| 1 |
Diffusion Characteristics in Ethyl Alcohol and Glucose Solutions Using Kedem-Katchalsky Equations
Jarzynska M, Staryga E, Kluza F, Spiess WEL, Goral D
Chemical Engineering & Technology, 43(2), 248, 2020 |
| 2 |
Synergism of different fish antifreeze proteins and hydrocolloids on recrystallization inhibition of ice in sucrose solutions
Gaukel V, Leiter A, Spiess WEL
Journal of Food Engineering, 141, 44, 2014 |
| 3 |
Process engineering in human food ingestion
Walz E, Stengel E, Schuchmann HP, Spiess WEL
Chemie Ingenieur Technik, 76(4), 440, 2004 |
| 4 |
Influence of antifreeze proteins on recrystallization of ice in model solutions for ice cream
Gaukel V, Spiess WEL
Chemie Ingenieur Technik, 76(4), 454, 2004 |
| 5 |
Influence of cold storage and blanching on the carotenoid content of Kintoki carrots
Mayer-Miebach E, Spiess WEL
Journal of Food Engineering, 56(2-3), 211, 2003 |
| 6 |
Influence of low temperature blanching on the content of valuable substances and sensory properties in ready-to-use salads
Mayer-Miebach E, Gartner U, Grossmann B, Wolf W, Spiess WEL
Journal of Food Engineering, 56(2-3), 215, 2003 |
| 7 |
Improving the structure of deep frozen and chilled food chain with tabu search procedure
Zhang GM, Habenicht W, Spiess WEL
Journal of Food Engineering, 60(1), 67, 2003 |
| 8 |
Special issue - osmotic dehydration - Preface and introduction
Spiess WEL, Behsnilian D
Journal of Food Engineering, 49(2-3), 75, 2001 |
| 9 |
Cellular response of plant tissue during the osmotic treatment with sucrose, maltose, and trehalose solutions
Ferrando M, Spiess WEL
Journal of Food Engineering, 49(2-3), 115, 2001 |
| 10 |
Impinging jet drying of pressed fish cake
Borquez R, Wolf W, Koller WD, Spiess WEL
Journal of Food Engineering, 40(1), 113, 1999 |
