Shelly J Schmidt

1990 …2019
If you made any changes in Pure, your changes will be visible here soon.

Fingerprint Fingerprint is based on mining the text of the expert's scholarly documents to create an index of weighted terms, which defines the key subjects of each individual researcher.

  • 1 Similar Profiles
Sucrose Medicine & Life Sciences
Water Medicine & Life Sciences
sorption Agriculture & Biology
Hot Temperature Medicine & Life Sciences
Temperature Medicine & Life Sciences
Magnetic Resonance Spectroscopy Medicine & Life Sciences
sucrose Agriculture & Biology
Food Technology Medicine & Life Sciences

Network Recent external collaboration on country level. Dive into details by clicking on the dots.

Research Output 1990 2019

Comparison of the kinetic behavior of crystalline cane and beet sucrose thermal decomposition

Averill, B., Thomas, L. C., Subedi, K. & Schmidt, S. J., Jul 30 2019, In : Journal of Thermal Analysis and Calorimetry. 137, 2, p. 513-528 16 p.

Research output: Contribution to journalArticle

sucrose
thermal decomposition
Sucrose
Pyrolysis
Crystalline materials

Effect of amorphization method on the physicochemical properties of amorphous sucrose

Morrow, E. A., Terban, M. W., Thomas, L. C., Gray, D. L., Bowman, M. J., Billinge, S. J. L. & Schmidt, S. J., Feb 2019, In : Journal of Food Engineering. 243, p. 125-141 17 p.

Research output: Contribution to journalArticle

Freeze Drying
spray drying
freeze drying
Sucrose
physicochemical properties
Open Access
emotions
cognition
Cognition
Emotions
students

Encouraging Knowledge Transfer in Food Science and Nutrition Education: Suggestions from Cognitive Research

Sumeracki, M. A., Weinstein-Jones, Y., Nebel, C. L. & Schmidt, S. J., Jul 2019, In : Journal of Food Science Education. 18, 3, p. 59-66 8 p.

Research output: Contribution to journalArticle

Open Access
science education
nutrition education
Food Technology
knowledge transfer
food science

Investigation of thermal decomposition as a critical factor inhibiting cold crystallization in amorphous sucrose prepared by melt-quenching

Morrow, E. A., Terban, M. W., Lee, J. W., Thomas, L. C., Billinge, S. J. L. & Schmidt, S. J., Nov 2019, In : Journal of Food Engineering. 261, p. 87-99 13 p.

Research output: Contribution to journalArticle

thermal degradation
crystallization
Crystallization
Sucrose
Hot Temperature