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Authors: KOCH H SEYDERHELM I WILLE P KALICHEVSKY MT KNORR D

Citation: H. Koch et al., PRESSURE-SHIFT FREEZING AND ITS INFLUENCE ON TEXTURE, COLOR, MICROSTRUCTURE AND REHYDRATION BEHAVIOR OF POTATO CUBES, Die Nahrung, 40(3), 1996, pp. 125-131

Authors: KALICHEVSKY MT KNORR D LILLFORD PJ

Citation: Mt. Kalichevsky et al., POTENTIAL FOOD APPLICATIONS OF HIGH-PRESSURE EFFECTS ON ICE-WATER TRANSITIONS, Trends in food science & technology, 6(8), 1995, pp. 253-259

Authors: DUMAY EM KALICHEVSKY MT CHEFTEL JC

Citation: Em. Dumay et al., HIGH-PRESSURE UNFOLDING AND AGGREGATION OF BETA-LACTOGLOBULIN AND THEBAROPROTECTIVE EFFECTS OF SUCROSE, Journal of agricultural and food chemistry, 42(9), 1994, pp. 1861-1868

Authors: KALICHEVSKY MT BLANSHARD JMV TOKARCZUK PF

Citation: Mt. Kalichevsky et al., EFFECT OF WATER-CONTENT AND SUGARS ON THE GLASS-TRANSITION OF CASEIN AND SODIUM CASEINATE, International journal of food science & technology, 28(2), 1993, pp. 139-151