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Journal of Thermal Analysis and Calorimetry, Vol. 82, Iss. 3, 2005-11 ,pp. : 691-702

Springer Publishing Company

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Investigating Isothermal DSC Method to Distinguish Between Cocoa Butter and Cocoa Butter Alternatives

By Kerti K.  

Journal of Thermal Analysis and Calorimetry, Vol. 63, Iss. 1, 2000-01 ,pp. : 205-219

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Melting Properties of Butter Fat and The Consistency of Butter: Effect of modification of cream ripening and fatty acid composition

By Schäffer B.   Szakály S.   Lőrinczy D.  

Journal of Thermal Analysis and Calorimetry, Vol. 64, Iss. 2, 2001-05 ,pp. : 659-669

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Examination of the swelling of heat protective hydrocolloids by DSC

By Schäffer B.   Keller B.   Lőrinczy D.  

Journal of Thermal Analysis and Calorimetry, Vol. 82, Iss. 1, 2005-09 ,pp. : 265-269

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Concatenated Two-Dimensional Correlation Analysis: A New Possibility for Generalized Two-Dimensional Correlation Spectroscopy and Its Application to the Examination of Process Reversibility

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Applied Spectroscopy, Vol. 64, Iss. 3, 2010-03 ,pp. : 343-350

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