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Jorge Chirife
Jorge Chirife
Professor food engineering, Pontificia Universidad Catolica Argentina
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Handbook of food isotherms: Water sorption parameters for food and food components
H Iglesias
Elsevier, 2012
7072012
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
5522001
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
5171978
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
4601976
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
3021978
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
2331983
ISOSTERIC HEATS OF WATER VAPOR SORPTION ON DEHYDRATED FOODS. I. ANALYSIS OF THE DIFFERENTIAL HEAT CURVES.
HA Iglesias
2151976
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
2102006
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
2002020
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
1961989
Scientific basis for use of granulated sugar in treatment of infected wounds
J Chirife, G Scarmato, L Herszage
The Lancet 319 (8271), 560-561, 1982
1841982
Fundamentals of the drying mechanism during air dehydration of foods
J Chirife
Advances in drying 2, 73-102, 1983
1771983
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
1751987
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
1671994
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
1641984
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
1641980
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
1591982
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
1451996
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
1381997
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
1361974
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Artículos 1–20