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D-Index & Metrics

Chemistry

D-Index
85
Citations
24423
World Ranking
2689
National Ranking
930

Overview

Theodore P. Labuza is affiliated with the University of Minnesota in the United States. Their academic involvement is anchored in this institution, contributing to research and education within its scientific community.

There is no publicly listed information about recent papers authored by Theodore P. Labuza, and no data available regarding frequent co-authors or publication venues associated with their work.

Details of book publications by Theodore P. Labuza are not provided, indicating either limited or unlisted contributions to book literature under their name.

No specific fields or subfields of study are documented for Theodore P. Labuza, thus the exact scope of their scientific research focus cannot be determined from available data.

Similarly, main topics of work related to their research remain unspecified, leaving their precise academic interests and thematic specializations unrecorded.

There are no awards recorded in connection with Theodore P. Labuza, and the data does not indicate recognition through honors or distinctions.

Best Publications

  • Kinetics of lipid oxidation in foods

    Theodore P. Labuza;L. R. Dugan

  • Moisture sorption : practical aspects of isotherm measurement and use

    Theodore Peter LaBuza

  • Effect of Temperature on the Moisture Sorption Isotherms and Water Activity Shift of Two Dehydrated Foods

    T. P. Labuza;A. Kaanane;J. Y. Chen

  • Evaluation of food moisture sorption isotherm equations part I: Fruit, vegetable and meat products

    C. J. Lomauro;A. S. Bakshi;T. P. Labuza

  • Comparison of Spray‐drying, Drum‐drying and Freeze‐drying for β‐Carotene Encapsulation and Preservation

    Stephane A. Desobry;Flavia M. Netto;Theodore P. Labuza

  • APPLICATIONS OF “ACTIVE PACKAGING” FOR IMPROVEMENT OF SHELF‐LIFE AND NUTRITIONAL QUALITY OF FRESH AND EXTENDED SHELF‐LIFE FOODS

    Ted P Labuza;W. M. Breene

  • The effect of water activity on reaction kinetics of food deterioration

    Theodore P. Labuza

  • Effect of Water Activity on the Sensory Crispness and Mechanical Deformation of Snack Food Products

    E. E. Katz;Ted P Labuza

  • Applicability of Time-Temperature Indicators as Shelf Life Monitors of Food Products

    P. S. Taoukis;Ted P Labuza

  • Application of chemical kinetics to deterioration of foods

    Ted P Labuza

  • Water Activity in Foods: Fundamentals and Applications

    Gustavo V. Barbosa-Cánovas;Anthony J. Fontana;Shelly J. Schmidt;Theodore P. Labuza

  • Feeding the world today and tomorrow: The importance of food science and technology

    John D. Floros;Rosetta Newsome;William Fisher;Gustavo V. Barbosa-Cánovas

  • STABILITY OF INTERMEDIATE MOISTURE FOODS. 1. Lipid Oxidation

    T. P. Labuza;L. McNALLY;Denise Gallagher;J. Hawkes

  • Moisture migration and control in multi-domain foods

    Ted P Labuza;C. R. Hyman

  • Maillard browning kinetics in a liquid model system

    Wendy M. Baisier;Theodore P. Labuza

  • Water Activity Prediction and Moisture Sorption Isotherms

    Theodore P. Labuza;Bilge Altunakar

  • Caking and Stickiness of Dairy‐Based Food Powders as Related to Glass Transition

    Leticia E. Chuy;Theodore P. Labuza

  • WATER ACTIVITY DETERMINATION: A COLLABORATIVE STUDY OF DIFFERENT METHODS

    Ted P Labuza;K. Acott;S. R. TATiNl;R. Y. Lee

  • Kinetics of Food Deterioration and Shelf-Life Prediction

    Theodore Labuza;I Sam Saguy;Petros Taoukis

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

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

Frequent Co-Authors

Lili He
Lili He University of Massachusetts Amherst
Xiaoming Liu
Xiaoming Liu University of North Carolina at Chapel Hill
Christy L. Haynes
Christy L. Haynes University of Minnesota
Eyal Shimoni
Eyal Shimoni Weizmann Institute of Science
Stéphane Desobry
Stéphane Desobry University of Lorraine
Gary A. Reineccius
Gary A. Reineccius University of Minnesota
Yrjö H. Roos
Yrjö H. Roos University College Cork
Srinand Sreevatsan
Srinand Sreevatsan Michigan State University

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