J.orge Chirife
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J.orge Chirifeengineering Degrees
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Sociology Engineering
J.orge Chirife's Degrees
- PhD Food Engineering University of Buenos Aires
- Masters Food Engineering University of Buenos Aires
- Bachelors Food Engineering University of Buenos Aires
Why Is J.orge Chirife Influential?
(Suggest an Edit or Addition)J.orge Chirife's Published Works
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Total number of citations to an author for the works they published in a given year. This highlights publication of the most important work(s) by the author
Published Works
- Water sorption isotherms of foods and foodstuffs : BET or GAB parameters? (2001) (404)
- Prediction of the effect of temperature on water sorption isotherms of food material (1976) (320)
- Handbook of Food Isotherms: Water Sorption Parameters for Food and Food Components (1982) (284)
- Equations for fitting water sorption isotherms of foods (1978) (268)
- Equations for fitting water sorption isotherms of foods: Part 1 — a review (2007) (265)
- In vitro study of bacterial growth inhibition in concentrated sugar solutions: microbiological basis for the use of sugar in treating infected wounds (1983) (162)
- Antimicrobial activity of clove oil dispersed in a concentrated sugar solution. (1989) (156)
- Unsaturated Solutions of Sodium Chloride as Reference Sources of Water Activity at Various Temperatures (1984) (151)
- The correlation between water activity and % moisture in honey : fundamental aspects and application to Argentine honeys (2006) (150)
- SCIENTIFIC BASIS FOR USE OF GRANULATED SUGAR IN TREATMENT OF INFECTED WOUNDS (1982) (125)
- Analysis of a Model for Water Sorption Phenomena in Foods (1982) (120)
- Nonenzymatic Browning in Liquid Model Systems of High Water Activity: Kinetics of Color Changes due to Maillard's Reaction Between Different Single Sugars and Glycine and Comparison with Caramelization Browning (1987) (119)
- Equations for fitting water sorption isotherms of foods. III. Evaluation of various three-parameter models (2007) (114)
- Water Activity, Glass Transition and Microbial Stability in Concentrated/Semimoist Food Systems (1994) (114)
- Effects of Water Activity (aw) on Microbial Stability: As a Hurdle in Food Preservation (2020) (112)
- Thermodynamics of water vapour sorption by sugar beet root (1976) (108)
- Water activity, water glass dynamics, and the control of microbiological growth in foods. (1996) (107)
- Thermal Stability of Invertase in Reduced-Moisture Amorphous Matrices in Relation to Glassy State and Trehalose Crystallization (1997) (107)
- Nonenzymatic Browning in Liquid Model Systems of High Water Activity: Kinetics of Color Changes due to Caramelization of Various Single Sugars (1987) (101)
- Isosteric heats of water vapor sorption on dehydrated foods. I. analysis of the differential heat curves (1976) (93)
- A MODEL FOR DESCRIBING THE WATER SORPTION BEHAVIOR OF FOODS (1976) (90)
- Kinetics of Deteriorative Reactions in Model Food Systems of High Water Activity: Color Changes Due to Nonenzymatic Browning (1985) (85)
- Effect of moisture content and temperature on some aspects of nonenzymatic browning in dehydrated apple (1979) (85)
- Proposed Theoretical Water Activity Values at Various Temperatures for Selected Solutions to be Used as Reference Sources in the Range of Microbial Growth. (1988) (84)
- Determination of water activity change due to crystallization in honeys from Argentina (2006) (80)
- A Simple Model for Osmotic Dehydration of Apples (1993) (77)
- A simple model for predicting the viscosity of sugar and oligosaccharide solutions (1997) (74)
- In vitro antibacterial activity of concentrated polyethylene glycol 400 solutions (1983) (73)
- Some features of the parameter k of the GAB equation as applied to sorption isotherms of selected food materials (1992) (73)
- Protective Role of Trehalose on Thermal Stability of Lactase in Relation to its Glass and Crystal Forming Properties and Effect of Delaying Crystallization (1997) (72)
- Freeze-Drying Encapsulation of Red Wine Polyphenols in an Amorphous Matrix of Maltodextrin (2013) (71)
- An alternative to the Guggenheim, Anderson and De Boer model for the mathematical description of moisture sorption isotherms of foods (1995) (70)
- Color formation due to non-enzymatic browning in amorphous, glassy anhydrous model systems (1999) (70)
- The prediction of water activity in aqueous solutions in connection with intermediate moisture foods IV. aW Prediction in aqueous non electrolyte solutions (2007) (69)
- PREDICTION OF WATER ACTIVITY OF AQUEOUS SOLUTIONS IN CONNECTION WITH INTERMEDIATE MOISTURE FOODS: EXPERIMENTAL INVESTIGATION OF THE aw LOWERING BEHAVIOR OF SODIUM LACTATE AND SOME RELATED COMPOUNDS (1980) (62)
- Glassy state in relation to the thermal inactivation of the enzyme invertase in amorphous dried matrices of trehalose, maltodextrin and PVP (1996) (62)
- Some physico-chemical basis of food preservation by combined methods (1992) (59)
- An Empirical Equation for Fitting Water Sorption Isotherms of Fruits and Related Products (1978) (58)
- A study of acid-catalyzed sucrose hydrolysis in an amorphous polymeric matrix at reduced moisture contents (1995) (57)
- Adsorption isotherm of amorphous trehalose (1997) (55)
- Comparison of the viscosity of trehalose and sucrose solutions at various temperatures: effect of guar gum addition. (2011) (53)
- Stability to hydrolysis and browning of trehalose, sucrose and raffinose in low-moisture systems in relation to their use as protectants of dry biomaterials (1999) (52)
- Water Activity of Fresh Foods (1982) (51)
- Statistical Evaluation of Water Activity Measurements Obtained with the Vaisala Humicap Humidity Meter (1983) (49)
- Microbial growth at reduced water activities: some physicochemical properties of compatible solutes. (1984) (48)
- Sucrose hydrolysis in a glassy starch matrix (1995) (48)
- Theoretical Prediction of the Water Activity of Standard Saturated Salt Solutions at Various Temperatures (1986) (46)
- The physical state of water sorbed at high activities in starch in terms of the GAB sorption equation (1991) (46)
- A critical review of some non-equilibrium situations and glass transitions on water activity values of foods in the microbiological growth range (1995) (46)
- “Influence of storage conditions on phenolic compounds stability, antioxidant capacity and colour of freeze-dried encapsulated red wine” (2016) (46)
- On the nature of the relationship between water activity and % moisture in honey (2006) (46)
- Stabilization of the Restriction Enzyme EcoRI Dried with Trehalose and Other Selected Glass‐Forming Solutes (1997) (45)
- Specific solute effects with special reference to Staphylococcus aureus (1994) (45)
- STUDIES ON MECHANISMS OF RETENTION OF VOLATILE IN FREEZE‐DRIED FOOD MODELS: THE SYSTEM PVP‐n‐PROPANOL (1973) (44)
- DIFFUSIONAL PROCESS IN THE DRYING OF TAPIOCA ROOT (1971) (44)
- Kinetics of moisture movement during air drying of sugar beet root (2007) (44)
- SOME FACTORS CONTROLLING THE KINETICS OF MOISTURE MOVEMENT DURING AVOCADO DEHYDRATION (1980) (43)
- Heat transfer effects on drying rate of food dehydration (1974) (43)
- On the Temperature Dependence of Isosteric Heats of Water Sorption in Dehydrated Foods (1989) (42)
- Equilibrium moisture contents of air dried beef. Dependence on drying temperature (1976) (42)
- Stability of Individual Phenolic Compounds and Antioxidant Activity During Storage of a Red Wine Powder (2013) (41)
- Antifungal properties of clove oil (Eugenia caryophylata) in sugar solution (2001) (41)
- A World Survey of Water Activity of Selected Saturated Salt Solutions used as Standards at 25°C (1984) (41)
- SENSORY TEXTURE OF COMMERCIAL BISCUITS AS A FUNCTION OF WATER ACTIVITY (2001) (41)
- ON THE MECHANISM OF MOISTURE TRANSPORT DURING AIR DRYING OF SUGAR BEET ROOT (1975) (39)
- Glass Transition and Thermal Stability of Lactase in Low‐Moisture Amorphous Polymeric Matrices (1997) (39)
- Glass transition temperature of regular and lactose hydrolyzed milk powders (2003) (37)
- The evaluation of water activity in aqueous solutions from freezing point depression (2007) (37)
- Diffusional analysis of air drying of grain sorghum (2007) (36)
- A STUDY OF THE WATER ACTIVITY LOWERING BEHAVIOR OF POLYETHYLENE GLYCOLS IN THE INTERMEDIATE MOISTURE RANGE (1980) (35)
- Delayed crystallization of amorphous sucrose in humidified freeze dried model systems (2007) (35)
- Numerical simulation of cooling rates in vitrification systems used for oocyte cryopreservation. (2011) (33)
- Water sorption isotherms in sugar beet root (2007) (31)
- Spray‐drying encapsulation of citral in sucrose or trehalose matrices: physicochemical and sensory characteristics (2011) (30)
- Specific solute effects on Staphylococcus aureus cells subjected to reduced water activity. (1993) (30)
- THROUGH‐CIRCULATION DRYING OF TAPIOCA ROOT (1970) (29)
- A New Model for Describing the Water Sorption Isotherm of Foods (1983) (29)
- The prediction of water activity of aqueous solutions in connection with intermediate moisture foods III. aW Prediction in multicomponent strong electrolyte aqueous solutions (2007) (27)
- DSC Confirmation That Vitrification Is Not Necessary for Stabilization of the Restriction Enzyme EcoRI Dried with Saccharides (1999) (27)
- ON THE APPLICATION OF FICK'S LAW FOR THE KINETIC ANALYSIS OF AIR DRYING OF FOODS (1978) (27)
- Clostridium botulinum Type A Growth and Toxin Production in Media and Process Cheese Spread (1983) (27)
- On the Water Activity of Lactose Solutions (1981) (26)
- Differential Scanning Calorimetry Glass Transition Temperatures of White Bread and Mold Growth in the Putative Glassy State (1998) (26)
- Comparison of monomeric anthocyanins and colour stability of fresh, concentrate and freeze-dried encapsulated cherry juice stored at 38°C (2015) (26)
- Aromatic profiles of spray-dried encapsulated orange flavours: influence of matrix composition on the aroma retention evaluated by sensory analysis and electronic nose techniques (2008) (25)
- Shape Characterization for a Simple Diffusion Analysis of Air Drying of Grains (1982) (25)
- Nonenzymatic Browning In Liquid Model Systems of High Water Activity: Kinetics of Color Changes Due to Reaction Between Glucose and Glycine Peptides (1987) (25)
- Local isotherm concept and modes of moisture binding in food products (1976) (24)
- Application of hedonic dynamics using multiple-sip temporal-liking and facial expression for evaluation of a new beverage (2016) (24)
- An Examination of the Minimal Water Activity for Staphylococcus aureus ATCC 6538 P Growth in Laboratory Media Adjusted with Less Conventional Solutes (1982) (24)
- Evaluation of Norrish’s Equation for Correlating the Water Activity of Highly Concentrated Solutions of Sugars, Polyols, and Polyethylene Glycols (2010) (23)
- Determination of Sorbic Acid in Raw Beef: An Improved Procedure (1991) (23)
- Comparison between Karl Fischer and refractometric method for determination of water content in honey. (2010) (22)
- Measurement of water activity in the intermediate moisture range with the Novasina Thermoconstanter humidity meter (1986) (22)
- The Intracellular Water Activity of Bacteria in Relation to the Water Activity of the Growth Medium (1981) (22)
- Residual Moisture Content as Related to Collapse of Freeze‐dried Sugar Matrices (1997) (22)
- Utilization of Fick's second law for the evaluation of diffusion coefficients in food processes controlled by internal diffusion (2007) (22)
- Kinetics of Nitrogen Solubility Loss in Heated Flour and Protein Isolates From Bean, Phaseolus vulgaris (1982) (22)
- Comparison of heat transfer in liquid and slush nitrogen by numerical simulation of cooling rates for French straws used for sperm cryopreservation. (2012) (21)
- Thermal resistance of β-galactosidase in dehydrated dairy model systems as affected by physical and chemical changes (2002) (21)
- A Preliminary Study on the Effect of Ethyl Oleate Dipping Treatment on Drying Rate of Grain Corn (1984) (21)
- Structural Collapse and Volatile Retention During Heating and Rehumidification of Freeze‐Dried Tomato Juice (1981) (21)
- The effect of trehalose, sucrose and maltodextrin addition on physicochemical and sensory aspects of freeze ‐ dried strawberry puree (2009) (21)
- Review: Kinetic parameters for thiamine degradation in foods and model solutions of high water activity (2007) (21)
- Stability of Sorbic Acid in Model Food Systems of Reduced Water Activity: Sugar Solutions (1986) (21)
- Determination and correlation of the water activity of unsaturated, supersaturated and saturated trehalose solutions (2008) (20)
- Temperature Dependence of Water Sorption Isotherms of Some Foods (1986) (20)
- Physicochemical aspects of food preservation by combined factors (1993) (20)
- Glass Transition Temperatures and Fermentative Activity of Heat‐Treated Commercial Active Dry Yeasts (2000) (20)
- Volatile retention during freeze drying of aqueous suspensions of cellulose and starch (1973) (19)
- PREDICTION OF WATER SORPTION ISIOTHERMS OF FOOD MODELS FROM KNOWLEDGE OF COMPONENTS SORPTION BEHAVIOR (1980) (19)
- Combined methods for the preservation of foods in Latin America and the CYTED-D project (1994) (18)
- A study of water activity lowering in meat during immersion‐cooking in sodium chloride‐glycerol solutions. I. Equilibrium considerations and diffusional analysis of solute uptake (2007) (18)
- Water Activity and Chemical Composition of Mayonnaises (1989) (18)
- Effect of structure disrupting treatments on volatile release from freeze-dried maltose (2007) (18)
- DETERMINATION OF MOISTURE CONTENT IN GLYCEROL‐CONTAINING INTERMEDIATE MOISTURE FOODS (1979) (17)
- Stabilization of the restriction enzyme EcoRI dried with trehalose and other selected glass-forming solutes. (1997) (17)
- Technical note: Correlation of BET monolayer moisture content in foods with temperature (2007) (17)
- Chemical and Microbiological Studies on “Duke de Leche” a Typical Argentine Confectionery Product (1984) (17)
- An equation for correlating equilibrium moisture content in foods (2007) (17)
- Prediction of water activity in intermediate moisture foods (2007) (17)
- Technical note: On the equivalence of isotherm equations (2007) (16)
- Estimation of the precision of isosteric heats of sorption determined from the temperature dependence of food isotherms (1992) (16)
- Effects of Water Activity ( a w ) on Microbial Stability as a Hurdle in Food Preservation (2020) (16)
- Antibacterial Effects and Cell Morphological Changes in Sfaphylococcus aureus Subjected to Low Ethanol Concentrations (1993) (16)
- Impact of trehalose, sucrose and/or maltodextrin addition on aroma retention in freeze dried strawberry puree (2011) (16)
- A Multi‐parameter Approach to Control the Growth of Saccharomyces cerevisiae in Laboratory Media (1990) (15)
- Effect of water activity and pH on growth and toxin production by Clostridium botulinum type G (1986) (15)
- Determination of heat transfer coefficients in plastic French straws plunged in liquid nitrogen. (2014) (14)
- Volatile retention during freeze drying of protein solutions. (1974) (14)
- Sorption Isotherm and Calorimetric Behavior of Amorphous/Crystalline Raffinose-Water Systems (2000) (14)
- Multidisciplinary Approaches on Food Science and Nutrition for the XXI Century (2011) (14)
- Determination and correlation of the water activity of propylene glycol solutions (1994) (14)
- The water activity of common liquid bacteriological media (1982) (13)
- Comparison of water vapour sorption by sugar beet root components (2007) (13)
- CONTRIBUTION OF ADSORPTION TO VOLATILE RETENTION IN A FREEZE‐DRIED FOOD MODEL CONTAINING PVP (1973) (13)
- A Study of Staphylococcus Aureus Growth in Model Systems and Processed Cheese (1983) (13)
- Color-Changing Indicator to Monitor the Time-Temperature History during Cooking of Meats. (1988) (13)
- Mathematical prediction of freezing times of bovine semen in straws placed in static vapor over liquid nitrogen. (2013) (13)
- Assessment of external heat transfer coefficient during oocyte vitrification in liquid and slush nitrogen using numerical simulations to determine cooling rates. (2012) (13)
- On water dynamics and germination time of mold spores in concentrated sugar and polyol solutions (1995) (13)
- MATHEMATICAL DESCRIPTION OF ISOTHERMS (1982) (13)
- Effect of Heat Treatment on Sorption Isotherms and Solubility of Flour and Protein Isolates from Bean Phaseolus vulgaris (1982) (12)
- Theoretical prediction of the effect of heat transfer parameters on cooling rates of liquid-filled plastic straws used for cryopreservation of spermatozoa. (2010) (12)
- A survey of water activity and pH values in fresh pasta packed under modified atmosphere manufactured in Argentina and Uruguay. (2000) (12)
- Simplified method for the prediction of water activity in binary aqueous solutions (2007) (11)
- A simplified model for predicting the temperatures of foods during air dehydration (2007) (11)
- Introduction: Historical Highlights of Water Activity Research (2020) (11)
- Heat and mass transfer during air drying of avocado (1980) (11)
- Chemical Characterization of an Encapsulated Red Wine Powder and Its Effects on Neuronal Cells (2018) (11)
- Microbial growth at reduced water activities: studies of aw prediction in solutions of compatible solutes (1983) (11)
- Effect of BHA, BHT and Potassium Sorbate on Growth of Staphylococcus aureus in a Model System and Process Cheese. (1982) (10)
- SUGAR FOR INFECTED WOUNDS (1982) (10)
- Evaluation of some factors useful for the mathematical prediction of moisture gain by packaged dried beef (2007) (10)
- Spray drying encapsulation of red wine: Stability of total monomeric anthocyanins and structural alterations upon storage (2018) (10)
- The Water Activity of Canned Foods (1983) (9)
- Effectiveness of Available Filters for an Electric Hygrometer for Measurement of Water Activity in the Food Industry (1986) (9)
- Solute Effects at High Water Activity on Nonenzymatic Browning of Glucose-Lysine Solutions (1988) (9)
- Identification of microbial stability factors in traditional foods from Iberoamerica (1994) (9)
- Nonenzymatic Nonoxidative Browning in Hydrolyzed Shelf‐stable Concentrated Cheese Whey (1990) (9)
- Water activity in multicomponent non‐electrolyte solutions (2007) (9)
- Physicochemical Changes and Sensory Characterization of a Balsamic Vinegar Dressing at Different °Brix (2011) (9)
- Mathematical prediction of leaching losses of water soluble vitamins during blanching of peas (2007) (9)
- Submicroscopical changes in Klebsiella pneumoniae cells treated with concentrated sucrose and polyethylene glycol 400 solutions. (1986) (9)
- Influence of information, gender and emotional status for detecting small differences in the acceptance of a new healthy beverage (2015) (9)
- Gustatory reaction time and time intensity measurements of trehalose and sucrose solutions and their mixtures (2009) (9)
- Storage stability of anthocyanins in freeze-dried elderberry pulp using low proportions of encapsulating agents (2020) (9)
- Color Changes and Available Lysine during Storage of Shelf-Stable Concentrated Cheese Whey (1986) (8)
- A study of water activity prediction for molasses solutions (1981) (8)
- Water sorption isotherms of soybean varieties grown in Argentina (2007) (8)
- On the Minimal Water Activity for Growth of Staphylococcus aureus (1982) (7)
- Effect of sodium chloride and glycerol on the stability of sorbic acid solutions of reduced water activity (1987) (7)
- Inhibition of Staphylococcus aureus Growth in Laboratory Media of Water Activity Adjusted with Polyethylene Glycols (1984) (7)
- WATER ACTIVITY OF AQUEOUS LACTULOSE SOLUTIONS (1980) (7)
- In-vitro development of vitrified-warmed bovine oocytes after activation may be predicted based on mathematical modelling of cooling and warming rates during vitrification, storage and sample removal. (2018) (7)
- Verification of a theoretical model for predicting leaching losses of ascorbic acid during water blanching of peas (1990) (6)
- A study of water activity lowering in meat during immersion‐cooking in sodium chloride‐glycerol solution. II. Kinetics of aW lowering and effect of some process variables (2007) (6)
- Effect of Surface Active Agents on Water Activity of IM Food Solutions (1981) (6)
- Classification of intermediate moisture foods consumed in Ibero-America (1994) (6)
- A study of the water activity lowering behaviour of some amino acids (2007) (6)
- Application of Ross' equation for prediction of water activity in intermediate moisture food systems containing a non‐solute solid (2007) (6)
- Effect of phosphate buffer on Staphylococcus aureas growth at a reduced water activity (1986) (6)
- Water Activity of Galactose Solutions (1990) (6)
- MUMMIFICATION IN ANCIENT EGYPT : AN OLD EXAMPLE OF TISSUE PRESERVATION BY HURDLE TECHNOLOGY (1991) (6)
- Shape factors for the analysis of diffusion in air drying of grains (2007) (6)
- Improvement of Thiamin Retention in Canned Low‐Acid Foods Through pH Adjustment (1987) (6)
- SLOPES OF MOISTURE SORPTION ISOTHERMS OF FOODS AS A FUNCTION OF MOISTURE CONTENT (1978) (6)
- ON THE EVALUATION OF B.E.T. CONSTANTS FROM THE B.E.T. ISOTHERM EQUATION (1977) (5)
- Technical note: Kinetics of sorbic acid loss during storage of peaches preserved by combined factors (2007) (5)
- Technical note: A technique for predicting moisture transfer in mixtures of packaged dehydrated foods (2007) (5)
- Moisture migration and mold growth in a composite chocolate product (1991) (5)
- Technical note: A refinement of Ross's equation for predicting the water activity of non‐electrolyte mixtures (2007) (5)
- Influence of different storage conditions on the performance of spray-dried yogurt used as inoculum for milk fermentation (2019) (5)
- How important are internal temperature gradients in french straws during freezing of bovine sperm in nitrogen vapor? (2013) (5)
- Mixed Saturated Salt Solutions as Standards for Water Activity Measurement in the Microbiological Growth Range (1988) (5)
- Theoretical modelling of Staphylococcus aureus growth in a cooked meat product kept at ambient temperature using temperature profiles of selected Mexican cities (2009) (5)
- Inhibition of trehalose crystallization by cytoplasmic yeast components. (2006) (5)
- Sensor Contamination with Organic Volatiles During Water Activity Measurements with an Electric Hygrometer (1984) (5)
- Spray-dried Ancellotta red wine: natural colorant with potential for food applications (2019) (5)
- Effect of Potassium Sorbate and Sodium Bisulfite on Thermal Inactivation of Saccharomyces cerevisiae in Media of Lowered Water Activity (1988) (5)
- Prediction and Measurement of the Water Activity of Selected Saturated Salt Solutions at 5°C and 10°C (1987) (4)
- Determination and Correlation of the Water Activity of Cheese Whey Solutions (1986) (4)
- Experimental determination of surface heat transfer coefficient in a dry ice-ethanol cooling bath using a numerical approach. (2017) (4)
- The water activity of 1,3 and 2,3 butylene glycol solutions (1984) (4)
- Simplified prediction of Staphylococcus aureus growth in a cooked meat product exposed to changing environmental temperatures in warm climates. (2007) (4)
- The prediction of water activity in aqueous solutions in connection with intermediate moisture foods II. On the choice of the best aw lowering single strong electrolyte (2007) (4)
- Convective heat transfer coefficients of open and closed Cryotop® systems under different warming conditions. (2018) (4)
- Inhibition of Staphylococcus aureus C-243 growth in laboratory media with water activity adjusted using less usual solutes (1986) (3)
- Development of a shelf-stable hydrolyzed concentrated cheese whey (1991) (3)
- Literature Review on Linear Regression Equations for Relating Water Activity to Moisture Content in Floral Honeys: Development of a Weighted Average Equation (2009) (3)
- Kinetics of water sorption and sugar crystallization in freeze-dried bananas previously immersed in concentrated sucrose and trehalose solution (2017) (3)
- Preservation of Concentrated Cheese Whey by Combined Factors (1985) (3)
- Stability of Enzymes and Proteins in Dried Glassy Systems: Effect of Simulated Sunlight Conditions (2004) (3)
- Effect of potassium sorbate on colour changes in a glucose-glycine system of high water activity (1986) (3)
- Comparison between Karl Fischer and refractometric method for detemination of moisture in honey (2010) (3)
- Technical note: The calculation of the heat of water sorption in foods on the basis of B.E.T. theory (2007) (3)
- Effect of environmental daily temperature fluctuations over one year storage on the prediction of non-enzymatic browning in reduced-moisture foods stored at “ambient” temperature (2007) (3)
- Retention of volatiles during freeze drying of tomato juice (2007) (3)
- Studies Concerning the Prediction of Intracellular Water Activity of Bacteria Grown at Reduced Water Activities (1981) (3)
- Technical note: Correlation between induction time and rate of browning in heated model solutions of glucose and lysine (2007) (3)
- The performance of maltodextrins as protective excipients in freeze-dried biomaterials subjected to thermal treatment, in comparison with trehalose systems (1999) (3)
- A note about the correct water activity value of saturated potassium nitrate at 25 degrees C (1988) (3)
- Some characteristics of the heat of water vapour sorption in dried foodstuffs (2007) (2)
- Effect of potassium sorbate and pH on the survival of Staphylococcus aureus in saturated sugar solutions. (1993) (2)
- 45. Effect of heat transfer coefficient on cooling rates during oocyte vitrification in liquid and slush nitrogen (2012) (2)
- News from Argentina (1995) (2)
- 42 COMPARISON OF COOLING RATES IN OOCYTE VITRIFICATION SYSTEMS USING A NUMERICAL SIMULATION (2012) (2)
- GRAPHICAL REPRESENTATION OF EXPERIMENTAL DATA OF WATER SORPTION IN FOODS (1982) (2)
- Technical note: Criticisms of a method for predicting the water activity of simple and multicomponent mixtures of solutes and non‐solutes (2007) (2)
- [Survey of pH and water activity in acidified bottled vegetables and meats (home processed) in relation to the potential growth of Clostridium botulinum]. (2000) (2)
- Correlation of Water Activity Data in Whole Tomato Concentrates (1981) (2)
- Effect of piece shape and size on leaching of vitamin C during water blanching of potato (1988) (2)
- Physical chemical parameters inhibiting the growth of microorganisms (1998) (1)
- Drying/encapsulation of red wine to produce ingredients for healthy foods (2018) (1)
- Technical note: Influence of potassium sorbate on toxin production by Clostridium botulinum type A in model systems of cheese spread (2007) (1)
- Mass Transfer in Through-Circulation Drying of Packed Beds (1972) (1)
- Encapsulation of phenolic compounds by spray drying of Ancellotta and Aspirant Bouchet wines to produce powders with potential use as natural food colorants (2022) (1)
- A Survey of Temperature Effects on GAB Monolayer in Foods and Minimum Integral Entropies of Sorption: a Review (2022) (1)
- Solutions of lithium chloride as reference sources of water activity above 0,6 and between 5 degrees C and 45 degrees C (1986) (1)
- Preliminary studies on the storage stability of intermediate moisture beef formulated with various water binding agents (2007) (1)
- Anthocyanin content and storage stability of spray/freeze drying microencapsulated anthocyanins from berries: a review (2021) (0)
- Short communication “ Comparison between Karl Fischer and refractometric method for determination of moisture in honey ” (2011) (0)
- 44. Mathematical modeling of the heat transfer process in vitrification devices used for oocyte cryopreservation (2012) (0)
- Flavored filling with low water activity of bakery products (2000) (0)
- InVitro StudyofBacterial GrowthInhibition inConcentrated SugarSolutions: Microbiological Basis fortheUseofSugarin Treating Infected Wounds (1983) (0)
- Determination of Heat Transfer Coefficients of Biological Systems During Cooling in Liquid Nitrogen under Film and Nucleate Pool Boiling Regimes (2014) (0)
- crystallization in honeys from Argentina (2006) (0)
- DETERMINATION OF HEAT TRANSFER COEFFICIENTS FOR FRENCH PLASTIC SEMEN STRAW SUSPENDED IN STATIC NITROGEN VAPOR OVER LIQUID NITROGEN. (2015) (0)
- A curiosity : the water sorption isotherm of muscle tissue from an Egyptian mummy about 2,700 years old (1990) (0)
- A survey of pH and water activity values in acidified bottled vegetables and meat (mostly home-canned) in relation to the potential growth of Clostridium botulinum. (2000) (0)
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