Effects of ultrasound–assisted freezing on the quality of large yellow croaker (Pseudosciaena crocea) subjected to multiple freeze–thaw cycles

The Formation and Control of Ice Crystal and Its Impact on the Quality of Frozen Aquatic Products: A Review

(2021) Mingtang Tan et al.   Crystals

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

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

Effects of ultrasound-assisted immersion freezing on the muscle quality and myofibrillar protein oxidation and denaturation in Sciaenops ocellatus

(2021) Shuang Qiu et al.   FOOD CHEMISTRY

Water migration, ice crystal formation, and freeze-thaw stability of silver carp surimi as affected by inulin under different additive amounts and polymerization degrees

(2021) Yuan Cao et al.   FOOD HYDROCOLLOIDS

State/Phase Transitions, Ice Recrystallization, and Quality Changes in Frozen Foods Subjected to Temperature Fluctuations

(2020) Pavitra Krishna Kumar et al.   Food Engineering Reviews

Effect of locust bean gum-sodium alginate coatings incorporated with daphnetin emulsions on the quality of Scophthalmus maximus at refrigerated condition

(2020) Wenru Liu et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

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

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

Evaluation of water dynamics and protein changes in bigeye tuna (Thunnus obesus) during cold storage

(2019) Xin-Yun Wang et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

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

Insights into the relations between the molecular structures and digestion properties of retrograded starch after ultrasonic treatment

(2019) Yongbo Ding et al.   FOOD CHEMISTRY

Effect of long-term storage, ultra-low temperature, and freshness on the quality characteristics of frozen tuna meat

(2019) Naho Nakazawa et al.   INTERNATIONAL JOURNAL OF REFRIGERATION-REVUE INTERNATIONALE DU FROID

Influence of Freezing–Thawing Cycle on Water Dynamics of Turbot Flesh Assessed by Low-Field Nuclear Magnetic Resonance and Magnetic Resonance Imaging

(2018) Jiaqi Li et al.   International Journal of Food Engineering

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

(2018) Mingcheng Zhang et al.   MEAT SCIENCE

Ultrasound and meat quality: A Review

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

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

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

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

Interrelationship between myoglobin and lipid oxidations in oxeye scad (Selar boops) muscle during iced storage

(2015) Chantira Wongwichian et al.   FOOD CHEMISTRY

Effect of ultrasound irradiation on some freezing parameters of ultrasound-assisted immersion freezing of strawberries

(2014) Xin-feng Cheng et al.   INTERNATIONAL JOURNAL OF REFRIGERATION-REVUE INTERNATIONALE DU FROID

The effects of ultrasound-assisted freezing on the freezing time and quality of broccoli (Brassica oleracea L. var. botrytis L.) during immersion freezing

(2014) Ying Xin et al.   INTERNATIONAL JOURNAL OF REFRIGERATION-REVUE INTERNATIONALE DU FROID

The effect of ultrasound-assisted immersion freezing on selected physicochemical properties of mushrooms

(2014) Md. Nahidul Islam et al.   INTERNATIONAL JOURNAL OF REFRIGERATION-REVUE INTERNATIONALE DU FROID

Texture and Structure Measurements and Analyses for Evaluation of Fish and Fillet Freshness Quality: A Review

(2013) Jun-Hu Cheng et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Textural and Sensory Properties of Fish Sausage from Rainbow Trout

(2010) Tolga Dincer et al.   Journal of Aquatic Food Product Technology

The effects of pre-harvest stress and harvest method on the stress response, rigor onset, muscle pH and drip loss in barramundi (Lates calcarifer)

(2008) Ryan J. Wilkinson et al.   AQUACULTURE

Water and Salt Distribution in Atlantic Salmon (Salmo salar) Studied by Low-Field1H NMR,1H and23Na MRI and Light Microscopy: Effects of Raw Material Quality and Brine Salting

(2008) Ida G. Aursand et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY