| 1 |
Effects of high-voltage electric field produced by an improved electrode system on freezing behaviors and selected properties of agarose gel
Wang QJ, Li YF, Sun DW, Zhu ZW
Journal of Food Engineering, 254, 25, 2019 |
| 2 |
Effect of using a high voltage electrostatic field on microbial communities, degradation of adenosine triphosphate, and water loss when thawing lightly-salted, frozen common carp (Cyprinus carpio)
Li DP, Jia SL, Zhang LT, Wang ZY, Pan JF, Zhu BW, Luo YK
Journal of Food Engineering, 212, 226, 2017 |
| 3 |
Thawing of frozen tuna fish (Thunnus albacares) using still air method combined with a high voltage electrostatic field
Mousakhani-Ganjeh A, Hamdami N, Soltanizadeh N
Journal of Food Engineering, 169, 149, 2016 |
| 4 |
Impact of high voltage electric field thawing on the quality of frozen tuna fish (Thunnus albacares)
Mousakhani-Ganjeh A, Hamdami N, Soltanizadeh N
Journal of Food Engineering, 156, 39, 2015 |
| 5 |
Effect of high voltage electrostatic field treatment on thawing characteristics and post-thawing quality of frozen pork tenderloin meat
He XL, Liu R, Nirasawa S, Zheng DJ, Liu HJ
Journal of Food Engineering, 115(2), 245, 2013 |
