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Effects of freezing temperature and duration of frozen storage on lipid and protein oxidation in chicken meat

Food chemistry, 2010-06, Vol.120 (4), p.1025-1030

2010

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Enhancing frozen chicken meat quality by isochoric storage as compared with conventional frozen storage

Food science & technology, 2024-09, Vol.208, p.116608, Article 116608

2024

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A systemic study on the effect of egg white protein and isomalto‐oligosaccharide mixture on the functional and gelation properties of Culter alburnus myofibrillar protein during long‐term frozen storage

International journal of food science & technology, 2022-12, Vol.57 (12), p.7816-7828

2022

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Effect of thermal treatment and storage on the stability of organic acids and the functional value of grapefruit juice

Food chemistry, 2010-01, Vol.118 (2), p.291-299

2010

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Optimization of Chitosan Concentration on The Quality and Shelf Life of Frozen Rohu (Labeo rohita) Fillets

Squalen Bulletin of Marine and Fisheries Postharvest and Biotechnology, 2021-05, Vol.16 (1)

2021

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Comparative analysis of quality and flavor profiles in raw and pre-cooked large yellow croaker (Larimichthys crocea) meat post freezing and reheating

Food chemistry, 2025-02, Vol.464, p.141865, Article 141865

2025

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Effects of frozen storage on the quality characteristics of frozen cooked noodles

Food chemistry, 2019-06, Vol.283, p.522-529

2019

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Unveiling the structural and physico-chemical properties of glutenin macropolymer under frozen storage: Studies on experiments and molecular dynamics simulation

Food research international, 2024-12, Vol.197, p.115252, Article 115252

2024

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Stabilizers and their interaction with formulation components in frozen and freeze-dried protein formulations

Advanced drug delivery reviews, 2021-06, Vol.173, p.1-19

2021

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Effect of precooking time on the quality of noodles with different frozen storage time

Food science & technology, 2024-11, Vol.212, p.116985, Article 116985

2024

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Effects of gamma irradiation and frozen storage on microbial, chemical and sensory quality of chicken meat in Iran

Food control, 2006-06, Vol.17 (6), p.469-473

2006

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Effect of curdlan on the quality of frozen-cooked noodles during frozen storage

Journal of cereal science, 2020-09, Vol.95, p.103019, Article 103019

2020

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Physicochemical alterations of wheat gluten proteins upon dough formation and frozen storage – A review from gluten, glutenin and gliadin perspectives

Trends in food science & technology, 2015-12, Vol.46 (2), p.189-198

2015

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Stability of large yellow croaker (Pseudosciaena crocea) as affected by temperature abuse during frozen storage: Quality attributes, myofibril characteristics, and microstructure

Cryobiology, 2024-12, Vol.117, p.105157, Article 105157

2024

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Deterioration in quality of quick-frozen pork patties induced by changes in protein structure and lipid and protein oxidation during frozen storage

Food research international, 2020-07, Vol.133, p.109142-109142, Article 109142

2020

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Frozen steamed breads and boiled noodles: Quality affected by ingredients and processing

Food chemistry, 2021-07, Vol.349, p.129178-129178, Article 129178

Zhu, Fan

2021

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

Food chemistry, 2022-05, Vol.376, p.131881-131881, Article 131881

2022

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Impact of different air blast freezing conditions on the physicochemical quality of albacore (Thunnus alalunga) pretreated by high pressure processing

Food science & technology, 2021-06, Vol.145, p.111538, Article 111538

2021

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PREVENTION OF MELANOSIS AND QUALITY LOSS OF PACIFIC WHITE SHRIMP (LITOPENAEUS VANNAMEI) BY ETHANOL PERSICARIA ODORATA EXTRACT DURING FROZEN STORAGE

Carpathian Journal of Food Science and Technology, 2023-10, p.157-169

2023

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The effect of egg white protein and β-cyclodextrin mixture on structural and functional properties of silver carp myofibrillar proteins during frozen storage

Food science & technology, 2021-01, Vol.135, p.109975, Article 109975

2021

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Factors affecting frozen cooked noodle quality: A review

Trends in food science & technology, 2021-03, Vol.109, p.662-673

2021

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Prevention of protein oxidation and enhancement of gel properties of silver carp (Hypophthalmichthys molitrix) surimi by addition of protein hydrolysates derived from surimi processing by-products

Food chemistry, 2020-06, Vol.316, p.126343-126343, Article 126343

2020

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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

Ultrasonics sonochemistry, 2019-03, Vol.51, p.281-291

2019

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Understanding the structural, pasting and digestion properties of starch isolated from frozen wheat dough

Food hydrocolloids, 2021-02, Vol.111, p.106168, Article 106168

2021

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Kappa-carrageenan as an effective cryoprotectant on water mobility and functional properties of grass carp myofibrillar protein gel during frozen storage

Food science & technology, 2022-01, Vol.154, p.112675, Article 112675

2022

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Effects of freezing temperature and duration of frozen storage on lipid and protein oxidation in chicken meat

Enhancing frozen chicken meat quality by isochoric storage as compared with conventional frozen storage

A systemic study on the effect of egg white protein and isomalto‐oligosaccharide mixture on the functional and gelation properties of Culter alburnus myofibrillar protein during long‐term frozen storage

Effect of thermal treatment and storage on the stability of organic acids and the functional value of grapefruit juice

Optimization of Chitosan Concentration on The Quality and Shelf Life of Frozen Rohu (Labeo rohita) Fillets

Comparative analysis of quality and flavor profiles in raw and pre-cooked large yellow croaker (Larimichthys crocea) meat post freezing and reheating

Effects of frozen storage on the quality characteristics of frozen cooked noodles

Unveiling the structural and physico-chemical properties of glutenin macropolymer under frozen storage: Studies on experiments and molecular dynamics simulation

Stabilizers and their interaction with formulation components in frozen and freeze-dried protein formulations

Effect of precooking time on the quality of noodles with different frozen storage time

Effects of gamma irradiation and frozen storage on microbial, chemical and sensory quality of chicken meat in Iran

Effect of curdlan on the quality of frozen-cooked noodles during frozen storage

Physicochemical alterations of wheat gluten proteins upon dough formation and frozen storage – A review from gluten, glutenin and gliadin perspectives

Stability of large yellow croaker (Pseudosciaena crocea) as affected by temperature abuse during frozen storage: Quality attributes, myofibril characteristics, and microstructure

Deterioration in quality of quick-frozen pork patties induced by changes in protein structure and lipid and protein oxidation during frozen storage

Frozen steamed breads and boiled noodles: Quality affected by ingredients and processing

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

Impact of different air blast freezing conditions on the physicochemical quality of albacore (Thunnus alalunga) pretreated by high pressure processing

PREVENTION OF MELANOSIS AND QUALITY LOSS OF PACIFIC WHITE SHRIMP (LITOPENAEUS VANNAMEI) BY ETHANOL PERSICARIA ODORATA EXTRACT DURING FROZEN STORAGE

The effect of egg white protein and β-cyclodextrin mixture on structural and functional properties of silver carp myofibrillar proteins during frozen storage

Factors affecting frozen cooked noodle quality: A review

Prevention of protein oxidation and enhancement of gel properties of silver carp (Hypophthalmichthys molitrix) surimi by addition of protein hydrolysates derived from surimi processing by-products

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

Understanding the structural, pasting and digestion properties of starch isolated from frozen wheat dough

Kappa-carrageenan as an effective cryoprotectant on water mobility and functional properties of grass carp myofibrillar protein gel during frozen storage

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