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KINETICS OF THE MAILLARD REACTION BETWEEN ASPARTAME AND GLUCOSE IN SOLUTION AT HIGH TEMPERATURES = CINETIQUES DE LA REACTION DE MAILLARD, ENTRE L'ASPARTAME ET LE GLUCOSE EN SOLUTION, A TEMPERATURES ELEVEESSTAMP JA; LABUZA TP.1983; JOURNAL OF FOOD SCIENCE; ISSN 0022-1147; USA; DA. 1983; VOL. 48; NO 2; PP. 543-547; 3 P.; BIBL. 10 REF.; 3 FIG./1 TABL.Article

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INFLUENCE OF RELATIVE HUMIDITY ON THE PHYSICOCHEMICAL STATE OF LACTOSE IN SPRAY-DRIED SWEET WHEY POWDERSSALTMARCH M; LABUZA TP.1980; J. FOOD SCI.; ISSN 0022-1147; USA; DA. 1980; VOL. 45; NO 5; PP. 1231-1242; 7 P.; BIBL. 27 REF.Article

COMPARISON OF CHEMICALLY MEASURED AVAILABLE LYSINE WITH RELATIVE NUTRITIVE VALUE MEASURED BY A TETRAHYMENA BIOASSAY DURING EARLY STAGES OF NONENZYMATIC BROWNING.WARREN RM; LABUZA TP.1977; J. FOOD SCI.; U.S.A.; DA. 1977; VOL. 42; NO 2; PP. 429-431; BIBL. 21 REF.Article

DESTRUCTION OF ASCORBIC ACID AS A FUNCTION OF WATER ACTIVITY = DESTRUCTION DE L'ACIDE ASCORBIQUE EN FONCTION DE L'ACTIVITE DE L'EAULEE SH; LABUZA TP.1975; J. FOOD SCI.; U.S.A.; DA. 1975; VOL. 40; NO 2; PP. 370-373; BIBL. 13 REF.Article

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EFFECT OF WATER ACTIVITY ON THE SENSORY CRISPNESS AND MECHANICAL DEFORMATION OF SNACK FOOD PRODUCTSKATZ EE; LABUZA TP.1981; J. FOOD SCI.; ISSN 0022-1147; USA; DA. 1981; VOL. 46; NO 2; PP. 403-409; BIBL. 30 REF.Article

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DEATH KINETICS OF YEAST IN SPRAY DRYINGELIZONDO H; LABUZA TP.1974; BIOTECHNOL. AND BIOENGNG; U.S.A.; DA. 1974; VOL. 16; NO 9; PP. 1245-1259; BIBL. 1P.1/2Article

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EFFECT OF PROTEIN SUBSTITUTION ON NONENZYMATIC BROWNING IN AN INTERMEDIATE MOISTURE FOOD SYSTEM.SCHNICKELS RA; WARMBIER HC; LABUZA TP et al.1976; J. AGRIC. FOOD CHEM.; U.S.A.; DA. 1976; VOL. 24; NO 5; PP. 901-903; BIBL. 19 REF.Article

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