| Handbook of food isotherms: Water sorption parameters for food and food components H Iglesias Elsevier, 2012 | 756 | 2012 |
| Water sorption isotherms of foods and foodstuffs: BET or GAB parameters? EO Timmermann, J Chirife, HA Iglesias Journal of food engineering 48 (1), 19-31, 2001 | 587 | 2001 |
| Equations for fitting water sorption isotherms of foods: Part 1—a review J Chirife, HA Iglesias International Journal of Food Science & Technology 13 (3), 159-174, 1978 | 566 | 1978 |
| Prediction of the effect of temperature on water sorption isotherms of food material HA Iglesias, J Chirife International journal of food science & technology 11 (2), 109-116, 1976 | 473 | 1976 |
| Effects of Water Activity (a w ) on Microbial Stability as a Hurdle in Food Preservation MS Tapia, SM Alzamora, J Chirife Water activity in foods: Fundamentals and applications, 323-355, 2020 | 386 | 2020 |
| Equations for fitting water sorption isotherms of foods: II. Evaluation of various two‐parameter models R BOQUET, J CHIRIFE, HA IGLESIAS International Journal of Food Science & Technology 13 (4), 319-327, 1978 | 324 | 1978 |
| The correlation between water activity and% moisture in honey: Fundamental aspects and application to Argentine honeys J Chirife, MC Zamora, A Motto Journal of Food Engineering 72 (3), 287-292, 2006 | 256 | 2006 |
| In vitro study of bacterial growth inhibition in concentrated sugar solutions: microbiological basis for the use of sugar in treating infected wounds J Chirife, L Herszage, A Joseph, ES Kohn Antimicrobial Agents and Chemotherapy 23 (5), 766-773, 1983 | 254 | 1983 |
| Isosteric heats of water vapor sorption on dehydrated foods. I. Analysis of the differential heat curves. HA Iglesias, J Chirife | 226 | 1976 |
| Antimicrobial activity of clove oil dispersed in a concentrated sugar solution J Briozzo, L Núncez, J Chirife, L Herszage, M D'aquino Journal of Applied Bacteriology 66 (1), 69-75, 1989 | 214 | 1989 |
| Scientific basis for use of granulated suger in treatment of infected wounds J Chiife, G Scarmato, L Herszage LANCET 8271 (1), 560-561, 1982 | 202 | 1982 |
| Unsaturated solutions of sodium chloride as reference sources of water activity at various temperatures J Chirife, SL Resnik Journal of Food Science 49 (6), 1486-1488, 1984 | 187 | 1984 |
| Nonenzymatic browning in liquid model systems of high water activity: kinetics of color changes due to Maillard's reaction between different single sugars and glycine and … MDP Buera, J Chirife, SL Resnik, G Wetzler Journal of Food Science 52 (4), 1063-1067, 1987 | 185 | 1987 |
| Fundamentals of the drying mechanism during air dehydration of foods J Chirife Advances in drying 2, 73-102, 1983 | 178 | 1983 |
| Water activity, glass transition and microbial stability in concentrated/semimoist food systems J Chirife, P MARÍA DEL BUERA Journal of Food Science 59 (5), 921-927, 1994 | 176 | 1994 |
| Analysis of a model for water sorption phenomena in foods CF Fontan, J Chirife, E Sancho, HA Iglesias Journal of Food Science 47 (5), 1590-1594, 1982 | 176 | 1982 |
| The prediction of water activity in aqueous solutions in connection with intermediate moisture foods IV. aW Prediction in aqueous non electrolyte solutions J Chirife, CF Fontán, EA Benmergui International Journal of Food Science & Technology 15 (1), 59-70, 1980 | 169 | 1980 |
| Water activity, water glass dynamics, and the control of microbiological growth in foods J Chirife, M del Pilar Buera, TP Labuza Critical Reviews in Food Science & Nutrition 36 (5), 465-513, 1996 | 165 | 1996 |
| Thermal stability of invertase in reduced‐moisture amorphous matrices in relation to glassy state and trehalose crystallization S CARDONA, C SCHEBOR, MP BUERA, M KAREL, J CHIRIFE Journal of Food Science 62 (1), 105-112, 1997 | 143 | 1997 |
| Kinetics of moisture movement during air drying of sugar beet root LM VACCAREZZA, JL LOMBARDI, J CHIRIFE International Journal of Food Science & Technology 9 (3), 317-327, 1974 | 140 | 1974 |
María Clara ZamoraPontificia Universidad Católica Argentina (UCA) - CONICET在 uca.edu.ar 的电子邮件经过验证
