2.a Sugars, polyols, vitamins

2.b Proteins

2.c Biopolymers

Complex systems

2.d Foods

2.e Edible films

2.f Biological systems

2.g Drugs

Simple (binary/ternary) aqueous systems.

2.a Sugars, polyols, vitamins

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• Shalaev, E.Y. and Franks, F. 1994. Structural glass transitions and thermophysical processes in amorphous carbohydrates and their supersaturated solutions. J. Chem. Soc. Faraday Trans. 91, 1511-1517 (1995).
• Shalaev, E.Y., Franks, F., and Echlin, P. 1996. Crystalline and amorphous phases in the ternary system water-sucrose-NaCl. J. Phys. Chem. 100:1144-1152.
• Shalaev, E.Y., Varaksin, N.A., Rjabicheva, T.G., and Aborneva, I.V. 1996. Solid-liquid state diagrams of the pseudo-ternary systems hydrolysed protein-sucrose-water: implication for freeze-drying. Cryo-Lett. 17:183-194.
• Shastry, A.V. and Hartel, R.W. 1996. Crystallization during drying of thin sucrose films. J. Food Eng. 30:75-94.
• Shastry, A.V. and Hartel, R.W. 1996. Crystallization and drying in thin sucrose films during panning. J. Food Sci. 61:978-981.
• Shi, Y.C. and Seib, P.A. 1992. The structure of four waxy starches related to gelatinization and retrogradation. Carbohydr. Res. 227, 131-145.
• Silverio, J. and Eliasson, A.C. 1996. The influence of different temperature treatments on starch retrogradation of starches from various botanical sources. AACC 81st Annual Meeting, Baltimore, 9/15-19, abs. 295; Cereal Foods World 41:602.
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• Siniti, M., Jabrane, S., and Letoffe, J.M. 1999. Study of the respective binary phase diagrams of sorbitol with mannitol, maltitol and water. Thermochim. Acta 325:171-180.

• Slade, L. and Levine, H. 1988. Non-Equilibrium Behavior of Small Carbohydrate-Water Systems. Pure & Applied Chemistry 60, 1841-1864, 1988.
  
  
• Slade, L. and Levine, H. 1991. A Polymer Science Approach to Structure/Property Relationships in Aqueous Food Systems: Non-Equilibrium Behavior of Carbohydrate-Water Systems, in Water Relationships in Foods, eds. H. Levine and L. Slade, Plenum Press, New York, 29-101.

• Smits, A.L.M., Kruiskamp, P.H., van Soest, J.J.G., and Vliegenthart, J.F.G. 2003. The influence of various small plasticizers and malto-oligosaccharides on the retrogradation of (partly) gelatinized starch. Carbohydr. Polym. 51:417-424.
• Sumnu, G., Ndife, M.K., and Bayindirh, L. 1999. Effects of sugar, protein and water content on wheat starch gelatinization due to microwave heating. Eur. Food Res. Technol. 209:68-71.
• Sussich, F., Princivalle, F., and Cesaro, A. 1999. The interplay of the rate of water removal in the dehydration of à,à-trehalose. Carbohydr. Res. 322:113-119.
• Sussich, F. and Cesaro, A. 2000. Transitions and phenomenology of à,à-trehalose polymorphs inter-conversion. J. Therm. Anal. Calorim. 62:757-768.
• Sussich, F., Skopec, C., Brady, J., and Cesaro, A. 2001. Reversible dehydration of trehalose and anhydrobiosis: from solution state to an exotic crystal? Carbohydr. Res. 334:165-176.
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• Thom, F. and Matthes, G. 1990. Remarks on ice formation in binary aqueous solutions of ethylene glycol and DMSO. II: DMSO. Cryo-Letters 11, 13-26.
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• Vodovotz, Y. and Chinachoti, P. 1998. Glassy-rubbery transition and recrystallization during aging of wheat starch gels. J. Agric. Food Chem. 46:446-453.
  
  
• Wang, G.M. and Haymet, A.D.J. 1998. Trehalose and other sugar solutions at low temperature: Modulated DSC. J. Phys. Chem. B 102:5341-5347.
  
  
• Wang, S., and Chinachoti, P. 1993. Phase transition of fructose, glucose, and sucrose upon water sorption. IFT '93 Annual Meeting, Chicago, abs. 619.
  
  
• Whittam, M.A., Noel, T.R., and Ring, S.G., 1991. Melting and glass/rubber transitions of starch polysaccharides, in Food Polymers, Gels and Colloids, E. Dickinson, ed., Royal Society Chemistry, Cambridge, pp. 277-288.
  
  
• Willart, J.F., De Gusseme, A., Hemon, S., Odou, G., Danede, F., and Descamps, M. 2001. Direct crystal to glass transformation of trehalose induced by ball milling. Solid State Commun. 119:501-505.
  
  
• Willart, J.F., De Gusseme, A., Hemon, S., Descamps, M., Leveiller, F., and Rameau, A. 2002. Vitrification and polymorphism of trehalose induced by dehydration of trehalose dihydrate. J. Phys. Chem. B 106:3365-3370.
  
  
• Willenbucher, R.W., Tomka, I. and Muller, R. 1993. Thermally induced structural transitions in the starch-water system. In The Glassy State in Foods (Blanshard, J.M.V. and Lillford, P.J., Eds.), Nottingham University Press, Loughborough, pp. 491-497.
  
  
• Wungtanagorn, R. and Schmidt, S.J. 2001. Thermodynamic properties and kinetics of the physical ageing of amorphous glucose, fructose, and their mixture. J. Therm. Anal. Calorim. 65:9-35.
  
  
• Yu, L., Mishra, D.S., and Rigsbee, D.R. 1998. Determination of the glass properties of d-mannitol using sorbitol as an impurity. J. Pharm. Sci. 87:774-777.

2.b Proteins

• Ablett, S., Barnes, D.J., Davies, A.P., Ingman, S.J. & Patient, D.W. 1988. C13 and Pulse NMR Spectroscopy of Wheat Proteins. J. Cereal Sci. 7, 11-20.
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• Apostolov, A.A., Fakirov, S., Vassileva, E., Patil, R.D., and Mark, J.E. 1999. DSC and TGA studies of the behavior of water in native and crosslinked gelatin. J. Appl. Polym. Sci. 71:465-470.
• Barkalov, I.M., Bolshakov, A.I., Goldanskii, V.I., and Krupyanskii, Y.F. 1993. Vitrification effects in water-protein systems. Chem. Phys. Lett. 208, 1-4.
• Berlin, E., Kliman, P.G. and Pallansch, M.J. 1970. Changes in State of Water in Proteinaceous Systems. J. Colloid Interface Sci. 34, 488-94.
• Blanshard, J.M.V. 1995. The glass transition, its nature and significance in food processing. In Physico-Chemical Aspects of Food Processing, ed. S.T.Beckett, Chapman & Hall, London, pp. 17-48.
• Borchard, W., Bergmann, K., Emberger, A. and Rehage, G. 1976. Thermodynamische eigenschaften des systems gelatine-water, Progress in Colloid and Polymer Science, 60, 120-29.
• Borchard, W., Bremer, W. and Keese, A. 1980. State Diagram of the Water-Gelatin System, Colloid and Polymer Science, 258, 516-26.
• Busk, G.C. 1984. Polymer-Water Interactions in Gelation. Food Technol. - May, 59-64.
• Cocero, A.M. and Kokini, J.L. 1991. The study of the glass transition of glutenin using small amplitude oscillatory rheological measurements and DSC. J. Rheol. 35: 257-270.
• de Graaf, E.M., Madeka, H., Cocero, A.M., and Kokini, J.L. 1993. Determination of the effect of moisture on gliadin glass transition using mechanical spectrometry and DSC. Biotechnol. Prog. 9, 210-213.
• Doster, W., Cusack, S., and Petry, W. 1991. Structural dynamics of proteins, scaling behavior, and liquid-glass transition. J. Non-Cryst. Solids 131-133: 357-361.
• Fakirov, S., Sarac, Z., Anbar, T., Boz, B., Bahar, I., Evstatiev, M., Apostolov, A.A., Mark, J.E., and Kloczkowski, A. 1996. Mechanical properties and transition temperatures of cross-linked oriented gelatin. 1. Static and dynamic mechanical properties of cross-linked gelatin. Colloid Polym. Sci. 274:334-341.
• Fakirov, S., Sarac, Z., Anbar, T., Boz, B., Bahar, I., Evstatiev, M., Apostolov, A.A., Mark, J.E., and Kloczkowski, A. 1997. Mechanical properties and transition temperatures of crosslinked-oriented gelatin. II. Effect of orientation and water content on transition temperatures. Colloid Polym. Sci. 275:307-314.
• Fakirov, S., Cagiao, M.E., Calleja, F.J.B., Sapundjieva, D., and Vassileva, E. 1999. Melting of gelatin crystals below Tg: a direct crystal-glass transition as revealed by microhardness. Int. J. Polym. Mater. 43:195-206.
• Ferrari, C. and Johari, G.P. 1997. Thermodynamic behavior of gliadins mixture and the glass-softening transition of its dried state. Int. J. Biol. Macromol. 21:231-241.
• Gekko, K., Li, X., and Makino, S. 1992. Effects of polyols and sugars on the sol-gel transition of gelatin. Biosci. Biotech. Biochem. 56, 1279-1284.
• Godard, P., Biebuyck, J.J., Daumerie, M., Naveau, H. and Mercier, J.P. 1978, Crystallization and Melting of Aqueous Gelatin, Journal of Polymer Science: Polymer Physics Edition, 16, 1817-28.

• Gosline, J.M. 1987. Structure and mechanical properties of rubber-like proteins in animals. Rubber Chem. Technol. 60: 417-438.

• Green, J.L., Fan, J., and Angell, C.A. 1994. The protein-glass analogy: new insights from homopeptide comparisons. J. Phys. Chem. 98, 13780-13790.
• Gregory, R.B. 1995. Protein hydration and glass transition behavior. In Protein-Solvent Interactions, ed. R.B. Gregory, pp. 191-264, Marcel Dekker, New York.
• Gregory, R.B. 1998. Protein hydration and glass transitions. In The Properties of Water in Foods - ISOPOW 6 (D.S. Reid, ed.), Blackie Academic & Professional, London, pp 57-99.
• Gutierrez, A.G. and Moreira, T.H. 1997. Studies on the stability of model freeze-dried proteins using DSC. Rev. CENIC Cien. Biol. 28:47-50.
• Hoeve, C.A.J. and Hoeve, M.B.J.A. 1978, The Glass Point of Elastin as a Function of Diluent Concentration, Organ. Coat. Plast. Chem. 39, 441-43.
• Hoeve, C.A.J. and Hoeve, M.B.J.A. 1980. The glass point of elastin as a function of diluent concentration. Polym. Eng. Sci. 20: 290-293.
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• Kalichevsky, M.T. and Blanshard, J.M.V. 1992. A study of the effect of water on the glass transition of 1:1 mixtures of amylopectin, casein, and gluten using DSC and DMTA. Carbohydr. Polym., 19, 271-278.
• Kalichevsky, M.T., Jaroszkiewicz, E.M., and Blanshard, J.M.V. 1992. The glass transition of gluten. 1. Gluten and gluten-sugar mixtures. Int. J. Biol.Macromol., 14, 257-266.
• Kalichevsky, M.T., Jaroszkiewicz, E.M. and Blanshard, J.M.V. 1992. The glass transition of gluten. 2. The effect of lipids and emulsifiers. Int. J. Biol. Macromol., 14, 267-273.
• Kalichevsky, M.T. and Blanshard, J.M.V. and Tokarczuk, P.F. 1993. Effect of water content and sugars on the glass transition of casein and sodium caseinate. Int. J. Food Sci. Technol. 28, 139-151.
• Kinsella, J.E., Rector, D.J., and Phillips, L.G. 1994. Physicochemical properties of proteins: texturization via gelation, glass and film formation. In Protein Structure-Function Relationships in Foods, eds. R.Y. Yada, R.L. Jackman, and J.L. Smith, pp. 1-21, Blackie A & P, London.
• Kokini, J.L., Cocero, A.M., Madeka, H., and deGraaf, E. 1994. The development of state diagrams for cereal proteins. Trends Food Sci. Technol. 5, 281-288.
• Kokini, J.L., Cocero, A.M., and Madeka, H. 1995. State diagrams help predict rheology of cereal proteins. Food Technol. 49(10):74-82.
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• Madeka, H. and. Kokini, J.L. 1994. Changes in rheological properties of gliadin as a function of temperature and moisture: Development of a state diagram. Journal of Food Engineering, 22(1-4): 241-252.
• Madeka, H. and Kokini, J.L. 1996. Effect of glass transition and cross-linking on rheological properties of zein: development of a preliminary state diagram. Cereal Chem. 73:433-438.

• Magoshi, J., Nakamura, S. and Murakami, K. 1992. Structure and physical properties of seed proteins. I. Glass transition and crystallization of zein protein from corn. J. Appl. Polym. Sci., 45, 2043-2048.
• Magoshi, J., Becker, M.A., Han, Z., and Nakamura, S. 2002. Thermal properties of seed proteins. J. Therm. Anal. Calorim. 70:833-839
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• Martini, A., Crivellente, M., Muggetti, L., Artico, R., and Kume, S. 1997. Use of subambient DSC to monitor the frozen state behavior of amino acids in simulated freeze-drying conditions. S.T.P. Pharma Sci. 7:377-381.
• Marshall, A.S. and Petrie, S.E.B. 1980, Thermal Transitions in Gelatin and Aqueous Gelatin Solutions, Journal of Photographic Science, 28, 128-34.
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• Moura Ramos, J.J., Correia, N.T., Taveira-Marques, R., and Collins, G. 2002. The activation energy at Tg and the fragility index of indomethacin, predicted from the influence of the heating rate on the temperature position and on the intensity of thermally stimulated depolarization current peak. Pharm. Res. 19:1879-1884.
• Mousia, Z., Farhat, I.A., Blachot, J.F., and Mitchell, J.R. 2000. Effect of water partitioning on the glass-transition behavior of phase separated amylopectin-gelatin mixtures. Polymer 41:1841-1848.
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• Slade, L., Levine, H. and Finley, J.W. 1989. Protein-Water Interactions: Water as a Plasticizer of Gluten and Other Protein Polymers. In Protein Quality and the Effects of Processing, eds R.D. Phillips and J.W. Finley,Marcel Dekker, New York, 9-124.

  

2.c Biopolymers

• Ablett, S., Darke, A.H., Izzard, M.J. and Lillford, P.J. 1993. Studies of the glass transition in malto-oligomers. In The Glassy State in Foods (Blanshard, J.M.V. and Lillford, P.J., Eds.), Nottingham University Press, Loughborough, pp. 189-206.
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• Atichokudomchai, N., Varavinit, S., and Chinachoti, P. 2002. A study of annealing and freeze-thaw stability of acid-modified tapioca starches by DSC. Starke 54:343-349.
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Complex systems

2.d Foods

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• Telis, V.R.N. and Sobral, P.J.A. 2001. Glass Transitions and State Diagram for Freeze-dried Pineapple. Lebensm.-Wiss. u.-Technol. 34:199-205.

2.e Edible films

• Arvanitoyannis, I.S., Nakayama, A., and Aiba, S.I. 1998. Chitosan and gelatin based edible films: state diagrams, mechanical and permeation properties. Carbohydr. Polym. 37:371-382.
• Arvanitoyannis, I. and Biliaderis, C.G. 1998. Physical properties of polyol-plasticized edible films made from sodium caseinate and soluble starch blends. Food Chem. 62:333-342.
• Arvanitoyannis, I., Nakayama, A., and Aiba, S. 1998. Edible films made from hydroxypropyl starch and gelatin and plasticized by polyols and water. Carbohydr. Polym. 36:105-11 9.
• Arvanitoyannis, I. and Biliaderis, C.G. 1999. Physical properties of polyol-plasticized edible blends made of methyl cellulose and soluble starch. Carbohydr. Polym. 38:47-58.
• Arvanitoyannis, I.S. 2002. Formation and properties of collagen and gelatin films and coatings. In Protein-Based Films and Coatings, ed. A. Gennadios, CRC Press, Boca Raton, pp. 275-304.
• Barreto, P.L.M., Roeder, J., Crespo, J.S., Maciel, G.R., Terenzi, H., Pires, A.T.N., and Soldi, V. 2003. Effect of concentration, temperature and plasticizer content on rheological properties of sodium caseinate and sodium caseinate/sorbitol solutions and glass transition of their films. Food Chem. 82:425-431.
• Beck, M.I., Tomka, I., and Waysek, E. 1996. Physico-chemical characterization of zein as a film-coating polymer - a direct comparison with ethyl cellulose. Int. J. Pharm. 141:137-150.
• Cherian, G., Gennadios, A., Weller, C.L., and Chinachoti, P. 1995. Thermomechanical behavior of wheat gluten films: effect of sucrose, glycerin and sorbitol.Cereal Chem. 72:1-6.
• Collares, F.P., Finzer, J.R.D., and Kieckbusch, T.G. 2004. Glass transition control of the detachment of food pastes dried over glass plates. J. Food Eng. 61:261-267.
• Cuq, B., Gontard, N., Aymard, C., and Guilbert, S. 1997. Relative humidity and temperature effects on mechanical and water vapor barrier properties of myofibrillar protein-based films. Polym. Gels Networks 5:1-15.
• Cuq, B., Gontard, N., Cuq, J.L., and Guilbert, S. 1997. Selected functional properties of fish myofibrillar protein-based films as affected by hydrophilic plasticizers. J. Agric. Food Chem. 45:622-626.
• Cuq, B., Gontard, N., and Guilbert, S. 1997. Thermal properties of fish myofibrillar protein-based films as affected by moisture content. Polymer 38:2399-2405.
• Debeaufort, F. and Voilley, A. 1997. Methylcellulose-based edible films and coatings: 2. mechanical and thermal properties as a function of plasticizer content. J. Agric. Food Chem. 45:685-689.
• Gontard, N., Guilbert, S. and Cuq, J.L. 1993. Water and glycerol as plasticizers affect mechanical and water vapor barrier properties of an edible wheat gluten film. J. Food Sci. 58, 206-211.
• Gontard, N., Duchez, C., Cuq, J.L., and Guilbert, S. 1994. Edible composite films of wheat gluten and lipids: water vapor permeability and other physical properties. Int. J. Food Sci. Technol. 29, 39-50.
• Gontard, N. and Ring, S. 1996. Edible wheat gluten film: influence of water content on Tg. J. Agric. Food Chem. 44:3474-3478.
• Gontard, N., Thibault, R., Cuq, B., and Guilbert, S. 1996. Influence of relative humidity and film composition on oxygen and CO₂ permeabilities of edible films. J. Agric. Food Chem. 44:1064-1069.
• Iwamoto, S., Kumagai, H., Hayashi, Y., and Miyawaki, O. 1999. Conductance and relaxations of gelatin films in glassy and rubbery states. Int. J. Biol. Macromol. 26:345-351.
• Kasapis, S., Al-Alawi, A., Guizani, N., Khan, A.J., and Mitchell, J.R. 2000. Viscoelastic properties of pectin-cosolute mixtures at iso-free-volume states. Carbohydr. Res. 329:399-407.
• Kellaway, I.W., Marriott, C. and Robinson, J.A.J. 1978. The Mechanical Properties of Gelatin Films. I., Canadian J. Pharmaceut. Sci. 13, 83-86.
• Koelsch, C.M. and Labuza, T.P. 1992. Functional, physical and morphological properties of methyl cellulose and fatty acid-based edible barriers. Lebensm.Wiss. Technol. 25, 404-411.
• Lai, H.M. and Padua, G.W. 1997. Properties and microstructure of plasticized zein films. Cereal Chem. 74:771-775.
• Lawton, J.W. 1996. Effect of starch type on the properties of starch-containing films. Carbohydr. Polym. 29:203-208.
• Lawton, J.W. 2004. Plasticizers for zein: their effect on tensile properties and water absorption of zein films. Cereal Chem. 81:1-5.
• McHugh, T.H. and Krochta, J.M. 1994. Sorbitol- vs glycerol-plasticized whey protein edible films: integrated oxygen permeability and tensile property evaluation. J. Agric. Food Chem. 42, 841-845.
• Menegalli, F.C., Sobral, P.J., Roques, M.A., and Laurent, S. 1999. Characteristics of gelatin biofilms in relation to drying process conditions near melting. Drying Technol. 17:1697-1706.
• Psomiadou, E., Arvanitoyannis, I., and Yamamoto, N. 1996. Edible films made from natural resources; microcrystalline cellulose, methylcellulose and corn starch and polyols - Part 2. Carbohydr. Polym. 31:193-204.
• Reich, G. 1996. Effect of sorbitol on structure and properties of soft gelatin capsules. Pharm. Ind. 58:941-946.
• Sobral, P.J.A., Menegalli, F.C., Hubinger, M.D., and Roques, M.A. 2001. Mechanical, water vapor barrier and thermal properties of gelatin-based edible films. Food Hydrocolloids 15:423-432.
• Westling, A., Stading, M., Hermansson, A.M., and Gatenholm, P. 1998. Structure, mechanical and barrier properties of amylose and amylopectin films. Carbohydr. Polym. 36:217-224.

2.f Biological systems

• Ablett, S., Darke, A.H., Lillford, P.J., and Martin, D.R. 1999. Glass formation and dormancy in bacterial spores. Int. J. Food Sci. Technol. 34:59-69.
• Aguilera, J.M. and Karel, M. 1997. Preservation of biological materials under desiccation. Crit. Rev. Food Sci. Nutr. 37:287-309.
• Andersen, A.B., Fog-Petersen, M.S., Larsen, H., and Skibsted, L.H. 1999. Storage stability of freeze-dried starter cultures (Streptococcus thermophilus) as related to physical state of freezing matrix. Lebensm. Wiss. Technol. 32:540-547.
• Berjak, P., Pammenter, N.W. and Vertucci, C. 1992. Homoiohydrous (recalcitrant) seeds: developmental status, desiccation sensitivity and the state of water in axes of Landolphia kirkii Dyer. Planta 186, 249-261.
• Bernal-Lugo, I. and Leopold, A.C. 1995. Seed stability during storage: raffinose content and seed glassy state. Seed Sci. Res. 5:75-80.
• Bernal-Lugo, I. and Leopold, A.C. 1998. The dynamics of seed mortality. J. Exptl. Bot. 49:1455-1461.
• Bieganski, R.M., Fowler, A., Morgan, J.R., and Toner, M. 1998. Stabilization of active recombinant retroviruses in an amorphous dry state with trehalose. Biotechnol. Prog. 14:615-620.
• Blissett, S.J., Bolton, K.J., Dodd, C.E.R., Gould, G.W., and Waites, W.M. 1994. Survival of Salmonella senftenberg and Salmonella typhimurium in glassy and rubbery states of gelatin. J. Appl. Bacteriol. 76: 345-349.
• Bolton, K.J., Dodd, C.E.R., Gould, G.W., and Waites, W.M. 1996. Survival of Staphylococcus aureus and enterotoxin A in glassy and rubbery states of gelatin. J. Appl. Bacteriol. 81:191-194.
• Bruni, F. and Leopold, A.C. 1991. Glass transitions in soybean seed. Plant Physiol., 96, 660-663.
• Bruni, F. and Leopold, A.C. 1992. Cytoplasmic glass formation in maize embryos. Seed Sci. Res. 2:251-253
• Buitink, J., Walters-Vertucci, C., Hoekstra, F.A., and Leprince, O. 1996. Calorimetric properties of dehydrating pollen. Plant Physiol. 111:235-242.
• Buitink, J., Claessens, M.M.A.E., Hemminga, M.A., and Hoekstra, F.A. 1998. Influence of water content and temperature on molecular mobility and intracellular glasses in seeds and pollen. Plant Physiol. 118:531-541.
• Buitink, J., Walters, C., Hoekstra, F.A., and Crane, J. 1998. Storage behavior of Typha latifolia pollen at low water contents: interpretation on the basis of water activity and glass concepts. Physiol. Planta. 103:145-153.
• Buitink, J., Hemminga, M.A., and Hoekstra, F.A. 2000a. Is there a role for oligosaccharides in seed longevity? An assessment of intracellular glass stability. Plant Physiol. 122:1217-1224.
• Buitink, J., Hoekstra, F.A., and Hemminga, M.A. 2000b. A critical assessment of the role of oligosaccharides in intracellular glass stability. In Seed Biology: Advances and Applications, eds. M. Black, K.J. Bradford, and J. Vasques-Ramos, CAB International, Wallingford, UK, pp. 461-466.
• Buitink, J., van den Dries, I.J., Hoekstra, F.A., Alberda, M., and Hemminga, M.A. 2000c. High critical temperature above Tg may contribute to the stability of biological systems. Biophys. J. 79:1119-1128.
• Buitink, J., Leprince, O., Hemminga, M.A., and Hoekstra, F.A. 2000d. The effects of moisture and temperature on the aging kinetics of pollen: interpretation in terms of cytoplasmic mobility. Plant Cell Environ 23: 967–974.
• Buitink, J. and Leprince, O. 2004. Glass formation in plant anhydrobiotes: survival in the dry state.Cryobiology 48: 215–228
• Burke, M.J. 1986. The glassy state and survival of anhydrous biological systems. In Membranes, Metabolism, and Dry Organisms, ed. A.C. Leopold, Cornell Univ. Press, Ithaca, pp. 358-363.
• Cerrutti, P., Segovia de Huergo, M., Galvagno, M., Schebor, C., and Buera, M.P. 2000. Commercial baker's yeast stability as affected by intracellular content of trehalose, dehydration procedure and the physical properties of external matrices. Appl. Microbiol. Biotechnol. 54:575-580.
• Chavarri, F.J., DePaz, M. & Nunez, M. 1988. Cryoprotective agents for frozen concentrated cheese starter cultures. Biotechnol. Lett. 10, 11-16.
• Chirife, J. and Buera, M.P. 1994. Water activity, glass transition and microbial stability in concentrated/semi-moist food systems. J. Food Sci. 59, 921-927.
• Chirife, J. and Buera, M.P. 1995. A critical review of some non-equilibrium situations and glass transitions on water activity values of foods in the microbiological growth range. J. Food Engn. 25, 531-552.
• Chirife, J. and Buera, M.P. 1996. Water activity, water glass dynamics, and the control of microbiological growth in foods. Crit. Rev. Food Sci. Nutr. 36:465-513.
• Chirife, J., Gonzalez, H.H.L., and Resnik, S.L. 1996. On water dynamics and germination time of mold spores in concentrated sugar and polyol solutions. Food Res. Int. 28:531-535.
• Chirife, J., Buera, M.P., and Gonzalez, H.H.L. 1999. The mobility and mold growth in glassy/rubbery substances. In Water Management in the Design and Distribution of Quality Foods, eds. Y.H. Roos, R.B. Leslie and P.J. Lillford, Technomic, Lancaster, pp. 285-298.
• Crowe, J. H., and Crowe, L. M. 1993. Evidence for direct interaction between disaccharides and dry phospholipids. Cryobiology 30, 226-227.
• Crowe, J. H., Crowe, L. M., and Carpenter, J. F. 1993. Preserving dry biomaterials: the water replacement hypothesis. BioPharm 6(3), 28-37 and 6(4), 40-43.
• Crowe, J.H., Leslie, S.B., and Crowe, L.M. 1994. Is vitrification sufficient to preserve liposomes during freeze-drying? Cryobiology 31, 355-366.
• Crowe, J.H., Hoekstra, F.A., Nguyen, K.H.N., and Crowe, L.M. 1996. Is vitrification involved in depression of the phase transition temperature in dry phospholipids? Biochim. Biophys. Acta 1280:187-196.
• Crowe, L.M., Reid, D.S., and Crowe, J.H. 1996. Is trehalose special for preserving dry biomaterials? Biophys. J. 71:2087-2093.
• Crowe, J.H., Oliver, A.E., Hoekstra, F.A., and Crowe, L.M. 1997. Stabilization of dry membranes by mixtures of hydroxyethyl starch and glucose: the role of vitrification. Cryobiol. 35:20-30.
• Crowe, J.H., Crowe, L.M., Carpenter, J.F., Prestrelski, S., Hoekstra, F.A., Araujo, P.D., and Panek, A.D. 1997. Anhydrobiosis: cellular adaptation to extreme dehydration. In Handbook of Physiology, section 13, ed. W.H. Dantzler, pp.1445-1477, Oxford Univ. Press, NY.
• Crowe, J.H., Clegg, J.S., and Crowe, L.M. 1998. Anhydrobiosis: the water replacement hypothesis. In The Properties of Water in Foods - ISOPOW 6 (D.S. Reid, ed.), Blackie Academic & Professional, London, pp 440-455.
• Crowe, J.H., Carpenter, J.F., and Crowe, L.M. 1998. The role of vitrification in anhydrobiosis. Ann. Rev. Physiol. 60:73-103.
• Crowe, J.H., Crowe, L.M., Oliver, A.E., Tsvetkova, N., Wolkers, W., and Tablin, F. 2001. The trehalose myth revisited: introduction to a symposium on stabilization of cells in the dry state. Cryobiol. 43:89-105.
• Cutler, A.J., Saleem, M., Kendall, E., Gusta, L.V., Georges, F., and Fletcher, G.L., Winter 1989 Flounder antifreeze protein improves the cold-hardiness of plant tissues, J. Plant Physiol. 135, 351-54.
• Dereuddre, J., Hassen, N., Blandin, S., and Kaminski, M. 1991. Resistance of alginate-coated somatic embryos of carrot to desiccation and freezing in liquid nitrogen: 2. Thermal analysis. Cryo-Lett. 12: 135-148.
• DeVries, A.L. 1983. Antifreeze Peptides and glycopeptides in cold-Water fishes. Ann. Rev. Physiol. 45, 245-60.
• Duman, J. & Horwath, K. 1983. Role of hemolymph proteins in cold tolerance of insects. Ann. Rev. Physiol. 45, 261-70.
• Ekdawi-Sever, N., Goentoro, L.A., and de Pablo, J.J. 2003. Effects of annealing on freeze-dried Lactobacillus acidophilus. J. Food Sci. 68:2504-2511.
• Feeney, R.E. and Yeh, Y. 1993. Antifreeze proteins: properties, mechanism of action, and possible applications. Food Technol. 47(1), 82-90.
• Feeney, R.E., Osuga, D.T., and Yeh, Y. 1996. Antifreeze proteins: from purely scientific interest to possible uses in agriculture, fish culture, foods, and medicine. Comments Agric. Food Chem. 3:155-174.
• Fonseca, F., Obert, J.P., Beal, C., and Marin, M. 2001. State diagrams and sorption isotherms of bacterial suspensions and fermented medium. Thermochim. Acta 366:167-182.
• Franks, F., Wakabayashi, T. & Mathias, S.F. 1987. Nucleation Kinetics of ice in undercooled yeast cells: Long-term stability against freezing. J. General Microbiol. 133, 2807-2815.
• Gamez-Pastrana R, Martinez-Ocampo Y, Beristain CI, Gonzalez-Arnao MT. 2004. An improved cryopreservation protocol for pineapple apices using encapsulation-vitrification. Cryo Letters. 25:405-414
• Iijima, T. 1998. Thermal analysis of cryoprotective solutions for red blood cells. Cryobiol. 36:165-173.
• Kalichevsky-Dong, M.T. 2000. The glass transition and microbial stability. In The Stability and Shelf-Life of Food, eds. D. Kilcast and P. Subramaniam, CRC Press, Boca Raton, pp. 25-54.
• Knight, C.A. & Duman, J.G. 1998. Inhibition of recrystallization of ice by insect thermal hysteresis proteins: cryoprotective role. Cryobiology 23, 256-62.
• Koster, K. L., and Leopold, A. C. 1988. Sugars and desiccation tolerance in seeds. Plant Physiol. 88, 829-832.
• Koster, K.L. 1991. Glass formation and desiccation tolerance in seeds. Plant Physiol. 96: 302-304.
• Koster, K. L., Webb, M. S., Bryant, G., and Lynch, D. V. 1994. Interactions between soluble sugars and POPC during dehydration: vitrification of sugars alters the phase behavior of the phospholipid. Biochim. Biophys. Acta 1193, 143-150.
• Kuleshova, L.L., MacFarlane, D.R., Trounson, A.O., and Shaw, J.M. 1999. Sugars exert a major influence on the vitrification properties of ethylene glycol- based solutions and have low toxicity to embryos and oocytes. Cryobiol. 38:119-130.
• Lavoie, J. and Chinachoti, P. 1995. The role of water mobility in promoting Staph aureus and Aspergillus niger activities. In Magnetic Resonance in Food Science, ed. P.S. Belton, Royal Soc. Chem., Cambridge, UK, pp. 33-42.
• Leopold, A.C. 1999. Survival of seeds in the dry state. Rev. Real Acad. Galega Cienc. 18:5-18.
• Leopold, A.C., Sun, W.Q., and Bernal-Lugo, I. 1994. The glassy state in seeds: analysis and function. Seed Science Research 4:267-274.
• Leprince, O. and Walters-Vertucci, C. 1995. A calorimetric study of the glass transition behaviors in axes of bean seeds with relevance to storage stability. Plant Physiol. 109:1471-1481.
• Leprince, O. and Hoekstra, F.A. 1998. The responses of cytochrome redox state and energy metabolism to dehydration support a role for cytoplasmic viscosity in desiccation tolerance. Plant Physiol. 118:1253-1264.
• Leslie, S.B., Israeli, E., Lighthart, B., Crowe, J.H., and Crowe, L.M. 1995. Trehalose and sucrose protect both membranes and proteins in intact bacteria during drying. Appl. Environ. Microbiol. 61:3592-3597.
• Leuschner, R.G.K. and Lillford, P.J. 2002. Thermal properties of bacterial spores and biopolymers. Int. J. Food Microbiol. 80:131-143.
• Lodato, P., Segovia de Huergo, M., and Buera, M.P. 1999. Viability and thermal stability of a strain of saccharomyces cerevisiae freeze-dried in different sugar and polymer matrices. Appl. Microbiol. Biotechnol. 52:215-220.
• Luque, P. and Heredia, A. 1994. Glassy state in plant cuticles during growth. Z. Naturforsch. 49C, 273-275.
• Luque, P. and Heredia, A. 1997. The glassy state in isolated cuticles: DSC of tomato fruit cuticular membranes. Plant Physiol. Biochem. 35:251-256.
• Luyet, B. 1996. On the possible biological significance of some physical changes encountered in the cooling and rewarming of aqueous solutions, in Cellular Injury and Resistance in Freezing Organisms (ed. E. Asahina), Hokkaido Univ., Saporo, pp. 1-20.
• Newman, Y.M., Ring, S.G., and Colaco, C. 1993. The role of trehalose and other carbohydrates in biopreservation. Biotechnol. Genetic Engng. Rev. 11, 263-294.
• Oliver, A.E., Crowe, L.M., and Crowe, J.H. 1998. Methods for dehydration-tolerance: depression of the phase transition temperature in dry membranes and carbohydrate vitrification. Seed Sci. Res. 8:211-221.
• Potts, M. 1994. Desiccation tolerance of prokaryotes. Microbiol. Rev. 58, 755-805.
• Rall, W.F. & Fahy, G.M. 1985. Ice-free cryopreservation of mouse embryos by vitrification. Nature 313, 573-75.
• Rindler, V., Pasch, J., Heschel, I., and Rau, G. 1999. Cryopreservation of suspended keratinocytes with HES. Cryo-Lett. 20:3-12.
• Ring, R.A. and Danks, H.V. 1998. The role of trehalose in cold-hardiness and desiccation. Cryo-Lett. 19:275-282.
• Sartor, G., Hallbrucker, A., Hofer, K. and Mayer, E. 1992. Calorimetric glass-liquid transition and crystallization behavior of a vitreous, but freezable, water fraction in hydrated methemoglobin. J. Phys. Chem., 96, 5133-5138.
• Schebor, C., Galvagno, M., Buera, M.P., and Chirife, J. 2000. T_gs and fermentative activity of heat-treated commercial active dry yeasts. Biotechnol. Prog. 16:163-168.
• Schreier, H. and Mobley, W.C. 1994. Phase transition temperature reduction and glass formation in dehydroprotected lyophilized liposomes. J. Controlled Release 31, 73-87.
• Shalaev, E.Y. and Steponkus, P.L. 2003. Glass transition of a synthetic phospholipid in the lamellar phase. J. Phys. Chem. B 107:8734-8737.
• Sobral, P.J.A., Menegalli, F.C., and Guilbert, S. 1999. Phase transitions of bovine hide gelatin plasticized by water. In Biopolymer Science: Food and Non Food Applications, Ed. INRA, Les Colloques no. 91, Paris, pp. 111-123.
• Sussich, F., Skopec, C., Brady, J., and Cesaro, A. 2001. Reversible dehydration of trehalose and anhydrobiosis: from solution state to an exotic crystal? Carbohydr. Res. 334:165-176.

2.g Drugs

• Andronis, V. and Zografi, G. 1997. Molecular mobility of supercooled amorphous indomethacin, determined by DMA. Pharm. Res. 14:410-414.
• Andronis, V., Yoshioka, M., and Zografi, G. 1997. Effects of sorbed water on the crystallization of indomethacin from the amorphous state. J. Pharm. Sci. 86:346-351.
• Andronis, V. and Zografi, G. 1998. The molecular mobility of supercooled amorphous indomethacin as a function of temperature and relative humidity. Pharm. Res. 15:835-842 .
• Andronis, V. and Zografi, G. 2000. Crystal nucleation and growth of indomethacin.
• Aso, Y., Yoshioka, S., and Kojima, S. 2000. Relationship between the crystallization rates of amorphous drugs and their molecular mobility as measured by their enthalpy relaxation and NMR relaxation times. J. Pharm. Sci. 89:408-416.
• Breen, E.D., Curley, J.G., Overcashier, D.E., Hsu, C.C., and Shire, S.J. 2001. Effect of moisture on the stability of a lyophilized humanized monoclonal antibody formulation. Pharm. Res. 18:1345-1353.
• Carpenter, J.F. and Chang, B.S. 1996. Lyophilization of protein pharmaceuticals. In Biotechnology and Biopharmaceutical Manufacturing, eds. K. Avia and V. Wu, pp. 199-264.
• Clas, S.D., Cotton, M., Moran, E., Spagnoli, S., Zografi, G., and Vadas, E.B. 1996. Assessment of the physical stability of lyophilized MK-0591 by DSC. Thermochim. Acta 288:83-96.
• Costantino, H.R., Langer, R., and Klibanov, A.M. 1994. Solid-phase aggregation of proteins under pharmaceutically relevant conditions. J. Pharm. Sci. 83:1662-1669.
• Costantino, H.R., Curley, J.G., Wu, S., and Hsu, C.C. 1998. Water sorption behavior of lyophilized protein-sugar systems and implications for solid-state interactions. Int. J. Pharm. 166:211-221.
• Craig, D.Q.M., Royall, P.G., Kett, V.L., and Hopton, M.L. 1999. The relevance of the amorphous state to pharmaceutical dosage forms: glassy drugs and freeze-dried systems. Int. J. Pharm. 179:179-207.
• Crowley, K.J. and Zografi, G. 2002. Cryogenic grinding of indomethacin in polymorphs and solvates: assessment of amorphous phase formation and amorphous phase physical stability. J. Pharm. Sci. 91:492-507.
• Duddu, S.P. and Dal Monte, P.R. 1997. Effect of T_g on the stability of lyophilized formulations containing a chimeric therapeutic monoclonal antibody. Pharm. Res. 14:591-595.
• Duddu, S.P., Zhang, G., and Dal Monte, P.R. 1997. The relationship between protein aggregation and molecular mobility below the Tg of lyophilized formulations containing a monoclonal antibody. Pharm. Res. 14:596-600.
• Forster, A., Hempenstall, J., and Rades, T. 2001. Characterization of glass solutions of poorly water-soluble drugs produced by melt extrusion with hydrophilic amorphous polymers. J. Pharm. Pharmacol. 53:303-315.
• Franks, F. 1999. Thermomechanical properties of amorphous saccharides: their role in enhancing pharmaceutical product stability. Biotech. Genet.Eng. Rev. 16:281-292.
• French, D.L., McAuley, A.J., Chang, B., and Niven, R.W. 1995. Moisture-induced state changes in spray-dried trehalose/protein formulations. Pharm. Res. 12:S-83.
• Fukuoka, E., Makita, M., and Yamamura, S. 1986. Some physicochemical properties of glassy indomethacin. Chem. Pharm. Bull. 34, 4314-4321.
• Fukuoka, E., Makita, M., and Yamamura, S. 1989. Glassy state of pharmaceuticals. III. Thermal properties and stability of glassy pharmaceuticals and their binary glass systems. Chem. Pharm. Bull. 37, 1047-1050.
• Fukuoka, E., Makita, M., and Nakamura, Y. 1989. Glassy state of pharmaceuticals.IV. Studies by TMA. Chem. Pharm. Bull. 37:2782-2785.
• Fukuoka, E., Makita, M., and Nakamura, Y. 1991. Glassy state of pharmaceuticals. V. Relaxation during cooling and heating of glass by DSC. Chem. Pharm. Bull. 39:2087-2090.
• Gatlin, L. and Deluca, P.P. 1980. Study of Phase Transitions in Frozen Antibiotic Solutions by DSC. J. Parenteral Drug Assoc. 34, 398-408.
• Gribbon, E.M., Hatley, R.H.M., Gard, T., Blair, J., Kampinga, J., and Roser, B.J. 1996. Trehalose and novel hydrophobic sugar glasses in drug stabilization and delivery. In Chemical Aspects of Drug Delivery Systems, eds. D.R. Karsa and R.A. Stephenson, RSC, Cambridge UK, pp. 138-145.
• Guo, Y., Byrn, S.R., and Zografi, G. 2000a. Physical characteristics and chemical degradation of amorphous quinapril hydrochloride. J. Pharm. Sci. 89:128-143.
• Guo, Y., Byrn, S.R., and Zografi, G. 2000b. Effects of lyophilization on the physical characteristics and chemical stability of amorphous Quinapril hydrochloride. Pharm. Res. 17:930-935.
• Hancock, B.C. and Zografi, G. 1994. The relationship between glass transition temperature and water content of amorphous pharmaceutical solids. Pharmaceut. Res. 11, 471-477.
• Hancock, B.C., Shamblin, S.L., and Zografi, G. 1995. Molecular mobility of amorphous pharmaceutical solids below their Tgs. Pharmaceut. Res. 12:799-806.
• Hancock, B.C. and Zografi, G. 1997. Characteristics and significance of the amorphous state in pharmaceutical systems. J. Pharm. Sci. 86:1-12.
• Hatley, R.H.M., Franks, F., Brown, S., Sandhu, G., and Gray, M. 1996. Stabilization of a pharmaceutical drug substance by freeze-drying: a case study. Drug Stability 1:73-85.
• Hatley, R.H.M. 1997. Glass fragility and the stability of pharmaceutical preparations - excipient selection. Pharm. Devel. Technol. 2:257-264.
• Jang, J.W., Kitamura, S., and Guillory, J.K. 1995. Some physicochemical proper ties of FK906: glass transition and relaxation. PDA J. Pharmaceut. Sci. Technol. 49:42-49.
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