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

Effects of Magnetic Fields on Freezing: Application to Biological Products

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A Review of Novel and Innovative Food Freezing Technologies

(2015) Christian James et al.   Food and Bioprocess Technology

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

The Freezing Characteristics of Garlic Bulbs (Allium sativum L.) Frozen Conventionally or with the Assistance of an Oscillating Weak Magnetic Field

(2014) Christian James et al.   Food and Bioprocess Technology

Temperature Changes during Freezing and Effect of Physicochemical Properties after Thawing on Meat by Air Blast and Magnetic Resonance Quick Freezing

(2014) Young Boong Kim et al.   Korean Journal for Food Science of Animal Resources

Effects of Various Thawing Methods on the Quality Characteristics of Frozen Beef

(2014) Young Boong Kim et al.   Korean Journal for Food Science of Animal Resources

Quality Evaluation of Pork with Various Freezing and Thawing Methods

(2014) Su Kyung Ku et al.   Korean Journal for Food Science of Animal Resources

Effects of power ultrasound on immersion freezing parameters of potatoes

(2013) P. Comandini et al.   Innovative Food Science & Emerging Technologies

Effects of Electric and Magnetic Field on Freezing and Possible Relevance in Freeze Drying

(2010) M. W. Woo et al.   DRYING TECHNOLOGY

Influence of Ultrasound on Freezing Rate of Immersion-frozen Apples

(2008) Adriana E. Delgado et al.   Food and Bioprocess Technology