1. Modification of the Brunauer, Emmett and Teller equations;Anderson;Journal of the American Chemical Society,1946
2. Water activity in intermediate moisture foods;Bone;Food Technology,1973
3. Bizot, H. (1983). Using the GAB model to construct sorption isotherms. In R. Jowit, F. Escher, B. Hallström, H. F. T. Meffert, W. E. L. Spiess & G. Vos, Physical properties of foods (pp. 43–53). London: Applied Sci
4. Bizot, H., Buleon, A., Mouhouo-Riou, N. & Multon, J. L. (1985). Some facts concerning water vapour sorption hysteresis on potato starch. In D. Simatos & J. L. Multon, Properties of water in foods in relation to quality and stability (pp. 83–93). Dordrecht: Martinus Nijhoff
5. Adsorption of gases on multimolecular layers;Brunauer;Journal of the American Chemical Society,1983