S. Mizrahi - Concepedia

Author

S. Mizrahi

Technion – Israel Institute of Technology

Also Known As

S MIZRAHI, S Mizrahi, S. MIZRAHI, S. Mizrahi, SYLVIA MIZRAHI, Sylvia Mizrahi

Publications

1.5K

Citations

H-Index

Concepts

All Affiliations

Technion – Israel Institute of Technology Massachusetts Institute of Technology

About

S. Mizrahi is an author at Technion – Israel Institute of Technology specializing in engineering, health sciences, and food chemistry.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Engineering	18	21	813
2	Health Sciences	14	16	737
3	Medicine	4	4	139
4	Natural Sciences	1	1	32
5	Public Health	1	1	69

S. Mizrahi

Publications

1.2K

Citations

H-Index

Page 1

	Year	Citations
Characterization of inhomogeneous polyacrylamide hydrogels Yachin Cohen, O. Ramon, I. J. KOPELMAN, Journal of Polymer Science Part B Polymer Physics Biopolymer GelHydrogelsEngineeringMechanical PropertiesPolymer Science	1992	186
COMPUTER‐AIDED PREDICTIONS OF EXTENT OF BROWNING IN DEHYDRATED CABBAGE S. Mizrahi, T. P. LABUZA, M. Karel Journal of Food Science Food ChemistryVegetable ProductionBotanyMoisture ContentFood Analysis	1970	108
FLOW BEHAVIOUR OF CONCENTRATED ORANGE JUICE: MATHEMATICAL TREATMENT S. Mizrahi, Zeki Berk Journal of Texture Studies Food ChemistryFood ColloidEngineeringFluid MechanicsRheological Property	1972	93
Leaching of soluble solids during blanching of vegetables by ohmic heating S. Mizrahi Journal of Food Engineering Food ChemistryChemical EngineeringSoluble SolidsEngineeringEnvironmental Engineering	1996	84
FEASIBILITY OF ACCELERATED TESTS FOR BROWNING IN DEHYDRATED CABBAGE S. Mizrahi, T. P. Labuza, M. Karel Journal of Food Science Quality DeteriorationNutritionShelf LifeMoisture ContentFood Analysis	1970	69
SIMULATION OF ASCORBIC ACID STABILITY DURING HEAT PROCESSING AND CONCENTRATION OF GRAPEFRUIT JUICE I. Sam Saguy, I. J. KOPELMAN, S. Mizrahi Journal of Food Process Engineering Food ChemistryAscorbic Acid RetentionBiochemical EngineeringFood EngineeringFood Processing	1978	66
THE ROLE of PULP INTERPARTICLE INTERACTION IN DETERMINING TOMATO JUICE VISCOSITY N. BERESOVSKY, I. J. KOPELMAN, S. Mizrahi Journal of Food Processing and Preservation Food ChemistryFood AnalysisBioanalysisPulp Interparticle InteractionTomato Juice	1995	54
EXTENT OF NONENZYMATIC BROWNING IN GRAPEFRUIT JUICE DURING THERMAL AND CONCENTRATION PROCESSES: KINETICS AND PREDICTION I. Sam Saguy, I. J. KOPELMAN, S. Mizrahi Journal of Food Processing and Preservation Food ChemistryEmpirical Kinetic EquationEngineeringFlavoromicsFood Preservation	1978	47
The use of isolated soybean proteins in bread. S. Mizrahi, G. Zimmermann, Zeki Berk, Food ChemistryEngineeringBiochemistryBiotechnologyIsolated Soybean Proteins	1967	43
Collapse processes in shrinkage of hydrophilic gels during dehydration Sigal Eichler, O. Ramon, Ilya Ladyzhinski, Food Research International Biopolymer GelHydrophilic GelsEngineeringPolymer ScienceRheology	1997	36

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