Ultrasound-assisted thawing accelerates the thawing of common carp (Cyprinus carpio) and improves its muscle quality

The comparison of ultrasound-assisted thawing, air thawing and water immersion thawing on the quality of slow/fast freezing bighead carp (Aristichthys nobilis) fillets

(2020) Dongni Li et al.   FOOD CHEMISTRY

Effects of thawing methods on the biochemical properties and microstructure of pre-rigor frozen scallop striated adductor muscle

(2020) Huamao Wei et al.   FOOD CHEMISTRY

How ultrasound combined with potassium alginate marination tenderizes old chicken breast meat: Possible mechanisms from tissue to protein

(2020) Haibo Shi et al.   FOOD CHEMISTRY

The effects of CS@Fe3O4 nanoparticles combined with microwave or far infrared thawing on microbial diversity of red seabream (Pagrus major) fillets based on high-throughput sequencing

(2020) Luyun Cai et al.   FOOD MICROBIOLOGY

Changes in functional properties of common carp ( Cyprinus carpio ) myofibrillar protein as affected by ultrasound‐assisted freezing

(2020) Qinxiu Sun et al.   JOURNAL OF FOOD SCIENCE

Effect of multi-frequency ultrasound thawing on the structure and rheological properties of myofibrillar proteins from small yellow croaker

(2020) Yao-Yao Wang et al.   ULTRASONICS SONOCHEMISTRY

Ultrasound-assisted thawing of frozen white yak meat: Effects on thawing rate, meat quality, nutrients, and microstructure

(2020) Zonglin Guo et al.   ULTRASONICS SONOCHEMISTRY

Ultrasound-assisted thawing of mango pulp: Effect on thawing rate, sensory, and nutritional properties

(2019) Yi Liu et al.   FOOD CHEMISTRY

Complex starter culture combined with vacuum packaging reduces biogenic amine formation and delays the quality deterioration of dry sausage during storage

(2019) Qinxiu Sun et al.   FOOD CONTROL

Ultrasound-assisted immersion freezing accelerates the freezing process and improves the quality of common carp (Cyprinus carpio) at different power levels

(2019) Qinxiu Sun et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effects of ultrasonics combined with far infrared or microwave thawing on protein denaturation and moisture migration of Sciaenops ocellatus (red drum)

(2019) Luyun Cai et al.   ULTRASONICS SONOCHEMISTRY

Effect of high voltage electrostatic field thawing on the functional and physicochemical properties of myofibrillar proteins

(2019) Amir Amiri et al.   Innovative Food Science & Emerging Technologies

Effect of magnetic nanoparticles plus microwave or far-infrared thawing on protein conformation changes and moisture migration of red seabream ( Pagrus Major ) fillets

(2018) Minjie Cao et al.   FOOD CHEMISTRY

Ultrasound and meat quality: A Review

(2018) Alma Delia Alarcon-Rojo et al.   ULTRASONICS SONOCHEMISTRY

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

(2018) Xiu-Xia Li et al.   FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL

The comparison of ultrasound-assisted immersion freezing, air freezing and immersion freezing on the muscle quality and physicochemical properties of common carp (Cyprinus carpio) during freezing storage

(2018) Qinxiu Sun et al.   ULTRASONICS SONOCHEMISTRY

Degradation of adenosine triphosphate, water loss and textural changes in frozen common carp (Cyprinus carpio) fillets during storage at different temperatures

(2018) Dapeng Li et al.   INTERNATIONAL JOURNAL OF REFRIGERATION-REVUE INTERNATIONALE DU FROID

Postmortem ageing influences the thawed meat quality of frozen lamb loins

(2018) Guixia Li et al.   FOOD CHEMISTRY

Effects of high-voltage electrostatic field treatment on the thawing rate and post-thawing quality of frozen rabbit meat

(2017) Guoliang Jia et al.   Innovative Food Science & Emerging Technologies

Improvement of meat tenderness by simultaneous application of high-intensity ultrasonic radiation and papain treatment

(2017) Sorour Barekat et al.   Innovative Food Science & Emerging Technologies

Effects of ultrasound on the beef structure and water distribution during curing through protein degradation and modification

(2017) Da-cheng Kang et al.   ULTRASONICS SONOCHEMISTRY

Low-Field Nuclear Magnetic Resonance (LF NMR 1H) to assess the mobility of water during storage of salted fish (Sardinella brasiliensis)

(2016) Carla da Silva Carneiro et al.   JOURNAL OF FOOD ENGINEERING

Effects of power ultrasound on oxidation and structure of beef proteins during curing processing

(2016) Da-cheng Kang et al.   ULTRASONICS SONOCHEMISTRY

Effects of Water or Brine Immersion Thawing Combined with Ultrasound on Quality Attributes of Frozen Pork Loin

(2014) Geun-Pyo Hong et al.   Korean Journal for Food Science of Animal Resources

The influence of long-term storage, temperature and type of packaging materials on the quality characteristics of frozen farmed Atlantic Salmon (Salmo Salar)

(2013) E. Indergård et al.   INTERNATIONAL JOURNAL OF REFRIGERATION-REVUE INTERNATIONALE DU FROID

Applications of non-destructive spectroscopic techniques for fish quality and safety evaluation and inspection

(2013) Jun-Hu Cheng et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Effects of different freezing treatments on the biogenic amine and quality changes of bighead carp (Aristichthys nobilis) heads during ice storage

(2012) Hui Hong et al.   FOOD CHEMISTRY

Changes in meat quality of ovine longissimus dorsi muscle in response to repeated freeze and thaw

(2012) Jun Qi et al.   MEAT SCIENCE

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

(2012) Coleen Leygonie et al.   MEAT SCIENCE

Influence of different thawing methods on physicochemical changes and protein oxidation of porcine longissimus muscle

(2011) Xiufang Xia et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Biochemistry of postmortem muscle — Lessons on mechanisms of meat tenderization

(2010) Elisabeth Huff Lonergan et al.   MEAT SCIENCE

Applications of ultrasound in food technology: Processing, preservation and extraction

(2010) Farid Chemat et al.   ULTRASONICS SONOCHEMISTRY