M. Karel - Concepedia

Author

M. Karel

Massachusetts Institute of Technology

Also Known As

Karel Marosz, M Karel, M. KAREL, M. Karel, M.ARCUS KAREL

106

Publications

Citations

H-Index

119

Concepts

All Affiliations

Massachusetts Institute of Technology Rutgers, The State University of New Jersey University of Helsinki

About

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

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Engineering	23	32	2.2K
2	Health Sciences	22	33	2K
3	Medicine	8	8	379
4	Public Health	8	8	316
5	Natural Sciences	6	6	422

M. Karel

Publications

3.7K

Citations

H-Index

Page 1

	Year	Citations
Applying state diagrams to food processing and development. Y Roos, M. Karel PubMed EngineeringGlass-forming LiquidAgricultural EconomicsAmorphous MaterialsFood Chemistry	1991	291
Amorphous state and delayed ice formation in sucrose solutions Yrjö H. Roos, M. Karel International Journal of Food Science & Technology EngineeringGlass-forming LiquidDifferential Scanning CalorimetryGlass MaterialSummary Phase Transitions	1991	286
Enzymatic reactions in supercritical gases David Hammond, M. Karel, Alexander M. Klibanov, Applied Biochemistry and Biotechnology EngineeringSupercritical GasesSupercritical WaterSupercritical FlowChemistry	1985	235
Crystallization of Amorphous Lactose Yrjö Roos, M. Karel Journal of Food Science Materials ScienceEngineeringAmorphous LactoseCrystal MaterialGlass Transition	1992	232
Principles of food science. Part II. Physical principles of food preservation. M. Karel, O. Fennema, Daryl Lund Food ChemistryNutritionPhysical PrinciplesEngineeringFood Physic	1975	218
Glass transitions in low moisture and foods : Effects on shelf life and quality Yrjö H. Roos, M. Karel, Jozef L. Kokini Food technology Food ChemistryShelf LifeGlass TransitionsFood QualityGlass Transition	1996	161
Water content and stability of low-moisture & intermediate-moisture foods Theodore P. Labuza, S R Tannenbaum, M. Karel Food technology Food ChemistryFood PhysicAgricultural EconomicsFood QualityWater Content	1970	152
Modeling of quality deterioration during food processing and storage I. Sam Saguy, M. Karel Food LossNutritionShelf LifeFood PackagingFood Spoilage	1980	132
Kinetics of linoleate oxidation in model systems Theodore P. Labuza, H. Tsuyuki, M. Karel Journal of the American Oil Chemists Society EngineeringOxidation ResistanceFunctional PropertyChemistryLinoleic Acid	1969	116
Stability-related transitions of amorphous foods M. Karel, Stacey A. Anglea, Raivo Karmas, Thermochimica Acta Food ChemistryFood MicrostructureRheologyStability-related TransitionsFood Texture	1994	111

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