Yrjö H. Roos
Yrjö H. Roos
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Phase transitions in foods
YH Roos, S Drusch
Academic Press, 2015
11832015
Phase transitions in foods
YH Roos, S Drusch
Academic Press, 2015
11832015
Phase transitions in foods
YH Roos, S Drusch
Academic Press, 2015
11832015
Plasticizing effect of water on thermal behavior and crystallization of amorphous food models
YÖ Roos, M Karel
Journal of food science 56 (1), 38-43, 1991
7001991
Melting and glass transitions of low molecular weight carbohydrates
Y Roos
Carbohydrate research 238, 39-48, 1993
5931993
Phase transitions of mixtures of amorphous polysaccharides and sugars
Y Roos, M Karel
Biotechnology progress 7 (1), 49-53, 1991
4521991
Water and molecular weight effects on glass transitions in amorphous carbohydrates and carbohydrate solutions
YÖ Roos, M Karel
Journal of Food Science 56 (6), 1676-1681, 1991
4091991
Applying state diagrams to food processing and development
Y Roos, M Karel
Food Technol 45 (12), 66-68, 1991
3801991
Effect of various polyols and polyol contents on physical and mechanical properties of potato starch-based films
RA Talja, H Helén, YH Roos, K Jouppila
Carbohydrate polymers 67 (3), 288-295, 2007
3722007
Differential scanning calorimetry study of phase transitions affecting the quality of dehydrated materials
Y Roos, M Karel
Biotechnology Progress 6 (2), 159-163, 1990
3451990
Glass transitions and crystallization in milk powders
K Jouppila, YH Roos
Journal of dairy science 77 (10), 2907-2915, 1994
3431994
Glass transitions in low moisture and foods: Effects on shelf life and quality
YH Roos, M Karel, JL Kokini
Food technology (Chicago) 50 (11), 95-108, 1996
2821996
Water activity and physical state effects on amorphous food stability
YÖH Roos
Journal of Food processing and Preservation 16 (6), 433-447, 1993
2811993
Amorphous state and delayed ice formation in sucrose solutions
Y Roos, M Karel
International journal of food science & technology 26 (6), 553-566, 1991
2801991
Characterization of food polymers using state diagrams
Y Roos
Journal of Food Engineering 24 (3), 339-360, 1995
2731995
Importance of glass transition and water activity to spray drying and stability of dairy powders
YH Roos
Le Lait 82 (4), 475-484, 2002
2522002
Influence of trehalose and moisture content on survival of Lactobacillus salivarius subjected to freeze-drying and storage
G Zayed, YH Roos
Process Biochemistry 39 (9), 1081-1086, 2004
2512004
Crystallization of amorphous lactose
YRJÖ ROOS, MA KAREL
Journal of food science 57 (3), 775-777, 1992
2351992
Glass transition temperature and its relevance in food processing
YH Roos
Annual review of food science and technology 1, 469-496, 2010
2252010
Effect of moisture on the thermal behavior of strawberries studied using differential scanning calorimetry
YH ROOS
Journal of Food Science 52 (1), 146-149, 1987
2231987
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