Effects of liquid nitrogen freezing at different temperatures on the quality and flavor of Pacific oyster (Crassostrea gigas)

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Animal Physiology, Biochemistry, Protein Folding +6

Biochemical and physical changes of grass carp (Ctenopharyngodon idella) fillets stored at −3 and 0°C

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Biology, Biochemistry, Grass Carp +4

Effect of frozen storage on the lipid oxidation, protein oxidation, and flavor profile of marinated raw beef meat

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Frozen Storage, Biochemistry, Food Analysis +8

Effects of Fish Gelatin and Tea Polyphenol Coating on the Spoilage and Degradation of Myofibril in Fish Fillet During Cold Storage

Xiao Feng, Voon Kunn Ng, Marta Mikš‐Krajnik et al. · Food and Bioprocess Technology · 2016 · 223 citations

Food Chemistry, Fish Gelatin, Shelf Life +10

The comparison of ultrasound-assisted immersion freezing, air freezing and immersion freezing on the muscle quality and physicochemical properties of common carp (Cyprinus carpio) during freezing storage

Qinxiu Sun, Fangda Sun, Xiufang Xia et al. · Ultrasonics Sonochemistry · 2018 · 219 citations · Full text