Marcus Karel - Concepedia

Author

Marcus Karel

Massachusetts Institute of Technology

Also Known As

MARCUS KAREL, Marcus Karel, Marcus. Karel

131

Publications

8.6K

Citations

H-Index

135

Concepts

All Affiliations

Massachusetts Institute of Technology Rutgers, The State University of New Jersey Fundación Ciencias Exactas y Naturales

About

Marcus Karel is an author at Massachusetts Institute of Technology specializing in engineering, food chemistry, and health sciences.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Engineering	38	57	5.5K
2	Health Sciences	30	43	3.9K
3	Medicine	13	15	1.3K
4	Natural Sciences	10	10	441
5	Public Health	10	10	833

Marcus Karel

Publications

7.3K

Citations

H-Index

Page 1

	Year	Citations
Plasticizing Effect of Water on Thermal Behavior and Crystallization of Amorphous Food Models Yrjö H. Roos, Marcus Karel Journal of Food Science EngineeringRelaxation TimeThermal ProcessingSoft MatterAmorphous Materials	1991	643
Phase Transitions of Mixtures of Amorphous Polysaccharides and Sugars Yrjö H. Roos, Marcus Karel Biotechnology Progress Phase TransitionsEngineeringPolysaccharideMolecular WeightsChemistry	1991	429
Water and Molecular Weight Effects on Glass Transitions in Amorphous Carbohydrates and Carbohydrate Solutions Yrjö H. Roos, Marcus Karel Journal of Food Science EngineeringFood BiophysicsGlass MaterialChemistrySoft Matter	1991	405
Thermodynamics and kinetics of intracellular ice formation during freezing of biological cells Mehmet Toner, E.G. Cravalho, Marcus Karel Journal of Applied Physics Biological CellsBiophysical ModelingNucleation RateEngineeringNucleation Frequency	1990	378
Caking phenomena in amorphous food powders José Miguel Aguilera, JoséM. del Valle, Marcus Karel Trends in Food Science & Technology Materials ScienceSinteringEngineeringFood PhysicFood Engineering	1995	354
Differential Scanning Calorimetry Study of Phase Transitions Affecting the Quality of Dehydrated Materials Yrjö H. Roos, Marcus Karel Biotechnology Progress EngineeringDifferential Scanning CalorimetryPhase EquilibriaFood BiophysicsAbstract Differential	1990	308
Effect of glass transition on rates of nonenzymic browning in food systems Raivo Karmas, Marı́a del Pilar Buera, Marcus Karel Journal of Agricultural and Food Chemistry Food ChemistryFood CompositionGlass TransitionFood AnalysisFood Systems	1992	299
Influence of water content and water activity on the sugar-amino browning reaction in model systems under various conditions Karl Eichner, Marcus Karel Journal of Agricultural and Food Chemistry Food ChemistryAgricultural ChemistryWater ActivityBiochemistryFood Analysis	1972	238
Loss of structure in freeze‐dried carbohydrates solutions: Effect of temperature, moisture content and composition Spyros Panayiotis Constantinos Tsourouflis, James M. Flink, Marcus Karel Journal of the Science of Food and Agriculture EngineeringMechanical EngineeringGlycobiologyFood MaterialsSoft Matter	1976	195
Oxidation of methyl linoleate encapsulated in amorphous lactose-based food model Yasunobu Shimada, Yrjö Roos, Marcus Karel Journal of Agricultural and Food Chemistry EngineeringFood AnalysisAltmetric Attention ScoreFood ChemistryChemical Engineering	1991	189

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