Ultrasound-assisted immersion freezing accelerates the freezing process and improves the quality of common carp (Cyprinus carpio) at different power levels

Mechanisms of water-holding capacity of meat: The role of postmortem biochemical and structural changes

E. Huff‐Lonergan, Steven M. Lonergan · Meat Science · 2005 · 2K citations

Agriculture, Biochemistry, Food Science +14

Physicochemical change and protein oxidation in porcine longissimus dorsi as influenced by different freeze–thaw cycles

Xiufang Xia, Baohua Kong, Qian Liu et al. · Meat Science · 2009 · 489 citations

Life Sciences, Animal Sciences, Biochemistry +13

Effect of high power ultrasound and ageing on the physical properties of bovine Semitendinosus and Longissimus muscles

S.D. Jayasooriya, Peter J. Torley, B. R. D'Arcy et al. · Meat Science · 2007 · 253 citations

Natural Sciences, Animal Sciences, Veterinary Physiology +15

Influence of Ultrasound on Freezing Rate of Immersion-frozen Apples

Adriana Delgado, Liyun Zheng, Da‐Wen Sun · Food and Bioprocess Technology · 2008 · 217 citations

Agriculture, Food Science, Horticultural Sciences +12

Use of ultrasound to increase mass transport rates during osmotic dehydration

Susana Simal, J. Benedito, Emma S Sánchez et al. · Journal of Food Engineering · 1998 · 209 citations

Engineering, Biophysics, Physiology +14