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51

Denaturation processes in gamma irradiated proteins studied by differential scanning calorimetry

Krystyna Cieśla, Yrjo Roos, Wojciech Głuszewski

Journal:

Radiation Physics and Chemistry

Year:

2000

Language:

english

File:

PDF, 239 KB

english, 2000

52

Phase transitions and structure of solid food matrices

Journal:

Current Opinion in Colloid & Interface Science

Year:

1998

Language:

english

File:

PDF, 603 KB

english, 1998

53

The State of Aggregation of Casein Affects the Storage Stability of Amorphous Sucrose, Lactose, and Their Mixtures

César Vega, Yrjö H. Roos

Journal:

Food Biophysics

Year:

2007

Language:

english

File:

PDF, 596 KB

english, 2007

54

Solid–Liquid Transitions and Stability of HPKO-in-Water Systems Emulsified by Dairy Proteins

Leonardo Cornacchia, Yrjö H. Roos

Journal:

Food Biophysics

Year:

2011

Language:

english

File:

PDF, 354 KB

english, 2011

55

Sugar Crystallization and Glass Transition as Destabilizing Factors of Protein-Stabilized Emulsions

Leonardo Cornacchia, Yrjö H. Roos

Journal:

Food Biophysics

Year:

2012

Language:

english

File:

PDF, 419 KB

english, 2012

56

Gelatinization and freeze-concentration effects on recrystallization in corn and potato starch gels

Felicidad Ronda, Yrjö H. Roos

Journal:

Carbohydrate Research

Year:

2008

Language:

english

File:

PDF, 181 KB

english, 2008

57

Coupling of dielectric and mechanical relaxations with glass transition and stickiness of milk solids

Nattiga Silalai, Yrjö H. Roos

Journal:

Journal of Food Engineering

Year:

2011

Language:

english

File:

PDF, 1.26 MB

english, 2011

58

Mechanical relaxation times as indicators of stickiness in skim milk–maltodextrin solids systems

Nattiga Silalai, Yrjö H. Roos

Journal:

Journal of Food Engineering

Year:

2011

Language:

english

File:

PDF, 1.71 MB

english, 2011

59

Phase Transitions and Unfreezable Water Content of Carrots, Reindeer Meat and White Bread Studied using Differential Scanning Calorimetry

Journal:

Journal of Food Science

Year:

1986

Language:

english

File:

PDF, 353 KB

english, 1986

60

Effect of Moisture on the Thermal Behavior of Strawberries Studied using Differential Scanning Calorimetry

Journal:

Journal of Food Science

Year:

1987

Language:

english

File:

PDF, 521 KB

english, 1987

61

Effects of Drying Conditions on Water Sorption and Phase Transitions of Freeze-Dried Horseradish Roots

KIRSTI PÄÄKKÖNEN, YRJÖ H. ROOS

Journal:

Journal of Food Science

Year:

1990

Language:

english

File:

PDF, 413 KB

english, 1990

62

Plasticizing Effect of Water on Thermal Behavior and Crystallization of Amorphous Food Models

YRJÖ ROOS, MARCUS KAREL

Journal:

Journal of Food Science

Year:

1991

Language:

english

File:

PDF, 874 KB

english, 1991

63

Phase Transitions of Amorphous Sucrose and Frozen Sucrose Solutions

YRJÖ ROOS, MARCUS KAREL

Journal:

Journal of Food Science

Year:

1991

Language:

english

File:

PDF, 271 KB

english, 1991

64

Water sorption isotherms of freeze-dried milk products: applicability of linear and non-linear regression analysis in modelling

Kirsi Jouppila, Yrjó H. Roos

Journal:

International Journal of Food Science & Technology

Year:

1997

Language:

english

File:

PDF, 831 KB

english, 1997

65

Nonenzymatic Browning Kinetics in Low-moisture Food Systems as Affected by Matrix Composition and Crystallization

Song Miao, Yrjo H. Roos

Journal:

Journal of Food Science

Year:

2005

Language:

english

File:

PDF, 225 KB

english, 2005

66

Frozen State Transitions of Sucrose-Protein-Cornstarch Mixtures

Kawal Jit Singh, Yrjö H. Roos

Journal:

Journal of Food Science

Year:

2005

Language:

english

File:

PDF, 265 KB

english, 2005

67

Crystallization and X-ray Diffraction of Crystals Formed in Water-Plasticized Amorphous Spray-dried and Freeze-dried Lactose/Protein Mixtures

Md. Kamrul Haque, Yrjö H. Roos

Journal:

Journal of Food Science

Year:

2005

Language:

english

File:

PDF, 3.40 MB

english, 2005

68

Crystallization Kinetics and X-ray Diffraction of Crystals Formed in Amorphous Lactose, Trehalose, and Lactose/Trehalose Mixtures

Song Miao, Yrjö H. Roos

Journal:

Journal of Food Science

Year:

2005

Language:

english

File:

PDF, 3.71 MB

english, 2005

69

WATER ACTIVITY and PHYSICAL STATE EFFECTS ON AMORPHOUS FOOD STABILITY

Journal:

Journal of Food Processing and Preservation

Year:

1993

Language:

english

File:

PDF, 600 KB

english, 1993

70

Characterization of Carbohydrate–Protein Matrices for Nutrient Delivery

Yankun Zhou, Yrjö H. Roos

Journal:

Journal of Food Science

Year:

2011

Language:

english

File:

PDF, 254 KB

english, 2011

71

Crystallization and X-ray Diffraction of Crystals Formed in Water-Plasticized Amorphous Lactose

Kirsi Jouppila, Jarno Kansikas, Yrjö H. Roos

Journal:

Biotechnology Progress

Year:

1998

Language:

english

File:

PDF, 52 KB

english, 1998

72

Effect of disaccharides on survival during storage of freeze dried probiotics

Song Miao, Susan Mills, Catherine Stanton, Gerald F. Fitzgerald, Yrjo Roos, R. Paul Ross

Journal:

Dairy Science & Technology (EDP Sciences)

Year:

2008

File:

PDF, 408 KB

2008

73

Thermal, Dynamic-mechanical, and Dielectric Analysis of Phase and State Transitions ofFrozen Wheat Doughs

Tommi J. Laaksonen, Yrjö H. Roos

Journal:

Journal of Cereal Science

Year:

2000

Language:

english

File:

PDF, 213 KB

english, 2000

74

Microstructure formation of maltodextrin and sugar matrices in freeze-dried systems

Nathdanai Harnkarnsujarit, Sanguansri Charoenrein, Yrjö H. Roos

Journal:

Carbohydrate Polymers

Year:

2012

Language:

english

File:

PDF, 1.89 MB

english, 2012

75

Lipid and water crystallization in protein-stabilised oil-in-water emulsions

Leonardo Cornacchia, Yrjö H. Roos

Journal:

Food Hydrocolloids

Year:

2011

Language:

english

File:

PDF, 1.36 MB

english, 2011

76

Staling of fresh and frozen gluten-free bread

Felicidad Ronda, Yrjö H. Roos

Journal:

Journal of Cereal Science

Year:

2011

Language:

english

File:

PDF, 309 KB

english, 2011

77

Reversed Phase HPLC Analysis of Stability and Microstructural Effects on Degradation Kinetics of β-Carotene Encapsulated in Freeze-Dried Maltodextrin–Emulsion Systems

Harnkarnsujarit, Nathdanai, Charoenrein, Sanguansri, Roos, Yrjö H.

Journal:

Journal of Agricultural and Food Chemistry

Year:

2012

Language:

english

File:

PDF, 2.01 MB

english, 2012

78

The content of 5-hydroxyindoleacetic acid and homovanillic acid in the cerebrospinal fluid of patients with acute schizophrenia

Ranan Rimón, Björn-Erik Roos, Viljo Räkköläinen, Yrjö Alanen

Journal:

Journal of Psychosomatic Research

Year:

1971

Language:

english

File:

PDF, 348 KB

english, 1971

79

Additivity of water sorption, alpha-relaxations and crystallization inhibition in lactose–maltodextrin systems

Naritchaya Potes, Joseph P. Kerry, Yrjö H. Roos

Journal:

Carbohydrate Polymers

Year:

2012

Language:

english

File:

PDF, 805 KB

english, 2012

80

Effect of monoglyceride self-assembled structure on emulsion properties and subsequent flavor release

Like Mao, Brendan T. O'Kennedy, Yrjö H. Roos, John A. Hannon, Song Miao

Journal:

Food Research International

Year:

2012

Language:

english

File:

PDF, 1.28 MB

english, 2012

81

Casein molecular assembly affects the properties of milk fat emulsions encapsulated in lactose or trehalose matrices

César Vega, H. Douglas Goff, Yrjö H. Roos

Journal:

International Dairy Journal

Year:

2007

Language:

english

File:

PDF, 779 KB

english, 2007

82

Isothermal study of nonenzymatic browning kinetics in spray-dried and freeze-dried systems at different relative vapor pressure environments

Song Miao, Yrjö H. Roos

Journal:

Innovative Food Science & Emerging Technologies

Year:

2006

Language:

english

File:

PDF, 578 KB

english, 2006

83

Water sorption and time-dependent crystallization behaviour of freeze-dried lactose–salt mixtures

A.M. Elmonsef Omar, Yrjö H. Roos

Journal:

Lebensmittel-Wissenschaft und-Technologie / Food Science and Technology

Year:

2007

Language:

english

File:

PDF, 278 KB

english, 2007

84

Glass transition and water effects on sucrose inversion in noncrystalline carbohydrate food systems

Kouame Kouassi, Yrjö H Roos

Journal:

Food Research International

Year:

2001

Language:

english

File:

PDF, 213 KB

english, 2001

85

A kinetic study on formaldehyde production in cryostabilized water-soluble fish muscle extracts

Juan R Herrera, Yrjö H Roos

Journal:

Innovative Food Science & Emerging Technologies

Year:

2000

Language:

english

File:

PDF, 160 KB

english, 2000

86

Comparison of dielectric properties and non-enzymatic browning kinetics around glass transition

Satu M Lievonen, Yrjö H Roos

Journal:

Innovative Food Science & Emerging Technologies

Year:

2003

Language:

english

File:

PDF, 175 KB

english, 2003

87

Modern Biopolymer Science || Mapping the Different States of Food Components Using State Diagrams

Year:

2009

Language:

english

File:

PDF, 360 KB

english, 2009

88

Phase transitions in frozen water containing sugars and other solutes

Journal:

Journal of Pharmacy and Pharmacology

Year:

1998

Language:

english

File:

PDF, 84 KB

english, 1998

89

Porosity and Water Activity Effects on Stability of Crystalline β-Carotene in Freeze-Dried Solids

Harnkarnsujarit, Nathdanai, Charoenrein, Sanguansri, Roos, Yrjö H.

Journal:

Journal of Food Science

Year:

2012

Language:

english

File:

PDF, 925 KB

english, 2012

90

Volatile Release from Self-Assembly Structured Emulsions: Effect of Monoglyceride Content, Oil Content, and Oil Type

Mao, Like, Roos, Yrjö H., Miao, Song

Journal:

Journal of Agricultural and Food Chemistry

Year:

2013

Language:

english

File:

PDF, 448 KB

english, 2013

91

The effect of high velocity steam injection on the colloidal stability of concentrated emulsions for the manufacture of infant formulations

Murphy, Eoin G., Tobin, John T., Roos, Yrjo H., Fenelon, Mark A.

Journal:

Procedia Food Science

Year:

2011

Language:

english

File:

PDF, 329 KB

english, 2011

92

Double interface formulation for improved α-tocopherol stabilisation in dehydration of emulsions

Zhou, Yankun, Roos, Yrjö H

Journal:

Journal of the Science of Food and Agriculture

Year:

2013

Language:

english

File:

PDF, 300 KB

english, 2013

93

Stability of α-Tocopherol in Freeze-Dried Sugar–Protein–Oil Emulsion Solids as Affected by Water Plasticization and Sugar Crystallization

Zhou, Yankun, Roos, Yrjö H.

Journal:

Journal of Agricultural and Food Chemistry

Year:

2012

Language:

english

File:

PDF, 759 KB

english, 2012

94

Food Materials Science and Engineering (Bhandari/Food Materials Science and Engineering) || Phase and State Transitions and Related Phenomena in Foods

Bhandari, Bhesh, Roos, Yrjö H.

Year:

2012

Language:

english

File:

PDF, 233 KB

english, 2012

95

Food Materials Science and Engineering (Bhandari/Food Materials Science and Engineering) || Interfacial Phenomena in Structured Foods

Bhandari, Bhesh, Roos, Yrjö H.

Year:

2012

Language:

english

File:

PDF, 615 KB

english, 2012

96

Food Materials Science and Engineering (Bhandari/Food Materials Science and Engineering) || Micro to Macro Level Structures of Food Materials

Bhandari, Bhesh, Roos, Yrjö H.

Year:

2012

Language:

english

File:

PDF, 308 KB

english, 2012

97

Food Materials Science and Engineering (Bhandari/Food Materials Science and Engineering) || Materials Science of Freezing and Frozen Foods

Bhandari, Bhesh, Roos, Yrjö H.

Year:

2012

Language:

english

File:

PDF, 188 KB

english, 2012

98

Food Materials Science and Engineering (Bhandari/Food Materials Science and Engineering) || Nanocomposites for Food and Beverage Packaging Materials

Bhandari, Bhesh, Roos, Yrjö H.

Year:

2012

Language:

english

File:

PDF, 167 KB

english, 2012

99

Glass transition and water plasticization effects on crispness of a snack food extrudate

Roos, Yrjö H., Roininen, Katariina, Jouppila, Kirsi, Tuorila, Hely

Journal:

International Journal of Food Properties

Year:

1998

Language:

english

File:

PDF, 968 KB

english, 1998

100

Evolution of Phases and Habit during the Crystallization of Freeze-Dried Lactose/Salt Mixtures in Humid Air

Barham, A. Shawqi, Omar, A. M. Elmonsef, Roos, Yrjö H., Hodnett, B. K.

Journal:

Crystal Growth & Design

Year:

2006

Language:

english

File:

PDF, 772 KB

english, 2006

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