Concepedia

M. Karel

MK

59

Publications

3.7K

Citations

30

H-Index

1953

Active since

Affiliations

Massachusetts Institute of Technology(Current)

Rutgers, The State University of New Jersey

University of Helsinki

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

Top concepts

HealthEngineeringFood ChemistryFood SafetyFood QualityFood PreservationBiochemistryAgricultural EconomicsEnvironmental EngineeringFood Technology

Publications per year

1953–2000

58

Publications

59

Applying state diagrams to food processing and development.

Y Roos, M. Karel · PubMed · 1991 · 291 citations

Engineering, Glass-forming Liquid, Agricultural Economics +21

Amorphous state and delayed ice formation in sucrose solutions

Yrjö H. Roos, M. Karel · International Journal of Food Science & Technology · 1991 · 286 citations

Engineering, Glass-forming Liquid, Differential Scanning Calorimetry +17

Enzymatic reactions in supercritical gases

David Hammond, M. Karel, Alexander M. Klibanov et al. · Applied Biochemistry and Biotechnology · 1985 · 235 citations

Engineering, Supercritical Gases, Supercritical Water +4

Crystallization of Amorphous Lactose

Yrjö Roos, M. Karel · Journal of Food Science · 1992 · 232 citations

Materials Science, Engineering, Amorphous Lactose +11

Principles of food science. Part II. Physical principles of food preservation.

M. Karel, O. Fennema, Daryl Lund · 1975 · 218 citations

Food Chemistry, Nutrition, Physical Principles +10

Rows per page

1–5 of 59