Abu-Ghannam, N. and Crowley, H. 2006. The effect of low temperature blanching on the texture of whole processed new potatoes. Journal of Food Engineering. 74(3):335–344.
Agblor, A. and Scanlon,M.G. 1998. Effects of blanching conditions on the mechanical properties of french fry strips. AmericanJournal of Potato Research. 75(6):245–255.
Alvarez, M. D. and Canet,W. 1998. Rheological characterization of fresh and cooked potato tissue (cv. Monalisa). EuropeanFood Research and Technology. 207(1):44–65.
Bentini, M., Caprara, C. and Martelli, R. 2009. Physico-mechanical properties of potato tubers during cold storage. Journal Bio SystemsEngineering. 104(1):25–32.
Blaszczak, W., Sadowska, J., Fornal, J., Vacek, J., Flis, B. and Zagorski-Ostoja, W. 2004. The influence of cooking and microwave heating on microstructure and mechanical properties of GM potato. Nahrung/Food. 48(3):169–176.
Bourne, M. C. 1982. Food Texture and Viscosity. Academic Press, NY. 19-22.Bruce, D. M. 2003. Mathematical modeling of the cellular mechanics of plants.Philosophical Transactions of the Royal Society of London B: Biological Sciences. 358(1437): 1437-1444.
Brusewitz, G. H., Pitt,R. E. and Gao, Q. 1989. Effects of storage time and static preloading on the rheology of potato tissue. Journal of Texture Studies. 20(3): 267–284.
Bu-Contreras, R. and Rao, M. A. 2001. Influence of heating conditions and starch on the storage modulus of Russet Burbank and Yukon Gold potatoes.Journal of the Science of Food and Agriculture. 81(15): 1504-1511.
Burton, W. G. 1989. Longman Scientific and Technical Book. New York, Wiley.Canet, W. 1980. Study of the influence of thermal treatments of blanching, freezing and thawing on the texture and structure of potato (Solanum tuberosum, L.). Ph.D.Thesis, Univsidad Politécnica de Madrid, Madrid
.Desmet, M., Lammertyn, J., Verlinden, B. E. and Nicolai, B. M. 2002. Mechanical properties of tomatoes as related to puncture injury susceptibility. Journal of Texture Studies. 33(5): 415-429.
Gao, Q., Pitt, R. E. and Bartsch, J. A. 1989. Elastic–plasticconstitutive relations of the cell walls of apple and potato parenchyma. Journal of Rheology. 33(2): 233–256.
Gil, M. J. 1991. Study of the effect of friction, sample size and strain rates in uniaxial compression tests of solid foods. Ph.D.Thesis, Polytechnic University of Madrid, MadridHarker, F. R., Maindonald, J., Murray, S. H., Gunson, F. A, Hallett, I. C. and Walker, S. B. 2002.
Sensory interpretation of instrumental measurements texture of apple fruit. Postharvest Biology and Technology. 24(3):225-239.
Kaur, L., Singh, J., Singh, N. and Ezekiel, R. 2007. Textural and pasting properties of potatoes (Solanum tuberosumL.) as affected by storage temperature. Journal of the Science of Food and Agriculture. 87(3):520–526.
Kaur, L., Singh, N., Sodhi, N.S. and Gujral, H. S. 2002. Some properties of potatoes and their starches I cooking, textural and rheological properties of potatoes. Food Chemistry. 79(2):177–181.
Kazami, D., Tsuchiya, T., Kobayashi, Y. and Ogura, N. 2000. Effect of storage temperatureon quality of potato tubers. Journal of the Japanese Society for Food Science and Technology –Nippon Shokuhin Kagaku Kagaku Kaishi. 47(11):851–856.
Kheiralipour, K., Tabataeefar, H., Rafiee, S., Sharifi, M., Jafari, A. and Rajabipour, A. 2008. Some physical and hydrodynamic properties of two varieties of apple (Malus domestica BorkhL). International Agrophysics. 22(3): 225-229.
Konopacka, D. and Plocharski, W. J. 2004. Effect of storage conditions on therelationship between apple firmness and texture acceptability. PostharvestBiology and Technology. 32 (2): 205–211.
Laza, M., Scanlon, M. G. and Mazza, G. 2001. The effect of tuber preheating, temperature and storage time on the mechanical properties of potatoes. Food Research International. 34(8):659–667.
Lien, C. C., Ay, C. and Ting, C. H. 2009. Non-destructive impact test for assessment of tomato maturity. Journal of Food Engineering. 91(3):402-407.
Linehan, D. J.andHughes, J. C. 1969. Texture of cooked potatoes. I. Introduction. Journal of the Science of Food and Agriculture. 20(2):110–112.
Magness, J. R. and Taylor, G. F.1925. Animproved type of pressure tester for the determination of fruit maturity. Washington, D.C.Department Circular 350, U. S. Department of Agriculture.
Mehinagic, E., Royer, G. and Symoneaux, R. 2004. Prediction of the sensory quality of apples by physical measurements. Postharvest Biology and Technology. 34(3):257–269.
Mehinagic, E., Royer, G., Bertrand, D., Symoneaux, R., Laurens, F. and Jourjon, F. 2003. Relationship between sensory analysis, penetrometry and visible–NIR spectroscopy of apples belonging to different cultivars. Journal of the Food Quality and Preference. 14(5-6):473–484.
Mohsenin, N. N. 1986. Physical Properties of Plant and AnimalMaterials. Gordon and Breach Science Publishers, New York.Morales, A., Bourne, A. and Shomer, M. C. 1992. Cultivar, specific gravityand location in tuber affect puncture force of raw potatoes. Journal of Food Science. 57(6): 1353-1356.
Niklas, K. J. 1989. Mechanical behavior of plant tissues as inferred from the theory of pressurized cellular solids. American Journal of Botany.76(6): 929-937.
Noda, T., Tsuda, S., Mori, M., Takigawa, S., Matsuura-Endo, C., Saito, K., Mangalika, W.H.A., Hanaoka, A., Suzuki, Y. and Yamauchi, H.2004. The effect of harvest dates on the starch properties of various potato cultivars. Journal of Food Chemistry. 86(1):119–125.
Nourian, F., Ramaswamy, H. S. and Kushalappa, A. C. 2003. Kinetics of quality changes associated with potatoes stored at different temperatures. LWT-Food Science and Technology. 36(1): 49-65.
Oraguzie, N., Alspach, P., Volz, R., Whitworth, C., Ranatunga, C., Weskett, R. and Harker,R. 2009. Postharvest assessment of fruit quality parameters in apple using bothinstruments and an expert panel. Postharvest Biology and Technology. 52 (3): 279–287.
Sadowskaa, J., Fornal, J. and Zgorska, K. 2008. The distribution of mechanical resistance in potato tuber tissues. Postharvest Biology and Technology. 48(1):70–76.
Scanlon, M. G. and Long, A. F. 1995. Fracture strengths of potato tissue under compression and tension at two rates of loading. Food Research International. 28(4): 397-402.
Shaw, M. C. and Young, E.1988. Rubber elasticity and fracture. Journalof Engineering Materials and Technology. 110(3): 258–265.
Solomon, W. K. and Jindal, V. K. 2007. Modeling changes in rheological properties of potatoes during storage under constant and variable conditions. Swiss Society of Food Science and Technology. 40(1):170–178.
Spychalla, N. P. and Desborough, S. L. 1990. Fatty acids, membrane permeability, and sugars of stored potato tubers. Plant Physiology.94(3): 1207–1213.
Thiagu, R., Chand, N. K.V. and Ramana, R. 2006. Evolution of mechanical characteristics of tomatoes of two varieties during ripening. Journal of Food Science and Agriculture.62 (2): 175-183.
Thybo, A. K. andBerg, V. D. F. 2002. Full uniaxial compression curves for predicting sensory texture quality of cooked potatoes. Journal of Texture Studies. 33(2): 119-134.
Wismer, W. V., Worthing, W. M., Yada, R. Y. and Marangoni, A. G. 1998. Membrane lipid dynamics and lipid peroxidation in the early stages of low-temperature sweetening in tubers of Solanum tuberosum. Physiologia Plantarum. 102(3):396–410.
Zaki Dizaji, H., Minaei, S.,Tavakkoli,H.T. and Mokhtari Dizaji, M. 2015. Study the evaluation quality of pomegranate fruit by ultrasound transmission. Journal of Agricultural Engineering. 38 (1): 43-57. (in Persian)
Zdunek, A., Cybulsk, J., Konopacka, D.and Rutkowski, K.2010. New contact acousticemission detector for texture evaluation of apples. Journal of Food Engineering. 99 (1): 83–91
)