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Citation(s) in RCA

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Results Analysis
For: Slade L, Levine H. Water and the glass transition — Dependence of the glass transition on composition and chemical structure: Special implications for flour functionality in cookie baking. J FOOD ENG 1994. [DOI: 10.1016/0260-8774(94)90029-9] [Citation(s) in RCA: 78] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Number Cited by Other Article(s)
51
Wolkers WF, Hoekstra FA. Heat Stability of Proteins in Desiccation-Tolerant Cattail (Typha latifolia L.) Pollen. ACTA ACUST UNITED AC 1997. [DOI: 10.1016/s0300-9629(96)00274-5] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/16/2022]
52
Piazza L, Masi P. Development of Crispness in Cookies During Baking in an Industrial Oven. Cereal Chem 1997. [DOI: 10.1094/cchem.1997.74.2.135] [Citation(s) in RCA: 28] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
53
Schiraldi A, Piazza L, Brenna O, Vittadini E. Structure and properties of bread dough and crumb. ACTA ACUST UNITED AC 1996. [DOI: 10.1007/bf01992832] [Citation(s) in RCA: 29] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
54
DSC analysis of starch thermal properties related to functionality in low-moisture baked goods. ACTA ACUST UNITED AC 1996. [DOI: 10.1007/bf01992829] [Citation(s) in RCA: 20] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
55
D'Haene P, van Liederkerke B. Viscosity Prediction of Starch Hydrolysates from Single Point Measurements. STARCH-STARKE 1996. [DOI: 10.1002/star.19960480905] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
56
Slade L, Levine H. Glass transitions and water-food structure interactions. ADVANCES IN FOOD AND NUTRITION RESEARCH 1995;38:103-269. [PMID: 15918292 DOI: 10.1016/s1043-4526(08)60084-4] [Citation(s) in RCA: 145] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/02/2023]
57
Slade L, Levine H. Water and the glass transition — Dependence of the glass transition on composition and chemical structure: Special implications for flour functionality in cookie baking. J FOOD ENG 1994. [DOI: 10.1016/0260-8774(94)90029-9] [Citation(s) in RCA: 78] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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