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

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

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

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

ON THE EQUIVALENCE OF ISOTHERM EQUATIONSBOQUET R; CHIRIFE J; IGLESIAS HA et al.1980; J. FOOD TECHNOL.; GBR; DA. 1980; VOL. 15; NO 3; PP. 345-349; BIBL. 24 REF.Article

THE MATHEMATICAL DESCRIPTION OF WATER SORPTION ISOTHERM OF FOODS IN THE HIGH RANGE OF WATER ACTIVITYCHIRIFE J; BOQUET R; IGLESIAS HA et al.1979; SCI. + TECHNOL. ALIMENT.; CHE; DA. 1979; VOL. 12; NO 3; PP. 150-152; BIBL. 19 REF.Article

EQUATIONS FOR FITTING WATER SORPTION ISOTHERMS OF FOODS. II. EVALUATION OF VARIOUS TWO-PARAMETER MODELS.BOQUET R; CHIRIFE J; IGLESIAS HA et al.1978; J. FOOD TECHNOL.; GBR; DA. 1978; VOL. 13; NO 4; PP. 319-327; BIBL. 31 REF.Article

SOME CHARACTERISTICS OF THE HEAT OF WATER VAPOUR SORPTION IN DRIED FOODSTUFFS.CHIRIFE J; IGLESIAS HA; BOQUET R et al.1977; J. FOOD TECHNOL.; G.B.; DA. 1977; VOL. 12; NO 6; PP. 605-613; BIBL. 10 REF.Article

THERMODYNAMICS OF WATER VAPOUR SORPTION BY SUGAR BEET ROOT = THERMODYNAMIQUE DE LA SORPTION DE VAPEUR D'EAU PAR LES RACINES DE BETTERAVE A SUCREIGLESIAS HA; CHIRIFE J; VIOLLAZ P et al.1976; J. FOOD TECHNOL.; G.B.; DA. 1976; VOL. 11; NO 1; PP. 91-101; BIBL. 24REF.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

WATER SORPTION ISOTHERMS IN SUGAR BEET ROOT = ISOTHERMES DE SORPTION D'EAU DES RACINES DE BETTERAVE SUCRIEREIGLESIAS HA; CHIRIFE J; LOMBARDI JL et al.1975; J. FOOD TECHNOL.; G.B.; DA. 1975; VOL. 10; NO 3; PP. 299-308; BIBL. 24 REF.Article

ANALYSIS OF A MODEL FOR WATER SORPTION PHENOMENA IN FOODSFONTAN CF; CHIRIFE J; SANCHO E et al.1982; J. FOOD SCI.; ISSN 0022-1147; USA; DA. 1982; VOL. 47; NO 5; PP. 1590-1594; BIBL. 31 REF.Article