| 1 |
Freezing kinetics of vacuum-induced surface directional freezing in a glass vial
Grossberger S, Fey T, Lee G
Chemical Engineering Science, 167, 154, 2017 |
| 2 |
Freezing kinetics of vacuum-induced surface directional freezing in a glass vial
Grossberger S, Fey T, Lee G
Chemical Engineering Science, 167, 154, 2017 |
| 3 |
Effects of relationships among freezing rate, ice crystal size and color on surface color of frozen salmon fillet
Kono S, Kon M, Araki T, Sagara Y
Journal of Food Engineering, 214, 158, 2017 |
| 4 |
The influence of stabilizers and rates of freezing on preserving of structurally different animal viruses during lyophilization and subsequent storage
Malenovska H
Journal of Applied Microbiology, 117(6), 1810, 2014 |
| 5 |
Effect of freezing treatments and yeast amount on sensory and physical properties of sweet bakery products
Meziani S, Kaci M, Jacquot M, Jasniewski J, Ribotta P, Muller JM, Ghoul M, Desobry S
Journal of Food Engineering, 111(2), 336, 2012 |
| 6 |
Effect of freezing rate on quality parameters of freeze dried soursop fruit pulp
Ceballos AM, Giraldo GI, Orrego CE
Journal of Food Engineering, 111(2), 360, 2012 |
| 7 |
Numerical Simulation on Thermal Energy Storage Behavior of SiC-H2O Nanofluids
Zhu DS, Wu SY, Yang S
Energy Sources Part A-recovery Utilization and Environmental Effects, 33(14), 1317, 2011 |
| 8 |
Studies on the role of gelatin as a cryo- and lyo-protectant in the stability of capsicum oleoresin nanocapsules in gelatin matrix
Bejrapha P, Surassmo S, Choi MJ, Nakagawa K, Min SG
Journal of Food Engineering, 105(2), 320, 2011 |
| 9 |
Effects of freezing treatments on viscoelastic and structural behavior of frozen sweet dough
Meziani S, Jasniewski J, Gaiani C, Ioannou I, Muller JM, Ghoul M, Desobry S
Journal of Food Engineering, 107(3-4), 358, 2011 |
| 10 |
Experimental study on factors affecting the quality of ice crystal during the freezing concentration for the brackish water
Luo CS, Chen WW, Han WF
Desalination, 260(1-3), 231, 2010 |
