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Results:
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Results: 8
Authors:
Hough, G
Buera, MD
Chirife, J
Moro, O
Citation: G. Hough et al., Sensory texture of commercial biscuits as a function of water activity, J TEXT STUD, 32(1), 2001, pp. 57-74
Glass transition temperatures and fermentative activity of heat-treated commercial active dry yeasts
Authors:
Schebor, C
Galvagno, M
Buera, MD
Chirife, J
Citation: C. Schebor et al., Glass transition temperatures and fermentative activity of heat-treated commercial active dry yeasts, BIOTECH PR, 16(2), 2000, pp. 163-168
Authors:
Cerrutti, P
de Huergo, MS
Galvagno, M
Schebor, C
Buera, MD
Citation: P. Cerrutti et al., Commercial baker's yeast stability as affected by intracellular content oftrehalose, dehydration procedure and the physical properties of external matrices, APPL MICR B, 54(4), 2000, pp. 575-580
Authors:
Burin, L
Jouppila, K
Roos, Y
Kansikas, J
Buera, MD
Citation: L. Burin et al., Color formation in dehydrated modified whey powder systems as affected by compression and Tg, J AGR FOOD, 48(11), 2000, pp. 5263-5268
Authors:
Gonzales, AP
Burin, L
Buera, MD
Citation: Ap. Gonzales et al., Color changes during storage of honeys in relation to their composition and initial color, FOOD RES IN, 32(3), 1999, pp. 185-191
Authors:
Schebor, C
Buera, MD
Karel, M
Chirife, J
Citation: C. Schebor et al., Color formation due to non-enzymatic browning in amorphous, glassy, anhydrous, model systems, FOOD CHEM, 65(4), 1999, pp. 427-432
Authors:
Mazzobre, MF
Buera, MD
Citation: Mf. Mazzobre et Md. Buera, Combined effects of trehalose and cations on the thermal resistance of beta-galactosidase in freeze-dried systems, BBA-GEN SUB, 1473(2-3), 1999, pp. 337-344
Authors:
Schebor, C
Burin, L
Buera, MD
Chirife, J
Citation: C. Schebor et al., Stability to hydrolysis and browning of trehalose, sucrose and raffinose in low-moisture systems in relation to their use as protectants of dry biomaterials, FOOD SCIENC, 32(8), 1999, pp. 481-485
Risultati:
1-8
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