These tools will no longer be maintained as of December 31, 2024. Archived website can be found here. PubMed4Hh GitHub repository can be found here. Contact NLM Customer Service if you have questions.


Pubmed for Handhelds

PUBMED FOR HANDHELDS

Journal Abstract Search

228 related items for PubMed ID: 22129345

  • 1. Glass transition temperature and its relevance in food processing.
    Roos YH.
    Annu Rev Food Sci Technol; 2010; 1():469-96. PubMed ID: 22129345
    [Abstract] [Full Text] [Related]

  • 2. Control of Physical Changes in Food Products.
    Kawai K, Hagiwara T.
    Adv Exp Med Biol; 2018; 1081():385-399. PubMed ID: 30288721
    [Abstract] [Full Text] [Related]

  • 3. Porosity and water activity effects on stability of crystalline β-carotene in freeze-dried solids.
    Harnkarnsujarit N, Charoenrein S, Roos YH.
    J Food Sci; 2012 Nov; 77(11):E313-20. PubMed ID: 23094980
    [Abstract] [Full Text] [Related]

  • 4. Glass Transition and Re-Crystallization Phenomena of Frozen Materials and Their Effect on Frozen Food Quality.
    Roos YH.
    Foods; 2021 Feb 18; 10(2):. PubMed ID: 33670558
    [Abstract] [Full Text] [Related]

  • 5. Stability of anthocyanins in frozen and freeze-dried raspberries during long-term storage: in relation to glass transition.
    Syamaladevi RM, Sablani SS, Tang J, Powers J, Swanson BG.
    J Food Sci; 2011 Aug 18; 76(6):E414-21. PubMed ID: 22417493
    [Abstract] [Full Text] [Related]

  • 6. Mechanical α-relaxations and stickiness of milk solids/maltodextrin systems around glass transition.
    Silalai N, Roos YH.
    J Sci Food Agric; 2011 Nov 18; 91(14):2529-36. PubMed ID: 21445896
    [Abstract] [Full Text] [Related]

  • 7. Unraveling protein stabilization mechanisms: vitrification and water replacement in a glass transition temperature controlled system.
    Grasmeijer N, Stankovic M, de Waard H, Frijlink HW, Hinrichs WL.
    Biochim Biophys Acta; 2013 Apr 18; 1834(4):763-9. PubMed ID: 23360765
    [Abstract] [Full Text] [Related]

  • 8. Degradation of β-carotene in amorphous polymer matrices. Effect of water sorption properties and physical state.
    Ramoneda XA, Ponce-Cevallos PA, del Pilar Buera M, Elizalde BE.
    J Sci Food Agric; 2011 Nov 18; 91(14):2587-93. PubMed ID: 21681762
    [Abstract] [Full Text] [Related]

  • 9. Applying state diagrams to food processing and development.
    Roos Y, Karel M.
    Food Technol; 1991 Dec 18; 45(12):66, 68-71, 107. PubMed ID: 11537636
    [Abstract] [Full Text] [Related]

  • 10. The importance of glassy biopolymer components in food.
    Tolstoguzov VB.
    Nahrung; 2000 Apr 18; 44(2):76-84. PubMed ID: 10795572
    [Abstract] [Full Text] [Related]

  • 11. Glass transitions in frozen systems as influenced by molecular weight of food components.
    Zhao JH, Kumar PK, Sablani SS.
    Compr Rev Food Sci Food Saf; 2022 Nov 18; 21(6):4683-4715. PubMed ID: 36156387
    [Abstract] [Full Text] [Related]

  • 12. Characterization of carbohydrate-protein matrices for nutrient delivery.
    Zhou Y, Roos YH.
    J Food Sci; 2011 May 18; 76(4):E368-76. PubMed ID: 22417357
    [Abstract] [Full Text] [Related]

  • 13. Use of ramping and equilibrium water vapor sorption methods to determine the critical relative humidity at which the glassy to rubbery transition occurs in polydextrose.
    Li QE, Schmidt SJ.
    J Food Sci; 2011 May 18; 76(1):E149-57. PubMed ID: 21535666
    [Abstract] [Full Text] [Related]

  • 14. Moisture and shelf life in sugar confections.
    Ergun R, Lietha R, Hartel RW.
    Crit Rev Food Sci Nutr; 2010 Feb 18; 50(2):162-92. PubMed ID: 20112158
    [Abstract] [Full Text] [Related]

  • 15. Roles of water and solids composition in the control of glass transition and stickiness of milk powders.
    Silalai N, Roos YH.
    J Food Sci; 2010 Jun 18; 75(5):E285-96. PubMed ID: 20629875
    [Abstract] [Full Text] [Related]

  • 16. Glass transition and enthalpy relaxation of amorphous food saccharides: a review.
    Liu Y, Bhandari B, Zhou W.
    J Agric Food Chem; 2006 Aug 09; 54(16):5701-17. PubMed ID: 16881667
    [Abstract] [Full Text] [Related]

  • 17. Structural signature of slow dynamics and dynamic heterogeneity in two-dimensional colloidal liquids: glassy structural order.
    Kawasaki T, Tanaka H.
    J Phys Condens Matter; 2011 May 18; 23(19):194121. PubMed ID: 21525551
    [Abstract] [Full Text] [Related]

  • 18. Effects of glass transition and hydration on the biological stability of dry yeast.
    Kawai K, Sato K, Lee K, Koseki S.
    J Food Sci; 2021 Apr 18; 86(4):1343-1353. PubMed ID: 33655495
    [Abstract] [Full Text] [Related]

  • 19. Glass transition and time-dependent crystallization behavior of dehydration bioprotectant sugars.
    Schebor C, Mazzobre MF, Buera Mdel P.
    Carbohydr Res; 2010 Jan 26; 345(2):303-8. PubMed ID: 19962131
    [Abstract] [Full Text] [Related]

  • 20. Molecular mobility as an effective predictor of the physical stability of amorphous trehalose.
    Bhardwaj SP, Suryanarayanan R.
    Mol Pharm; 2012 Nov 05; 9(11):3209-17. PubMed ID: 23003337
    [Abstract] [Full Text] [Related]

    Page: [Next] [New Search]
    of 12.