Glass Transition-Associated Structural Relaxations and Applications of Relaxation Times in Amorphous Food Solids: a Review Fanghui FanYrjö H. Roos Review Article 18 July 2017 Pages: 257 - 270
Simulation of the Magnetic Freezing Process Applied to Foods A. C. RodríguezJ. Sánchez-BenítezP. D. Sanz Review Article 21 September 2017 Pages: 271 - 294
Mathematical Modeling for Virtualization in Food Processing Ferruh ErdogduFabrizio SarghiniFrancesco Marra Review Article 24 June 2017 Pages: 295 - 313
Microstructural and Physiological Changes in Plant Cell Induced by Pressure: Their Role on the Availability and Pressure-Temperature Stability of Phytochemicals Vinicio Serment-MorenoDaniel A. Jacobo-VelázquezJorge Welti-Chanes Review Article 09 March 2017 Pages: 314 - 334