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Do Physical Forces Contribute to Cryodamage?SARAGUSTY, Joseph; GACITUA, Haim; ROZENBOIM, Israel et al.Biotechnology and bioengineering. 2009, Vol 104, Num 4, pp 719-728, issn 0006-3592, 10 p.Article

Dispersibility of freeze-dried poly(epsilon-caprolactone) nanocapsules stabilized by gelatin and the effect of freezingNAKAGAWA, Kyuya; SURASSMO, Suvimol; MIN, Sang-Gi et al.Journal of food engineering. 2011, Vol 102, Num 2, pp 177-188, issn 0260-8774, 12 p.Article

Freezing leukocytes to -40 and -20 °C under an exponential programme with original cryopreservativesSVEDENTSOV, E. P; TUMANOVA, T. V; SCHEGLOVA, O. O et al.International journal of refrigeration. 2006, Vol 29, Num 3, pp 368-373, issn 0140-7007, 6 p.Conference Paper

Influence of blanching, freezing and frozen storage on physicochemical properties of broad beans (Vicia faba L)PETZOLD, Guillermo; CARO, Marisa; MORENO, Jorge et al.International journal of refrigeration. 2014, Vol 40, pp 429-434, issn 0140-7007, 6 p.Article

Reducing domestic food waste by freezing at homeBROWN, T; HIPPS, N. A; EASTEAL, S et al.International journal of refrigeration. 2014, Vol 40, pp 362-369, issn 0140-7007, 8 p.Article

Comparison of measurement techniques for the identification of bound water restrained by polymersHATAKEYAMA, Tatsuko; TANAKA, Masaru; KISHI, Akira et al.Thermochimica acta. 2012, Vol 532, pp 159-163, issn 0040-6031, 5 p.Conference Paper

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Behavior of water below the freezing point in PEFCsISHIKAWA, Y; MORITA, T; NAKATA, K et al.Journal of power sources. 2007, Vol 163, Num 2, pp 708-712, issn 0378-7753, 5 p.Article

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Thermodynamic analysis of the freezing and thawing of foods : ice content and Mollier diagram = Analyse thermodynamique de la congélation et de la décongélation des produits alimentaires : teneur en glace et diagramme de MollierCHEN, C. S.Journal of food science. 1985, Vol 50, Num 4, pp 1163-1166, issn 0022-1147Article

Simplified equation for predicting the freezing time of foodstuffs = Equation simplifiée pour la prévision de la durée de congélation des produits alimentairesPHAM, Q. T.Journal of Food Technology. 1986, Vol 21, Num 2, pp 209-219, issn 0022-1163Article

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Quantifying liquid water in frozen plant tissues by isothermal calorimetryLIVINGSTON, David P.Thermochimica acta. 2007, Vol 459, Num 1-2, pp 116-120, issn 0040-6031, 5 p.Article

Application of distillative freezing in the separation of o-xylene and p-xyleneSHIAU, Lie-Ding; WEN, Chun-Ching; LIN, Bo-Shiue et al.AIChE journal. 2006, Vol 52, Num 5, pp 1962-1967, issn 0001-1541, 6 p.Article

La congélation des denrées. Etude comparée de la voie «mécanique» et de la voie «cryogénique»DUMINIL, M; VRINAT, G.Revue générale du Froid. 1987, Vol 77, Num 5, pp 302-337, issn 0035-3205, 29 p.Article

A converging-front model for the asymmetric freezing of slab-shaped food = Un modèle à front convergent pour la congélation asymétrique des produits alimentaires découpés en tranchesPHAM, Q. T.Journal of food science. 1987, Vol 52, Num 3, pp 795-800, issn 0022-1147Article

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