Yrjö H. Roos

Dikutip oleh

	Semua	Sejak 2020
Kutipan	21920	6023
indeks-h	70	40
indeks-i10	216	143

1300

650

325

975

199219931994199519961997199819992000200120022003200420052006200720082009201020112012201320142015201620172018201920202021202220232024202557 111 114 175 154 248 240 227 378 277 372 376 462 458 703 580 560 662 785 674 784 701 829 1032 1124 1254 1034 1226 1134 1164 1182 1040 1188 312

Akses publik

Lihat semua

29 artikel

11 artikel

tersedia

tidak tersedia

Berdasarkan pada mandat pendanaan

Pengarang bersama

Miao, SongTeagasc Food Research CentreEmail yang diverifikasi di teagasc.ie
Joe KerrySenior College Lecturer and Head of the Food Packaging Group, School of Food and Nutritional Sciences, University College Cork (Email yang diverifikasi di ucc.ie
Nur Hanani Z. A.Universiti Putra MalaysiaEmail yang diverifikasi di upm.edu.my
Like MaoTeagasc Food Research CentreEmail yang diverifikasi di teagasc.ie
Fanghui Fan (范方辉)Associate Professor in Shenzhen University, ChinaEmail yang diverifikasi di szu.edu.cn
Nattiga SilalaiEmail yang diverifikasi di siam.edu
Dr James A O'MahonySchool of Food and Nutritional Sciences, University College CorkEmail yang diverifikasi di ucc.ie
Maria del Pilar BueraProfessor, Researcher - Universidad de Buenos Aires - ITAPROQ-CONICETEmail yang diverifikasi di di.fcen.uba.ar
Aaron S.L. LimEmail yang diverifikasi di umail.ucc.ie
Stefan SöderholmSeptentrioEmail yang diverifikasi di septentrio.com
Valentyn MaidannykM.Sc., PhDEmail yang diverifikasi di teagasc.ie
Eoin G MurphyTeagascEmail yang diverifikasi di teagasc.ie
Bambang NurhadiUniversitas Padjadjaran and university college corkEmail yang diverifikasi di unpad.ac.id
John FitzpatrickUniversity College CorkEmail yang diverifikasi di ucc.ie
Felicidad RondaCatedrática de Tecnologia de Alimentos, Universidad de ValladolidEmail yang diverifikasi di uva.es
H. Douglas GoffFood Science, University of GuelphEmail yang diverifikasi di uoguelph.ca
Bhesh BhandariUniversity of QueenslandEmail yang diverifikasi di uq.edu.au
jozef kokiniProfessor of Food Engineering, Purdue UniversityEmail yang diverifikasi di purdue.edu
Costas BiliaderisEmeritus Professor, Aristotle University of Thessaloniki, GreeceEmail yang diverifikasi di agro.auth.gr
Sean HoganTeagascEmail yang diverifikasi di teagasc.ie

Ikuti

Yrjö H. Roos

University College Cork

Email yang diverifikasi di ucc.ie

Food Pharmaceutical


Judul Urutkan menurut kutipan Urutkan menurut tahun Urutkan menurut judul	Dikutip oleh Dikutip oleh	Tahun
Phase transitions in foods YH Roos, S Drusch Academic Press, 2015	1438	2015
Phase transitions in foods YH Roos, S Drusch Academic Press, 2015	1438	2015
Phase transitions in foods YH Roos, S Drusch Academic Press, 2015	1438	2015
Plasticizing effect of water on thermal behavior and crystallization of amorphous food models YÖ Roos, M Karel Journal of food science 56 (1), 38-43, 1991	844	1991
Melting and glass transitions of low molecular weight carbohydrates Y Roos Carbohydrate research 238, 39-48, 1993	746	1993
Effect of various polyols and polyol contents on physical and mechanical properties of potato starch-based films RA Talja, H Helén, YH Roos, K Jouppila Carbohydrate polymers 67 (3), 288-295, 2007	555	2007
Phase transitions of mixtures of amorphous polysaccharides and sugars Y Roos, M Karel Biotechnology progress 7 (1), 49-53, 1991	534	1991
Water and molecular weight effects on glass transitions in amorphous carbohydrates and carbohydrate solutions Y Roos, M Karel Journal of food science 56 (6), 1676-1681, 1991	520	1991
Use and application of gelatin as potential biodegradable packaging materials for food products ZAN Hanani, YH Roos, JP Kerry International journal of biological macromolecules 71, 94-102, 2014	508	2014
Applying state diagrams to food processing and development Y Roos, M Karel Food Technol 45 (12), 66-68, 1991	447	1991
Glass transitions and crystallization in milk powders K Jouppila, YH Roos Journal of dairy science 77 (10), 2907-2915, 1994	420	1994
Glass transition temperature and its relevance in food processing YH Roos Annual review of food science and technology 1 (1), 469-496, 2010	412	2010
Differential scanning calorimetry study of phase transitions affecting the quality of dehydrated materials Y Roos, M Karel Biotechnology Progress 6 (2), 159-163, 1990	399	1990
Water activity and physical state effects on amorphous food stability YH Roos Journal of Food processing and Preservation 16 (6), 433-447, 1993	353	1993
Influence of trehalose and moisture content on survival of Lactobacillus salivarius subjected to freeze-drying and storage G Zayed, YH Roos Process Biochemistry 39 (9), 1081-1086, 2004	344	2004
Importance of glass transition and water activity to spray drying and stability of dairy powders YH Roos Le Lait 82 (4), 475-484, 2002	342	2002
Characterization of food polymers using state diagrams Y Roos Journal of food engineering 24 (3), 339-360, 1995	340	1995
Amorphous state and delayed ice formation in sucrose solutions Y Roos, M Karel International Journal of Food Science and Technology 26 (6), 553-566, 1991	331	1991
Glass transitions in low moisture and frozen foods: effects on shelf life and quality. YH Roos, M Karel, JL Kokini	322	1996
Invited review: spray-dried dairy and dairy-like emulsions—compositional considerations C Vega, YH Roos Journal of dairy science 89 (2), 383-401, 2006	292	2006

Sistem tidak dapat melakukan operasi ini. Coba lagi nanti.

Artikel 1–20

Kutipan per tahun

Kutipan duplikat

Kutipan yang digabung

Tambahkan pengarang bersamaPengarang bersama

Ikuti

Dikutip oleh

Pengarang bersama