Stability of Anthocyanins in Frozen and Freeze-Dried Raspberries during Long-Term Storage: In Relation to Glass Transition

Food Stability Beyond Water Activity and Glass Transtion: Macro-Micro Region Concept in the State Diagram

(2010) Mohammad Shafiur Rahman   INTERNATIONAL JOURNAL OF FOOD PROPERTIES

Water sorption and glass transition temperatures in red raspberry (Rubus idaeus)

(2010) Roopesh M. Syamaladevi et al.   THERMOCHIMICA ACTA

Glass Transition Temperature and Its Relevance in Food Processing

(2010) Yrjö H. Roos   Annual Review of Food Science and Technology

A Review of Methods, Data and Applications of State Diagrams of Food Systems

(2010) Shyam S. Sablani et al.   Food Engineering Reviews

Use of Weibull distribution for describing kinetics of antioxidant potential changes in fresh-cut watermelon

(2009) Gemma Oms-Oliu et al.   JOURNAL OF FOOD ENGINEERING

Influence of Storage Temperature on the Kinetics of the Changes in Anthocyanins, Vitamin C, and Antioxidant Capacity in Fresh-Cut Strawberries Stored under High-Oxygen Atmospheres

(2009) I. Odriozola-Serrano et al.   JOURNAL OF FOOD SCIENCE

State diagram and water adsorption isotherm of raspberry (Rubus idaeus)

(2008) Roopesh M. Syamaladevi et al.   JOURNAL OF FOOD ENGINEERING

Ascorbic acid degradation kinetics of sonicated orange juice during storage and comparison with thermally pasteurised juice

(2008) B.K. Tiwari et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Determination of glass transition temperature of beef and effects of various cryoprotective agents on some chemical changes

(2008) Ahmet Akköse et al.   MEAT SCIENCE