Concepedia
Statistics
Publications
82
Citations
7.3K
H-Index
44
Active since
1966
Affiliations
Massachusetts Institute of Technology(Current)
Rutgers, The State University of New Jersey
Fundación Ciencias Exactas y Naturales
Procter & Gamble (United States)
Marcus Karel is an author at Massachusetts Institute of Technology specializing in food science, agriculture, and food chemistry.
Publications per year
1966–2002
Plasticizing Effect of Water on Thermal Behavior and Crystallization of Amorphous Food Models
Yrjö H. Roos, Marcus Karel · Journal of Food Science · 1991 · 643 citations
Agriculture, Food Science, Food Chemistry +16
Phase Transitions of Mixtures of Amorphous Polysaccharides and Sugars
Yrjö H. Roos, Marcus Karel · Biotechnology Progress · 1991 · 429 citations
Natural Sciences, Food Science, Materials Science +15
Water and Molecular Weight Effects on Glass Transitions in Amorphous Carbohydrates and Carbohydrate Solutions
Yrjö H. Roos, Marcus Karel · Journal of Food Science · 1991 · 405 citations
Pharmacy, Biochemistry, Materials Science +17
Thermodynamics and kinetics of intracellular ice formation during freezing of biological cells
Mehmet Toner, E.G. Cravalho, Marcus Karel · Journal of Applied Physics · 1990 · 382 citations
Natural Sciences, Biophysics, Cell Biology +15
Caking phenomena in amorphous food powders
José Miguel Aguilera, JoséM. del Valle, Marcus Karel · Trends in Food Science & Technology · 1995 · 357 citations
Natural Sciences, Food Science, Materials Science +12
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