Effects of ultrasound-assisted thawing on the quality of edamames [Glycine max (L.) Merrill] frozen using different freezing methods

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

Physicochemical properties of thawed chicken breast as affected by microwave power levels

(2011) Tae-Hyun Kim et al.   FOOD SCIENCE AND BIOTECHNOLOGY

Quality changes during the frozen storage of sea bass (Dicentrarchus labrax) muscle after pressure shift freezing and pressure assisted thawing

(2010) Valeria Tironi et al.   Innovative Food Science & Emerging Technologies

Effect of Pretreatments and Storage Conditions on the Quality of Frozen Kiwifruit Slices

(2010) Shu-Yuan Li et al.   INTERNATIONAL JOURNAL OF FOOD PROPERTIES

Metabolomic Profiles and Sensory Attributes of Edamame under Various Storage Duration and Temperature Conditions

(2010) Masahiro Sugimoto et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

OHMIC THAWING OF FROZEN BEEF CUTS

(2010) HAYRIYE BOZKURT et al.   JOURNAL OF FOOD PROCESS ENGINEERING

Effects of blanching and storage conditions on soluble sugar contents in vegetable soybean

(2010) X. Saldivar et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Pectins in Processed Fruits and Vegetables: Part III-Texture Engineering

(2009) S. Van Buggenhout et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Effects of Sonication on the Kinetics of Orange Juice Quality Parameters

(2008) B. K. Tiwari et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Ascorbic acid degradation kinetics of sonicated orange juice during storage and comparison with thermally pasteurised juice

(2008) B.K. Tiwari et al.   LWT-FOOD SCIENCE AND TECHNOLOGY