Zitierte Veröffentlichungen für AQUALAB 4TE

Punit Singh & Prabal Talukdar (2020) Determination of Desorption Isotherms of Potato Using Gravimetric Method and Fast Isotherm Method, Heat Transfer Engineering, 41:6-7, 513-521.(Artikel-Link).

Akbar, A.; Medina, A.; Magan, N. Resilience of Aspergillus westerdijkiae Strains to Interacting Climate-Related Abiotic Factors: Effects on Growth and Ochratoxin A Production on Coffee-Based Medium and in Stored Coffee. Mikroorganismen 2020, 8, 1268.(Artikel-Link).

Allan, Matthew, Lynne S. Taylor, und Lisa J. Mauer. "Common-Ion effects on the deliquescence lowering of crystalline ingredient blends". Lebensmittelchemie 195 (2016): 2-10.(Article link).

Voelker, Adrienne L., Abigail A. Sommer, und Lisa J. Mauer. "Moisture sorption behaviors, water activity-temperature relationships, and physical stability traits of spices, herbs, and seasoning blends containing crystalline and amorphous ingredients". Food Research International 136 (2020): 109608. (Artikel-Link).

Allan, Matthew, und Lisa J. Mauer. "RH-temperature phase diagrams of hydrate forming deliquescent crystalline ingredients." Lebensmittelchemie 236 (2017): 21-31.(Article link).

Esmaeili, Amir, und Donald W. Kirk. "Water removal in the alkaline electrochemical valorization of glycerol by pervaporation". Separation and Purification Technology 248 (2020): 116943.(Artikel-Link)

Shah, Manoj K., et al. "Efficacy of vacuum steam pasteurization for inactivation of Salmonella PT 30, Escherichia coli O157: H7 and Enterococcus faecium on low moisture foods." International Journal of Food Microbiology 244 (2017): 111-118.(Artikel-Link)

Zhu, Fan, und Jia Sun. "Physikalisch-chemische und sensorische Eigenschaften von gedämpftem Brot, das mit violettem Süßkartoffelmehl angereichert wurde. Food Bioscience 30 (2019): 100411.(Artikel-Link)

Hiew, Tze Ning, et al. "Effect of moisture sorption on the performance of crospovidone". International Journal of Pharmaceutics 514.1 (2016): 322-331.(Artikel-Link)

Neo, Yun Ping, et al. "Evaluation of gallic acid loaded zein sub-micron electrospun fibre mats as novel active packaging materials." Food Chemistry 141.3 (2013): 3192-3200.(Artikel-Link)