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Recent Advances in Food Thawing Technologies

Comprehensive reviews in food science and food safety, 2019-07, Vol.18 (4), p.953-970

2019

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P‐BB‐24 | Comparing Cryoprecipitate Fibrinogen Content by Plasma Thawing Technique

Transfusion (Philadelphia, Pa.), 2023-10, Vol.63 (S5), p.107A-107A

2023

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Effects of ultrasonics combined with far infrared or microwave thawing on protein denaturation and moisture migration of Sciaenops ocellatus (red drum)

Ultrasonics sonochemistry, 2019-07, Vol.55, p.96-104

2019

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Effects of different thawing methods on physicochemical properties and structure of largemouth bass (Micropterus salmoides)

Journal of food science, 2020-03, Vol.85 (3), p.582-591

2020

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Effect of ultrasound thawing, vacuum thawing, and microwave thawing on gelling properties of protein from porcine longissimus dorsi

Ultrasonics sonochemistry, 2020-06, Vol.64, p.104860-104860, Article 104860

2020

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Effect of magnetic nanoparticles plus microwave or far-infrared thawing on protein conformation changes and moisture migration of red seabream (Pagrus Major) fillets

Food chemistry, 2018-11, Vol.266, p.498-507

2018

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The effects of magnetic nanoparticles combined with microwave or far infrared thawing on the freshness and safety of red seabream (Pagrus major) fillets

Food science & technology, 2020-06, Vol.128, p.109456, Article 109456

2020

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A novel infrared and microwave alternate thawing method for frozen pork: Effect on thawing rate and products quality

Meat science, 2023-04, Vol.198, p.109084, Article 109084

2023

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The migration and loss of water in emulsified surimi gels prepared with different phase states of lipids: Effect of freeze‐thawing treatments

Journal of food science, 2023-04, Vol.88 (4), p.1253-1267

2023

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Durability of concrete containing fly ash and silica fume against combined freezing-thawing and sulfate attack

Construction & building materials, 2017-08, Vol.147, p.398-406

2017

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Ultrasound-assisted thawing of frozen white yak meat: Effects on thawing rate, meat quality, nutrients, and microstructure

Ultrasonics sonochemistry, 2021-01, Vol.70, p.105345-105345, Article 105345

2021

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Seasonal dynamics of a permafrost landscape, Adventdalen, Svalbard, investigated by InSAR

Remote sensing of environment, 2019-09, Vol.231, p.111236, Article 111236

2019

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Quality of Cuttlefish as Affected by Different Thawing Methods

International journal of food properties, 2022-12, Vol.25 (1), p.33-52

2022

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Ultrasound or microwave vacuum thawing of red seabream (Pagrus major) fillets

Ultrasonics sonochemistry, 2018-10, Vol.47, p.122-132

2018

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Weakening warming on spring freeze-thaw cycle caused greening Earth's third pole

Proceedings of the National Academy of Sciences - PNAS, 2024-02, Vol.121 (8), p.e2319581121-e2319581121

2024

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A Facile, High‐Yield, and Freeze‐and‐Thaw‐Assisted Approach to Fabricate MXene with Plentiful Wrinkles and Its Application in On‐Chip Micro‐Supercapacitors

Advanced functional materials, 2020-03, Vol.30 (12), p.n/a

2020

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Pore structure evolution in andesite rocks induced by freeze-thaw cycles examined by non-destructive methods

Scientific reports, 2022-05, Vol.12 (1), p.8390-8390, Article 8390

2022

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Ultrasound-assisted thawing accelerates the thawing of common carp (Cyprinus carpio) and improves its muscle quality

Food science & technology, 2021-04, Vol.141, p.111080, Article 111080

2021

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An acute immune response underlies the benefit of cardiac stem cell therapy

Nature (London), 2020-01, Vol.577 (7790), p.405-409

2020

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Understanding the effect of different rehydration water temperatures on a novel vacuum sublimation-rehydration thawing method

Food science & technology, 2023-01, Vol.174, p.114436, Article 114436

2023

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A comprehensive review of the principles, key factors, application, and assessment of thawing technologies for muscle foods

Comprehensive reviews in food science and food safety, 2023-01, Vol.22 (1), p.107-134

2023

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Biofilms: The Microbial "Protective Clothing" in Extreme Environments

International journal of molecular sciences, 2019-07, Vol.20 (14), p.3423

2019

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Experimental study on a novel vacuum sublimation–rehydration thawing of frozen potatoes

Journal of food science, 2023-10, Vol.88 (10), p.4146-4155

2023

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In response: Overestimation of fibrinogen concentration in cryoprecipitate by repeated freeze–thawing with long thawing period as used in the Clauss method

Transfusion (Philadelphia, Pa.), 2023-10, Vol.63 (10), p.2007-2008

Farrugia, Albert

2023

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Effects of radio frequency thawing on the quality attributes of frozen strawberries

International journal of food science & technology, 2024-09, Vol.59 (9), p.6374-6387

2024

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