Pure and Applied Chemistry

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• Toner J.D., Catling D.C., Light B.: The formation of supercooled brines, viscous liquids, and low-temperature perchlorate glasses in aqueous solutions relevant to Mars. Icarus 2014, 233, 36. <http://dx.doi.org/10.1016/j.icarus.2014.01.018>
• Karlsson Magnus, Jensen Pernille R., Duus Jens Ø., Meier Sebastian, Lerche Mathilde H.: Development of Dissolution DNP-MR Substrates for Metabolic Research. Appl Magn Reson 2012, 43, 223. <http://dx.doi.org/10.1007/s00723-012-0336-7>
• Ogawa Shigesaburo, Asakura Kouichi, Osanai Shuichi: Freezing and melting behavior of an octyl β-d-glucoside–water binary system – inhibitory effect of octyl β-d-glucoside on ice crystal formation. Phys. Chem. Chem. Phys. 2012, 14, 16312. <http://dx.doi.org/10.1039/c2cp41439b>
• Serno Tim, Geidobler Raimund, Winter Gerhard: Protein stabilization by cyclodextrins in the liquid and dried state. Advances in Drug Delivery Reviews 2011, 63, 1086. <http://dx.doi.org/10.1016/j.addr.2011.08.003>
• Srirangsan Paveena, Kawai Kiyoshi, Hamada-Sato Naoko, Watanabe Manabu, Suzuki Toru: Stabilizing effects of sucrose–polymer formulations on the activities of freeze-dried enzyme mixtures of alkaline phosphatase, nucleoside phosphorylase and xanthine oxidase. Food Chem 2011, 125, 1188. <http://dx.doi.org/10.1016/j.foodchem.2010.10.029>
• Benmore C., Weber J.: Amorphization of Molecular Liquids of Pharmaceutical Drugs by Acoustic Levitation. Phys Rev X 2011, 1, 011004. <http://dx.doi.org/10.1103/PhysRevX.1.011004>
• Buera Maria Pilar, Roos Yrjö, Levine Harry, Slade Louise, Corti Horacio R., Reid David S., Auffret Tony, Angell C. Austen: State diagrams for improving processing and storage of foods, biological materials, and pharmaceuticals (IUPAC Technical Report). Pure and App Chemis 2011, 1. <http://dx.doi.org/10.1351/PAC-REP-10-07-02>
• Srirangsan Paveena, Kawai Kiyoshi, Hamada-Sato Naoko, Watanabe Manabu, Suzuki Toru: Improvement in the remaining activity of freeze-dried xanthine oxidase with the addition of a disaccharide–polymer mixture. Food Chem 2010, 119, 209. <http://dx.doi.org/10.1016/j.foodchem.2009.06.016>
• Sidebottom D., Tran Tri: Universal patterns of equilibrium cluster growth in aqueous sugars observed by dynamic light scattering. Phys Rev E 2010, 82, 051904. <http://dx.doi.org/10.1103/PhysRevE.82.051904>
• Fateev E. G.: Anomalously low elastic stability of NaCl-H2O ice at low temperatures. Tech Phys 2010, 55, 958. <http://dx.doi.org/10.1134/S1063784210070078>
• Fateev E. G.: Superlow elastic stability of NaCl-H2O ice at 100–215 K. Tech Phys Lett 2010, 36, 312. <http://dx.doi.org/10.1134/S1063785010040073>
• Kopjar M., Piližota V., Hribar J., Simčič M., Zlatič E., Tiban N. Nedić: Influence of trehalose addition and storage conditions on the quality of strawberry cream filling. Food Engineering 2008, 87, 341. <http://dx.doi.org/10.1016/j.jfoodeng.2007.12.011>
• Pereira P., Kelly S.M., Cooper A., Mardon H.J., Gellert P.R., van der Walle C.F.: Solution formulation and lyophilisation of a recombinant fibronectin fragment. Eur J Pharma Biopharm 2007, 67, 309. <http://dx.doi.org/10.1016/j.ejpb.2007.03.009>
• Hamoudi Latifa, Goulet Jacques, Ratti Cristina: Effect of Protective Agents on the Viability of Geotrichum candidum during Freeze-Drying and Storage. J Fd Sci 2007, 72, M45. <http://dx.doi.org/10.1111/j.1750-3841.2006.00250.x>
• Piedmonte Deirdre Murphy, Summers Christie, McAuley Arnold, Karamujic Lejla, Ratnaswamy Gayathri: Sorbitol Crystallization Can Lead to Protein Aggregation in Frozen Protein Formulations. Pharmaceutical Research (Dordrecht) 2006, 24, 136. <http://dx.doi.org/10.1007/s11095-006-9131-1>
• Acevedo N., Schebor C., Buera M.P.: Water–solids interactions, matrix structural properties and the rate of non-enzymatic browning. Food Engineering 2006, 77, 1108. <http://dx.doi.org/10.1016/j.jfoodeng.2005.08.045>
• Schawe J.E.K.: A quantitative DSC analysis of the metastable phase behavior of the sucrose–water system. Thermochimica 2006, 451, 115. <http://dx.doi.org/10.1016/j.tca.2006.09.015>
• Hawe Andrea, Friess Wolfgang: Physicohemical characterization of the freezing behavior of mannitol-human serum albumin formulations. AAPS PharmSciTech 2006, 7, E85. <http://dx.doi.org/10.1208/pt070494>
• Hill John J., Shalaev Evgenyi Y., Zografi George: Thermodynamic and dynamic factors involved in the stability of native protein structure in amorphous solids in relation to levels of hydration. J Pharm Sci 2005, 94, 1636. <http://dx.doi.org/10.1002/jps.20333>
• Buera Pilar, Schebor Carolina, Elizalde Beatriz: Effects of carbohydrate crystallization on stability of dehydrated foods and ingredient formulations. Food Engineering 2005, 67, 157. <http://dx.doi.org/10.1016/j.jfoodeng.2004.05.052>
• Lee Sau Lawrence, Debenedetti Pablo G., Errington Jeffrey R.: A computational study of hydration, solution structure, and dynamics in dilute carbohydrate solutions. J Chem Phys 2005, 122, 204511. <http://dx.doi.org/10.1063/1.1917745>
• Zhai S., Taylor R., Sanches R., Slater N.K.H.: Measurement of lyophilisation primary drying rates by freeze-drying microscopy. Chem Eng Set 2003, 58, 2313. <http://dx.doi.org/10.1016/S0009-2509(03)00090-3>
• Fonseca F, Obert J.P, Béal C, Marin M: State diagrams and sorption isotherms of bacterial suspensions and fermented medium. Thermochimica 2001, 366, 167. <http://dx.doi.org/10.1016/S0040-6031(00)00725-5>
• Sideso Odafe F. P., Marvier Allison C., Katerelos Nikolaos A., Goodenough Peter W.: The characteristics and stabilization of a caffeine demethylase enzyme complex. Int J Food Sci Tech 2001, 36, 693. <http://dx.doi.org/10.1046/j.1365-2621.2001.00496.x>
• Gill Iqbal, Valivety Rao: Monosaccharide–Alkyl Glycoside Glass Phases: Plasticization with Hydrophilic and Hydrophobic Molecules. Angew Chem 2000, 112, 3959. <http://dx.doi.org/10.1002/1521-3757(20001103)112:21<3959::AID-ANGE3959>3.0.CO;2-6>
• Gill Iqbal, Valivety Rao: Monosaccharide–Alkyl Glycoside Glass Phases: Plasticization with Hydrophilic and Hydrophobic Molecules. Angew Chem 2000, 39, 3801. <http://dx.doi.org/10.1002/1521-3773(20001103)39:21<3801::AID-ANIE3801>3.0.CO;2-J>
• Wang Wei: Lyophilization and development of solid protein pharmaceuticals. Int J of Pharmaceutics 2000, 203, 1. <http://dx.doi.org/10.1016/S0378-5173(00)00423-3>
• Schebor Carolina, Buera Marı́a del Pilar, Karel Marcus, Chirife Jorge: Color formation due to non-enzymatic browning in amorphous, glassy, anhydrous, model systems. Food Chem 1999, 65, 427. <http://dx.doi.org/10.1016/S0308-8146(98)00041-7>
• Millqvist-Fureby Anna, Gill Iqbal S., Vulfson Evgeny N.: Enzymatic transformations in supersaturated substrate solutions: I. A general study with glycosidases. Biotechnol Bioeng 1998, 60, 190. <http://dx.doi.org/10.1002/(SICI)1097-0290(19981020)60:2<190::AID-BIT6>3.0.CO;2-I>
• Oliver Ann E, Hincha Dirk K, Crowe Lois M, Crowe John H: Interactions of arbutin with dry and hydrated bilayers. Biochim Biophys Acta Biomembr 1998, 1370, 87. <http://dx.doi.org/10.1016/S0005-2736(97)00246-0>
• Tsvetkova Nelly M., Phillips Brian L., Crowe Lois M., Crowe John H., Risbud Subhash H.: Effect of Sugars on Headgroup Mobility in Freeze-Dried Dipalmitoylphosphatidylcholine Bilayers: Solid-State 31P NMR and FTIR Studies. Biophysical Journal 1998, 75, 2947. <http://dx.doi.org/10.1016/S0006-3495(98)77736-7>
• Sun Wendell Q., Davidson Paul, Chan Hardy S.O.: Protein stability in the amorphous carbohydrate matrix: relevance to anhydrobiosis. General Subjects 1998, 1425, 245. <http://dx.doi.org/10.1016/S0304-4165(98)00077-4>
• Mazzobre Marı́a Florencia, del Pilar Buera Maria, Chirife Jorge: Protective Role of Trehalose on Thermal Stability of Lactase in Relation to its Glass and Crystal Forming Properties and Effect of Delaying Crystallization. LWT — Food Science and Technology 1997, 30, 324. <http://dx.doi.org/10.1006/fstl.1996.0231>
• CARDONA SILVIA, SCHEBOR CAROLINA, BUERA MARIA P., KAREL MARCUS, CHIRIFE JORGE: Thermal Stability of Invertase in Reduced-Moisture Amorphous Matrices in Relation to Glassy State and Trehalose Crystallization. J Fd Sci 1997, 62, 105. <http://dx.doi.org/10.1111/j.1365-2621.1997.tb04378.x>
• Goff H.D., Sahagian M.E.: Glass transitions in aqueous carbohydrate solutions and their relevance to frozen food stability. Thermochimica 1996, 280-281, 449. <http://dx.doi.org/10.1016/0040-6031(95)02656-8>
• ��ste-Triantafyllou Angeliki, Wehtje Ernst, Adlercreutz Patrick, Mattiasson Bo: Calorimetric studies on solid ��-chymotrypsin preparations in air and in organic solvents. Biochimica et Biophysica Acta (BBA) - Protein Structure and Molecular Enzymology 1996, 1295, 110. <http://dx.doi.org/10.1016/0167-4838(96)00036-2>
• Schebor Carolina, del Pilar Buera María, Chirife Jorge: Glassy state in relation to the thermal inactivation of the enzyme invertase in amorphous dried matrices of trehalose, maltodextrin and PVP. Journal Food Engineering 1996, 30, 269. <http://dx.doi.org/10.1016/S0260-8774(96)00058-1>
• Soldi L. Giorgio, Marcus Yizhak, Blandamer Michael J., Cullis Paul M.: Titration calorimetric determination of the pairwise interaction parameters of glycerol, D-threitol, mannitol, and D-glucitol in dilute aqueous solutions. J Solution Chem 1995, 24, 201. <http://dx.doi.org/10.1007/BF00979189>
• Parker Roger, Ring Stephen G.: Diffusion in maltose-water mixtures at temperatures close to the glass transition. Carbohydrates Research 1995, 273, 147. <http://dx.doi.org/10.1016/0008-6215(95)00120-I>