The effect of magnetic field on the quality of channel catfish under two different freezing temperatures

Ultrasonic Freezing Reduces Protein Oxidation and Myofibrillar Gel Quality Loss of Common Carp (Cyprinus carpio) during Long-Time Frozen Storage

(2021) Qinxiu Sun et al.   Foods

Effect of pre-chilling time on the physicochemical properties of Channel catfish during frozen storage

(2020) Liu Shi et al.   INTERNATIONAL JOURNAL OF REFRIGERATION-REVUE INTERNATIONALE DU FROID

Quality improvements to mackerel (Scomber japonicus) muscle tissue frozen using a rapid freezer with the weak oscillating magnetic fields

(2020) Kana Okuda et al.   CRYOBIOLOGY

Effect of static magnetic field on the freezing process of deionized water and 0.9% NaCl solution

(2020) Shuang Jin et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

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

Effects of ultrasound-assisted freezing at different power levels on the structure and thermal stability of common carp (Cyprinus carpio) proteins

(2019) Qinxiu Sun et al.   ULTRASONICS SONOCHEMISTRY

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

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

Effects of the magnetic field on the freezing parameters of the pork

(2019) Junyan Tang et al.   INTERNATIONAL JOURNAL OF REFRIGERATION-REVUE INTERNATIONALE DU FROID

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

The effects of ultrasonic treatment on the freezing rate, physicochemical quality, and microstructure of the back muscle of grass carp (Ctenopharyngodon idella)

(2019) Zhijia Shi et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Rigor mortis development and effects of filleting conditions on the quality of Tra catfish (Pangasius hypophthalmus) fillets

(2019) Thien Trung Le et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Effect of innovative microwave assisted freezing (MAF) on the quality attributes of apples and potatoes

(2019) Piyush Kumar Jha et al.   FOOD CHEMISTRY

Effects of the magnetic field on the freezing process of blueberry

(2019) Junyan Tang et al.   INTERNATIONAL JOURNAL OF REFRIGERATION-REVUE INTERNATIONALE DU FROID

Effects of static magnetic fields on supercooling and freezing kinetics of pure water and 0.9% NaCl solutions

(2018) Laura Otero et al.   JOURNAL OF FOOD ENGINEERING

Effect of combined high voltage electrostatic with air blast freezing on quality attributes of lamb meat

(2018) Mohsen Dalvi-Isfahan et al.   JOURNAL OF FOOD PROCESS ENGINEERING

Effects of freezing method on water distribution, microstructure, and taste active compounds of frozen channel catfish (Ictalurus punctatus )

(2018) Yanshun Xu et al.   JOURNAL OF FOOD PROCESS ENGINEERING

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

Effects of Weak Oscillating Magnetic Fields on the Freezing of Pork Loin

(2017) Antonio C. Rodríguez et al.   Food and Bioprocess Technology

The Effects of Applying Oscillating Magnetic Fields During the Freezing of Apple and Potato

(2017) Graham Purnell et al.   Food and Bioprocess Technology

Electromagnetic freezing: Effects of weak oscillating magnetic fields on crab sticks

(2017) Laura Otero et al.   JOURNAL OF FOOD ENGINEERING

Review on the control of ice nucleation by ultrasound waves, electric and magnetic fields

(2017) Mohsen Dalvi-Isfahan et al.   JOURNAL OF FOOD ENGINEERING

An Overview on Magnetic Field and Electric Field Interactions with Ice Crystallisation; Application in the Case of Frozen Food

(2017) Piyush Jha et al.   Crystals

Effects of Magnetic Field on the Phase Change Cells and the Formation of Ice Crystals in Biomaterials: Carrot Case

(2017) Bin Liu et al.   Journal of Thermal Science and Engineering Applications

Effects of Magnetic Fields on Freezing: Application to Biological Products

(2016) Laura Otero et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Quality of Atlantic Cod Frozen in Cell Alive System, Air-Blast, and Cold Storage Freezers

(2016) Ulf Erikson et al.   Journal of Aquatic Food Product Technology

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

Changes in Ultrastructure and Sensory Characteristics on Electro-magnetic and Air Blast Freezing of Beef during Frozen Storage

(2015) Yun-Sang Choi et al.   Korean Journal for Food Science of Animal Resources

Biochemical and physical changes of grass carp (Ctenopharyngodon idella) fillets stored at −3 and 0°C

(2013) Dasong Liu et al.   FOOD CHEMISTRY

Effect of static electric field on ice crystal size reduction during freezing of pork meat

(2013) E. Xanthakis et al.   Innovative Food Science & Emerging Technologies

Effect of very fast chilling and aging time on ultra-structure and meat quality characteristics of Chinese Yellow cattle M. Longissimus lumborum

(2012) Ke Li et al.   MEAT SCIENCE

Quality changes during the frozen storage of sea bass (Dicentrarchus labrax) muscle after pressure shift freezing and pressure assisted thawing

(2010) Valeria Tironi et al.   Innovative Food Science & Emerging Technologies

Influence of magnetic field on physical–chemical properties of the liquid water: Insights from experimental and theoretical models

(2008) Evelyn J.L. Toledo et al.   JOURNAL OF MOLECULAR STRUCTURE