Amorphous-to-Crystalline Transformation of Sucrose

Sugar Crystallization, Equilibrium Moisture Content and Crystallization of Amorphous Sucrose and Glucose

Benjamin Makower, Walter B. Dye · Journal of Agricultural and Food Chemistry · 1956 · 223 citations

Agriculture, Chemistry, Food Science +17

Recent research and development in the field of low‐moisture and intermediate‐moisture foods

Marcus Karel, Norman D. Heidelbaugh · C R C Critical Reviews in Food Technology · 1973 · 138 citations

Agriculture, Food Science, Nutritional Sciences +17

Decomposition Of Aspirin In The Solid State**College of Pharmacy, University of Michigan. Ann Arbor

Lewis J. Leeson, Albert M. Mattocks · Journal of the American Pharmaceutical Association (Scientific ed ) · 1958 · 123 citations

Pharmacy, Pharmaceutical Analysis, Analytical Chemistry +4

Application of Immersional Calorimetry to Investigation of Solid–Liquid Interactions: Microcrystalline Cellulose–Water System

R. Gary Hollenbeck, Garnet E. Peck, Dane O. Kildsig · Journal of Pharmaceutical Sciences · 1978 · 97 citations

Natural Sciences, Materials Engineering, Materials Science +14

Differential thermal analysis of frozen food systems. I. The determination of unfreezable water

R.B. DUCKWORTH · International Journal of Food Science & Technology · 1971 · 69 citations

Agriculture, Food Science, Food Analysis +8