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Results 1 to 25 of 15859

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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

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

Cryogenic and air blast freezing techniques and their effect on the quality of catfish filletsESPINOZA RODEZNO, Luis A; SUNDARARAJAN, Srijanani; SOLVAL, Kevin Mis et al.Lebensmittel - Wissenschaft + Technologie. 2013, Vol 54, Num 2, pp 377-382, issn 0023-6438, 6 p.Article

Separation of p-Xylene from the Multicomponent Xylene System by Stripping CrystallizationSHIAU, Lie-Ding; WEN, Chun-Ching; LIN, Bo-Shiue et al.AIChE journal. 2008, Vol 54, Num 1, pp 337-342, issn 0001-1541, 6 p.Article

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

Calcul des temps de congélation d'aliments ayant la forme d'un cylindre infini, d'un cylindre fini ou d'une sphère = Freezing time calculation for products having an infinite or a finite cylinder or sphere shapeCASTAIGNE, F.Lebensmittel - Wissenschaft + Technologie. 1985, Vol 18, Num 3, pp 137-147, issn 0023-6438Article

De la frigo″ à la congélation rapide″CLEMENT, P.Revue générale du Froid. 1984, Vol 74, Num 6, pp 323-327, issn 0035-3205Article

The freezing of meat with particular reference to optimising product packaging, plant design and layout = La surgélation de la viande, avec référence particulière à l'optimisation de l'emballage du produit, la conception et la disposition des usinesCOOPER, T. R. J.1983, 549 pThesis

Losses of nitrogen fractions from herring to brine during marinatingSZYMCZAK, Mariusz; KOLAKOWSKI, Edward.Food chemistry. 2012, Vol 132, Num 1, pp 237-243, issn 0308-8146, 7 p.Article

High-pressure-shift freezing : Main factors implied in the phase transition timeOTERO, Laura; SANZ, Pedro D.Journal of food engineering. 2006, Vol 72, Num 4, pp 354-363, issn 0260-8774, 10 p.Article

Stresses and cracking in freezing spherical foods : a numerical modelTUAN PHAM, Q; LE BAIL, Alain; HAYERT, Muriel et al.Journal of food engineering. 2005, Vol 71, Num 4, pp 408-418, issn 0260-8774, 11 p.Article

Thermal infrared mapping of the freezing phase change activity of micro liquid dropletLI, F. F; LIU, J.Journal of thermal analysis and calorimetry. 2010, Vol 102, Num 1, pp 155-162, issn 1388-6150, 8 p.Article

Cutting test application to general assessment of vegetable texture changes caused by freezingGORAL, D; KLUZA, F.Journal of food engineering. 2009, Vol 95, Num 2, pp 346-351, issn 0260-8774, 6 p.Article

Determination of physicochemical properties of chestnutsROY, Poritosh; UMEHARA, Hitomi; SHIINA, Takeo et al.Journal of food engineering. 2008, Vol 87, Num 4, pp 601-604, issn 0260-8774, 4 p.Article

Effects of hydrocolloids and freezing rates on freeze-thaw stability of tapioca starch gelsMUADKLAY, Janya; CHAROENREIN, Sanguansri.Food hydrocolloids. 2008, Vol 22, Num 7, pp 1268-1272, issn 0268-005X, 5 p.Article

Méthode simple permettant d'estimer les temps de congélation de produits ayant des formes simplesCASTAIGNE, F; LACROIX, C.Revue générale du Froid. 1985, Vol 75, Num 4, pp 251-263, issn 0035-3205Article

Freeze concentration of equal molarity solutions with ultrasonic irradiation under constant freezing rate : Effect of soluteKAWASAKI, K; MATSUDA, A; KADOTA, H et al.Chemical engineering research & design. 2006, Vol 84, Num 2, pp 107-112, issn 0263-8762, 6 p.Article

CO2 als Kälteträger für die Tiefkühlung = CO2 as cooling fluid for deep-freezingOCHSNER, E.Die Kälte und Klimatechnik. 1999, Vol 52, Num 2, pp 42-45, issn 0343-2246Article

Experimental study on factors affecting the quality of ice crystal during the freezing concentration for the brackish waterLUO, Cong-Shuang; CHEN, Wen-Wu; HAN, Wen-Feng et al.Desalination (Amsterdam). 2010, Vol 260, Num 1-3, pp 231-238, issn 0011-9164, 8 p.Article

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