Concepedia

Thawing Loss

Thawing Loss is a measurement metric used in food science and muscle tissue research to quantify the weight or moisture loss from a frozen sample during the thawing process, expressed as a percentage of the initial frozen weight.

77

Publications

3.5K

Citations

331

Authors

96

Institutions

Publications per year

2017–2026

52

Variants

Thaw LossThaw-loss

Parents

Publications

77

Influence of different thawing methods on physicochemical changes and protein oxidation of porcine longissimus muscle

Xiufang Xia, Baohua Kong, Jing Liu et al. · LWT · 2011 · 201 citations · Full text

, , +16

On the origin of thaw loss: Relationship between freezing rate and protein denaturation

Yuemei Zhang, Per Ertbjerg · Food Chemistry · 2019 · 175 citations · Full text

, , +8

Ultrasound-assisted thawing of frozen white yak meat: Effects on thawing rate, meat quality, nutrients, and microstructure

Zonglin Guo, Xiangzhen Ge, Lihua Yang et al. · Ultrasonics Sonochemistry · 2020 · 167 citations · Full text

, , +17

Effects of multi-frequency ultrasound on the freezing rates, quality properties and structural characteristics of cultured large yellow croaker (Larimichthys crocea)

Xuan Ma, Jun Mei, Jing Xie · Ultrasonics Sonochemistry · 2021 · 138 citations · Full text

, , +10

Radio-frequency thawing of food products – A computational study

Rahmi Uyar, Tesfaye F. Bedane, Ferruh Erdoğdu et al. · Journal of Food Engineering · 2014 · 122 citations

, , +14

1–5 of 77

Authors

331

  1. LC
    Luyun Cai

    Bohai University, China

    3 publications · 129 citations

    3

    h-index

  2. JL
    Jianrong Li

    Bohai University, China

    3 publications · 129 citations

    3

    h-index

  3. JX
    Jing Xie

    Shanghai Ocean University, China

    3 publications · 301 citations

    3

    h-index

  4. XL
    Xiuxia Li

    Bohai University, China

    3 publications · 129 citations

    3

    h-index

  5. TF
    Tesfaye F. Bedane

    University of Salerno, Italy

    3 publications · 313 citations

    3

    h-index

1–5 of 331

Institutions

96

  1. Shanghai Ocean University

    Shanghai, China

    6 h-index

    25 publications

    1.5K citations

  2. Nanjing Agricultural University

    Nanjing, China

    5 h-index

    22 publications

    896 citations

  3. Jiangnan University

    Wuxi, China

    4 h-index

    21 publications

    625 citations

  4. China Agricultural University

    Beijing, China

    4 h-index

    16 publications

    978 citations

  5. Jiangsu University

    Zhenjiang, China

    4 h-index

    9 publications

    202 citations

  6. Zhejiang University

    Hangzhou, China

    4 h-index

    16 publications

    796 citations

  7. Bohai University

    Jinzhou, China

    4 h-index

    19 publications

    705 citations

  8. State Key Laboratory of Food Science and Technology

    Wuxi, China

    3 h-index

    15 publications

    479 citations

1–8 of 96

Venues

  1. Ultrasonics Sonochemistry

    6 publications · 516 citations

    6

    h-index

  2. LWT

    5 publications · 326 citations

    5

    h-index

  3. Innovative Food Science & Emerging Technologies

    IFSET · 5 publications · 308 citations

    5

    h-index

  4. Journal of Food Science

    JFS · 4 publications · 235 citations

    4

    h-index

  5. Journal of the Science of Food and Agriculture

    4 publications · 148 citations

    4

    h-index

1–5