Yrjö H. Roos
机构: University College Cork
每年引用次数
引用次数
引用: 20,861
H-指数: 67
I10-指数 : 205
出版物: 364
Non-Equilibrium States and Glass Transitions in Foods : Processing Effects and Product-Specific Implications
Bhesh Bhandari , Yrjö H Roos ,
Elsevier Science 1 -463
3
2016
Phase Transitions and Unfreezable Water Content of Carrots, Reindeer Meat and White Bread Studied using Differential Scanning Calorimetry
YRJÖ H. ROOS
Journal of Food Science 51 ( 3) 684 -686
42
1986
Effect of Moisture on the Thermal Behavior of Strawberries Studied using Differential Scanning Calorimetry
YRJÖ H. ROOS
Journal of Food Science 52 ( 1) 146 -149
177
1987
Effects of Drying Conditions on Water Sorption and Phase Transitions of Freeze-Dried Horseradish Roots
KIRSTI PÄÄKKÖNEN , YRJÖ H. ROOS
Journal of Food Science 55 ( 1) 206 -209
29
1990
WATER ACTIVITY and PHYSICAL STATE EFFECTS ON AMORPHOUS FOOD STABILITY
YRJÖ H. ROOS
Journal of Food Processing and Preservation 16 ( 6) 433 -447
334
1993
Physical properties of commercial infant milk formula products
Eoin G Murphy , Nicolas E Regost , Yrjo H Roos , Mark A Fenelon
IDS 2018. 21st International Drying Symposium Proceedings 765 -772
2018
The influence of protein concentration on key quality attributes of chickpea-based alternatives to cheese
Nadia Grasso , Francesca Bot , Yrjo H Roos , Shane V Crowley
Current Research in Food Science 5 2004 -2012
11
2022
Development and characterization of biodegradable composite films based on gelatin derived from beef, pork and fish sources
Zainal A Nur Hanani , Eddie Beatty , Yrjo H Roos , Mick A Morris
Foods 2 ( 1) 1 -17
50
2012
Phase Transitions in Foods
Yrjo H Roos , Stephan Drusch
Smpte Journal
1,353
1995
Nonenzymic browning behavior, as related to glass transition, of a food model at chilling temperatures
Yrjo H Roos , Mari-Johanna Himberg
Journal of Agricultural and Food Chemistry 42 ( 4) 893 -898
144
1994
Water activity and plasticization
Yrjo H Roos
NAM Eskin & DS Robinson
71
2001
Plant-based alternatives to cheese formulated using blends of zein and chickpea protein ingredients
Nadia Grasso , Francesca Bot , Yrjo H Roos , Shane V Crowley
Foods 12 ( 7) 1492 -1492
8
2023
Phase transitions in frozen water containing sugars and other solutes.
Yrjo H Roos
50 ( Supplement) 6 -6
2
1998
Physicochemical properties of plant-based cheese alternatives fortified with calcium
Nadia Grasso , Yrjo H Roos , Shane V Crowley , James A O'Mahony
LWT 193 115657 -115657
1
2024
E Food Engineering and Physical Properties-Crystallization Kinetics and X-ray Diffraction of Crystals Formed in Amorphous Lactose, Trehalose, and Lactose/Trehalose Mixtures
Song Miao , Yrjo H Roos ,
Journal of Food Science 70 ( 5) E350 -E350
2005
E Food Engineering and Physical Properties-Crystallization and X-ray Diffraction of Crystals Formed in Water-Plasticized Amorphous Spray-dried and Freeze-dried Lactose/Protein Mixtures
Md Kamrul Haque , Yrjo H Roos
Journal of Food Science 70 ( 5) E359 -E359
2005
Nonenzymatic Browning Kinetics in Low‐moisture Food Systems as Affected by Matrix Composition and Crystallization
Song Miao , Yrjo H Roos ,
Journal of Food Science 70 ( 2) 6
15
2005
Glass transition and water effects on sucrose inversion in noncrystalline carbohydrate food systems
Kouame Kouassi , Yrjö H Roos
Food Research International 34 ( 10) 895 -901
37
2001
Mechanical α-relaxations and stickiness of milk solids/maltodextrin systems around glass transition
Nattiga Silalai , Yrjö H Roos
Journal of the Science of Food and Agriculture 91 ( 14) 2529 -2536
12
2011
Double interface formulation for improved α-tocopherol stabilisation in dehydration of emulsions
Yankun Zhou , Yrjö H Roos
Journal of the Science of Food and Agriculture 93 ( 11) 2646 -2653
4
2013