AAAAAA

   
Results: 1-9 |
Results: 9
Water sorption isotherms of foods and foodstuffs: BET or GAB parameters?
Authors: Timmermann, EO Chirife, J Iglesias, HA
Citation: Eo. Timmermann et al., Water sorption isotherms of foods and foodstuffs: BET or GAB parameters?, J FOOD ENG, 48(1), 2001, pp. 19-31
Sensory texture of commercial biscuits as a function of water activity
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
A survey of water activity and pH values in fresh pasta packed under modified atmosphere manufactured in Argentina and Uruguay
Authors: Schebor, C Chirife, J
Citation: C. Schebor et J. Chirife, A survey of water activity and pH values in fresh pasta packed under modified atmosphere manufactured in Argentina and Uruguay, J FOOD PROT, 63(7), 2000, pp. 965-969
Sorption isotherm and calorimetric behavior of amorphous/crystalline raffinose-water systems
Authors: Iglesias, HA Schebor, C Buera, MP Chirife, J
Citation: Ha. Iglesias et al., Sorption isotherm and calorimetric behavior of amorphous/crystalline raffinose-water systems, J FOOD SCI, 65(4), 2000, pp. 646-650
DSC confirmation that vitrification is not necessary for stabilization of the restriction enzyme EcoRI dried with saccharides
Authors: Buera, MP Rossi, S Moreno, S Chirife, J
Citation: Mp. Buera et al., DSC confirmation that vitrification is not necessary for stabilization of the restriction enzyme EcoRI dried with saccharides, BIOTECH PR, 15(3), 1999, pp. 577-579
Color formation due to non-enzymatic browning in amorphous, glassy, anhydrous, model systems
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
The performance of maltodextrins as protective excipients in freeze-dried biomaterials subjected to thermal treatment, in comparison with trehalose systems
Authors: Mazzobre, MF Lodato, P De Huergo, MS Buera, MP Chirife, J
Citation: Mf. Mazzobre et al., The performance of maltodextrins as protective excipients in freeze-dried biomaterials subjected to thermal treatment, in comparison with trehalose systems, COLLOQ INRA, (91), 1999, pp. 321-325
Stability to hydrolysis and browning of trehalose, sucrose and raffinose in low-moisture systems in relation to their use as protectants of dry biomaterials
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: 1-9 |