Research progress on quality deterioration mechanism and control technology of frozen muscle foods

Icy affairs: Understanding recent advancements in the freezing and frozen storage of fish

(2022) Hui Jia et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Control of ice crystal nucleation and growth during the food freezing process

(2022) Guoliang Jia et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Effects of electrolysed water combined with ultrasound on inactivation kinetics and metabolite profiles of Escherichia coli biofilms on food contact surface

(2022) Lin Zhao et al.   Innovative Food Science & Emerging Technologies

Effect of water, fat, and salt contents on heating uniformity and color of ground beef subjected to radio frequency thawing process

(2021) Jincheng Dong et al.   Innovative Food Science & Emerging Technologies

Applying low voltage electrostatic field in the freezing process of beef steak reduced the loss of juiciness and textural properties

(2021) Yong Xie et al.   Innovative Food Science & Emerging Technologies

Impact of ice structuring protein on myofibrillar protein aggregation behaviour and structural property of quick-frozen patty during frozen storage

(2021) Fangfei Li et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Assessing the gelling properties of the silver carp surimi gel prepared with large yellow croaker processing by‐product in freeze‐thaw cycles

(2021) Fen Zhou et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

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

(2021) Qinxiu Sun et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effect of ultrasound-assisted immersion thawing on emulsifying and gelling properties of chicken myofibrillar protein

(2021) Chao Zhang et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Development of Natural Deep Eutectic Solvents (NADESs) as Anti-Freezing Agents for the Frozen Food Industry: Water-Tailoring Effects, Anti-Freezing Mechanisms and Applications

(2021) You Tian et al.   FOOD CHEMISTRY

Meat tenderness: advances in biology, biochemistry, molecular mechanisms and new technologies

(2021) Robyn Warner et al.   MEAT SCIENCE

Effects of multi-frequency ultrasound on the freezing rates, quality properties and structural characteristics of cultured large yellow croaker (Larimichthys crocea)

(2021) Xuan Ma et al.   ULTRASONICS SONOCHEMISTRY

Tracking aggregation behaviour and gel properties induced by structural alterations in myofibrillar protein in mirror carp (Cyprinus carpio) under the synergistic effects of pH and heating

(2021) Xin Du et al.   FOOD CHEMISTRY

Influences of sample shape, voltage gradient, and electrode surface form on the exergoeconomic performance characteristics of ohmic thawing of frozen minced beef

(2021) Ömer Faruk Çokgezme et al.   JOURNAL OF FOOD ENGINEERING

Effects of magnetic nanometer combined with radio frequency or microwave thawing on physicochemical properties of myofibrillary protein in sea bass

(2021) Wendi Zhang et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Mechanisms of Change in Emulsifying Capacity Induced by Protein Denaturation and Aggregation in Quick-Frozen Pork Patties with Different Fat Levels and Freeze–Thaw Cycles

(2021) Nan Pan et al.   Foods

Freezing characteristics and relative permittivity of rice flour gel in pulsed electric field assisted freezing

(2021) Roujia Zhang et al.   FOOD CHEMISTRY

Effect of frozen storage on the lipid oxidation, protein oxidation, and flavor profile of marinated raw beef meat

(2021) Sam Al-Dalali et al.   FOOD CHEMISTRY

Deterioration in quality of quick-frozen pork patties induced by changes in protein structure and lipid and protein oxidation during frozen storage

(2020) Fangfei Li et al.   FOOD RESEARCH INTERNATIONAL

Ice Ic without stacking disorder by evacuating hydrogen from hydrogen hydrate

(2020) Kazuki Komatsu et al.   Nature Communications

Physicochemical changes of MTGase cross-linked surimi gels subjected to liquid nitrogen spray freezing

(2020) Xiaoying Luo et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Effect of ice structuring protein on the quality, thermal stability and oxidation of mirror carp (Cyprinus carpio L.) induced by freeze-thaw cycles

(2020) Xin Du et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Radio frequency processing and recent advances on thawing and tempering of frozen food products

(2020) Yvan Llave et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Cryoprotectant-dependent control of intracellular ice recrystallization in hepatocytes using small molecule carbohydrate derivatives

(2020) Nishaka William et al.   CRYOBIOLOGY

Effect of salt promote the muscle triglyceride hydrolysis during dry-salting by inducing the phosphorylation of adipose tissue triglyceride lipase (ATGL) and hormone-sensitive lipase (HSL) and lipid droplets splitting

(2020) Shilin Zhao et al.   FOOD CHEMISTRY

The factors influencing the flavor characteristics of frozen obscure pufferfish (Takifugu Obscurus) during storage: Ice crystals, endogenous proteolysis and oxidation

(2020) Dawei Yu et al.   INTERNATIONAL JOURNAL OF REFRIGERATION-REVUE INTERNATIONALE DU FROID

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

Cryo-protective effect of ice-binding peptides derived from collagen hydrolysates on the frozen dough and its ice-binding mechanisms

(2020) Hui Cao et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Ultrasound-assisted immersion freezing reduces the structure and gel property deterioration of myofibrillar protein from chicken breast

(2020) Chao Zhang et al.   ULTRASONICS SONOCHEMISTRY

Analysis of ohmic heating of yellowtail (Seriola quinqueradiata) fillets at high frequencies by 3D simulation—Effect of ohmic heating system (batch and pseudo-continuous), sample shape, and size

(2020) Yinzhe Jin et al.   Innovative Food Science & Emerging Technologies

Advances in application of ultrasound in food processing: A review

(2020) Nitya Bhargava 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

Quality Assessment of Chilled and Frozen Fish—Mini Review

(2020) Ana M. Duarte et al.   Foods

Model food development for tuna (Thunnus Obesus) in radio frequency and microwave tempering using grass carp mince

(2020) Yixuan Chen et al.   JOURNAL OF FOOD ENGINEERING

Effect of ice structuring protein on the microstructure and myofibrillar protein structure of mirror carp (Cyprinus carpio L.) induced by freeze-thaw processes

(2020) Xin Du et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effect of freeze-thaw cycles on the quality of quick-frozen pork patty with different fat content by consumer assessment and instrument-based detection

(2020) Nan Pan et al.   MEAT SCIENCE

Changes in microstructure, quality and water distribution of porcine longissimus muscles subjected to ultrasound-assisted immersion freezing during frozen storage

(2019) Mingcheng Zhang et al.   MEAT SCIENCE

Textural and sensorial quality protection in frozen dumplings through the inhibition of lipid and protein oxidation with clove and rosemary extracts

(2019) Li Huang et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Advances in the experimental exploration of water’s phase diagram

(2019) Christoph G. Salzmann   JOURNAL OF CHEMICAL PHYSICS

Localization of trypsin-like protease in postmortem tissue of white shrimp (Litopenaeus vannamei) and its effect in muscle softening

(2019) Yuanhuai Peng et al.   FOOD CHEMISTRY

Surface premelting of water ice

(2019) Ben Slater et al.   Nature Reviews Chemistry

Antioxidant and cryoprotective effects of hydrolysate from gill protein of bighead carp (Hypophthalmichthys nobilis) in preventing denaturation of frozen surimi

(2019) Jun Lin et al.   FOOD CHEMISTRY

High pressure processing on microbial inactivation, quality parameters and nutritional quality indices of mackerel fillets

(2019) María de Alba et al.   Innovative Food Science & Emerging Technologies

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

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

Recent Advances in Food Thawing Technologies

(2019) Luyun Cai et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Dandelion polysaccharide suppresses lipid oxidation in Antarctic krill (Euphausia superba)

(2019) Jiaqi Bao et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

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

Cryoprotective effect of antifreeze glycopeptide analogues obtained by nonenzymatic glycation on Streptococcus thermophilus and its possible action mechanism

(2019) Xu Chen et al.   FOOD CHEMISTRY

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

Review on identification, underlying mechanisms and evaluation of freezing damage

(2019) Mohsen Dalvi-Isfahan et al.   JOURNAL OF FOOD ENGINEERING

The Effects of Storage on Quality and Nutritional Values of Ehrenberg’s Snapper Muscles (Lutjanus Ehrenbergi): Evaluation of Natural Antioxidants Effect on the Denaturation of Proteins

(2019) Elgamouz et al.   Biomolecules

An Innovation in Magnetic Field Assisted Freezing of Perishable Fruits and Vegetables: A Review

(2019) Maninder Kaur et al.   FOOD REVIEWS INTERNATIONAL

A Comprehensive Review on Lipid Oxidation in Meat and Meat Products

(2019) Rubén Domínguez et al.   Antioxidants

Functional aptitude of hake minces with added TMAO-demethylase inhibitors during frozen storage

(2019) Joaquín Gómez-Estaca et al.   FOOD CHEMISTRY

Decreased gelling properties of protein in mirror carp (Cyprinus carpio) are due to protein aggregation and structure deterioration when subjected to freeze-thaw cycles

(2019) Fangfei Li et al.   FOOD HYDROCOLLOIDS

Lipid oxidation degree of pork meat during frozen storage investigated by near-infrared hyperspectral imaging: Effect of ice crystal growth and distribution

(2019) Weiwei Cheng et al.   JOURNAL OF FOOD ENGINEERING

Effect of immersion freezing with edible solution on freezing efficiency and physical properties of obscure pufferfish (Takifugu Obscurus) fillets

(2019) Fang Yang et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Naturally sourced biosubstances for regulating freezing points in food researches: Fundamentals, current applications and future trends

(2019) You Tian et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Changes in the quality of meat (Longissimus thoracis et lumborum) from Kamieniec lambs during long-term freezer storage

(2018) Tomasz Daszkiewicz et al.   ANIMAL SCIENCE JOURNAL

Proteolysis and Its Control Using Protease Inhibitors in Fish and Fish Products: A Review

(2018) Avtar Singh et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Production and assessment of Pacific hake ( Merluccius productus ) hydrolysates as cryoprotectants for frozen fish mince

(2018) Peter J. Jenkelunas et al.   FOOD CHEMISTRY

Physicochemical changes in myofibrillar proteins extracted from pork tenderloin thawed by a high-voltage electrostatic field

(2018) Guoliang Jia et al.   FOOD CHEMISTRY

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

Effect of multiple freeze-thaw cycles on the quality of instant sea cucumber: Emphatically on water status of by LF-NMR and MRI

(2018) Mingqian Tan et al.   FOOD RESEARCH INTERNATIONAL

Effects of radiofrequency-assisted freezing on microstructure and quality of rainbow trout ( Oncorhynchus mykiss ) fillet

(2018) N. Hafezparast-Moadab et al.   Innovative Food Science & Emerging Technologies

Pullulan suppresses the denaturation of myofibrillar protein of grass carp ( Ctenopharyngodon idella ) during frozen storage

(2018) Longfa Jiang et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Structure of northern snakehead (Channa argus) meat: Effects of freezing method and frozen storage

(2018) Qingqing Jiang et al.   INTERNATIONAL JOURNAL OF FOOD PROPERTIES

Effects of high voltage electric field thawing on the characteristics of chicken breast protein

(2018) Mahshid Rahbari et al.   JOURNAL OF FOOD ENGINEERING

Nutritional quality, oxidation, and sensory parameters in fillets of common carp (Cyprinus carpio L.) influenced by frozen storage (-20 °C)

(2018) Nima Hematyar et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Ice-Nucleating and Antifreeze Proteins Recognize Ice through a Diversity of Anchored Clathrate and Ice-like Motifs

(2018) Arpa Hudait et al.   JOURNAL OF THE AMERICAN CHEMICAL SOCIETY

Influence of ultrasound-assisted immersion freezing on the freezing rate and quality of porcine longissimus muscles

(2018) Mingcheng Zhang et al.   MEAT SCIENCE

Preordering of water is not needed for ice recognition by hyperactive antifreeze proteins

(2018) Arpa Hudait et al.   PROCEEDINGS OF THE NATIONAL ACADEMY OF SCIENCES OF THE UNITED STATES OF AMERICA

Effects of freezing on cell structure of fresh cellular food materials: A review

(2018) Dongmei Li et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Ultrasound or microwave vacuum thawing of red seabream ( Pagrus major ) fillets

(2018) Luyun Cai et al.   ULTRASONICS SONOCHEMISTRY

Thawing of frozen food products in a staggered through-field electrode radio frequency system: A case study for frozen chicken breast meat with effects on drip loss and texture

(2018) Tesfaye F. Bedane et al.   Innovative Food Science & Emerging Technologies

Quality evaluation based on fractal dimension and biochemical changes for hairtail (Trichiurus Haumela) samples subjected to multiple freeze–thaw cycles

(2018) Lanlan Luan et al.   INTERNATIONAL JOURNAL OF FOOD PROPERTIES

Effect of high voltage electrostatic field treatment on thawing characteristics and post-thawing quality of lightly salted, frozen pork tenderloin

(2018) Guoliang Jia et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Lipid oxidation in meat: mechanisms and protective factors – a review

(2018) Ana Beatriz AMARAL et al.   Food Science and Technology

Use of Natural Antioxidants in the Inhibition of Cholesterol Oxidation: A Review

(2018) Vanessa Sales de Oliveira et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Synergistic effects of ultrasound and soluble soybean polysaccharide on frozen surimi from grass carp

(2018) Wenhong Gao et al.   JOURNAL OF FOOD ENGINEERING

Influence of multiple freeze-thaw cycles on quality characteristics of beef semimembranous muscle: With emphasis on water status and distribution by LF-NMR and MRI

(2018) Shasha Cheng et al.   MEAT SCIENCE

Radiofrequency Thawing of Frozen Minced Fish Based on the Dielectric Response Mechanism

(2018) Huayu Yang et al.   Innovative Food Science & Emerging Technologies

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

Effects of high pressure freezing (HPF) on denaturation of natural actomyosin extracted from prawn ( Metapenaeus ensis )

(2017) Lina Cheng et al.   FOOD CHEMISTRY

Ice crystal growth inhibition by peptides from fish gelatin hydrolysate

(2017) Srinivasan Damodaran et al.   FOOD HYDROCOLLOIDS

Influence of salt on lipid oxidation in meat and seafood products: A review

(2017) Lilian R.B. Mariutti et al.   FOOD RESEARCH INTERNATIONAL

Experimental comparison of microwave and radio frequency tempering of frozen block of shrimp

(2017) T. Koray Palazoğlu et al.   Innovative Food Science & Emerging Technologies

Post-thawing quality changes of common carp ( Cyprinus carpio ) cubes treated by high voltage electrostatic field (HVEF) during chilled storage

(2017) Dapeng Li et al.   Innovative Food Science & Emerging Technologies

Chicken breast quality - normal, pale, soft and exudative (PSE) and woody - influences the functional properties of meat batters

(2017) Hongqiang Chen et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Identification of freezer burn on frozen salmon surface using hyperspectral imaging and computer vision combined with machine learning algorithm

(2017) Jun-Li Xu et al.   INTERNATIONAL JOURNAL OF REFRIGERATION-REVUE INTERNATIONALE DU FROID

Classification of chicken muscle with different freeze–thaw cycles using impedance and physicochemical properties

(2017) Tian-Hao Chen et al.   JOURNAL OF FOOD ENGINEERING

A computational study to design process conditions in industrial radio-frequency tempering/thawing process

(2017) Ferruh Erdogdu et al.   JOURNAL OF FOOD ENGINEERING

Experimental study of radio frequency (RF) thawing of foods with movement on conveyor belt

(2017) Tesfaye F. Bedane et al.   JOURNAL OF FOOD ENGINEERING

Electrical conductivity and ohmic thawing of frozen tuna at high frequencies

(2017) Lei Liu 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

Differentiation of chill-stored and frozen pork necks using electronic nose with ultra-fast gas chromatography

(2017) Elżbieta Górska-Horczyczak et al.   JOURNAL OF FOOD PROCESS ENGINEERING

Physicochemical properties of frozen Alaska pollock fillets and surimi as affected by various sodium phosphates

(2017) Jinhwan Lee et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Effect of Aging and Freezing Conditions on Meat Quality and Storage Stability of 1++ Grade Hanwoo Steer Beef: Implications for Shelf Life

(2017) Soohyun Cho et al.   Korean Journal for Food Science of Animal Resources

Effect of long term chilled (up to 5 weeks) then frozen (up to 12 months) storage at two different sub-zero holding temperatures on beef: 1. Meat quality and microbial loads

(2017) Benjamin W.B. Holman et al.   MEAT SCIENCE

Colour and oxidative stability of mince produced from fresh and frozen/thawed fallow deer (Dama dama) meat

(2017) Chido Chakanya et al.   MEAT SCIENCE

Long-term red meat preservation using chilled and frozen storage combinations: A review

(2017) Cassius E.O. Coombs et al.   MEAT SCIENCE

Hyperspectral imaging with multivariate analysis for technological parameters prediction and classification of muscle foods: A review

(2017) Jun-Hu Cheng et al.   MEAT SCIENCE

Microwave processing techniques and their recent applications in the food industry

(2017) Qiushan Guo et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

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

Image and chemical analyses of freezing-induced aggregates of fish natural actomyosin as affected by various phosphate compounds

(2017) Jinhwan Lee et al.   Food Bioscience

Boreal pollen contain ice-nucleating as well as ice-binding ‘antifreeze’ polysaccharides

(2017) Katharina Dreischmeier et al.   Scientific Reports

Ice-Binding Proteins and Their Function

(2016) Maya Bar Dolev et al.   Annual Review of Biochemistry

Recent developments in novel freezing and thawing technologies applied to foods

(2016) Xiao-Fei Wu et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

The cryoprotective effects of antifreeze peptides from pigskin collagen on texture properties and water mobility of frozen dough subjected to freeze–thaw cycles

(2016) Xu Chen et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Computer simulation of radio-frequency heating applied to block-shaped foods: Analysis on the role of geometrical parameters

(2016) Rahmi Uyar et al.   FOOD AND BIOPRODUCTS PROCESSING

Identification and Evaluation of Cryoprotective Peptides from Chicken Collagen: Ice-Growth Inhibition Activity Compared to That of Type I Antifreeze Proteins in Sucrose Model Systems

(2016) Lihui Du et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Effect of Antifreeze Peptide Pretreatment on Ice Crystal Size, Drip Loss, Texture, and Volatile Compounds of Frozen Carrots

(2016) Charles H. Z. Kong et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Sensory quality of lamb following long-term frozen storage

(2016) E. Muela et al.   MEAT SCIENCE

Freezing, thawing and aging effects on beef tenderness from Bos indicus and Bos taurus cattle

(2016) Carolina N. Aroeira et al.   MEAT SCIENCE

Janus effect of antifreeze proteins on ice nucleation

(2016) Kai Liu et al.   PROCEEDINGS OF THE NATIONAL ACADEMY OF SCIENCES OF THE UNITED STATES OF AMERICA

Opinion on the use of ohmic heating for the treatment of foods

(2016) Henry Jaeger et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Protein and lipid oxidation in meat: A review with emphasis on high-pressure treatments

(2016) Claire Guyon et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Electrically-induced transport phenomena in EHD drying – A review

(2016) Alex Martynenko et al.   TRENDS IN FOOD SCIENCE & 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

Antioxidant and cryoprotective effects of Amur sturgeon skin gelatin hydrolysate in unwashed fish mince

(2015) Mehdi Nikoo et al.   FOOD CHEMISTRY

Effect of high pressure – low temperature treatments on structural characteristics of whey proteins and micellar caseins

(2015) Daniel Baier et al.   FOOD CHEMISTRY

Effect of multiple freeze–thaw cycles on the quality of chicken breast meat

(2015) Sher Ali et al.   FOOD CHEMISTRY

Evaluation of the effects of different thawing methods on texture, colour and ascorbic acid retention of frozen hami melon (Cucumis melo var. saccharinus)

(2015) Xin Wen et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Direct contact ultrasound assisted freezing of mushroom (Agaricus bisporus): Growth and size distribution of ice crystals

(2015) Md. Nahidul Islam et al.   INTERNATIONAL JOURNAL OF REFRIGERATION-REVUE INTERNATIONALE DU FROID

Computer simulation of radiofrequency defrosting of frozen foods

(2015) Yvan Llave et al.   JOURNAL OF FOOD ENGINEERING

Characterization of ice recrystallization in ice cream during storage using the focused beam reflectance measurement

(2015) Fatou Toutie Ndoye et al.   JOURNAL OF FOOD ENGINEERING

Meat quality of lamb frozen stored up to 21months: Instrumental analyses on thawed meat during display

(2015) E. Muela et al.   MEAT SCIENCE

Calpains- and cathepsins-induced myofibrillar changes in post-mortem fish: Impact on structural softening and release of bioactive peptides

(2015) Zeinab Ahmed et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

The biological function of an insect antifreeze protein simulated by molecular dynamics

(2015) Michael J Kuiper et al.   eLife

Use of low-field nuclear magnetic resonance to characterize water properties in frozen chicken breasts thawed under high pressure

(2014) Weiming Li et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Effect of thermal treatment and frozen storage on lipid decomposition of light and dark muscles of saithe (Pollachius virens)

(2014) Magnea G. Karlsdottir et al.   FOOD CHEMISTRY

Factors affecting the thawing characteristics and energy consumption of frozen pork tenderloin meat using high-voltage electrostatic field

(2014) Xiangli He et al.   Innovative Food Science & Emerging Technologies

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

Development of an innovative microwave assisted food freezing process

(2014) E. Xanthakis et al.   Innovative Food Science & Emerging Technologies

Role of combined tactile and kinesthetic feedback in minimally invasive surgery

(2014) Soo-Chul Lim et al.   International Journal of Medical Robotics and Computer Assisted Surgery

Synergism of different fish antifreeze proteins and hydrocolloids on recrystallization inhibition of ice in sucrose solutions

(2014) Volker Gaukel et al.   JOURNAL OF FOOD ENGINEERING

Natural Deep Eutectic Solvents – Solvents for the 21st Century

(2014) Alexandre Paiva et al.   ACS Sustainable Chemistry & Engineering

Natural deep eutectic solvents as new potential media for green technology

(2013) Yuntao Dai et al.   ANALYTICA CHIMICA ACTA

Ice nucleation activity of bacteria isolated from cloud water

(2013) Muriel Joly et al.   ATMOSPHERIC ENVIRONMENT

Oxidative Processes in Muscle Systems and Fresh Meat: Sources, Markers, and Remedies

(2013) Alaa El-Din A. Bekhit et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Protein Oxidation: Basic Principles and Implications for Meat Quality

(2013) Wangang Zhang et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Effect of load volume on power absorption and temperature evolution during radio-frequency heating of meat cubes: A computational study

(2013) Rahmi Uyar et al.   FOOD AND BIOPRODUCTS PROCESSING

The effect of antioxidants, packaging type and frozen storage time on the quality of cooked turkey meatballs

(2013) Mirosława Karpińska-Tymoszczyk   FOOD CHEMISTRY

Oxidative Damage to Poultry, Pork, and Beef during Frozen Storage through the Analysis of Novel Protein Oxidation Markers

(2013) Mariana Utrera et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Measurements of surface attachment kinetics for faceted ice crystal growth

(2013) Kenneth G. Libbrecht et al.   JOURNAL OF CRYSTAL GROWTH

Comparison of thawing assisted by low-intensity ultrasound on technological properties of pork Longissimus dorsi muscle

(2013) Corina Gambuteanu et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

The effect of a static magnetic field on the hydrogen bonding in water using frictional experiments

(2013) Yongfu Wang et al.   JOURNAL OF MOLECULAR STRUCTURE

Influence of storage temperature and duration on lipid and protein oxidation and flavour changes in frozen pork dumpling filler

(2013) Li Huang et al.   MEAT SCIENCE

Evaluation of Physicochemical, Microbiological and Sensory Stability of Frozen Stored Vacuum-Packed Lamb Meat

(2013) Rafaella de Paula Paseto Fernandes et al.   Journal of Integrative Agriculture

Redox Reactions of Myoglobin

(2012) Mark P. Richards   ANTIOXIDANTS & REDOX SIGNALING

Emerging Role of Phenolic Compounds as Natural Food Additives in Fish and Fish Products

(2012) Sajid Maqsood et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Use of Power Ultrasound to Improve Extraction and Modify Phase Transitions in Food Processing

(2012) Jayani Chandrapala et al.   FOOD REVIEWS INTERNATIONAL

A histological study of the microstructure sizes of the red and white muscles of Atlantic salmon (Salmo salar) fillets during superchilling process and storage

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

Technology, applications and modelling of ohmic heating: a review

(2012) K. Shiby Varghese et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

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

(2012) Jun Qi et al.   MEAT SCIENCE

Impact of freezing and thawing on the quality of meat: Review

(2012) Coleen Leygonie et al.   MEAT SCIENCE

Effect of radiofrequency assisted freezing on meat microstructure and quality

(2011) Monica Anese et al.   FOOD RESEARCH INTERNATIONAL

Oxidation of Cholesterol in Foods and Its Importance for Human Health

(2011) Silvio J. V. Vicente et al.   FOOD REVIEWS INTERNATIONAL

Physicochemical properties of thawed chicken breast as affected by microwave power levels

(2011) Tae-Hyun Kim et al.   FOOD SCIENCE AND BIOTECHNOLOGY

Effect of Frozen Storage Temperature on Quality-Related Changes in Rainbow Trout (Oncorhynchus mykiss)

(2011) Maria G. Burgaard et al.   Journal of Aquatic Food Product Technology

A COMPARATIVE STUDY ON THE PHYSICOCHEMICAL, FUNCTIONAL AND PROTEIN ELECTROPHORETIC PATTERN OF OSTRICH MEAT AND BEEF DURING FROZEN STORAGE

(2011) SEPIDEH ALASVAND ZARASVAND et al.   JOURNAL OF FOOD BIOCHEMISTRY

Analysis of radio frequency (RF) power distribution in dry food materials

(2011) G. Tiwari et al.   JOURNAL OF FOOD ENGINEERING

Influence of cryoprotectant levels on storage stability of surimi from Nemipterus japonicus and quality of surimi-based products

(2011) Parvathy U. et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

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

Protein carbonyls in meat systems: A review

(2011) Mario Estévez   MEAT SCIENCE

Are Natural Deep Eutectic Solvents the Missing Link in Understanding Cellular Metabolism and Physiology?

(2011) Y. H. Choi et al.   PLANT PHYSIOLOGY

Water crystallization and its importance to freezing of foods: A review

(2011) Hossein Kiani et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Protein Oxidation Enhances Hydration but Suppresses Water-Holding Capacity in Porcine Longissimus Muscle

(2010) Zelong Liu et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

EFFECT OF MODIFIED TAPIOCA STARCH ON THE STABILITY OF FISH MINCE GELS SUBJECTED TO MULTIPLE FREEZE-THAWING

(2010) SASIKUNYA TUANKRIANGKRAI et al.   JOURNAL OF MUSCLE FOODS

Protein oxidation in muscle foods: A review

(2010) Marianne N. Lund et al.   MOLECULAR NUTRITION & FOOD RESEARCH

Effects of freezing temperature and duration of frozen storage on lipid and protein oxidation in chicken meat

(2009) Ayla Soyer et al.   FOOD CHEMISTRY

Production of a Recombinant Type 1 Antifreeze Protein Analogue byL.lactisand Its Applications on Frozen Meat and Frozen Dough

(2009) Chuan-Mei Yeh et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Muscle tissue structural changes and texture development in sea bream, Sparus aurata L., during post-mortem storage

(2009) María Dolores Ayala et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Physicochemical change and protein oxidation in porcine longissimus dorsi as influenced by different freeze–thaw cycles

(2009) Xiufang Xia et al.   MEAT SCIENCE

Effect of freezing method and frozen storage duration on instrumental quality of lamb throughout display

(2009) E. Muela et al.   MEAT SCIENCE

Cathepsin activities and membrane integrity of zebrafish (Danio rerio) oocytes after freezing to −196°C using controlled slow cooling

(2008) T. Zhang et al.   CRYOBIOLOGY

Contribution of cathepsins B, L and D to muscle protein profiles correlated with texture in rainbow trout (Oncorhynchus mykiss)

(2008) Helene Godiksen et al.   FOOD CHEMISTRY

Electrical conductivity of fruits and meats during ohmic heating

(2008) Sanjay Sarang et al.   JOURNAL OF FOOD ENGINEERING

In vitroInhibition of Food Spoilage and Foodborne Pathogenic Bacteria by Essential Oil and Leaf Extracts ofMagnolia lilifloraDesr.

(2008) V.K. Bajpai et al.   JOURNAL OF FOOD SCIENCE

Changes in Broiler Breast Fillet Tenderness, Water-Holding Capacity, and Color Attributes during Long-Term Frozen Storage

(2008) Y.S. Lee et al.   JOURNAL OF FOOD SCIENCE

Computer simulation of radio frequency heating of model fruit immersed in water

(2007) S.L. Birla et al.   JOURNAL OF FOOD ENGINEERING