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Results: 1-15 |
Results: 15
CRYSTALLIZATION AND X-RAY-DIFFRACTION OF CRYSTALS FORMED IN WATER-PLASTICIZED AMORPHOUS LACTOSE
Authors: JOUPPILA K KANSIKAS J ROOS YH
Citation: K. Jouppila et al., CRYSTALLIZATION AND X-RAY-DIFFRACTION OF CRYSTALS FORMED IN WATER-PLASTICIZED AMORPHOUS LACTOSE, Biotechnology progress, 14(2), 1998, pp. 347-350
FACTORS AFFECTING CRYSTALLIZATION AND CRYSTALLIZATION KINETICS IN AMORPHOUS CORN STARCH
Authors: JOUPPILA K KANSIKAS J ROOS YH
Citation: K. Jouppila et al., FACTORS AFFECTING CRYSTALLIZATION AND CRYSTALLIZATION KINETICS IN AMORPHOUS CORN STARCH, Carbohydrate polymers, 36(2-3), 1998, pp. 143-149
GLASS-TRANSITION AND REACTION-RATES - NONENZYMATIC BROWNING IN GLASSYAND LIQUID-SYSTEMS
Authors: LIEVONEN SM LAAKSONEN TJ ROOS YH
Citation: Sm. Lievonen et al., GLASS-TRANSITION AND REACTION-RATES - NONENZYMATIC BROWNING IN GLASSYAND LIQUID-SYSTEMS, Journal of agricultural and food chemistry, 46(7), 1998, pp. 2778-2784
DIFFERENTIAL SCANNING CALORIMETRY GLASS-TRANSITION TEMPERATURES OF WHITE BREAD AND MOLD GROWTH IN THE PUTATIVE GLASSY STATE
Authors: BUERA MP JOUPPILA K ROOS YH CHIRIFE J
Citation: Mp. Buera et al., DIFFERENTIAL SCANNING CALORIMETRY GLASS-TRANSITION TEMPERATURES OF WHITE BREAD AND MOLD GROWTH IN THE PUTATIVE GLASSY STATE, Cereal chemistry, 75(1), 1998, pp. 64-69
WATER SORPTION ISOTHERMS OF FREEZE-DRIED MILK-PRODUCTS - APPLICABILITY OF LINEAR AND NONLINEAR-REGRESSION ANALYSIS IN MODELING
Authors: JOUPPILA K ROOS YH
Citation: K. Jouppila et Yh. Roos, WATER SORPTION ISOTHERMS OF FREEZE-DRIED MILK-PRODUCTS - APPLICABILITY OF LINEAR AND NONLINEAR-REGRESSION ANALYSIS IN MODELING, International journal of food science & technology, 32(6), 1997, pp. 459-471
FROZEN STATE TRANSITIONS IN RELATION TO FREEZE-DRYING
Authors: ROOS YH
Citation: Yh. Roos, FROZEN STATE TRANSITIONS IN RELATION TO FREEZE-DRYING, Journal of thermal analysis, 48(3), 1997, pp. 535-544
THE PHYSICAL STATE OF AMORPHOUS CORN STARCH AND ITS IMPACT ON CRYSTALLIZATION
Authors: JOUPPILA K ROOS YH
Citation: K. Jouppila et Yh. Roos, THE PHYSICAL STATE OF AMORPHOUS CORN STARCH AND ITS IMPACT ON CRYSTALLIZATION, Carbohydrate polymers, 32(2), 1997, pp. 95-104
GLASS-TRANSITION, WATER PLASTICIZATION, AND LACTOSE CRYSTALLIZATION IN SKIM MILK POWDER
Authors: JOUPPILA K KANSIKAS J ROOS YH
Citation: K. Jouppila et al., GLASS-TRANSITION, WATER PLASTICIZATION, AND LACTOSE CRYSTALLIZATION IN SKIM MILK POWDER, Journal of dairy science, 80(12), 1997, pp. 3152-3160
A DISSENTING VIEW ON GLASS-TRANSITION SUMMARY - REPLY
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
NONENZYMATIC BROWNING-INDUCED WATER PLASTICIZATION - GLASS-TRANSITIONTEMPERATURE DEPRESSION AND REACTION-KINETICS DETERMINATION USING DSC
Authors: ROOS YH JOUPPILA K ZIELASKO B
Citation: Yh. Roos et al., NONENZYMATIC BROWNING-INDUCED WATER PLASTICIZATION - GLASS-TRANSITIONTEMPERATURE DEPRESSION AND REACTION-KINETICS DETERMINATION USING DSC, Journal of thermal analysis, 47(5), 1996, pp. 1437-1450
GLASS TRANSITIONS IN LOW-MOISTURE AND FROZEN FOODS - EFFECTS ON SHELF-LIFE AND QUALITY
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
GLASS TRANSITION-RELATED PHYSICOCHEMICAL CHANGES IN FOODS
Authors: ROOS YH
Citation: Yh. Roos, GLASS TRANSITION-RELATED PHYSICOCHEMICAL CHANGES IN FOODS, Food technology, 49(10), 1995, pp. 97-102
WATER SORPTION AND TIME-DEPENDENT PHENOMENA OF MILK POWDERS
Authors: JOUPPILA K ROOS YH
Citation: K. Jouppila et Yh. Roos, WATER SORPTION AND TIME-DEPENDENT PHENOMENA OF MILK POWDERS, Journal of dairy science, 77(7), 1994, pp. 1798-1808
GLASS TRANSITIONS AND CRYSTALLIZATION IN MILK POWDERS
Authors: JOUPPILA K ROOS YH
Citation: K. Jouppila et Yh. Roos, GLASS TRANSITIONS AND CRYSTALLIZATION IN MILK POWDERS, Journal of dairy science, 77(10), 1994, pp. 2907-2915
NONENZYMATIC BROWNING BEHAVIOR, AS RELATED TO GLASS-TRANSITION, OF A FOOD MODEL AT CHILLING TEMPERATURES
Authors: ROOS YH HIMBERG MJ
Citation: Yh. Roos et Mj. Himberg, NONENZYMATIC BROWNING BEHAVIOR, AS RELATED TO GLASS-TRANSITION, OF A FOOD MODEL AT CHILLING TEMPERATURES, Journal of agricultural and food chemistry, 42(4), 1994, pp. 893-898
Risultati: 1-15 |