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Wenchao Liu, Min Zhang, Arun S. Mujumdar & Jingjing Chen. (2023) Role of dehydration technologies in processing for advanced ready-to-eat foods: A comprehensive review. Critical Reviews in Food Science and Nutrition 63:22, pages 5506-5520.
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Kathika Das, Min Zhang, Bhesh Bhandari, Huizhi Chen, Baosong Bai & Manik Chandra Roy. (2023) Ultrasound generation and ultrasonic application on fresh food freezing: Effects on freezing parameters, physicochemical properties and final quality of frozen foods. Food Reviews International 39:7, pages 4465-4495.
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Abdo Hassoun, Shahida Anusha Siddiqui, Slim Smaoui, İ̇lknur Ucak, Rai Naveed Arshad, Zuhaib F. Bhat, Hina F. Bhat, María Carpena, Miguel A. Prieto, Abderrahmane Aït-Kaddour, Jorge A.M. Pereira, Carmela Zacometti, Alessandra Tata, Salam A. Ibrahim, Fatih Ozogul & José S. Camara. (2022) Emerging Technological Advances in Improving the Safety of Muscle Foods: Framing in the Context of the Food Revolution 4.0. Food Reviews International 0:0, pages 1-42.
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Haijing Li, Xue Bai, Ying Li, Xin Du, Bo Wang, Fangfei Li, Shuo Shi, Nan Pan, Quanyu Zhang, Xiufang Xia & Baohua Kong. (2022) The positive contribution of ultrasound technology in muscle food key processing and its mechanism-a review. Critical Reviews in Food Science and Nutrition 0:0, pages 1-22.
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Bababode Adesegun Kehinde, Poorva Sharma & Sawinder Kaur. (2021) Recent nano-, micro- and macrotechnological applications of ultrasonication in food-based systems. Critical Reviews in Food Science and Nutrition 61:4, pages 599-621.
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Yueqi Wang, Tao Zhang, Qian Chen, Yanyan Wu, Qiuxing Cai, Yongqiang Zhao, Jianwei Cen & Ya Wei. (2021) Effects of immersion freezing with coolant on the quality of grouper (♀Epinephelus fuscoguttatus ×♂ Epinephelus lanceolatus) during frozen storage. CyTA - Journal of Food 19:1, pages 634-644.
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Shuibing Yang, Yaqin Hu, Koichi Takaki, Chunhong Yuan & Haixia Yu. (2021) The impact of thawing on the quality attributes of swimming crab (Portunus trituberculatus) frozen by liquid nitrogen freezing. CyTA - Journal of Food 19:1, pages 33-39.
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Mohamed Drissi, Sébastien Curet & Olivier Rouaud. (2019) A 3D MRI-based Numerical Model Dedicated to Industrial Thawing of Large Tuna Fishes. Journal of Aquatic Food Product Technology 28:7, pages 743-761.
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Peizhi Zhang, Zhiwei Zhu & Da-Wen Sun. (2018) Using power ultrasound to accelerate food freezing processes: Effects on freezing efficiency and food microstructure. Critical Reviews in Food Science and Nutrition 58:16, pages 2842-2853.
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