World's Best Scientists 2026 revealed!
Marcus Karel

Marcus Karel

D-Index & Metrics

Chemistry

D-Index
66
Citations
15508
World Ranking
7279
National Ranking
2158

Overview

Marcus Karel was affiliated with the Massachusetts Institute of Technology (MIT) in the United States during their academic career. Their contributions to research were recognized within the academic community associated with this institution.

No specific details on publications, co-authors, or frequent publication venues are available for Marcus Karel. Likewise, there is no record of book publications or defined main or subfields of study documented.

Information about particular research topics studied by Marcus Karel has not been provided. Additionally, no individual awards or distinctions have been recorded.

Since Marcus Karel is deceased, all past research activities and affiliations are described in the past tense to reflect their completed career.

Best Publications

  • Plasticizing Effect of Water on Thermal Behavior and Crystallization of Amorphous Food Models

    Yrjö Roos;Marcus Karel

  • Water and Molecular Weight Effects on Glass Transitions in Amorphous Carbohydrates and Carbohydrate Solutions

    Yrjö Roos;Marcus Karel

  • Phase transitions of mixtures of amorphous polysaccharides and sugars

    Yrjö Roos;Marcus Karel

  • Caking phenomena in amorphous food powders

    JoséM. Aguilera;JoséM. del Valle;Marcus Karel

  • Applying state diagrams to food processing and development.

    Y Roos;M Karel

  • Effect of glass transition on rates of nonenzymatic browning in food systems

    Raivo. Karmas;M. Pilar Buera;Marcus. Karel

  • Differential Scanning Calorimetry Study of Phase Transitions Affecting the Quality of Dehydrated Materials

    Yrjö Roos;Marcus Karel

  • Amorphous state and delayed ice formation in sucrose solutions

    Y. Roos;M. Karel

  • Influence of water content and water activity on the sugar-amino browning reaction in model systems under various conditions

    Karl Eichner;Marcus Karel

  • Enzymatic reactions in supercritical gases

    D. A. Hammond;M. Karel;A. M. Klibanov;V. J. Krukonis

  • Glass transitions in low moisture and foods : Effects on shelf life and quality

    Y. H. Roos;M. Karel;J. L. Kokini

  • Loss of structure in freeze-dried carbohydrates solutions: effect of temperature, moisture content and composition

    Spyros Tsourouflis;James M. Flink;Marcus Karel

  • Oxidation of methyl linoleate encapsulated in amorphous lactose-based food model

    Yasunobu Shimada;Yrjo Roos;Marcus Karel

  • Physical principles of food preservation

    Marcus Karel;Daryl B. Lund

  • Water content and stability of low-moisture & intermediate-moisture foods

    T.P. Labuza;S.R. Tannenbaum;M. Karel

  • Volumetric shrinkage (collapse) in freeze-dried carbohydrates above their glass transition temperature

    Guy Levi;Marcus Karel

  • Interaction of peroxidizing methyl linoleate with some proteins and amino acids.

    Marcus. Karel;Karen. Schaich;Ram B. Roy

  • Phase Transitions of Amorphous Sucrose and Frozen Sucrose Solutions

    Yrjö Roos;Marcus Karel

  • Recent research and development in the field of low‐moisture and intermediate‐moisture foods

    Marcus Karel;Norman D. Heidelbaugh

  • MICROBIAL STABILIZATION OF INTERMEDIATE MOISTURE FOOD SURFACES I. CONTROL OF SURFACE PRESERVATIVE CONCENTRATION

    J. Antonio Torres;Masao Motoki;Marcus Karel

Frequent Co-Authors

Theodore P. Labuza
Theodore P. Labuza University of Minnesota
Yrjö H. Roos
Yrjö H. Roos University College Cork
Mehmet Toner
Mehmet Toner Harvard University
José Miguel Aguilera
José Miguel Aguilera Pontificia Universidad Católica de Chile
Vaios T. Karathanos
Vaios T. Karathanos Harokopio University
Joseph Kanner
Joseph Kanner Hebrew University of Jerusalem
Jozef L. Kokini
Jozef L. Kokini Purdue University West Lafayette
William M. Rand
William M. Rand Tufts University

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