STABILITY OF INTERMEDIATE MOISTURE FOODS. 1. Lipid Oxidation

Sorption phenomena in foods

T.HEODORE P. LABUZA · Food technology · 1968 · 429 citations

Food Chemistry, Food Physic, Agricultural Economics +4

Kinetics of linoleate oxidation in model systems

Theodore P. Labuza, H. Tsuyuki, M. Karel · Journal of the American Oil Chemists Society · 1969 · 116 citations

Engineering, Oxidation Resistance, Functional Property +18

Autoxidation of Methyl Linoleate in Freeze‐Dried Model Systems. I. Effect of Water on the Autocatalyzed Oxidation

John F. Maloney, Theodore P. Labuza, David H. Wallace et al. · Journal of Food Science · 1966 · 92 citations

Engineering, Organic Chemistry, Food Preservation +19

Autoxidation of Methyl Linoleate in Freeze‐Dried Model Systems. II. Effect of Water on Cobalt‐Catalyzed Oxidation

Theodore P. Labuza, John F. Maloney, Marcus Karel · Journal of Food Science · 1966 · 91 citations

Materials Science, Chemical Engineering, Industrial Chemistry +15

Rate of Deterioration of Freeze‐Dried Salmon as a Function of Relative Humidity

F. Martínez, Theodore P. Labuza · Journal of Food Science · 1968 · 79 citations

Shelf Life, Engineering, Food Analysis +18