Improvements in chitosan-based slurry ice production and its application in precooling and storage of Pampus argenteus

Xylitol used as phase change material: Nucleation mechanisms of the supercooling rupture by stirring

(2022) Louis Piquard et al.   Journal of Energy Storage

Effects of Precooling with Slurry Ice on the Freshness of Farmed Perch (Lateolabrax japonicus) during Logistics Process

(2021) Wei-Qing Lan et al.   Journal of Aquatic Food Product Technology

Sensing Technology for Fish Freshness and Safety: A Review

(2021) Leonardo Franceschelli et al.   SENSORS

Experimental Study on the Preparation of Binary Ice by Additives Enhanced Vacuum Flash Evaporation

(2021) Lingeng Zou et al.   INTERNATIONAL JOURNAL OF REFRIGERATION-REVUE INTERNATIONALE DU FROID

Combining slightly acidic electrolyzed water and slurry ice to prolong the shelf‐life of mackerel ( Pneumatophorus japonicus )

(2021) Lin Liu et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Physical properties and bioactivities of chitosan/gelatin-based films loaded with tannic acid and its application on the preservation of fresh-cut apples

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

Effect of slurry ice during storage on myofibrillar protein of Pseudosciaena crocea

(2021) Feng Guan et al.   Food Science & Nutrition

Freezing of meat and aquatic food: Underlying mechanisms and implications on protein oxidation

(2021) Yulong Bao et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Research on energy saving of ultrasonic wave in the process of making sea-slurry ice

(2021) Zhen Wang et al.   ENERGY CONVERSION AND MANAGEMENT

Experimental study on a wet precooling system for fruit and vegetables with ice slurry

(2021) Xiang Li et al.   INTERNATIONAL JOURNAL OF REFRIGERATION-REVUE INTERNATIONALE DU FROID

Combining ozone and slurry ice treatment to prolong the shelf-life and quality of large yellow croaker (Pseudosciaena crocea)

(2021) Yanan Zhao et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

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

(2021) Roujia Zhang et al.   FOOD CHEMISTRY

Chitosan-based electrospun membranes: Effects of solution viscosity, coagulant and crosslinker

(2020) Andrea Dodero et al.   CARBOHYDRATE POLYMERS

Chitosan and gelatin materials incorporated with phenolic extracts of grape seed and jabuticaba peel: Rheological, physicochemical, antioxidant, antimicrobial and barrier properties

(2020) Murilo Álison Vigilato Rodrigues et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Postharvest precooling of fruit and vegetables: A review

(2020) Yuan Duan et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Effect of deacetylation degree of chitosan on rheological properties and physical chemical characteristics of genipin-crosslinked chitosan beads

(2020) Loleny Tavares et al.   FOOD HYDROCOLLOIDS

Insight into Physicochemical, Rheological, and Antibacterial Properties of Chitosan Extracted from Antarctic krill: A Comparative Study

(2020) Yuan Yuan et al.   MOLECULES

ICE SLURRY – HISTORY, CURRENT TECHNOLOGIES AND FUTURE DEVELOPMENTS

(2019) Michael Kauffeld et al.   INTERNATIONAL JOURNAL OF REFRIGERATION-REVUE INTERNATIONALE DU FROID

Intake of Oxidized Proteins and Amino Acids and Causative Oxidative Stress and Disease: Recent Scientific Evidences and Hypotheses

(2019) Mario Estévez et al.   JOURNAL OF FOOD SCIENCE

Relationship between lipid and protein oxidation in fish

(2019) Nima Hematyar et al.   AQUACULTURE RESEARCH

Evaluation of freshness in freshwater fish based on near infrared reflectance spectroscopy and chemometrics

(2019) Jiaojiao Zhou et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

A novel method for accelerating bubble rising in highly viscous molten quartz

(2019) Qianli Ma et al.   INTERNATIONAL JOURNAL OF HEAT AND MASS TRANSFER

A Comparative Study on the Quality Changes of Croaker (Johnius dussumieri) Fish Stored in Slurry Ice and Flake Ice

(2018) Jeyakumari Annamalai et al.   Journal of Aquatic Food Product Technology

Effects of micro-nano bubbles on the nucleation and crystal growth of sucrose and maltodextrin solutions during ultrasound-assisted freezing process

(2018) Zhiwei Zhu et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Analysis of fish spoilage by gas chromatography-mass spectrometry and electronic olfaction bionic system

(2018) Riqin Lv et al.   JOURNAL OF FOOD SAFETY

Conformational and rheological properties of a quaternary ammonium salt of curdlan

(2018) Wu-Dan Cai et al.   FOOD CHEMISTRY

Quantitative Analysis of Fish Microbiological Quality Using Electronic Tongue Coupled with Nonlinear Pattern Recognition Algorithms

(2015) Fangkai Han et al.   JOURNAL OF FOOD SAFETY

Comparative evaluation of gum arabic coating and vacuum packaging on chilled storage characteristics of Indian mackerel (Rastrelliger kanagurta)

(2015) P. K. Binsi et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Oxidized casein impairs antioxidant defense system and induces hepatic and renal injury in mice

(2013) Zhuqing Leslie Li et al.   FOOD AND CHEMICAL TOXICOLOGY

Effect of the icing with thyme, oregano and clove extracts on quality parameters of gutted and beheaded anchovy (Engraulis encrasicholus) during chilled storage

(2013) Abdelkader Bensid et al.   FOOD CHEMISTRY

Analysis of the nucleation of nanofluids in the ice formation process

(2009) X.J. Zhang et al.   ENERGY CONVERSION AND MANAGEMENT

Heat transfer during forced air precooling of perishable food products

(2007) Ravi Kumar et al.   BIOSYSTEMS ENGINEERING