Water Mobility in Glassy and Rubbery Solids as Determined by Oxygen-17 Nuclear Magnetic Resonance: Impact on Chemical Stability

By Bell L.N.   Bell H.M.   Glass T.E.  

Lebensmittel-Wissenschaft und -Technologie, Vol. 35, Iss. 2, 2002-03 ,pp. : 108-113

Academic Press

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Studies on electrical properties of wheat bread as a function of moisture content during storage

By Bhatt Chintan  

Sensing and Instrumentation for Food Quality and Safety, Vol. 4, Iss. 2, 2010-06 ,pp. : 61-66

Springer Publishing Company

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Changes in Phosphoglyceride Composition during Storage of Ultrahigh-Temperature Milk, as Assessed by ³¹P-Nuclear Magnetic Resonance: Possible Involvement of Thermoresistant Microbial Enzymes

By Belloque Josefina   Carrascosa Alfonso V.   López-Fandiño Rosina  

Journal of Food Protection, Vol. 64, Iss. 6, 2001-06 ,pp. : 850-855

International Association for Food Protection

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Water Diffusion in Bread During Baking

By Thorvaldsson K.   Skjöldebrand C.  

Lebensmittel-Wissenschaft und -Technologie, Vol. 31, Iss. 7, 1998-11 ,pp. : 658-663

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Assessment of the State of Water in Reconstituted Milk Protein Dispersions by Nuclear Magnetic Resonance (NMR) and Differential Scanning Calorimetry (DSC)

By Le dean A.   Mariette F.   Lucas T.   Marin M.  

Lebensmittel-Wissenschaft und -Technologie, Vol. 34, Iss. 5, 2001-08 ,pp. : 299-305

Academic Press

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