Effect of Freezing Rate and Microwave Thawing on Texture and Microstructural Properties of Potato (Solanum tuberosum)

Effects of different freezing methods on the quality and microstructure of lotus (Nelumbo nucifera) root

(2015) Jing Tu et al.   INTERNATIONAL JOURNAL OF REFRIGERATION-REVUE INTERNATIONALE DU FROID

Traditional and biphasic nonlinear models to describe the growth of goat kids of specialized dairy breeds

(2015) Norberto Silva Rocha et al.   SMALL RUMINANT RESEARCH

Quality changes and freezing time prediction during freezing and thawing of ginger

(2015) Poonam Singha et al.   Food Science & Nutrition

Effects of freezing and thawing on texture, microstructure and cell wall composition changes in papaya tissues

(2013) Suphatta Phothiset et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Evaluation of the effects of different freezing and thawing methods on color, polyphenol and ascorbic acid retention in strawberries (Fragaria×ananassa Duch.)

(2012) Melanie Holzwarth et al.   FOOD RESEARCH INTERNATIONAL

Influence of different thawing methods on physicochemical changes and protein oxidation of porcine longissimus muscle

(2011) Xiufang Xia et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

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

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

Changes in texture, cellular structure and cell wall composition in apple tissue as a result of freezing

(2009) Sophie Chassagne-Berces et al.   FOOD RESEARCH INTERNATIONAL