Citation: Vm. Taragano et Amr. Pilosof, Calorimetric studies on dry pectinlyase preparations: Impact of glass transition on inactivation kinetics, BIOTECH PR, 17(4), 2001, pp. 775-777
Authors:
Cerrutti, P
Terebiznik, MR
de Huergo, MS
Jagus, R
Pilosof, AMR
Citation: P. Cerrutti et al., Combined effect of water activity and pH on the inhibition of Escherichia coli by nisin, J FOOD PROT, 64(10), 2001, pp. 1510-1514
Citation: Lh. Garcia et Amr. Pilosof, Kinetics of water sorption in okara and its relationship to the glass transition temperature, DRY TECHNOL, 18(9), 2000, pp. 2105-2116
Authors:
Terebiznik, MR
Jagus, RJ
Cerrutti, P
de Huergo, MS
Pilosof, AMR
Citation: Mr. Terebiznik et al., Combined effect of nisin and pulsed electric fields on the inactivation ofEscherichia coli, J FOOD PROT, 63(6), 2000, pp. 741-746
Citation: Ve. Sanchez et Amr. Pilosof, Protease-conidia relationships of Aspergillus niger grown in solid state fermentation, BIOTECH LET, 22(20), 2000, pp. 1629-1633
Citation: Mr. Terebiznik et Amr. Pilosof, Biomass estimation in solid state fermentation by modeling dry matter weight loss, BIOTECH TEC, 13(3), 1999, pp. 215-219
Citation: Amr. Pilosof et Be. Elizalde, Kinetics of physico-chemical changes occurring during storage of gluten inthe vicinity of the glass transition temperature, COLLOQ INRA, (91), 1999, pp. 241-245
Citation: Be. Elizalde et Amr. Pilosof, Kinetics of physico-chemical changes in wheat gluten in the vicinity of the glass transition temperature, J FOOD ENG, 42(2), 1999, pp. 97-102
Citation: Vm. Taragano et Amr. Pilosof, Application of Doehlert designs for water activity, pH, and fermentation time optimization for Aspergillus niger pectinolytic activities production in solid-state and submerged fermentation, ENZYME MICR, 25(3-5), 1999, pp. 411-419