Refrigeration
**Refrigeration** is a food engineering unit operation in which heat is artificially removed from a product or enclosed space to reduce and maintain its temperature below ambient levels, thereby retarding physical, chemical, and microbiological deterioration and extending the safe shelf life of foods, including poultry products, in processing and storage.
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Transition-metal-based magnetic refrigerants for room-temperature applications
O. Tegus, E. Brück, K.H.J. Buschow et al. · Nature · 2002 · 2.6K citations
Natural Sciences, Materials Engineering, Materials Science +14
Magnetocaloric effect: From materials research to refrigeration devices
V. Franco, J.S. Blázquez, J.J. Ipus et al. · Progress in Materials Science · 2017 · 1.6K citations · Full text
Natural Sciences, Materials Engineering, Materials Science +16
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University of Maryland, College Park, United States
67 publications · 5K citations
37
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36
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35
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1–5 of 26.7K
4.3K

Xi'an Jiaotong University
Xi'an, China
61 h-index
1.1K publications
49.7K citations

Shanghai Jiao Tong University
Shanghai, China
56 h-index
837 publications
37.3K citations

Chinese Academy of Sciences
Beijing, China
51 h-index
808 publications
39.6K citations

Universitat Jaume I
Castellon, Spain
47 h-index
369 publications
21.2K citations
National Institute of Standards and Technology
Gaithersburg, United States
46 h-index
232 publications
17.5K citations

University of Padua
Padua, Italy
45 h-index
336 publications
18.3K citations

University of Tehran
Tehran, Iran
44 h-index
179 publications
11.1K citations

KTH Royal Institute of Technology
Stockholm, Sweden
43 h-index
146 publications
9.9K citations
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1.7K publications · 82.9K citations
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1.1K publications · 50.1K citations
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521 publications · 29.2K citations
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303 publications · 20.3K citations
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438 publications · 22.8K citations
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