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Measurement of water activity in the intermediate moisture range with the Novasina Thermoconstanter humidity meter

Food science & technology, 1986, Vol.19 (4), p.297-301

1986

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Statistical evaluation of water activity measurements obtained with the Vaisala Humicap humidity meter

Journal of food science, 1983-03, Vol.48 (2), p.534-538

1983

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Mixed Saturated Salt Solutions as Standards for Water Activity Measurement in the Microbiological Growth Range

Journal of food science, 1988-03, Vol.53 (2), p.578-579

1988

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Color-changing indicator to monitor the time-temperature history during cooking of meats

Journal of food protection, 1988-07, Vol.51 (7), p.542-546

1988

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Water Activity and Chemical Composition of Mayonnaises

Journal of food science, 1989-11, Vol.54 (6), p.1658-1659

1989

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Some physico-chemical basis of food preservation by combined methods

Food research international, 1992, Vol.25 (5), p.389-396

1992

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Microbial growth at reduced water activities: some physicochemical properties of compatible solutes

Journal of Applied Bacteriology, 1984-04, Vol.56 (2), p.259-268

1984

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A note about the correct water activity value of saturated potassium nitrate at 25 degrees C

Food science & technology, 1988, Vol.21 (1), p.66-67

1988

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The water activity of common liquid bacteriological media

Journal of Applied Bacteriology, 1982-01, Vol.53 (2), p.219-222

1982

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Simplified method for the prediction of water activity in binary aqueous solutions

International journal of food science & technology, 1985-10, Vol.20 (5), p.631-636

1985

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Simplified method for the prediction of water activity in binary aqueous solutions

Journal of food technology, 1985, Vol.20 (5), p.631-636

1985

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A World Survey of Water Activity of Selected Saturated Salt Solutions used as Standards at 25°C

Journal of food science, 1984-03, Vol.49 (2), p.510-513

1984

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Influence of organic volatiles during water activity measurement with a fiber-dimensional hygrometer

Food science & technology, 1984, Vol.17 (6), p.342-344

1984

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A research note. Prediction and measurement of the water activity of selected saturated salt solutions at 5 degrees C and 10 degrees C

Journal of food science, 1987, Vol.52 (4), p.1118-1119

1987

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A study of water activity lowering in meat during immersion-cooking in sodium chloride-glycerol solutions. I. Equilibrium considerations and diffusional analysis of solute uptake

International journal of food science & technology, 1981-12, Vol.16 (6), p.609-619

1981

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A study of water activity lowering in meat during immersion-cooking in sodium chloride-glycerol solution. II. Kinetics of aW lowering and effect of some process variables

International journal of food science & technology, 1981-12, Vol.16 (6), p.621-628

1981

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A research note. Effectiveness of available filters for an electric hygrometer for measurement of water activity in the food industry

Journal of food science, 1986, Vol.51 (5), p.1358-1359

1986

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A study of water activity lowering in meat during immersion‐cooking in sodium chloride‐glycerol solution. II. Kinetics of a W lowering and effect of some process variables

International journal of food science & technology, 1981-12, Vol.16 (6), p.621-628

1981

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Sensor Contamination with Organic Volatiles During Water Activity Measurements with an Electric Hygrometer

Journal of food science, 1984-03, Vol.49 (2), p.514-515

1984

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DETERMINATION OF MOISTURE CONTENT IN GLYCEROL-CONTAINING INTERMEDIATE MOISTURE FOODS

Journal of food science, 1979-07, Vol.44 (4), p.1258-1259

1979

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Theoritical prediction of the water activity of standard saturated salt solutions at various temperatures

Journal of food science, 1986, Vol.51 (4), p.1037-1041

1986

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Theoretical Prediction of the Water Activity of Standard Saturated Salt Solutions at Various Temperatures

Journal of food science, 1986-07, Vol.51 (4), p.1037-1041

1986

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study of water activity lowering in meat during immersion-cooking in sodium chloride-glycerol solution. II. Kinetics of aw lowering and effect of some process variables

Journal of food technology, 1981, Vol.16 (6), p.621-628

1981

Volltextzugriff (PDF)

study of water activity lowering in meat during immersion-cooking in sodium chloride-glycerol solutions. I. Equilibrium considerations and diffusional analysis of solute uptake

Journal of food technology, 1981, Vol.16 (6), p.609-619

1981

Volltextzugriff (PDF)

Effectiveness of Available Filters for an Electric Hygrometer for Measurement of Water Activity in the Food Industry

Journal of food science, 1986-09, Vol.51 (5), p.1358-1359

1986

Volltextzugriff (PDF)

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Measurement of water activity in the intermediate moisture range with the Novasina Thermoconstanter humidity meter

Statistical evaluation of water activity measurements obtained with the Vaisala Humicap humidity meter

Mixed Saturated Salt Solutions as Standards for Water Activity Measurement in the Microbiological Growth Range

Color-changing indicator to monitor the time-temperature history during cooking of meats

Water Activity and Chemical Composition of Mayonnaises

Some physico-chemical basis of food preservation by combined methods

Microbial growth at reduced water activities: some physicochemical properties of compatible solutes

A note about the correct water activity value of saturated potassium nitrate at 25 degrees C

The water activity of common liquid bacteriological media

Simplified method for the prediction of water activity in binary aqueous solutions

Simplified method for the prediction of water activity in binary aqueous solutions

A World Survey of Water Activity of Selected Saturated Salt Solutions used as Standards at 25°C

Influence of organic volatiles during water activity measurement with a fiber-dimensional hygrometer

A research note. Prediction and measurement of the water activity of selected saturated salt solutions at 5 degrees C and 10 degrees C

A study of water activity lowering in meat during immersion-cooking in sodium chloride-glycerol solutions. I. Equilibrium considerations and diffusional analysis of solute uptake

A study of water activity lowering in meat during immersion-cooking in sodium chloride-glycerol solution. II. Kinetics of aW lowering and effect of some process variables

A research note. Effectiveness of available filters for an electric hygrometer for measurement of water activity in the food industry

A study of water activity lowering in meat during immersion‐cooking in sodium chloride‐glycerol solution. II. Kinetics of a W lowering and effect of some process variables

Sensor Contamination with Organic Volatiles During Water Activity Measurements with an Electric Hygrometer

DETERMINATION OF MOISTURE CONTENT IN GLYCEROL-CONTAINING INTERMEDIATE MOISTURE FOODS

Theoritical prediction of the water activity of standard saturated salt solutions at various temperatures

Theoretical Prediction of the Water Activity of Standard Saturated Salt Solutions at Various Temperatures

study of water activity lowering in meat during immersion-cooking in sodium chloride-glycerol solution. II. Kinetics of aw lowering and effect of some process variables

study of water activity lowering in meat during immersion-cooking in sodium chloride-glycerol solutions. I. Equilibrium considerations and diffusional analysis of solute uptake

Effectiveness of Available Filters for an Electric Hygrometer for Measurement of Water Activity in the Food Industry

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