1. Water in the liquid and five solid forms under pressure;Bridgman P. W.;Proceedings of the American Academy of Arts and Sciences,1912
2. Effects of high hydrostatic pressure on microstructure, texture, colour and biochemical changes of red abalone (Haliotis rufecens) during cold storage time;Briones-Labarca V.;Innovative Food Science & Emerging Technologies,2012
3. The effects of magnetic nanoparticles combined with microwave or far infrared thawing on the freshness and safety of red seabream (Pagrus major) fillets;Cai L.;LWT,2020
4. The effects of CS@Fe3O4 nanoparticles combined with microwave or far infrared thawing on microbial diversity of red seabream (Pagrus major) fillets based on high-throughput sequencing;Cai L.;Food Microbiology,2020
5. Effects of ultrasonics combined with far infrared or microwave thawing on protein denaturation and moisture migration of Sciaenops ocellatus (red drum);Cai L.;Ultrasonics Sonochemistry,2019