Influence of Plasticizers in Enzymatic Degradation and Water Resistance of Starch Foam Trays Obtained by Thermal Expansion

A simple and ultrasensitive method for determination of free fatty acid by radiochemical assay

Ren-jye Ho, H. C. Meng · Analytical Biochemistry · 1969 · 518 citations

Food Chemistry, Lipid Analysis, Free Fatty +12

MODELS OF SORPTION ISOTHERMS FOR FOOD: USES AND LIMITATIONS

Ricardo D Andrade P, Roberto LEMUS M., Carmen E. PÉREZ C. · Revista Vitae · 2011 · 252 citations · Full text

Hydrogeology, Porothermoelasticity, Fluid Properties +10

Mechanical and thermal properties of yam starch films

Suzana Mali, Maria Victória Eiras Grossmann, Miriam N. Martino et al. · Food Hydrocolloids · 2004 · 249 citations

Materials Science, Engineering, Mechanical Properties +5

Enzymatic degradation of starch-based thermoplastic compounds used in protheses: identification of the degradation products in solution

M. Alberta Araújo, A. M. Cunha · Biomaterials · 2003 · 157 citations · Full text

Food Chemistry, Chemical Engineering, Engineering +12

Use of malt bagasse to produce biodegradable baked foams made from cassava starch

Léa Rita Pestana Ferreira Mello, Suzana Mali · Industrial Crops and Products · 2014 · 155 citations

Biomanufacturing, Edible Packaging, Biodegradable Baked Foams +4