1. Kinetics of thiamine and rivoflavine loss in pasta as a function of constant and variable storage conditions;Kamman;Journal of Food Science,1981
2. Shelf-life dating of foods;Labuza,1982
3. Theory and application of Arrhenius kinetics to the rediction of nutrient losses in foods;Labuza;Food Technology,1982
4. Kinetics of browning and protein quality loss in whey powders during steady state and nonsteady state storage conditions;Labuza;Journal of Food Science,1981
5. Accelerated shelf-life testing of foods;Labuza;Food Technology,1985