Effects of the application of static magnetic fields during potato freezing

Static magnetic field halves cryoinjuries of vitrified mouse COCs, improves their functions and modulates pluripotency of derived blastocysts

(2021) F. Baniasadi et al.   THERIOGENOLOGY

Active control of the freezing process of a ferrofluid droplet with magnetic fields

(2020) Hui Zhang et al.   APPLIED THERMAL ENGINEERING

Effects of different magnetic fields on the freezing parameters of cherry

(2020) Junyan Tang et al.   JOURNAL OF FOOD ENGINEERING

Effect of static magnetic field on the freezing process of deionized water and 0.9% NaCl solution

(2020) Shuang Jin et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Effect of isochoric freezing on quality aspects of minimally processed potatoes

(2020) Cristina Bilbao‐Sainz et al.   JOURNAL OF FOOD SCIENCE

Effects of magnetic field on freezing characters of carrot, potato and broccoli

(2020) Aiqiang Chen et al.   EUROPEAN PHYSICAL JOURNAL-APPLIED PHYSICS

Effects of pulsed electric fields and preliminary vacuum drying on freezing assisted processes in potato tissue

(2020) Caiyun Liu et al.   FOOD AND BIOPRODUCTS PROCESSING

Development of a single/dual-frequency orthogonal ultrasound-assisted rapid freezing technique and its effects on quality attributes of frozen potatoes

(2020) You Tian et al.   JOURNAL OF FOOD ENGINEERING

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

Effect of innovative microwave assisted freezing (MAF) on the quality attributes of apples and potatoes

(2019) Piyush Kumar Jha et al.   FOOD CHEMISTRY

Effects of the magnetic field on the freezing process of blueberry

(2019) Junyan Tang et al.   INTERNATIONAL JOURNAL OF REFRIGERATION-REVUE INTERNATIONALE DU FROID

Benchmarking of techniques used to assess the freeze damage in potatoes

(2019) Piyush Kumar Jha et al.   JOURNAL OF FOOD ENGINEERING

Effect of the frequency of weak oscillating magnetic fields on supercooling and freezing kinetics of pure water and 0.9% NaCl solutions

(2019) Laura Otero et al.   JOURNAL OF FOOD ENGINEERING

Effects of static magnetic fields on supercooling and freezing kinetics of pure water and 0.9% NaCl solutions

(2018) Laura Otero et al.   JOURNAL OF FOOD ENGINEERING

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

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

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

(2017) Graham Purnell et al.   Food and Bioprocess Technology

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

(2017) David M. Phinney et al.   JOURNAL OF FOOD SCIENCE

Static Magnetic Field Increases Survival Rate of Thawed RBCs Frozen in DMSO-Free Solution

(2017) Yi-June Lo et al.   Journal of Medical and Biological Engineering

Effects of Magnetic Field on the Phase Change Cells and the Formation of Ice Crystals in Biomaterials: Carrot Case

(2017) Bin Liu et al.   Journal of Thermal Science and Engineering Applications

Static magnetic field increases survival rate of dental pulp stem cells during DMSO-free cryopreservation

(2014) Shu-Li Lin et al.   ELECTROMAGNETIC BIOLOGY AND MEDICINE

Influence of a static magnetic field on the slow freezing of human erythrocytes

(2012) Chun-Yen Lin et al.   INTERNATIONAL JOURNAL OF RADIATION BIOLOGY

Ice Morphology: Fundamentals and Technological Applications in Foods

(2009) Guillermo Petzold et al.   Food Biophysics