| 1 |
The correlation between water activity and % moisture in honey: Fundamental aspects and application to Argentine honeys
Chirife J, Zamora MC, Motto A
Journal of Food Engineering, 72(3), 287, 2006 |
| 2 |
Stability of enzymes and proteins in dried glassy systems: Effect of simulated sunlight conditions
Espinosa L, Schebor C, Nudelman NS, Chirife J
Biotechnology Progress, 20(4), 1220, 2004 |
| 3 |
Water sorption isotherms of foods and foodstuffs: BET or GAB parameters?
Timmermann EO, Chirife J, Iglesias HA
Journal of Food Engineering, 48(1), 19, 2001 |
| 4 |
Glass transition temperatures and fermentative activity of heat-treated commercial active dry yeasts
Schebor C, Galvagno M, Buera MD, Chirife J
Biotechnology Progress, 16(2), 163, 2000 |
| 5 |
DSC confirmation that vitrification is not necessary for stabilization of the restriction enzyme EcoRI dried with saccharides
Buera MP, Rossi S, Moreno S, Chirife J
Biotechnology Progress, 15(3), 577, 1999 |
| 6 |
Glass-Transition and Thermal-Stability of Lactase in Low-Moisture Amorphous Polymeric Matrices
Mazzobre MF, Buera MD, Chirife J
Biotechnology Progress, 13(2), 195, 1997 |
| 7 |
Stabilization of the Restriction Enzyme Ecori Dried with Trehalose and Other Selected Glass-Forming Solutes
Rossi S, Buera MP, Moreno S, Chirife J
Biotechnology Progress, 13(5), 609, 1997 |
| 8 |
Glassy State and Thermal Inactivation of Invertase and Lactase in Dried Amorphous Matrices
Schebor C, Burin L, Buera MP, Aguilera JM, Chirife J
Biotechnology Progress, 13(6), 857, 1997 |
| 9 |
A simple model for predicting the viscosity of sugar and oligosaccharide solutions
Chirife J, Buera MP
Journal of Food Engineering, 33(3), 221, 1997 |
| 10 |
Glassy state in relation to the thermal inactivation of the enzyme invertase in amorphous dried matrices of trehalose, maltodextrin and PVP
Schebor C, Buera MD, Chirife J
Journal of Food Engineering, 30(3), 269, 1996 |
