Temperature-viscosity models reassessed.
- Published in:
- 2018
- By:
- Publication type:
- journal article
Works by Peleg, Micha
Results: 99
1
2
Modeling the degradation kinetics of ascorbic acid.
- Published in:
- 2018
- By:
- Publication type:
- journal article
3
The Arrhenius Equation Revisited.
- Published in:
- Critical Reviews in Food Science & Nutrition, 2012, v. 52, n. 9, p. 830, doi. 10.1080/10408398.2012.667460
- By:
- Publication type:
- Article
4
Microbial Growth Curves: What the Models Tell Us and What They Cannot.
- Published in:
- Critical Reviews in Food Science & Nutrition, 2011, v. 51, n. 10, p. 917, doi. 10.1080/10408398.2011.570463
- By:
- Publication type:
- Article
5
Estimating the heat resistance parameters of bacterial spores from their survival ratios at the end of UHT and other heat treatments.
- Published in:
- 2008
- By:
- Publication type:
- journal article
6
Linear and non-linear kinetics in the synthesis and degradation of acrylamide in foods and model systems.
- Published in:
- 2006
- By:
- Publication type:
- journal article
7
Calculating microbial survival parameters and predicting survival curves from non-isothermal inactivation data.
- Published in:
- 2004
- By:
- Publication type:
- journal article
8
Calculation of the non-isothermal inactivation patterns of microbes having sigmoidal isothermal semi-logarithmic survival curves.
- Published in:
- 2003
- By:
- Publication type:
- journal article
9
Squeezing flow viscometry for nonelastic semiliquid foods--theory and applications.
- Published in:
- 2002
- By:
- Publication type:
- journal article
10
Modeling microbial survival during exposure to a lethal agent with varying intensity.
- Published in:
- 2000
- By:
- Publication type:
- journal article
11
On Modeling the Irregular Fluctuations in Microbial Counts.
- Published in:
- Critical Reviews in Food Science & Nutrition, 1999, v. 39, n. 6, p. 503, doi. 10.1080/10408699991279268
- By:
- Publication type:
- Article
12
Colorimetric Quick Response (QR) Tags and Other Time-Temperature Indicators (TTIs) for Remote Quality Assessment: Theoretical Kinetics Aspects.
- Published in:
- Food Engineering Reviews, 2024, v. 16, n. 3, p. 356, doi. 10.1007/s12393-024-09373-7
- By:
- Publication type:
- Article
13
Microbial Inactivation Kinetics Models, Survival Curves Shapes, and the Temporal Distributions of the Individual Germs Deactivation.
- Published in:
- Food Engineering Reviews, 2024, v. 16, n. 2, p. 163, doi. 10.1007/s12393-024-09367-5
- By:
- Publication type:
- Article
14
On the Time Presentation in Differential Rate Equations of Dynamic Microbial Inactivation and Growth.
- Published in:
- Food Engineering Reviews, 2024, v. 16, n. 2, p. 179, doi. 10.1007/s12393-023-09365-z
- By:
- Publication type:
- Article
15
On Modeling the Temperature Effects on Biopolymers and Foods Undergoing Glass Transition without the WLF Equation.
- Published in:
- Food Engineering Reviews, 2023, v. 15, n. 3, p. 381, doi. 10.1007/s12393-023-09345-3
- By:
- Publication type:
- Article
16
Empirical Models of Sigmoid and Non-Sigmoid Hydration and Moisture Sorption Curves.
- Published in:
- Food Engineering Reviews, 2023, v. 15, n. 1, p. 15, doi. 10.1007/s12393-022-09328-w
- By:
- Publication type:
- Article
17
Fully Probabilistic Microbial Inactivation Models: the Markov Chain Reconstruction from Experimental Survival Ratios.
- Published in:
- Food Engineering Reviews, 2023, v. 15, n. 1, p. 1, doi. 10.1007/s12393-022-09325-z
- By:
- Publication type:
- Article
18
Retrieval of Microbial Inactivation Kinetic Parameters in Chemical Preservation and Disinfection by the Endpoints Method.
- Published in:
- Food Engineering Reviews, 2022, v. 14, n. 4, p. 617, doi. 10.1007/s12393-022-09310-6
- By:
- Publication type:
- Article
19
Assessing the Pressure's Direct Contribution to the Efficacy of Pressure-Assisted Thermal Sterilization.
- Published in:
- Food Engineering Reviews, 2022, v. 14, n. 2, p. 201, doi. 10.1007/s12393-021-09303-x
- By:
- Publication type:
- Article
20
A New Look at Models of the Combined Effect of Temperature, pH, Water Activity, or Other Factors on Microbial Growth Rate.
- Published in:
- Food Engineering Reviews, 2022, v. 14, n. 1, p. 31, doi. 10.1007/s12393-021-09292-x
- By:
- Publication type:
- Article
21
Correction to: The Thermal Death Time Concept and Its Implications Revisited.
- Published in:
- 2021
- By:
- Publication type:
- Correction Notice
22
The Thermal Death Time Concept and Its Implications Revisited.
- Published in:
- Food Engineering Reviews, 2021, v. 13, n. 2, p. 291, doi. 10.1007/s12393-021-09279-8
- By:
- Publication type:
- Article
23
Microbial Dose-Response Curves and Disinfection Efficacy Models Revisited.
- Published in:
- Food Engineering Reviews, 2021, v. 13, n. 2, p. 305, doi. 10.1007/s12393-020-09249-6
- By:
- Publication type:
- Article
24
Quantitative Instrumental Assessment of Cooked Rice Stickiness.
- Published in:
- Food Engineering Reviews, 2020, v. 12, n. 4, p. 452, doi. 10.1007/s12393-020-09224-1
- By:
- Publication type:
- Article
25
The Hurdle Technology Metaphor Revisited.
- Published in:
- Food Engineering Reviews, 2020, v. 12, n. 3, p. 309, doi. 10.1007/s12393-020-09218-z
- By:
- Publication type:
- Article
26
Models of Sigmoid Equilibrium Moisture Sorption Isotherms With and Without the Monolayer Hypothesis.
- Published in:
- Food Engineering Reviews, 2020, v. 12, n. 1, p. 1, doi. 10.1007/s12393-019-09207-x
- By:
- Publication type:
- Article
27
Expanded Discrete and Continuous Bĕlehrádek/Ratkowski Models of Microbial Growth Rates Under Oscillating and Extreme Storage Temperatures.
- Published in:
- Food Engineering Reviews, 2019, v. 11, n. 4, p. 219, doi. 10.1007/s12393-019-09197-w
- By:
- Publication type:
- Article
28
Modeling Degradation Kinetics in Dry Foods Storage under Varying Temperature and Moisture Content—Theoretical Evaluation.
- Published in:
- Food Engineering Reviews, 2019, v. 11, n. 1, p. 1, doi. 10.1007/s12393-018-9185-y
- By:
- Publication type:
- Article
29
On Estimating the Time to the First and Between Successive Accidental Mishaps from Quality Control Records.
- Published in:
- Food Engineering Reviews, 2013, v. 5, n. 3, p. 123, doi. 10.1007/s12393-013-9068-1
- By:
- Publication type:
- Article
30
On Models of the Temperature Effect on the Rate of Chemical Reactions and Biological Processes in Foods.
- Published in:
- Food Engineering Reviews, 2012, v. 4, n. 4, p. 191, doi. 10.1007/s12393-012-9056-x
- By:
- Publication type:
- Article
31
Wolfram Demonstrations: Free Interactive Software for Food Engineering Education and Practice.
- Published in:
- Food Engineering Reviews, 2010, v. 2, n. 3, p. 157, doi. 10.1007/s12393-010-9018-0
- By:
- Publication type:
- Article
32
Determination of the Fractal Dimension of the Irregular, Compressive Stress-Strain Relationships of brittle, crumbly particulates.
- Published in:
- Particle & Particle Systems Characterization, 1993, v. 10, n. 6, p. 301, doi. 10.1002/ppsc.19930100603
- By:
- Publication type:
- Article
33
Expressing the equivalence of non-isothermal and isothermal heat sterilization processes.
- Published in:
- Journal of the Science of Food & Agriculture, 2006, v. 86, n. 5, p. 785, doi. 10.1002/jsfa.2416
- By:
- Publication type:
- Article
34
A model of non-isothermal degradation of nutrients, pigments and enzymes.
- Published in:
- Journal of the Science of Food & Agriculture, 2004, v. 84, n. 3, p. 217, doi. 10.1002/jsfa.1647
- By:
- Publication type:
- Article
35
Non-Arrhenius and non-WLF kinetics in food systems.
- Published in:
- Journal of the Science of Food & Agriculture, 2002, v. 82, n. 12, p. 1346, doi. 10.1002/jsfa.1175
- By:
- Publication type:
- Article
36
A qualitative probabilistic model of microbial outbursts in foods.
- Published in:
- Journal of the Science of Food & Agriculture, 2001, v. 81, n. 13, p. 1250, doi. 10.1002/jsfa.936
- By:
- Publication type:
- Article
37
Theoretical comparison of a new and the traditional method to calculate Clostridium botulinum survival during thermal inactivation.
- Published in:
- Journal of the Science of Food & Agriculture, 2001, v. 81, n. 11, p. 1069, doi. 10.1002/jsfa.895
- By:
- Publication type:
- Article
38
Rheological characterisation of almost intact and stirred yogurt by imperfect squeezing flow viscometry.
- Published in:
- Journal of the Science of Food & Agriculture, 1999, v. 79, n. 6, p. 911, doi. 10.1002/(SICI)1097-0010(19990501)79:6<911::AID-JSFA308>3.0.CO;2-A
- By:
- Publication type:
- Article
39
Effect of water activity on the mechanical properties of selected legumes and nuts.
- Published in:
- Journal of the Science of Food & Agriculture, 1997, v. 75, n. 4, p. 463, doi. 10.1002/(SICI)1097-0010(199712)75:4<463::AID-JSFA898>3.0.CO;2-Y
- By:
- Publication type:
- Article
40
Effect of lag on the symmetrised dot pattern (SDP) displays of the mechanical signatures of crunchy cereal foods.
- Published in:
- Journal of the Science of Food & Agriculture, 1997, v. 75, n. 2, p. 173, doi. 10.1002/(SICI)1097-0010(199710)75:2<173::AID-JSFA858>3.0.CO;2-9
- By:
- Publication type:
- Article
41
Simulation of Fluctuating Populations of Microorganisms and Macroorganisms with Models Having a Normal Random Variate Term.
- Published in:
- Journal of the Science of Food & Agriculture, 1997, v. 73, n. 1, p. 17, doi. 10.1002/(SICI)1097-0010(199701)73:1<17::AID-JSFA705>3.0.CO;2-J
- By:
- Publication type:
- Article
42
A Model of Microbial Growth and Decay in a Closed Habitat Based on Combined Fermi's and the Logistic Equations.
- Published in:
- Journal of the Science of Food & Agriculture, 1996, v. 71, n. 2, p. 225, doi. 10.1002/(SICI)1097-0010(199606)71:2<225::AID-JSFA572>3.0.CO;2-#
- By:
- Publication type:
- Article
43
Comparison of the Acoustic and Mechanical Signatures of Two Cellular Crunchy Cereal Foods at Various Water Activity Levels.
- Published in:
- Journal of the Science of Food & Agriculture, 1996, v. 70, n. 3, p. 347, doi. 10.1002/(SICI)1097-0010(199603)70:3<347::AID-JSFA510>3.0.CO;2-B
- By:
- Publication type:
- Article
44
A model of temperature effects on microbial populations from growth to lethality.
- Published in:
- Journal of the Science of Food & Agriculture, 1995, v. 68, n. 1, p. 83, doi. 10.1002/jsfa.2740680114
- By:
- Publication type:
- Article
45
Creating typical jagged force-deformation relationships from the irregular and irreproducible compression data of crunchy foods.
- Published in:
- Journal of the Science of Food & Agriculture, 1995, v. 67, n. 4, p. 453, doi. 10.1002/jsfa.2740670406
- By:
- Publication type:
- Article
46
A model of microbial survival after exposure to pulsed electric fields.
- Published in:
- Journal of the Science of Food & Agriculture, 1995, v. 67, n. 1, p. 93, doi. 10.1002/jsfa.2740670115
- By:
- Publication type:
- Article
47
A model of moisture-induced plasticization of crunchy snacks based on fermi' distribution function.
- Published in:
- Journal of the Science of Food & Agriculture, 1994, v. 64, n. 4, p. 467, doi. 10.1002/jsfa.2740640412
- By:
- Publication type:
- Article
48
Reinterpretation of microbial survival curves.
- Published in:
- 1998
- By:
- Publication type:
- journal article
49
Measures of line jaggedness and their use in foods textural evaluation.
- Published in:
- 1997
- By:
- Publication type:
- journal article
50
Modeling microbial populations with the original and modified versions of the continuous and discrete logistic equations.
- Published in:
- 1997
- By:
- Publication type:
- journal article