Effects of high voltage electrostatic field assisted freezing enhanced with ultrahigh permittivity ceramic on quality attributes of grass carp (Ctenopharyngodon idella) fillets during frozen storage-Reference-Cited by-同舟云学术

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Effects of high voltage electrostatic field assisted freezing enhanced with ultrahigh permittivity ceramic on quality attributes of grass carp (Ctenopharyngodon idella) fillets during frozen storage

Published:2024-04 Issue: Volume:198 Page:116001
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Wang Qijun,Dong Qiuxia,Sun Da-Wen^ORCID,Zeng Qingqing,Zhang Lu,Wang Zhe

Publisher

Elsevier BV

Reference51 articles.

1. Transport Phenomena and Their Effect on Microstructure of Frozen Fruits and Vegetables;Alabi;Trends in Food Science & Technology,2020

2. Quantification and mapping of tissue damage from freezing in cod by magnetic resonance imaging;Anderssen;Food Control,2021

3. Effects of different freezing treatments on physicochemical responses and microbial characteristics of Japanese sea bass (Lateolabrax japonicas) fillets during refrigerated storage;Cai;LWT - Food Science and Technology,2014

4. Changes of lipids in sardine (Sardinella gibbosa) muscle during iced storage;Chaijan;Food Chemistry,2006

5. Impacts of High Pressure Assisted Freezing on the Denaturation of Polyphenol Oxidase;Cheng;Food Chemistry,2021

Cited by 1 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Effect of Near-Freezing Storage Combined with High-Voltage Electric Fields on the Freshness of Large Yellow Croaker;Foods;2024-09-11

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