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Results: 1-25/29
Authors:
AGUILERA JM
KAREL M
Citation: Jm. Aguilera et M. Karel, PRESERVATION OF BIOLOGICAL-MATERIALS UNDER DESICCATION, Critical reviews in food science and nutrition, 37(3), 1997, pp. 287-309
Authors:
CARDONA S
SCHEBOR C
BUERA MP
KAREL M
CHIRIFE J
Citation: S. Cardona et al., THERMAL-STABILITY OF INVERTASE IN REDUCED-MOISTURE AMORPHOUS MATRICESIN RELATION TO GLASSY STATE AND TREHALOSE CRYSTALLIZATION, Journal of food science, 62(1), 1997, pp. 105-112
Authors:
ROOS YH
KAREL M
KOKINI JL
Citation: Yh. Roos et al., A DISSENTING VIEW ON GLASS-TRANSITION SUMMARY - REPLY, Food technology, 51(2), 1997, pp. 31-32
Authors:
KARATHANOS VT
ANGLEA SA
KAREL M
Citation: Vt. Karathanos et al., STRUCTURAL COLLAPSE OF PLANT MATERIALS DURING FREEZE-DRYING, Journal of thermal analysis, 47(5), 1996, pp. 1451-1461
Authors:
ROOS YH
KAREL M
KOKINI JL
Citation: Yh. Roos et al., GLASS TRANSITIONS IN LOW-MOISTURE AND FROZEN FOODS - EFFECTS ON SHELF-LIFE AND QUALITY, Food technology, 50(11), 1996, pp. 95-108
Authors:
BUERA MD
CHIRIFE J
KAREL M
Citation: Md. Buera et al., A STUDY OF ACID-CATALYZED SUCROSE HYDROLYSIS IN AN AMORPHOUS POLYMERIC MATRIX AT REDUCED MOISTURE CONTENTS, Food research international, 28(4), 1995, pp. 359-365
Authors:
LEVI G
KAREL M
Citation: G. Levi et M. Karel, VOLUMETRIC SHRINKAGE (COLLAPSE) IN FREEZE-DRIED CARBOHYDRATES ABOVE THEIR GLASS-TRANSITION TEMPERATURE, Food research international, 28(2), 1995, pp. 145-151
Authors:
AGUILERA JM
DELVALLE JM
KAREL M
Citation: Jm. Aguilera et al., CAKING PHENOMENA IN AMORPHOUS FOOD POWDERS (VOL 6, PG 149, 1995), Trends in food science & technology, 6(7), 1995, pp. 224-224
Authors:
AGUILERA JM
DELVALLE JM
KAREL M
Citation: Jm. Aguilera et al., CAKING PHENOMENA IN AMORPHOUS FOOD POWDERS, Trends in food science & technology, 6(5), 1995, pp. 149-155
Authors:
CHIANESE A
KAREL M
MAZZAROTTA B
Citation: A. Chianese et al., NUCLEATION KINETICS OF PENTAERYTHRITOL, Chemical engineering journal and the biochemical engineering journal, 58(3), 1995, pp. 209-214
Authors:
CHIANESE A
KAREL M
MAZZAROTTA B
Citation: A. Chianese et al., CRYSTAL-GROWTH KINETICS OF PENTAERYTHRITOL, Chemical engineering journal and the biochemical engineering journal, 58(3), 1995, pp. 215-221
Authors:
BUERA MP
KAREL M
Citation: Mp. Buera et M. Karel, EFFECT OF PHYSICAL CHANGES ON THE RATES OF NONENZYMIC BROWNING AND RELATED REACTIONS, Food chemistry, 52(2), 1995, pp. 167-173
Authors:
LEVI G
KAREL M
Citation: G. Levi et M. Karel, THE EFFECT OF PHASE-TRANSITIONS ON RELEASE OF N-PROPANOL ENTRAPPED INCARBOHYDRATE GLASSES, Journal of food engineering, 24(1), 1995, pp. 1-13
Authors:
LEVI G
KAREL M
Citation: G. Levi et M. Karel, THE EFFECT OF PHASE-TRANSITIONS ON RELEASE OF N-PROPANOL ENTRAPPED INCARBOHYDRATE GLASSES, Journal of food engineering, 24(1), 1995, pp. 1-13
Authors:
SCHEBOR C
BUERA MD
CHIRIFE J
KAREL M
Citation: C. Schebor et al., SUCROSE HYDROLYSIS IN A GLASSY STARCH MATRIX, Lebensmittel-Wissenschaft + Technologie, 28(2), 1995, pp. 245-248
Authors:
KAREL M
CHRISTIAN J
FITO P
Citation: M. Karel et al., SUMMARY OF ADVANCES REPORTED AT THE ISOPOW-V CONFERENCE, Journal of food engineering, 22(1-4), 1994, pp. 1-12
Authors:
NYVLT J
KAREL M
PISARIK S
Citation: J. Nyvlt et al., MEASUREMENT OF SUPERSATURATION, Crystal research and technology, 29(3), 1994, pp. 409-415
Authors:
KAREL M
ANGLEA S
BUERA P
KARMAS R
LEVI G
ROOS Y
Citation: M. Karel et al., STABILITY-RELATED TRANSITIONS OF AMORPHOUS FOODS, Thermochimica acta, 246(2), 1994, pp. 249-269
Authors:
NYVLT J
KAREL M
Citation: J. Nyvlt et M. Karel, WIDTH OF THE METASTABLE REGION IN THE PRECIPITATION OF LEAD IODIDE, Collection of Czechoslovak Chemical Communications, 59(7), 1994, pp. 1495-1502
Authors:
KAREL M
NYVLT J
CHIANESE A
Citation: M. Karel et al., CRYSTALLIZATION OF PENTAERYTHRITOL .1. SOLUBILITY, DENSITY AND METASTABLE ZONE WIDTH, Collection of Czechoslovak Chemical Communications, 59(6), 1994, pp. 1261-1269
Authors:
KAREL M
NYVLT J
CHIANESE A
Citation: M. Karel et al., CRYSTALLIZATION OF PENTAERYTHRITOL .2. MODEL EXPERIMENTS, Collection of Czechoslovak Chemical Communications, 59(6), 1994, pp. 1270-1278
Authors:
AGUILIERA JM
LEVI G
KAREL M
Citation: Jm. Aguiliera et al., EFFECT OF WATER-CONTENT ON THE GLASS-TRANSITION AND CAKING OF FISH-PROTEIN HYDROLYZATES, Biotechnology progress, 9(6), 1993, pp. 651-654
Authors:
KARATHANOS V
ANGLEA S
KAREL M
Citation: V. Karathanos et al., COLLAPSE OF STRUCTURE DURING DRYING OF CELERY, Drying technology, 11(5), 1993, pp. 1005-1023
Authors:
TONER M
CRAVALHO EG
KAREL M
Citation: M. Toner et al., CELLULAR-RESPONSE OF MOUSE OOCYTES TO FREEZING STRESS - PREDICTION OFINTRACELLULAR ICE FORMATION, Journal of biomechanical engineering, 115(2), 1993, pp. 169-174
Authors:
BUERA MD
KAREL M
Citation: Md. Buera et M. Karel, APPLICATION OF THE WLF EQUATION TO DESCRIBE THE COMBINED EFFECTS OF MOISTURE AND TEMPERATURE OF NONENZYMATIC BROWNING RATES IN FOOD SYSTEMS(VOL 17, PG 34, 1993), Journal of food processing and preservation, 17(5), 1993, pp. 405-405