280 related articles for article (PubMed ID: 11934288)
1. Kinetics of the pectin methylesterase catalyzed de-esterification of pectin in frozen food model systems.
Terefe NS; Hendrickx M
Biotechnol Prog; 2002; 18(2):221-8. PubMed ID: 11934288
[TBL] [Abstract][Full Text] [Related]
2. Modeling the kinetics of the pectin methylesterase catalyzed de-esterfication of pectin in frozen systems.
Terefe NS; Nhan MT; Vallejo D; Van Loey A; Hendrickx M
Biotechnol Prog; 2004; 20(2):480-90. PubMed ID: 15058993
[TBL] [Abstract][Full Text] [Related]
3. Effects of cryostabilizers, low temperature, and freezing on the kinetics of the pectin methylesterase-catalyzed de-esterification of pectin.
Terefe NS; Delele MA; Van Loey A; Hendrickx M
J Agric Food Chem; 2005 Mar; 53(6):2282-8. PubMed ID: 15769169
[TBL] [Abstract][Full Text] [Related]
4. Kinetics of the alkaline phosphatase catalyzed hydrolysis of disodium p-nitrophenyl phosphate in frozen model systems.
Terefe NS; Mokwena KK; Loey AV; Hendrickx ME
Biotechnol Prog; 2002; 18(6):1249-56. PubMed ID: 12467459
[TBL] [Abstract][Full Text] [Related]
5. Kinetics of the alkaline phosphatase catalyzed hydrolysis of disodium p-nitrophenyl phosphate: effects of carbohydrate additives, low temperature, and freezing.
Terefe NS; Arimi JM; Van Loey A; Hendrickx M
Biotechnol Prog; 2004; 20(5):1467-78. PubMed ID: 15458332
[TBL] [Abstract][Full Text] [Related]
6. Enthalpy relaxation of freeze concentrated sucrose-water glass.
Inoue C; Suzuki T
Cryobiology; 2006 Feb; 52(1):83-9. PubMed ID: 16321366
[TBL] [Abstract][Full Text] [Related]
7. Studies of reaction kinetics in relation to the Tg' of polymers in frozen model systems.
Lim MH; Reid DS
Adv Exp Med Biol; 1991; 302():103-22. PubMed ID: 1746323
[TBL] [Abstract][Full Text] [Related]
8. Effect of mild-heat and high-pressure processing on banana pectin methylesterase: a kinetic study.
Ly-Nguyen B; Van Loey AM; Smout C; Verlent I; Duvetter T; Hendrickx ME
J Agric Food Chem; 2003 Dec; 51(27):7974-9. PubMed ID: 14690382
[TBL] [Abstract][Full Text] [Related]
9. Thermal analysis of tertiary butyl alcohol/sucrose/water ternary system.
Zuo JG; Hua TC; Liu BL; Zhou GY
Cryo Letters; 2005; 26(5):289-96. PubMed ID: 19827244
[TBL] [Abstract][Full Text] [Related]
10. Effect of temperature and high pressure on the activity and mode of action of fungal pectin methyl esterase.
Duvetter T; Fraeye I; Sila DN; Verlent I; Smout C; Clynen E; Schoofs L; Schols H; Hendrickx M; Van Loey A
Biotechnol Prog; 2006; 22(5):1313-20. PubMed ID: 17022669
[TBL] [Abstract][Full Text] [Related]
11. Impact of water activity, temperature, and physical state on the storage stability of Lactobacillus paracasei ssp. paracasei freeze-dried in a lactose matrix.
Higl B; Kurtmann L; Carlsen CU; Ratjen J; Först P; Skibsted LH; Kulozik U; Risbo J
Biotechnol Prog; 2007; 23(4):794-800. PubMed ID: 17636886
[TBL] [Abstract][Full Text] [Related]
12. Stabilization of the restriction enzyme EcoRI dried with trehalose and other selected glass-forming solutes.
Rossi S; Buera MP; Moreno S; Chirife J
Biotechnol Prog; 1997; 13(5):609-16. PubMed ID: 9336981
[TBL] [Abstract][Full Text] [Related]
13. Influence of sucrose and water content on molecular mobility in starch-based glasses as assessed through structure and secondary relaxation.
Poirier-Brulez F; Roudaut G; Champion D; Tanguy M; Simatos D
Biopolymers; 2006 Feb; 81(2):63-73. PubMed ID: 16127661
[TBL] [Abstract][Full Text] [Related]
14. Characterization of the temperature activation of pectin methylesterase in green beans and tomatoes.
Anthon GE; Barrett DM
J Agric Food Chem; 2006 Jan; 54(1):204-11. PubMed ID: 16390200
[TBL] [Abstract][Full Text] [Related]
15. Applying state diagrams to food processing and development.
Roos Y; Karel M
Food Technol; 1991 Dec; 45(12):66, 68-71, 107. PubMed ID: 11537636
[TBL] [Abstract][Full Text] [Related]
16. Temperature dependence of excited-state proton transfer in water electrolyte solutions and water-methanol solutions.
Leiderman P; Gepshtein R; Uritski A; Genosar L; Huppert D
J Phys Chem A; 2006 Jul; 110(29):9039-50. PubMed ID: 16854014
[TBL] [Abstract][Full Text] [Related]
17. Glass transition study in model food systems prepared with mixtures of fructose, glucose, and sucrose.
Saavedra-Leos MZ; Grajales-Lagunes A; González-García R; Toxqui-Terán A; Pérez-García SA; Abud-Archila MA; Ruiz-Cabrera MA
J Food Sci; 2012 May; 77(5):E118-26. PubMed ID: 23163938
[TBL] [Abstract][Full Text] [Related]
18. The glass transition and dielectric secondary relaxation of fructose-water mixtures.
Shinyashiki N; Shinohara M; Iwata Y; Goto T; Oyama M; Suzuki S; Yamamoto W; Yagihara S; Inoue T; Oyaizu S; Yamamoto S; Ngai KL; Capaccioli S
J Phys Chem B; 2008 Dec; 112(48):15470-7. PubMed ID: 18991437
[TBL] [Abstract][Full Text] [Related]
19. The glass transition temperatures of amorphous trehalose-water mixtures and the mobility of water: an experimental and in silico study.
Simperler A; Kornherr A; Chopra R; Jones W; Motherwell WD; Zifferer G
Carbohydr Res; 2007 Aug; 342(11):1470-9. PubMed ID: 17511976
[TBL] [Abstract][Full Text] [Related]
20. Glass transition temperature of glucose, sucrose, and trehalose: an experimental and in silico study.
Simperler A; Kornherr A; Chopra R; Bonnet PA; Jones W; Motherwell WD; Zifferer G
J Phys Chem B; 2006 Oct; 110(39):19678-84. PubMed ID: 17004837
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
