Effect of low frequency ultrasound thawing method on the quality characteristics of Peru squid (Dosidicus gigas)

Effects of different thawing methods on the quality of chicken breast

(2017) Xin Zhang et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Physical quality changes of precooked Chinese shrimp Fenneropenaeus chinensis and correlation to water distribution and mobility by low-field NMR during frozen storage

(2017) Xiu-xia Li et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Effect of Freezing Rate and Microwave Thawing on Texture and Microstructural Properties of Potato (Solanum tuberosum)

(2017) David M. Phinney et al.   JOURNAL OF FOOD SCIENCE

A comparative study of quality and safety of Atlantic cod (Gadus morhua ) fillets during cold storage, as affected by different thawing methods of pre-rigor frozen headed and gutted fish

(2017) Irja Sunde Roiha et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Application of Low-Field Nuclear Magnetic Resonance and Proton Magnetic Resonance Imaging in Evaluation of ‘Jinxiu' Yellow Peach's Storage Suitability

(2016) Huijuan ZHOU et al.   Emirates Journal of Food and Agriculture

Effect of different drying methods on the myosin structure, amino acid composition, protein digestibility and volatile profile of squid fillets

(2015) Yun Deng et al.   FOOD CHEMISTRY

The effect of pulsed electric field treatment on immersion freezing, thawing and selected properties of apple tissue

(2015) Artur Wiktor et al.   JOURNAL OF FOOD ENGINEERING

Cooking losses, lipid oxidation and formation of volatile compounds in foal meat as affected by cooking procedure

(2014) José M. Lorenzo et al.   FLAVOUR AND FRAGRANCE JOURNAL

Fluctuated Low Temperature Combined with High-Humidity Thawing to Reduce Physicochemical Quality Deterioration of Beef

(2014) Yin Li et al.   Food and Bioprocess Technology

Effects of ultrasound-assisted thawing on the quality of edamames [Glycine max (L.) Merrill] frozen using different freezing methods

(2014) Xin-feng Cheng et al.   FOOD SCIENCE AND BIOTECHNOLOGY

Texture Profile Analysis and Functional Properties of Gelatin from the Skin of Three Species of Fresh Water Fish

(2014) M. V. Chandra et al.   INTERNATIONAL JOURNAL OF FOOD PROPERTIES

Freezing and Freezing-Thawing Cycles on Textural and Biochemical Changes of Meagre (Argyrosomus regius, L) Fillets During Further Cold Storage

(2014) María I. Sáez et al.   INTERNATIONAL JOURNAL OF FOOD PROPERTIES

Low field nuclear magnetic resonance (LF-NMR) relaxometry in hake (Merluccius merluccius, L.) muscle after different freezing and storage conditions

(2013) Isabel Sánchez-Alonso et al.   FOOD CHEMISTRY

Effects of power ultrasound on immersion freezing parameters of potatoes

(2013) P. Comandini et al.   Innovative Food Science & Emerging Technologies

Biochemical, Physical, Chemical, and Microbiological Assessment of Blue Shrimp (Litopenaeus stylirostris) Stored in Ice

(2013) Dalila F. Canizales-Rodríguez et al.   Journal of Aquatic Food Product Technology

Effects of freezing and thawing on texture, microstructure and cell wall composition changes in papaya tissues

(2013) Suphatta Phothiset et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Meat quality comparison between fresh and frozen/thawed ostrich M. iliofibularis

(2012) Coleen Leygonie et al.   MEAT SCIENCE

The effect of ultrasound irradiation on the convective heat transfer rate during immersion cooling of a stationary sphere

(2012) Hossein Kiani et al.   ULTRASONICS SONOCHEMISTRY

Influence of sonication on Warner-Bratzler shear force, colour and myoglobin of beef (m. semimembranosus)

(2011) Joanna Stadnik et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Prevention of thaw-rigor during frozen storage of bigeye tuna Thunnus obesus and meat quality evaluation

(2011) Shintaro Imamura et al.   FISHERIES SCIENCE

Application of Low-Field NMR to Analyze Water Characteristics and Predict Unfrozen Water in Blanched Sweet Corn

(2011) Xiaolong Shao et al.   Food and Bioprocess Technology

Meat quality and cooking attributes of thawed pork with different low field NMR T21

(2011) Chunbao Li et al.   MEAT SCIENCE

Effects of ultrasound on the thermal and structural characteristics of proteins in reconstituted whey protein concentrate

(2011) Jayani Chandrapala et al.   ULTRASONICS SONOCHEMISTRY

The effects of pre-salting methods on water distribution and protein denaturation of dry salted and rehydrated cod – A low-field NMR study

(2010) María Gudjónsdóttir et al.   JOURNAL OF FOOD ENGINEERING

1H-NMR Study of the Impact of High Pressure and Thermal Processing on Cell Membrane Integrity of Onions

(2010) Maria E. Gonzalez et al.   JOURNAL OF FOOD SCIENCE

Effects of Characteristics Changes of Collagen on Meat Physicochemical Properties of Beef Semitendinosus Muscle during Ultrasonic Processing

(2009) Hai-Jun Chang et al.   Food and Bioprocess Technology

The effect of thawing methods on the quality of eels (Anguilla anguilla)

(2008) Beyza Ersoy et al.   FOOD CHEMISTRY

Effect of ultrasound treatment on water holding properties and microstructure of beef (m. semimembranosus) during ageing

(2007) Joanna Stadnik et al.   LWT-FOOD SCIENCE AND TECHNOLOGY