Cited Publications for 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. (Article 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. Microorganisms 2020, 8, 1268. (Article link).

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

Voelker, Adrienne L., Abigail A. Sommer, and 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. (Article link).

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

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

Zhu, Fan, and Jia Sun. "Physicochemical and sensory properties of steamed bread fortified with purple sweet potato flour." Food Bioscience 30 (2019): 100411. (Article link)

Hiew, Tze Ning, et al. "Effect of moisture sorption on the performance of crospovidone." International journal of pharmaceutics 514.1 (2016): 322-331. (Article 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. (Article link)