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103 related items for PubMed ID: 23016831

  • 1. Comment on the melting and decomposition of sugars.
    Roos YH, Franks F, Karel M, Labuza TP, Levine H, Mathlouthi M, Reid D, Shalaev E, Slade L.
    J Agric Food Chem; 2012 Oct 17; 60(41):10359-62; author reply 10363-71. PubMed ID: 23016831
    [No Abstract] [Full Text] [Related]

  • 2. Co-melting behaviour of sucrose, glucose & fructose.
    Wang Y, Truong T, Li H, Bhandari B.
    Food Chem; 2019 Mar 01; 275():292-298. PubMed ID: 30724199
    [Abstract] [Full Text] [Related]

  • 3. Can the thermodynamic melting temperature of sucrose, glucose, and fructose be measured using rapid-scanning differential scanning calorimetry (DSC)?
    Lee JW, Thomas LC, Schmidt SJ.
    J Agric Food Chem; 2011 Apr 13; 59(7):3306-10. PubMed ID: 21417276
    [Abstract] [Full Text] [Related]

  • 4. Melting behaviour of D-sucrose, D-glucose and D-fructose.
    Hurtta M, Pitkänen I, Knuutinen J.
    Carbohydr Res; 2004 Sep 13; 339(13):2267-73. PubMed ID: 15337455
    [Abstract] [Full Text] [Related]

  • 5. Investigation of the heating rate dependency associated with the loss of crystalline structure in sucrose, glucose, and fructose using a thermal analysis approach (part I).
    Lee JW, Thomas LC, Schmidt SJ.
    J Agric Food Chem; 2011 Jan 26; 59(2):684-701. PubMed ID: 21175199
    [Abstract] [Full Text] [Related]

  • 6. Impact of melting conditions of sucrose on its glass transition temperature.
    Vanhal I, Blond G.
    J Agric Food Chem; 1999 Oct 26; 47(10):4285-90. PubMed ID: 10552803
    [Abstract] [Full Text] [Related]

  • 7. Experimental data and predictive equation of the specific heat capacity of fruit juice model systems measured with differential scanning calorimetry.
    Sánchez-Romero MA, García-Coronado P, Rivera-Bautista C, González-García R, Grajales-Lagunes A, Abud-Archila M, Ruiz-Cabrera MA.
    J Food Sci; 2021 May 26; 86(5):1946-1962. PubMed ID: 33844286
    [Abstract] [Full Text] [Related]

  • 8. Sucrose/Glucose molecular alloys by cryomilling.
    Megarry AJ, Booth J, Burley J.
    J Pharm Sci; 2014 Jul 26; 103(7):2098-2106. PubMed ID: 24867316
    [Abstract] [Full Text] [Related]

  • 9. Investigation of thermal decomposition as the kinetic process that causes the loss of crystalline structure in sucrose using a chemical analysis approach (part II).
    Lee JW, Thomas LC, Jerrell J, Feng H, Cadwallader KR, Schmidt SJ.
    J Agric Food Chem; 2011 Jan 26; 59(2):702-12. PubMed ID: 21175200
    [Abstract] [Full Text] [Related]

  • 10. Modeling sucrose hydrolysis in dilute sulfuric acid solutions at pretreatment conditions for lignocellulosic biomass.
    Bower S, Wickramasinghe R, Nagle NJ, Schell DJ.
    Bioresour Technol; 2008 Oct 26; 99(15):7354-62. PubMed ID: 17616458
    [Abstract] [Full Text] [Related]

  • 11. Isotope labeling studies on the formation of 5-(hydroxymethyl)-2-furaldehyde (HMF) from sucrose by pyrolysis-GC/MS.
    Perez Locas C, Yaylayan VA.
    J Agric Food Chem; 2008 Aug 13; 56(15):6717-23. PubMed ID: 18611024
    [Abstract] [Full Text] [Related]

  • 12. 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 13; 77(5):E118-26. PubMed ID: 23163938
    [Abstract] [Full Text] [Related]

  • 13. Impact of caramelization on the glass transition temperature of several caramelized sugars. Part I: Chemical analyses.
    Jiang B, Liu Y, Bhandari B, Zhou W.
    J Agric Food Chem; 2008 Jul 09; 56(13):5138-47. PubMed ID: 18553889
    [Abstract] [Full Text] [Related]

  • 14. [Effect of sugars on the hydration of serum albumin at low temperatures].
    Turov VV, Galagan NP, Rugal' AA.
    Biofizika; 2007 Jul 09; 52(5):780-4. PubMed ID: 17969908
    [Abstract] [Full Text] [Related]

  • 15. Simultaneous determination of glucose, fructose, sucrose and sorbitol in the leaf and fruit peel of different apple cultivars by the HPLC-RI optimized method.
    Filip M, Vlassa M, Coman V, Halmagyi A.
    Food Chem; 2016 May 15; 199():653-9. PubMed ID: 26776021
    [Abstract] [Full Text] [Related]

  • 16. Wetting effect on optical sum frequency generation (SFG) spectra of d-glucose, d-fructose, and sucrose.
    Hieu HC, Li H, Miyauchi Y, Mizutani G, Fujita N, Nakamura Y.
    Spectrochim Acta A Mol Biomol Spectrosc; 2015 Mar 05; 138():834-9. PubMed ID: 25582568
    [Abstract] [Full Text] [Related]

  • 17. Comparison of adsorption equilibrium of fructose, glucose and sucrose on potassium gel-type and macroporous sodium ion-exchange resins.
    Nobre C, Santos MJ, Dominguez A, Torres D, Rocha O, Peres AM, Rocha I, Ferreira EC, Teixeira JA, Rodrigues LR.
    Anal Chim Acta; 2009 Nov 03; 654(1):71-6. PubMed ID: 19850171
    [Abstract] [Full Text] [Related]

  • 18. DSC study of sucrose melting.
    Beckett ST, Francesconi MG, Geary PM, Mackenzie G, Maulny AP.
    Carbohydr Res; 2006 Nov 06; 341(15):2591-9. PubMed ID: 16916498
    [Abstract] [Full Text] [Related]

  • 19. Observation of liquid-crystal formation during melting of D-(+)-glucose.
    Bagheri SR, Shaw JM.
    J Agric Food Chem; 2011 Dec 14; 59(23):12605-9. PubMed ID: 22026437
    [Abstract] [Full Text] [Related]

  • 20. [Research for thermal stability of fructose, glucose, 5-hydroxymethyl-2-furfural during the process of refining honey of honeyed pill].
    Xian JC, Zhang N, Feng Y, Hong YL.
    Zhong Yao Cai; 2011 Sep 14; 34(9):1434-7. PubMed ID: 22260013
    [Abstract] [Full Text] [Related]

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