article
Water content, water activity, water structure and the stability of foodstuffs
Food Control · 2001 · Vol. 12(7) · pp. 409–417
Mohamed Mathlouthi✉(Université de Reims Champagne-Ardenne)
Magnetic and Electromagnetic EffectsFreezing and Crystallization ProcessesWater activitySugarChemistryWater contentFood scienceFood productsSolventProperties of waterOrganic chemistry
Citations
423
FWCI
0.84
field-weighted impact
References
15
Percentile
72%
vs. same field & year
Citations per year
Cited by
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References
Adsorption of Gases in Multimolecular Layers
Journal of the American Chemical Society · 1938 · 27,304 citations
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