Effects of ultrasound-assisted immersion freezing on the muscle quality and myofibrillar protein oxidation and denaturation in Sciaenops ocellatus

The uses of ultrasound in food technology

Timothy J. Mason, Larysa Paniwnyk, J.P. Lorimer · Ultrasonics Sonochemistry · 1996 · 994 citations · Full text

Medical Ultrasound, Engineering, Sonoelectrochemistry +8

Physicochemical Changes in Pacific Whiting Muscle Proteins during Iced Storage

Soottawat Benjakul, Thomas A. Seymour, Michael T. Morrissey et al. · Journal of Food Science · 1997 · 447 citations

Muscle Function, Cytoskeleton, Protein Refolding +20

Comparative study on physicochemical changes of muscle proteins from some tropical fish during frozen storage

Soottawat Benjakul, Wonnop Visessanguan, Chutima Thongkaew et al. · Food Research International · 2003 · 321 citations

Animal Physiology, Muscle Function, Health Sciences +12

Effect of multiple freeze–thaw cycles on the quality of chicken breast meat

Sher Ali, Wangang Zhang, Nasir Rajput et al. · Food Chemistry · 2014 · 289 citations

Chicken Breast Meat, Poultry Farming, Meat Quality +3

A study on the primary and secondary nucleation of ice by power ultrasound

Rachel Chow, Renoo Blindt, R.C. Chivers et al. · Ultrasonics · 2004 · 247 citations

Ice-water System, Secondary Nucleation, Engineering +5