Post-thawing quality changes of common carp (Cyprinus carpio) cubes treated by high voltage electrostatic field (HVEF) during chilled storage

The Bacterial Microflora of Fish, Revised

Brian Austin · The Scientific World JOURNAL · 2006 · 328 citations · Full text

Biology, Bacterial Microflora, Engineering +13

Effect of cooking method on mechanical properties, color and structure of beef muscle (M. pectoralis)

Purificación García‐Segovia, A. Andrés-Bello, Javier Martı́nez-Monzó · Journal of Food Engineering · 2006 · 300 citations

Animal Physiology, Engineering, Mechanical Properties +10

Freshness assessment of ray fish stored in ice by biochemical, chemical and physical methods

Víctor Manuel Ocaño‐Higuera, Alfonso N. Maeda‐Martínez, Enrique Márquez‐Ríos et al. · Food Chemistry · 2010 · 270 citations

Shelf Life, Environmental Engineering, Ray Fish +4

Effect of freezing on sensory quality, shear force and water loss in beef M. longissimus dorsi

Åsa Lagerstedt, L. Enfält, Lennart B.‐Å. Johansson et al. · Meat Science · 2008 · 195 citations

Animal Physiology, Water Loss, Shear Force +8

Effect of different freezing processes on the microstructure of Atlantic salmon (Salmo salar) fillets

Ebrahim Alizadeh, N. Chapleau, Marie de Lamballerie et al. · Innovative Food Science & Emerging Technologies · 2007 · 162 citations

Salmo Salar, Atlantic Salmon