PRINCIPIOS DE LA DESHIDRATACION OSMOTICA DE FRUTAS. = PRINCIPE DE LA DESHYDRATATION PAR OSMOSE DES FRUITSCHIRIFE J.1982; ANALES DE LA ASOCIACION QUIMICA ARGENTINA.; ISSN 0365-0375; ARG; DA. 1982; VOL. 70; NO 5; PP. 913-932; ABS. ENG; BIBL. 24 REF.; 8 FIG./5 TABL.Article

EQUATIONS FOR FITTING WATER SORPTION ISOTHERMS OF FOODS. I. A REVIEW.CHIRIFE J; IGLESIAS HA.1978; J. FOOD TECHNOL.; G.B.; DA. 1978; VOL. 13; NO 3; PP. 159-174; BIBL. 1 P. 1/2Article

ON THE MECHANISM OF MOISTURE TRANSPORT DURING AIR DRYING OF SUGAR BEET ROOT = MECANISME DE TRANSPORT DE L'HUMIDITE PENDANT LE SECHAGE, A L'AIR, DE LA BETTERAVE A SUCREVACCAREZZA LM; CHIRIFE J.1975; J. FOOD SCI.; U.S.A.; DA. 1975; VOL. 40; NO 6; PP. 1286-1289; BIBL. 14 REF.Article

THE EVALUATION OF WATER ACTIVITY IN AQUEOUS SOLUTIONS FROM FREEZING POINT DEPRESSIONFONTAN CF; CHIRIFE J.1981; J. FOOD TECHNOL.; ISSN 0022-1163; GBR; DA. 1981; VOL. 16; NO 1; PP. 21-30; BIBL. 24 REF.Article

ON THE APPLICATION OF FICK'S LAW FOR THE KINETIC ANALYSIS OF AIR DRYING OF FOODS.VACCAREZZA LM; CHIRIFE J.1978; J. FOOD SCI.; U.S.A.; DA. 1978; VOL. 43; NO 1; PP. 236-238; BIBL. 11 REF.Article

A RESEARCH NOTE. THE WATER ACTIVITY OF CANNED FOODS = NOTE DE RECHERCHE. ACTIVITE DE L'EAU DES ALIMENTS EN CONSERVEALZAMORA SM; CHIRIFE J.1983; JOURNAL OF FOOD SCIENCE; ISSN 0022-1147; USA; DA. 1983; VOL. 48; NO 4; PP. 1385-1387; BIBL. 18 REF.; 1 TABL.Article

SOME FACTORS CONTROLLING THE KINETICS OF MOISTURE MOVEMENT DURING AVOCADO DEHYDRATIONALZAMORA SM; CHIRIFE J.1980; J. FOOD SCI.; ISSN 0022-1147; USA; DA. 1980; VOL. 45; NO 6; PP. 1649-1657; 4 P.; BIBL. 16 REF.Article

A STUDY OF THE WATER ACTIVITY LOWERING BEHAVIOR OF POLYETHYLENE GLYCOLS IN THE INTERMEDIATE MOISTURE RANGECHIRIFE J; FONTAN CF.1980; J. FOOD SCI.; ISSN 0022-1147; USA; DA. 1980; VOL. 45; NO 6; PP. 1717-1719; BIBL. 13 REF.Article

ISOSTERIC HEATS OF WATER VAPOR SORPTION ON DEHYDRATED FOODS. II. HYSTERESIS AND HEAT OF SORPTION COMPARISON WITH B.E.T. THEORY. = CHALEURS ISOSTERIQUES DE SORPTION DE LA VAPEUR D'EAU SUR LES DENREES ALIMENTAIRES DESHYDRATEES. II. HYSTERESIS ET CHALEUR DE SORPTION. COMPARAISON AVEC LA THEORIE B.E.TIGLESIAS HA; CHIRIFE J.1976; SCI.+TECHNOL. ALIMENT.; SUISSE; DA. 1976; VOL. 9; NO 2; PP. 123-127; BIBL. 25 REF.Article

ON THE LOCAL ISOTHERM CONCEPT AND MODES OF MOISTURE BINDING IN FOOD PRODUCTS = A PROPOS DU CONCEPT D'ISOTHERMES LOCAUX ET LES MODES DE FIXATION DE L'HUMIDITE DANS LES PRODUITS ALIMENTAIRESIGLESIAS HA; CHIRIFE J.1976; J. AGRIC. FOOD CHEM.; U.S.A.; DA. 1976; VOL. 24; NO 1; PP. 77-79; BIBL. 14REF.Article

B.E.T. MONOLAYER VALUES IN DEHYDRATED FOODS AND FOOD COMPONENTS. = INDICES B.E.T. DE COUCHE MONOMOLECULAIRE ADSORBEE SUR LES PRODUITS ALIMENTAIRES DESHYDRATES ET LEURS CONSTITUANTSIGLESIAS HA; CHIRIFE J.1976; SCI.+TECHNOL. ALIMENT.; SUISSE; DA. 1976; VOL. 9; NO 2; PP. 107-113; BIBL. 67 REF.Article

WATER ACTIVITY OF FRESH FOODSCHIRIFE J; FERRO FONTAN C.1982; J. FOOD SCI.; ISSN 0022-1147; USA; DA. 1982; VOL. 47; NO 2; PP. 661-663; BIBL. 22 REF.Article

EFFECT OF BHA, BHT AND POTASSIUM SORBATE ON GROWTH OF STAPHYLOCOCCUS AUREUS IN A MODEL SYSTEM AND PROCESS CHEESE. = EFFET DE LA BHA, DU BHT ET DU SORBATE DE POTASSIUM SUR LA CROISSANCE DE STAPHYLOCOCCUS AUREUS EN SYSTEME MODELE ET DANS LE FROMAGE FONDUPARADA JL; CHIRIFE J; MAGRINI RC et al.1982; JOURNAL OF FOOD PROTECTION.; ISSN 0362-028X; USA; DA. 1982; VOL. 45; NO 12; PP. 1108-1111; BIBL. 12 REF.; 4 FIG./1 TABL.Article

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 VARIABLESFAVETTO G; CHIRIFE J; BARTHOLOMA GB et al.1981; J. FOOD TECHNOL.; ISSN 0022-1163; GBR; DA. 1981; VOL. 16; NO 6; PP. 621-629; BIBL. 11 REF.Article

A STUDY OF WATER ACTIVITY PREDICTION FOR MOLASSES SOLUTIONSCHIRIFE J; FERRO FONTAN C; VIGO S et al.1981; J. AGRIC. FOOD CHEM.; ISSN 0021-8561; USA; DA. 1981; VOL. 29; NO 5; PP. 1085-1086; BIBL. 9 REF.Article

EQUATIONS FOR FITTING WATER SORPTION ISOTHERMS OF FOODS. III: EVALUATION OF VARIOUS THREE-PARAMETER MODELSBOQUET R; CHIRIFE J; IGLESIAS HA et al.1979; J. FOOD TECHNOL.; GBR; DA. 1979; VOL. 14; NO 5; PP. 527-534; BIBL. 6 REF.Article

THE PREDICTION OF WATER ACTIVITY IN AQUEOUS SOLUTIONS IN CONNECTION WITH INTERMEDIATE MOISTURE FOODS. II: ON THE CHOICE OF THE BEST A LOWERING SINGLE STRONG ELECTROLYTEFERRO FONTAN C; CHIRIFE J; BENMERGUI EA et al.1979; J. FOOD TECHNOL.; GBR; DA. 1979; VOL. 14; NO 6; PP. 639-646; BIBL. 5 REF.Article

A CRITERIUM FOR THE EVALUATION OF SIGNIFICANT DIFFERENCES BETWEEN WATER SORPTION ISOTHERMS OF A FOOD SAMPLE SUBJECTED TO DIFFERENT TREATMENTS.BOQUET R; CHIRIFE J; IGLESIAS HA et al.1977; SCI. + TECHNOL. ALIMENT.; SUISSE; DA. 1977; VOL. 10; NO 5; PP. 246-248; BIBL. 13 REF.Article

AN EQUATION FOR CORRELATING EQUILIBRIUM MOISTURE CONTENT IN FOODS = EQUATION DE CORRELATION RELATIVE A LA TENEUR EN EAU A L'EQUILIBRE DES PRODUITS ALIMENTAIRESIGLESIAS HA; CHIRIFE J; LOMBARDI JL et al.1975; J. FOOD TECHNOL.; G.B.; DA. 1975; VOL. 10; NO 3; PP. 289-297; BIBL. 37 REF.Article

HEAT TRANSFER EFFECTS ON DRYING RATE OF FOOD DEHYDRATION = EFFETS DU TRANSFERT DE CHALEUR SUR LA VITESSE DE SECHAGE, LORS DE LA DESHYDRATATION DES ALIMENTSVACCAREZZA LM; LOMBARDI JL; CHIRIFE J et al.1974; CANAD. J. CHEM. ENGNG; CANADA; DA. 1974; VOL. 52; NO 5; PP. 576-579; ABS. FR.; BIBL. 15 REF.Article

AN EXAMINATION OF THE MINIMAL WATER ACTIVITY FOR STAPHYLOCOCCUS AUREUS ATCC 6538 P GROWTH IN LABORATORY MEDIA ADJUSTED WITH LESS CONVENTIONAL SOLUTESVAAMONDE G; CHIRIFE J; SCORZA OC et al.1982; J. FOOD SCI.; ISSN 0022-1147; USA; DA. 1982; VOL. 47; NO 4; PP. 1259-1262; BIBL. 15 REF.Article

CORRELATION OF WATER ACTIVITY DATA IN WHOLE TOMATO CONCENTRATESCHIRIFE J; FERRO FONTAN C; BOQUET R et al.1981; J. FOOD SCI.; ISSN 0022-1147; USA; DA. 1981; VOL. 46; NO 3; PP. 947-949; 2 P.; BIBL. 7 REF.Article

A SIMPLIFIED MODEL FOR PREDICTING THE TEMPERATURES OF FOODS DURING AIR DEHYDRATATIONALZAMORA SM; CHIRIFE J; VOILLAZ P et al.1979; J. FOOD TECHNOL.; GBR; DA. 1979; VOL. 14; NO 4; PP. 369-380; BIBL. 19 REF.Article

EVALUATION OF SOME FACTORS USEFUL FOR THE MATHEMATICAL PREDICTION OF MOISTURE GAIN BY PACKAGED DRIED BEEF.IGLESIAS HA; CHIRIFE J; VIOLLAZ P et al.1977; J. FOOD TECHNOL.; G.B.; DA. 1977; VOL. 12; NO 5; PP. 505-513; BIBL. 14 REF.Article

COMPARISON OF WATER VAPOUR SORPTION BY SUGAR BEET ROOTS COMPONENTS = COMPARAISON DE LA SORPTION DE VAPEUR D'EAU PAR LES CONSTITUANTS DE LA RACINE DE BETTERAVE A SUCREIGLESIAS HA; CHIRIFE J; LOMBARDI JL et al.1975; J. FOOD TECHNOL.; G.B.; DA. 1975; VOL. 10; NO 4; PP. 385-391; BIBL. 10REF.Article