BPG is committed to discovery and dissemination of knowledge
Cited by in F6Publishing
For: Hu R, Zhang M, Liu W, Mujumdar AS, Bai B. Novel synergistic freezing methods and technologies for enhanced food product quality: A critical review. Compr Rev Food Sci Food Saf 2022. [PMID: 35179815 DOI: 10.1111/1541-4337.12919] [Cited by in Crossref: 4] [Cited by in F6Publishing: 2] [Article Influence: 4.0] [Reference Citation Analysis]
Number Citing Articles
1 Hu R, Zhang M, Fang Z. A Novel Synergistic Freezing Assisted by Infrared Pre-dehydration Combined with Magnetic Field: Effect on Freezing Efficiency and Thawed Product Qualities of Beef. Food Bioprocess Technol. [DOI: 10.1007/s11947-022-02825-0] [Cited by in Crossref: 1] [Article Influence: 1.0] [Reference Citation Analysis]
2 Da Silva DL, Silveira AS, Ronzoni AF, Hermes CJ. The Impact of Freezing Rate on the Quality of Frozen Strawberries (Fragaria x ananassa). International Journal of Refrigeration 2022. [DOI: 10.1016/j.ijrefrig.2022.07.006] [Reference Citation Analysis]
3 Hu R, Zhang M, Mujumdar AS. Application of infrared and microwave heating prior to freezing of pork: Effect on frozen meat quality. Meat Science 2022. [DOI: 10.1016/j.meatsci.2022.108811] [Cited by in Crossref: 2] [Cited by in F6Publishing: 2] [Article Influence: 2.0] [Reference Citation Analysis]
4 Hu R, Zhang M, Mujumdar AS. Novel assistive technologies for efficient freezing of pork based on high voltage electric field and static magnetic field: A comparative study. Innovative Food Science & Emerging Technologies 2022. [DOI: 10.1016/j.ifset.2022.103087] [Reference Citation Analysis]