Effects of frozen storage on physicochemical characteristics of bighead carp ( Aristichthys nobilis ) fillets

Differential roles of ice crystal, endogenous proteolytic activities and oxidation in softening of obscure pufferfish (Takifugu obscurus) fillets during frozen storage

(2018) Fang Yang et al.   FOOD CHEMISTRY

Emerging techniques for assisting and accelerating food freezing processes: A review of recent research progresses

(2015) Lina Cheng et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Kinetics of protein and textural changes in Atlantic salmon under frozen storage

(2015) Fabián Alberto Aguilera Barraza et al.   FOOD CHEMISTRY

The function of endogenous cathepsin in quality deterioration of grass carp (Ctenopharyngodon idella) fillets stored in chilling conditions

(2014) Lihong Ge et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

The effect of protein oxidation on hydration and water-binding in pork packaged in an oxygen-enriched atmosphere

(2014) Rebecca M. Delles et al.   MEAT SCIENCE

Effect of frozen storage on thermal stability of sarcoplasmic protein and myofibrillar protein from common carp (Cyprinus carpio) muscle

(2013) Hang Wang et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

The effect of salt and fibre direction on water dynamics, distribution and mobility in pork muscle: A low field NMR study

(2013) Ciara K. McDonnell et al.   MEAT SCIENCE

Estimation of freezing storage time and quality changes in hake (Merluccius merluccius, L.) by low field NMR

(2012) Isabel Sánchez-Alonso et al.   FOOD CHEMISTRY

Water distribution and mobility in meat during the conversion of muscle to meat and ageing and the impacts on fresh meat quality attributes — A review

(2011) Kelly L. Pearce et al.   MEAT SCIENCE

Structural Changes and Dynamic Rheological Properties of Sarcoplasmic Proteins Subjected to pH-Shift Method

(2010) Panchaporn Tadpitchayangkoon et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Water properties and structure of pork sausages as affected by high-pressure processing and addition of carrot fibre

(2010) Sandie M. Møller et al.   MEAT SCIENCE

Alginate-calcium coating incorporating nisin and EDTA maintains the quality of fresh northern snakehead (Channa argus) fillets stored at 4 °C

(2009) Fei Lu et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Effects of −1.5°C Super-chilling on quality of Atlantic salmon (Salmo salar) pre-rigor Fillets: Cathepsin activity, muscle histology, texture and liquid leakage

(2008) D. Bahuaud et al.   FOOD CHEMISTRY

Effect of high pressure on moisture and NaCl diffusion into turkey breast

(2007) M.F. Villacís et al.   LWT-FOOD SCIENCE AND TECHNOLOGY