T.heodore P. Labuza
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Sociology
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(Suggest an Edit or Addition)T.heodore P. Labuza'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
- Kinetics of lipid oxidation in foods (1971) (815)
- Moisture Sorption: Practical Aspects of Isotherm Measurement and Use (2000) (527)
- Comparison of Spray‐drying, Drum‐drying and Freeze‐drying for β‐Carotene Encapsulation and Preservation (1997) (456)
- Effect of Temperature on the Moisture Sorption Isotherms and Water Activity Shift of Two Dehydrated Foods (2006) (440)
- Evaluation of food moisture sorption isotherm equations part I: Fruit, vegetable and meat products (1985) (434)
- APPLICATIONS OF “ACTIVE PACKAGING” FOR IMPROVEMENT OF SHELF‐LIFE AND NUTRITIONAL QUALITY OF FRESH AND EXTENDED SHELF‐LIFE FOODS (1989) (421)
- Effect of Water Activity on the Sensory Crispness and Mechanical Deformation of Snack Food Products (1981) (355)
- Applicability of Time‐Temperature Indicators as Shelf Life Monitors of Food Products (1989) (353)
- The effect of water activity on reaction kinetics of food deterioration (1980) (272)
- Application of chemical kinetics to deterioration of foods (1984) (258)
- Shelf-Life Dating of Foods (1982) (253)
- Moisture migration and control in multi-domain foods (1998) (236)
- Feeding the World Today and Tomorrow: The Importance of Food Science and Technology: An IFT Scientific Review. (2010) (220)
- Water content and stability of low-moisture & intermediate-moisture foods (1970) (213)
- Caking and Stickiness of Dairy‐Based Food Powders as Related to Glass Transition (1994) (200)
- STABILITY OF INTERMEDIATE MOISTURE FOODS. 1. Lipid Oxidation (1972) (195)
- Maillard browning kinetics in a liquid model system (1992) (188)
- Kinetics of Food Deterioration and Shelf-Life Prediction (1997) (176)
- Effect of geometry on the effective moisture transfer diffusion coefficient (1996) (164)
- Water Activity Prediction and Moisture Sorption Isotherms (2008) (162)
- Water Activity and Food Preservation (2007) (147)
- The Maillard reaction in foods. (1989) (146)
- Predictive Microbiology for Monitoring Spoilage of Dairy Products with Time-Temperature Integrators (1991) (144)
- Sorption Phenomena in Foods: Theoretical and Practical Aspects (1975) (142)
- Nuclear Magnetic Resonance Studies of Water Mobility in Bread during Storage (1997) (141)
- Evaluation of the Moisture Permeability Characteristics of Chocolate Films as an Edible Moisture Barrier (1988) (139)
- DESTRUCTION OF ASCORBIC ACID AS A FUNCTION OF WATER ACTIVITY (1975) (138)
- THE NONENZYMATIC BROWNING REACTION AS AFFECTED BY WATER IN FOODS (1981) (136)
- Water activity and food polymer science: Implications of state on Arrhenius and WLF models in predicting shelf life (1994) (134)
- Shelf-life prediction: theory and application (1993) (133)
- Nutrient losses during drying and storage of dehydrated foods (1972) (131)
- Evaluation of the water binding properties of food hydrocolloids by physical/chemical methods and in a low fat meat emulsion (1983) (128)
- Application of Weibull Hazard analysis to the determination of the shelf life of roasted and ground coffee (2001) (128)
- Evaluation of food moisture sorption isotherm equations. Part II : milk, coffee, tea, nuts, oilseeds, spices and starchy foods (1985) (122)
- Water Activity in Foods: Fundamentals and Applications (2020) (119)
- Development of a single aptamer-based surface enhanced Raman scattering method for rapid detection of multiple pesticides. (2014) (118)
- Influence of relative humidity on the physicochemical state of lactose in spray dried sweet whey powders (1980) (117)
- Accelerated shelf-life testing for oxidative rancidity in foods—A review (1977) (115)
- Evaluation of Water Binding Capacity (WBC) of Food Fiber Sources (1984) (112)
- Kinetics of Browning and Protein Quality Loss in Whey Powders During Steady State and Nonsteady State Storage Conditions (1982) (111)
- Moisture Transfer Properties of Dry and Semimoist Foods (2006) (110)
- Predictive microbiology: Where are we, and Where are we going? (1997) (109)
- Kinetics of linoleate oxidation in model systems (1969) (105)
- Air Drying Characteristics of Apricots (1987) (105)
- Reliability of Time‐Temperature Indicators as Food Quality Monitors Under Nonisothermal Conditions (1989) (104)
- Phytic Acid as a Food Antioxidant (1991) (102)
- DEGRADATION KINETICS OF ASCORBIC ACID AT HIGH TEMPERATURE AND WATER ACTIVITY (1978) (100)
- NONENZYMATIC BROWNING KINETICS IN AN INTERMEDIATE MOISTURE MODEL SYSTEM: EFFECT OF GLUCOSE TO LYSINE RATIO (1976) (97)
- Preservation of β-Carotene from Carrots (1998) (96)
- Interpretation of Sorption Data in Relation to the State of Constituent Water (1975) (95)
- Autoxidation of Methyl Linoleate in Freeze‐Dried Model Systems. I. Effect of Water on the Autocatalyzed Oxidation (1966) (94)
- COMPUTER‐AIDED PREDICTIONS OF EXTENT OF BROWNING IN DEHYDRATED CABBAGE (1970) (92)
- Effect of Water Content on Glass Transition and Protein Aggregation of Whey Protein Powders During Short-Term Storage (2007) (91)
- EFFECT OF GLYCEROL ON NONENZYMATIC BROWNING IN A SOLID INTERMEDIATE MOISTURE MODEL FOOD SYSTEM (1976) (91)
- Effects of moisture-induced whey protein aggregation on protein conformation, the state of water molecules, and the microstructure and texture of high-protein-containing matrix. (2008) (90)
- Kinetics of the Maillard Reaction Between Aspartame and Glucose in Solution at High Temperatures (1983) (88)
- Glass Transition and Crystallization of Amorphous Trehalose-sucrose Mixtures (2005) (88)
- WATER ACTIVITY DETERMINATION: A COLLABORATIVE STUDY OF DIFFERENT METHODS (2008) (86)
- Time and Temperature Effect on Stability of Moroccan Processed Orange Juice during Storage (1988) (83)
- Aptamer-based surface-enhanced Raman scattering detection of ricin in liquid foods (2011) (82)
- STABILITY OF INTERMEDIATE MOISTURE FOODS. 2. Microbiology (1972) (82)
- Detection of a foreign protein in milk using surface-enhanced Raman spectroscopy coupled with antibody-modified silver dendrites. (2011) (81)
- Recovery and quantitative detection of thiabendazole on apples using a surface swab capture method followed by surface-enhanced Raman spectroscopy. (2014) (79)
- Functional, physical and morphological properties of methyl cellulose and fatty acid-based edible barriers (1992) (79)
- A THEORETICAL COMPARISON OF LOSSES IN FOODS UNDER FLUCTUATING TEMPERATURE SEQUENCES (1979) (75)
- Rapid detection of acetamiprid in foods using surface-enhanced Raman spectroscopy (SERS). (2014) (75)
- Rate of Deterioration of Freeze‐Dried Salmon as a Function of Relative Humidity (1968) (72)
- Glassy State in Bacterial Spores Predicted by Polymer Glass-Transition Theory (1993) (71)
- Moisture-induced aggregation of whey proteins in a protein/buffer model system. (2008) (71)
- Effect of moisture content on selected physicochemical properties of two commercial hen egg white powders. (2012) (70)
- THE PROPERTIES OF WATER IN RELATIONSHIP TO WATER BINDING IN FOODS: A REVIEW1,2 (1977) (70)
- Determination of the End of Shelf-life for Milk using Weibull Hazard Method (2001) (70)
- Influence of maltodextrin systems at an equivalent 25DE on encapsulated β-carotene loss during storage (1999) (68)
- 6 – Time-temperature indicators (TTIs) (2003) (66)
- Effect of green tea flavonoids on Maillard browning in UHT milk (2007) (64)
- MATHEMATICAL MODELS FOR OPTIMIZATION OF FLEXIBLE FILM PACKAGING OF FOODS FOR STORAGE. (1972) (64)
- Evaluation of front-face fluorescence for assessing thermal processing of milk (2006) (64)
- Shelf-Life Testing: Procedures and Prediction Methods (1997) (63)
- NON‐ENZYMATIC BROWNING OF HYGROSCOPIC WHEY POWDERS IN OPEN VERSUS SEALED POUCHES (1981) (63)
- AN ANALYSIS OF THE WATER BINDING IN GELS (1979) (63)
- Comparison of primary predictive models to study the growth of Listeria monocytogenes at low temperatures in liquid cultures and selection of fastest growing ribotypes in meat and turkey product slurries. (2008) (63)
- ACCELERATED SHELF‐LIFE TESTING OF AN INTERMEDIATE MOISTURE FOOD IN AIR AND IN AN OXYGEN‐FREE ATMOSPHERE (1976) (62)
- Water vapor permeability, mechanical, and structural properties of edible β-casein films. (2000) (61)
- Nonenzymatic Browning in Model Systems Containing Sucrose (1968) (61)
- FEASIBILITY OF ACCELERATED TESTS FOR BROWNING IN DEHYDRATED CABBAGE (1970) (58)
- Reaction at Limited Water Concentration 1. Sucrose Hydrolysis (1969) (58)
- Aspartame degradation kinetics as affected by pH in intermediate and low moisture food systems (1991) (58)
- THIAMIN AND RIBOFLAVIN ANALYSIS BY HIGH PERFORMANCE LIQUID CHROMATOGRAPHY (1980) (58)
- Oxidation at intermediate moisture contents (1971) (58)
- Freeze‐drying of foodstuffs (1970) (57)
- Glass Transition State Diagram of a Baked Cracker and Its Relationship to Gluten (1996) (56)
- Reliability of time temperature indicators under temperature abuse (2001) (56)
- Prediction for Shelf Life and Safety of Minimally Processed CAP/MAP Chilled Foods: A Review. (1992) (56)
- Growth kinetics for shelf-life prediction: Theory and practice (1993) (54)
- Minimal medium recovery of heated Salmonella typhimurium LT2. (1973) (54)
- Modeling pathogen growth in meat products: Future challenges (2000) (53)
- A single DNA aptamer functions as a biosensor for ricin. (2011) (53)
- Indication of the Maillard reaction during storage of protein isolates (1998) (52)
- Technique for measurement of water activity in the high A-W range. (1974) (52)
- ETHANOL INHIBITION OF Staphylococcus aureus AT LIMITED WATER ACTIVITY (1978) (51)
- USE OF TIME/TEMPERATURE INTEGRATORS, PREDICTIVE MICROBIOLOGY, AND RELATED TECHNOLOGIES FOR ASSESSING THE EXTENT AND IMPACT OF TEMPERATURE ABUSE ON MEAT AND POULTRY PRODUCTS (1995) (51)
- REACTION AT LIMITED WATER CONCENTRATION. 2. Chlorophyll Degradation (1971) (51)
- Characterization of the Effect of Solutes on the Water-Binding and Gel Strength Properties of Carrageenan (1981) (50)
- Shelf life evaluation for ready-to-eat sliced uncured turkey breast and cured ham under probable storage conditions based on Listeria monocytogenes and psychrotroph growth. (2008) (50)
- Finite Element Modeling of Moisture Transfer During Storage of Mixed Multicomponent Dried Foods (1986) (50)
- Rapid detection of a foreign protein in milk using IMS-SERS (2011) (49)
- Oxidative Changes in Foods at Low and Intermediate Moisture Levels (1975) (48)
- Effect of water content on the glass transition, caking and stickiness of protein hydrolysates (1998) (47)
- Riboflavin Photochemical Degradation in Pasta Measured by High Performance Liquid Chromatography (1982) (47)
- The Alginate Demonstration: Polymers, Food Science, and Ion Exchange (1998) (46)
- Rapid detection of ricin in milk using immunomagnetic separation combined with surface-enhanced Raman spectroscopy. (2011) (46)
- Concentration, detection and discrimination of Bacillus anthracis spores in orange juice using aptamer based surface enhanced Raman spectroscopy. (2013) (46)
- Hexanal Formation via Lipid Oxidation as a Function of Oxygen Concentration: Measurement and Kinetics (1991) (45)
- Moisture Transfer and Shelf Life of Packaged Foods (1988) (45)
- Role of Moisture in Maillard Browning Reaction Rate in Intermediate Moisture Foods: Comparing Solvent Phase and Matrix Properties (2003) (44)
- Storage Stability of Food Protein Hydrolysates—A Review (2016) (44)
- Effects of polyols on the stability of whey proteins in intermediate-moisture food model systems. (2009) (44)
- Kinetics of Thiamin and Riboflavin Loss in Pasta as a Function of Constant and Variable Storage Conditions (1981) (43)
- Structural characterisation of partially glycosylated whey protein as influenced by pH and heat using surface-enhanced Raman spectroscopy. (2013) (42)
- Thermal Inactivation of Bacillus anthracis Spores in Cow's Milk (2006) (42)
- Accelerated shelf-life testing of quality loss for a commercial hydrolysed hen egg white powder. (2012) (42)
- Browning and Amino Acid Loss in Model Total Parenteral Nutrition Solutions (1990) (41)
- The Relation Between Final Popped Volume of Popcorn and Thermal–Physical Parameters (2002) (41)
- The diffusion kinetics of carbon dioxide in fresh roasted and ground coffee (2003) (40)
- Melting and crystallization of sugars in high-solids systems. (2013) (39)
- Kinetics of Oxidation of Potato Chips under Constant Temperature and Sine Wave Temperature Conditions (1983) (38)
- Chemical changes in freeze-dried foods and model systems (1967) (38)
- DISPERSED PHASE CONCENTRATION EFFECT ON WATER VAPOR PERMEABILITY IN COMPOSITE METHYL CELLULOSE‐STEARIC ACID EDIBLE FILMS (1994) (37)
- INFLUENCE OF TEMPERATURE AND RELATIVE HUMIDITY ON THE PHYSICAL STATES OF COTTON CANDY (2004) (37)
- Effect of cysteine on lowering protein aggregation and subsequent hardening of whey protein isolate (WPI) protein bars in WPI/buffer model systems. (2010) (37)
- Measurement of Water Activity of Salt Solutions and Foods by Several Electronic Methods as Compared to Direct Vapor Pressure Measurement (1984) (36)
- Measurement of gel water-binding capacity of gelatin, potato starch, and carrageenan gels by suction pressure (1978) (36)
- Temperature Profiles within a Double-pipe Heat Exchanger with Countercurrent Turbulent Flow of Newtonian Fluids: Derivation, Validation, and Application to Food Processing (2006) (35)
- COMPARSION OF CHEMICALLY MEASURED AVAILABLE LYSINE WITH RELATIVE NUTRITIVE VALUE MEASURED BY A Tetrahymena BIOASSAY DURING EARLY STAGES OF NONENZYMATIC BROWNING (1977) (35)
- Application of 'active packaging' technologies for the improvement of shelf-life and nutritional quality of fresh and extended shelf-life foods. (1989) (35)
- Engineering factors in single‐cell protein production. II. Spray drying and cell viability (1970) (35)
- Development of a pressure indicator for high hydrostatic pressure processing of foods (2003) (35)
- Effect of raffinose on sucrose recrystallization and textural changes in soft cookies. (2007) (35)
- Stability of whey protein hydrolysate powders: effects of relative humidity and temperature. (2014) (34)
- DETERMINATION OF FACTORS CONTROLLING ACCURATE MEASUREMENT OF Aw BY THE VAPOR PRESSURE MANOMETRIC TECHNIQUE (1978) (33)
- Compositional Influence on the pH of Reduced‐Moisture Solutions (1992) (33)
- MEASUREMENT OF GEL WATER‐BINDING CAPACITY BY CAPILLARY SUCTION POTENTIAL (1978) (33)
- Accelerated Kinetic Study of Aspartame Degradation in the Neutral pH Range (1991) (33)
- Crystallization inhibition of an amorphous sucrose system using raffinose (2006) (32)
- The physical aspects with respect to water and non-enzymatic browning. (1977) (32)
- Relationship between water and lipid oxidation rates: water activity and glass transition theory. (1992) (32)
- Influence of the low-moisture state on pH and its implication for reaction kinetics (1994) (31)
- Interpreting the Complexity of the Kinetics of the Maillard Reaction (2005) (31)
- Thermal and storage stability of nutraceuticals in a milk beverage dietary supplement. (2007) (31)
- DECREASE OF LINOLEATE OXIDATION RATE DUE TO WATER AT INTERMEDIATE WATER ACTIVITY (1974) (30)
- Measurement of Water Activity Using Isopiestic Method (2001) (30)
- Effect of Fructose and glucose on glycation of β-lactoglobulin in an intermediate-moisture food model system: analysis by liquid chromatography-mass spectrometry (LC-MS) and data-independent acquisition LC-MS (LC-MS(E)). (2012) (30)
- EFFECT OF DRYING CONDITIONS ON CELL VIABILITY AND FUNCTIONAL PROPERTIES OF SINGLE-CELL PROTEIN (1972) (29)
- inhibition shrimp melanosis (black spot) by ficin (1990) (29)
- Evaluating the growth of Listeria monocytogenes in refrigerated ready-to-eat frankfurters: influence of strain, temperature, packaging, lactate and diacetate, and background microflora. (2008) (28)
- Evaluation of surface-enhanced Raman scattering detection using a handheld and a bench-top Raman spectrometer: a comparative study. (2014) (28)
- Semi-quantification of surface-enhanced Raman scattering using a handheld Raman spectrometer: a feasibility study. (2013) (28)
- Water Binding of Humectants (1985) (26)
- Moisture transfer simulation in packaged cereal-fruit systems (1996) (26)
- Considerations For The Application Of Time-Temperature Integrators In Food Distribution (1992) (26)
- Molecular migration in high-protein intermediate-moisture foods during the early stage of storage: Variations between dairy and soy proteins and effects on texture (2016) (26)
- MOISTURE TRANSFER PROPERTIES of WILD RICE (1986) (26)
- SORPTION HYSTERESIS AND CHEMICAL REACTIVITY: LIPID OXIDATION (1973) (25)
- INHIBITION OF Aspergillus niger IN AN INTERMEDIATE MOISTURE FOOD SYSTEM (1975) (25)
- Development of A Tissue Culture System from Immature Strawberry Fruits (1989) (25)
- Effect of protein substitution on nonenzymic browning in an intermediate moisture food system (1976) (24)
- COMPUTER-AIDED PREDICTIONS OF FOOD STORAGE STABILITY: OXIDATIVE DETERIORATION OF A SHRIMP PRODUCT (1971) (24)
- The relationship between processing and shelf-life. (1990) (24)
- A Systematic Evaluation of Time-Temperature Indicators for Use as Consumer Tags. (1991) (24)
- SEM investigation of the effect of lactose crystallization on the storage properties of spray dried whey. (1980) (24)
- Consumer Perceptions of Consumer Time-Temperature Indicators for Use on Refrigerated Dairy Foods (1992) (23)
- Use of dynamic mechanical thermal analysis (DMTA) (1996) (23)
- A DYE DIFFUSION TECHNIQUE TO EVALUATE GEL PROPERTIES (1979) (22)
- Storage stability of hen egg white powders in three protein/water dough model systems. (2013) (22)
- EVALUATION OF ANTIMICROBIAL AGENTS IN A MICROBIAL CHALLENGE STUDY FOR AN INTERMEDIATE MOISTURE DOG FOOD (1976) (21)
- RETENTION OF 2‐PROPANOL AT LOW CONCENTRATION BY FREEZE DRYING CARBOHYDRATE SOLUTIONS (1972) (20)
- The effect of surface active agents on sorption isotherms of a model food system (1968) (20)
- Kinetic History Effect on Lipid Oxidation of Methyl Linoleate in a Model System (2006) (20)
- ACCELERATED TEMPERATURE STUDY OF ANTIOXIDANTS (1977) (20)
- Modeling the growth of Listeria monocytogenes based on a time to detect model in culture media and frankfurters. (2007) (20)
- An Ion‐Pair High Performance Liquid Chromatographic Method for the Determination of Aspartame and its Decomposition Products (1989) (19)
- A surface enhanced Raman spectroscopic study of interactions between casein and polymethoxyflavones (2013) (19)
- Effects of humidification on activity of catalysts and antioxidants in model systems (1969) (19)
- Moisture gain and loss in packaged foods (1982) (18)
- Diffusion and Sorption Kinetics of Water in Foods (2008) (18)
- Impact of almond form and moisture content on texture attributes and acceptability. (2014) (18)
- Kinetics of water vapor sorption in a model freeze-dried food (1972) (17)
- Comment on the melting and decomposition of sugars. (2012) (17)
- Effect of molecular size and charge state of reducing sugars on nonenzymatic glycation of β-lactoglobulin (2013) (17)
- Humectant water sorption isotherms (1975) (17)
- DEGASSING KINETICS AND SORPTION EQUILIBRIUM OF CARBON DIOXIDE IN FRESH ROASTED AND GROUND COFFEE (2000) (17)
- Moisture-induced quality changes of hen egg white proteins in a protein/water model system. (2012) (17)
- Correlating Perceived Crispness Intensity to Physical Changes in an Amorphous Snack Food (2005) (17)
- Effects of Moisture Removal on Nutrients (1988) (17)
- DEATH KINETICS OF PATHOGENS IN A PASTA PRODUCT (1976) (16)
- Storage stability and improvement of intermediate moisture foods (1973) (16)
- Effects of water activity, light intensity and physical structure of food on the kinetics of riboflavin photodegradation (1984) (16)
- Cross-polarization/magic angle spinning NMR to study glucose mobility in a model intermediate-moisture food system. (2002) (15)
- Prediction of moisture gain and loss for packaged pasta subjected to a sine wave temperature/humidity environment (2007) (15)
- Comparison of Stability of Thiamin Salts at High Temperature and Water Activity (1982) (15)
- Rapid determination of the water activity of some reference solutions, culture media, and cheese using a new instrument based on the dew-point method (1990) (15)
- Storage stability of a commercial hen egg yolk powder in dry and intermediate-moisture food matrices. (2013) (15)
- EFFECT OF ORDER‐OF‐MIXING ON aw LOWERING ABILITY OF FOOD HUMECTANTS (1976) (14)
- EVALUATION OF SEVERAL PULSED NMR TECHNIQUES FOR SOLIDS‐IN‐FAT DETERMINATION OF COMMERCIAL FATS (1977) (14)
- PREDICTION OF NUTRIENT LOSSES (1978) (14)
- ANTIOXIDANT EFFECTIVENESS IN INTERMEDIATE MOISTURE CONTENT MODEL SYSTEMS (1974) (14)
- Design of an aptamer-amphiphile for the detection of β-lactoglobulin on a liquid crystal interface. (2019) (13)
- STORAGE STABILITY OF INTERMEDIATE MOISTURE FOOD PROCESS CHEESE FOOD PRODUCTS (1978) (13)
- Moisture-induced aggregation of alpha-lactalbumin: effects of temperature, cations, and pH. (2011) (13)
- Can Glycation Reduce Food Allergenicity? (2018) (13)
- Preservation of beta-carotene from carrots. (1998) (12)
- EVALUATION OF THE ABBEON CUP ANALYZER COMPARED TO THE VPM AND FETT‐VOS METHODS FOR WATER ACTIVITY MEASUREMENT (1977) (12)
- Kinetics of Protein Quality Loss in Enriched Pasta Stored in a Sine Wave Temperature Condition (1983) (12)
- Temperature dependence of thermal inactivation rate constants of bacterial spores in a glassy state (1993) (12)
- Development of an intermediate-moisture processed cheese food product (1976) (12)
- Mass spectrometric determination of aspartame decomposition products. Evidence forβ‐isomer formation in solution (1989) (12)
- Inactivation of Bacillus anthracis Spores by a Combination of Biocides and Heating under High-Temperature Short-Time Pasteurization Conditions (2008) (12)
- Hydrophobic properties and extraction of Bacillus anthracis spores from liquid foods. (2010) (12)
- NEW MODEL GEL SYSTEM FOR STUDYING WATER ACTIVITY OF FOODS (1988) (12)
- EFFECT OF SEQUENCE AND METHOD OF ADDITION OF HUMECTANTS AND WATER ON aw LOWERING ABILITY IN AN IMF SYSTEM (1977) (11)
- An alternate method for measuring the heating potential of microwave susceptor films (1992) (11)
- pH of low-moisture solids (1992) (10)
- Using the L number to predict the efficacy of moisture barrier properties of edible food coating materials (1991) (10)
- Effect of bovine casein and its hydrolysates on hardening in protein dough model systems during storage (2016) (10)
- Change in Available Lysine Loss Reaction Rate in Fish Flour Due to an aw Change Induced by a Temperature Shift (1985) (10)
- Packaging, waster disposal, and food safety. II, Incineration or degradation of plastics, and a possible integrated approach (1991) (10)
- Validation of immunodetection (ELISA) of ricin using a biological activity assay. (2011) (10)
- A COMPARISON OF THE EFFECT OF OIL VERSUS PLASTICIZED VEGETABLE SHORTENING ON RATES OF GLUCOSE UTILIZATION IN NONENZYMATIC BROWNING (1985) (10)
- Time-temperature indicators as food quality monitors3 (1991) (9)
- EFFECTS OF MOISTURE, SUCROSE, NaCl, AND ARABINOXYLAN ON RELAXATION IN WHEAT DOUGH AS MEASURED BY DMTA (2001) (9)
- Safety-based shelf life model for frankfurters based on time to detect Listeria monocytogenes with initial inoculum below detection limit. (2009) (9)
- Effect of water activity and temperature on the stability of creatine during storage (2009) (9)
- Detection of warfare agents in liquid foods using the brine shrimp lethality assay. (2011) (8)
- Staphylococcus aureus CHALLENGE STUDY IN AN INTERMEDIATE MOISTURE FOOD (2008) (8)
- Bacteriophage mixture inactivation kinetics against escherichia coliO157: H7 on hard surfaces (2015) (8)
- Elastic recovery of a wheat flour dough during sheeting (2005) (8)
- EVALUATION and COMPARISON of SIMPLE METHODS FOR pH MEASUREMENT of REDUCED‐MOISTURE SOLID SYSTEMS (1992) (8)
- EFFECT OF SINE WAVE TEMPERATURE CYCLING ON THIAMIN LOSS IN FORTIFIED PASTA (1982) (8)
- EFFECT OF WATER ACTIVITY ON NUCLEASE PRODUCTION BY Staphylococcus aureus (1978) (7)
- Theoretical design of a variable activation energy time-temperature integrator for prediction of food or drug shelf life (1992) (7)
- Regulation of Mycotoxins in Food 1. (1983) (7)
- Solvent techniques for the direct colorimetric determination of copper and iron in oils. (1967) (7)
- Prediction of Microbial Death During Drying of a Macaroni Product (1976) (7)
- Evaluation of the Acyclic State and the Effect of Solvent Type on Mutarotation Kinetics and on Maillard Browning Rate of Glucose and Fructose (2005) (6)
- Effects of sucrose crystallization and moisture migration on the structural changes of a coated intermediate moisture food (2009) (6)
- Packaging waste disposal, and food safety I : landfilling, source reduction, and recycling of plastics (1991) (6)
- Influence of Dairy Proteins on Aspartame Stability in the pH 6–7 Range (1992) (6)
- EXAMINATION OF THE CRYSTALLINITY OF FOOD GELS BY X‐RAY DIFFRACTION (1980) (6)
- Production of aroma compounds from strawberry cell suspension cultures by addition of precursors (1990) (6)
- FUNCTIONALITY IN BREADMAKING OF YEAST PROTEIN DRIED AT TWO TEMPERATURES (1973) (5)
- Prediction and measurement of volatile retention during extrusion processing (2007) (5)
- Microbial growth response to water sorption preparation (2007) (5)
- MECHANISMS OF DETERIORATION AND FORMULATION OF SPACE DIETS (1967) (5)
- Inactivation kinetics of avirulent Bacillus anthracis spores in milk with a combination of heat and hydrogen peroxide. (2008) (5)
- Comprar Water Activity in Foods: Fundamentals and Applications | Gustavo V. Barbosa-Cánovas | 9780813824086 | Wiley (2008) (5)
- Moisture Sorption Isotherms for Un-Modified and Osan-Substituted Dextrin and Gum Acacia Used as Carrier Materials for Spray Dried Encapsulation of Flavoring Materials (2010) (5)
- Direct Manometric Determination of Vapor Pressure (2001) (4)
- Extending shelf life of an intermediate moisture food (1988) (4)
- Effects of 1,3-diols and their esters on the rheological properties of dough and the storage stability of bread (1977) (4)
- Survival of Bacillus anthracis spores in fruit juices and wine. (2010) (3)
- Assessment of the inhibition of ricin toxicity by lactose in milk. (2013) (3)
- The role of the Federal Government in food safety. (1992) (3)
- Concentration and drying of yeast for human food. Effect of evaporation and drying on cell viability and SCP quality (1971) (3)
- Effect of order-of-mixing on aw [water activity] lowering ability of food humectants [Meat-soy flour model, dog food] (1976) (3)
- Nonenzymatic browning in model systems containing sucrose. SAM-TR-68-51. (1968) (3)
- Detection and inactivation of saxitoxin in skim milk. (2012) (3)
- Radiation-Induced Off-Flavor Development in Whole-Egg Magma (1967) (3)
- Comparison of the presence of Shiga toxin 1 in food matrices as determined by an enzyme-linked immunosorbent assay and a biological activity assay. (2012) (3)
- Anomalous Effects of Humidity Control (1972) (3)
- Analytical Methods | Differential Scanning Calorimetry (2011) (2)
- SUCROSE HYDROLYSIS AT LIMITED WATER CONCENTRATION. (1968) (2)
- STRUCTURE EVALUATION OF FOUR DRY CRISP SNACK FOODS BY SCANNING ELECTRON MICROSCOPY (1981) (2)
- MIT Food Technology: the major driver for food technology for 50 years. (2014) (2)
- Fundamentals of Water Activity Concept (2020) (1)
- Analysis of storage stability of intermediate moisture foods (1971) (1)
- Stickiness and Caking of Infant Formula Food Powders Related to the Glass Transition Phenomena (1994) (1)
- An Evaluation of the Kinetics of Microwave Doneness Indicators. (1992) (1)
- Detection of Ricin in Milk Using Immunomagnetic Separation ( IMS ) with Surface-Enhanced Raman Scattering ( SERS ) Detection (2011) (0)
- Potential Use of Time-Temperature Indicators as an Indicator of Temperature Abuse of MAP Products (2018) (0)
- 20Activity and Food Preservation (2007) (0)
- NONENZYMATIC BROWNIIK IN MODa SYSTEMS C 0 NUIMN 6 SUQOSE MARCUS KAREL (2015) (0)
- NONENZYMATIC BROWNIIK IN MODa SYSTEMS C0NUIMN6 SUQOSE (2015) (0)
- Raoults Law, aw, Moisture Availability … (1983) (0)
- PREDICTION OF SHELF LIFE OF AN INTERMEDIATE MOISTURE FOOD BASED ON MOISTURE LOSS THROUGH FLEXIBLE FILM PACKAGING. (1986) (0)
- Autoxidation of Methyl Linoleate in Freeze-Dried Model Systems. II. Effect of Water on Cobalt-Catalyzed Oxidation (1966) (0)
- Letters TO THE SCIENTIFIC EDITOR (1972) (0)
- Technological Eating, or Where Does the Fish Finger Point?, M. Pyke. John Murray (Publishers) Ltd., London, U.K. (1972), 114 p., £2.50 (about $6.25) (1973) (0)
- MECHANISMS OF DETERIORATION OF INTERMEDIATE MOISTURE FOOD SYSTEMS. (1972) (0)
- Sucrose hydrolysis at limited water concentration. SAM-TR-68-74. (1968) (0)
- Ascorbic Acid as the Principal Reactant Causing Browning in an Orange Juice Model System (2005) (0)
- Chapter 10: Fortification and Preservation of Cereals (2000) (0)
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What Schools Are Affiliated With T.heodore P. Labuza?
T.heodore P. Labuza is affiliated with the following schools:
