Pure and Applied Chemistry

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• Kaale Lilian Daniel, Eikevik Trygve Magne, Bardal Tora, Kjorsvik Elin: A study of the ice crystals in vacuum-packed salmon fillets (Salmon salar) during superchilling process and following storage. Journal of Food Engineering 2013, 115, 20. <http://dx.doi.org/10.1016/j.jfoodeng.2012.09.014>
• Kwak Han Sub, Kim Hye-Gyeong, Kim Hyun Suk, Ahn Yong Sik, Jung Kyunghee, Jeong Hyo-Young, Kim Tae Hyeong: Sensory Characteristics and Consumer Acceptance of Frozen Cooked Rice by a Rapid Freezing Process Compared to Homemade and Aseptic Packaged Cooked Rice. JFN 2013, 18, 67. <http://dx.doi.org/10.3746/pnf.2013.18.1.067>
• 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>
• Sablani Shyam S., Syamaladevi Roopesh M., Swanson Barry G.: A Review of Methods, Data and Applications of State Diagrams of Food Systems. Food Eng Rev 2010, 2, 168. <http://dx.doi.org/10.1007/s12393-010-9020-6>
• Wilson Sandra L., Walker Virginia K.: Selection of low‐temperature resistance in bacteria and potential applications. Env Tech 2010, 31, 943. <http://dx.doi.org/10.1080/09593331003782417>
• Angell C. Austen, Auffret Tony, Levine Harry, Buera M. Pilar, Reid David S., Roos Yrjö H., Slade Louise, Corti Horacio R.: Empirical and theoretical models of equilibrium and non-equilibrium transition temperatures of supplemented phase diagrams in aqueous systems (IUPAC Technical Report). Pure and App Chemis 2010, 1. <http://dx.doi.org/10.1351/PAC-REP-09-10-24>
• Patel Rahul P., Narkowicz Christian, Jacobson Glenn A.: Investigation of freezing- and thawing-induced biological, chemical, and physical changes to enoxaparin solution. J Pharm Sci 2009, 98, 1118. <http://dx.doi.org/10.1002/jps.21483>
• Sunooj K.V., Radhakrishna K., George Johnsy, Bawa A.S.: Factors influencing the calorimetric determination of glass transition temperature in foods: A case study using chicken and mutton. Journal Food Engineering 2009, 91, 347. <http://dx.doi.org/10.1016/j.jfoodeng.2008.09.014>
• Patel Rahul P., Narkowicz Christian, Jacobson Glenn A.: In vitro stability of enoxaparin solutions (20 mg/mL) diluted in 4% glucose. CLIN THER 2008, 30, 1880. <http://dx.doi.org/10.1016/j.clinthera.2008.10.014>
• Li J., Chinachoti P., Wang D., Hallberg L.M., Sun X.S.: Thermal Properties of Ration Components as Affected by Moisture Content and Water Activity During Freezing. J Fd Sci 2008, 73, E425. <http://dx.doi.org/10.1111/j.1750-3841.2008.00938.x>
• 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>
• Lopez Elizabeth Contreras, Champion Dominique, Blond Geneviève, Le Meste Martine: Influence of dextran, pullulan and gum arabic on the physical properties of frozen sucrose solutions. Carbohyd Polymers 2005, 59, 83. <http://dx.doi.org/10.1016/j.carbpol.2004.08.028>
• HSU CHUAN-LIANG, HELDMAN DENNIS R.: INFLUENCE OF GLASS TRANSITION TEMPERATURE ON RATE OF RICE STARCH RETROGRADATION DURING LOW-TEMPERATURE STORAGE. J Food Process Engineering 2005, 28, 506. <http://dx.doi.org/10.1111/j.1745-4530.2005.00036.x>
• HAGIWARA Tomoaki, MAO Jianzhong, SUZUKI Toru, TAKAI Rikuo: Ice Recrystallization in Sucrose Solutions Stored in a Temperature Range of -21.DEG.C. to -50.DEG.C. FSTR 2005, 11, 407. <http://dx.doi.org/10.3136/fstr.11.407>
• Jensen Kristina Nedenskov, Jørgensen Bo M., Nielsen Jette: Low-temperature transitions in cod and tuna determined by differential scanning calorimetry. LWT — Food Science and Technology 2003, 36, 369. <http://dx.doi.org/10.1016/S0023-6438(03)00017-3>
• Goff H.D, Verespej E, Jermann D: Glass transitions in frozen sucrose solutions are influenced by solute inclusions within ice crystals. Thermochimica 2003, 399, 43. <http://dx.doi.org/10.1016/S0040-6031(02)00399-4>
• Lievonen Satu M, Roos Yrjö H: Comparison of dielectric properties and non-enzymatic browning kinetics around glass transition. Innovative Food Science and Emerging Technology 2003, 4, 297. <http://dx.doi.org/10.1016/S1466-8564(03)00042-0>
• Auh J. H., Kim Y. R., Cornillon P., Yoon J., Yoo S. H., Park K. H.: Cryoprotection of protein by highly concentrated branched oligosaccharides. Int J Food Sci Tech 2003, 38, 553. <http://dx.doi.org/10.1046/j.1365-2621.2003.00694.x>
• Herrera Juan J, Pastoriza Laura, Nesvadba Paul: Effect of the addition of maltodextrins and sucrose on the ice-melting onset of minced fish muscle. J Sci Food Agric 2001, 81, 305. <http://dx.doi.org/10.1002/1097-0010(200102)81:3<305::AID-JSFA813>3.0.CO;2-J>
• Laaksonen Tommi J., Roos Yrjö H.: THERMAL AND DYNAMIC-MECHANICAL PROPERTIES OF FROZEN WHEAT DOUGHS WITH ADDED SUCROSE, NaCl, ASCORBIC ACID, AND THEIR MIXTURES. Int J Food Prop 2001, 4, 201. <http://dx.doi.org/10.1081/JFP-100105187>
• Kilmartin Paul A, Reid David S, Samson Irene: The measurement of the glass transition temperature of sucrose and maltose solutions with added NaCl. J Sci Food Agric 2000, 80, 2196. <http://dx.doi.org/10.1002/1097-0010(200012)80:15<2196::AID-JSFA772>3.0.CO;2-C>
• Laaksonen Tommi J., Roos Yrjö H.: Thermal, Dynamic-mechanical, and Dielectric Analysis of Phase and State Transitions ofFrozen Wheat Doughs. J Cereal Chem 2000, 32, 281. <http://dx.doi.org/10.1006/jcrs.2000.0338>
• Roos Yrjö H, Herrera Juan R: A kinetic study on formaldehyde production in cryostabilized water-soluble fish muscle extracts. Innovative Food Science and Emerging Technology 2000, 1, 227. <http://dx.doi.org/10.1016/S1466-8564(00)00025-4>
• Gliko-Kabir Irit, Penhasi Adel, Rubinstein Abraham: Characterization of crosslinked guar by thermal analysis. Carbohydrates Research 1999, 316, 6. <http://dx.doi.org/10.1016/S0008-6215(99)00025-7>
• Izard M. J., Ablett S., Lillford P. J., Hill V. L., Groves I. E.: A Modulated Differential Scanning Calorimetric study. J Thermal Anal 1996, 47, 1407. <http://dx.doi.org/10.1007/BF01992836>