHIP TO STRUCTURE: Mechanics of Parenchyma Tissue Based on Cell Orientation and