Comparison of Arrhenius model and artificial neuronal network for predicting quality changes of frozen tilapia (Oreochromis niloticus)

Radio frequency tempering multiple layers of frozen tilapia fillets: the temperature distribution, energy consumption, and quality

(2021) Yajin Zhang et al.   Innovative Food Science & Emerging Technologies

Changes in the thermal stability and structure of protein from porcine longissimus dorsi induced by different thawing methods

(2020) Bo Wang et al.   FOOD CHEMISTRY

Measuring and Controlling Ice Crystallization in Frozen Foods: A Review of Recent Developments

(2019) Zhiwei Zhu et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Influence of temperature fluctuations on growth and recrystallization of ice crystals in frozen peeled shrimp (Litopenaeus vannamei) pre-soaked with carrageenan oligosaccharide and xylooligosaccharide

(2019) Bin Zhang et al.   FOOD CHEMISTRY

A study of ice crystal development in hairtail samples during different freezing processes by cryosectioning versus cryosubstitution method

(2018) Lanlan Luan et al.   INTERNATIONAL JOURNAL OF REFRIGERATION-REVUE INTERNATIONALE DU FROID

Study on changes in the quality of grass carp in the process of postmortem

(2018) Hongli Wang et al.   JOURNAL OF FOOD BIOCHEMISTRY

Effect of glazing and rosemary (Rosmarinus officinalis) extract on preservation of mud shrimp (Solenocera melantho) during frozen storage

(2018) Jing Shi et al.   FOOD CHEMISTRY

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

Nondestructive determination of freshness indicators for tilapia fillets stored at various temperatures by hyperspectral imaging coupled with RBF neural networks

(2018) Ce Shi et al.   FOOD CHEMISTRY

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

Comparison of postmortem changes in ATP-related compounds, protein degradation and endogenous enzyme activity of white muscle and dark muscle from common carp ( Cyprinus carpio ) stored at 4 °C

(2017) Qian Li et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Moisture migration, microstructure damage and protein structure changes in porcine longissimus muscle as influenced by multiple freeze-thaw cycles

(2017) Mingcheng Zhang et al.   MEAT SCIENCE

Quality changes and predictive models of radial basis function neural networks for brined common carp (Cyprinus carpio) fillets during frozen storage

(2016) Chunli Kong et al.   FOOD CHEMISTRY

Comparison between the Arrhenius model and the radial basis function neural network (RBFNN) model for predicting quality changes of frozen shrimp (Solenocera melantho)

(2016) Zihan Xu et al.   INTERNATIONAL JOURNAL OF FOOD PROPERTIES

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

Modeling Quality Changes in Brined Bream (Megalobrama amblycephala) Fillets During Storage: Comparison of the Arrhenius Model, BP, and RBF Neural Network

(2015) Huiyi Wang et al.   Food and Bioprocess Technology

Emerging pulsed electric field (PEF) and static magnetic field (SMF) combination technology for food freezing

(2015) Jin Hong Mok et al.   INTERNATIONAL JOURNAL OF REFRIGERATION-REVUE INTERNATIONALE DU FROID

Comparison of Arrhenius model and artificial neuronal network for the quality prediction of rainbow trout (Oncorhynchus mykiss) fillets during storage at different temperatures

(2015) Xiaochang Liu et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Selective removal of ATP degradation products from food matrices II: Rapid screening of hypoxanthine and inosine by molecularly imprinted matrix solid-phase dispersion for evaluation of fish freshness

(2015) M.C. Cela-Pérez et al.   TALANTA

Quality Changes and Establishment of Predictive Models for Bighead Carp (Aristichthys nobilis) Fillets During Frozen Storage

(2014) Hua Wu et al.   Food and Bioprocess Technology

Application of Support Vector Classification Algorithms for the Prediction of Quality Level of Frozen Shrimps (Litopenaeus vannamei) Suitable for Sensor-Based Time-Temperature Monitoring

(2014) Imran Ahmad et al.   Food and Bioprocess Technology

Thermal characterization and ice crystal analysis in pressure shift freezing of different muscle (shrimp and porcine liver) versus conventional freezing method

(2014) Guangming Su et al.   Innovative Food Science & Emerging Technologies

Estimation of frozen storage time or temperature by kinetic modeling of the Kramer shear resistance and water holding capacity (WHC) of hake (Merluccius merluccius, L.) muscle

(2013) Javier Sánchez-Valencia et al.   JOURNAL OF FOOD ENGINEERING

A study of the ice crystals in vacuum-packed salmon fillets (Salmon salar) during superchilling process and following storage

(2012) Lilian Daniel Kaale et al.   JOURNAL OF FOOD ENGINEERING

Study on the Predictive Models of the Quality of Silver Carp (Hypophthalmichthys Molitrix) Fillets Stored under Variable Temperature Conditions

(2012) Ce Shi et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Establishment of kinetic models based on electrical conductivity and freshness indictors for the forecasting of crucian carp (Carassius carassius) freshness

(2011) Lei Yao et al.   JOURNAL OF FOOD ENGINEERING

Freshness assessment of ray fish stored in ice by biochemical, chemical and physical methods

(2010) V.M. Ocaño-Higuera et al.   FOOD CHEMISTRY

Shelf life modelling of frozen shrimp at variable temperature conditions

(2008) Theofania Tsironi et al.   LWT-FOOD SCIENCE AND TECHNOLOGY