Kinetics of aseptic concentrated orange juice quality changes during commercial processing and storageRASSIS, D; SAGUY, I. S.International journal of food science & technology. 1995, Vol 30, Num 2, pp 191-198, issn 0950-5423Article

Fractal analysis and crust water diffusivity of a restructured potato product during deep-fat fryingRUBNOV, M; SAGUY, I. S.Journal of food science. 1997, Vol 62, Num 1, pp 135-137, issn 0022-1147, 154 [4 p.]Conference Paper

Modeling rehydration of porous food materials: I. Determination of characteristic curve from water sorption isothermsTROYGOT, O; SAGUY, I. S; WALLACH, R et al.Journal of food engineering. 2011, Vol 105, Num 3, pp 408-415, issn 0260-8774, 8 p.Article

Physical properties of alginate-starch cellular spongesRASSIS, D. K; SAGUY, I. S; NUSSINOVITCH, A et al.Journal of agricultural and food chemistry (Print). 1998, Vol 46, Num 8, pp 2981-2987, issn 0021-8561Article

Oil uptake during deep-fat frying: factors and mechanismSAGUY, I. S; PINTHUS, E. J.Food technology (Chicago). 1995, Vol 49, Num 4, pp 142-145, issn 0015-6639, 152 [5 p.]Article

Adhesion Modeling on Rough Low Linear Density PolyethyleneMEIRON, T. S; SAGUY, I. S.Journal of food science. 2007, Vol 72, Num 9, issn 0022-1147, E485-E491Article

Integrating the consumer into new product developmentSAGUY, I. S; MOSKOWITZ, H. R.Food technology (Chicago). 1999, Vol 53, Num 8, pp 68-73, issn 0015-6639Article

Wetting properties of food packagingMEIRON, T. S; SAGUY, I. S.Food research international. 2007, Vol 40, Num 5, pp 653-659, issn 0963-9969, 7 p.Article

Using the internet to bring consumers into the new product development processMOSKOWITZ, H. R; SAGUY, I. S.Cereal foods world. 2002, Vol 47, Num 9, pp 431-439, issn 0146-6283, 9 p.Article

Normalized Weibull distribution for modeling rehydration of food particulatesMARABI, A; LIVINGS, S; JACOBSON, M et al.European food research & technology (Print). 2003, Vol 217, Num 4, pp 311-318, issn 1438-2377, 8 p.Article

A rapid method to monitor quality of apple juice during thermal processingBIRK, E. C. Y; MANNHEIM, C. H; SAGUY, I. S et al.Lebensmittel - Wissenschaft + Technologie. 1998, Vol 31, Num 7-8, pp 612-616, issn 0023-6438Article

Utilization of jojoba oil for deep-fat frying of foodsSAGUY, I. S; SHANI, A; WEINBERG, P et al.Lebensmittel - Wissenschaft + Technologie. 1996, Vol 29, Num 5-6, pp 573-577, issn 0023-6438Article

Unveiling health attitudes and creating good-for-you foods : The genomics metaphor, consumer innovative web-based technologiesMOSKOWITZ, H. R; GERMAN, J. B; SAGUY, I. S et al.Critical reviews in food science and nutrition. 2005, Vol 45, Num 3, pp 165-191, issn 1040-8398, 27 p.Article

Kinetics of solids leaching during rehydration of particulate dry vegetablesMARABI, A; DILAK, C; SHAH, J et al.Journal of food science. 2004, Vol 69, Num 3, pp FEP91-FEP96, issn 0022-1147Article

Assessing dissolution kinetics of powders by a single particle approachMARABI, A; MAYOR, G; BURBIDGE, A et al.Chemical engineering journal (1996). 2008, Vol 139, Num 1, pp 118-127, issn 1385-8947, 10 p.Article

Formation of resistant starch during deep-fat frying and its role in modifying mechanical properties of fried patties containing corn, rice, wheat, or potato starch and waterPINTHUS, E. J; SINGH, R. P; SAGUY, I. S et al.Journal of food processing and preservation. 1998, Vol 22, Num 4, pp 283-301, issn 0145-8892Article