Microstructural changes in strawberry after freezing and thawing processes

By A. Delgado, A. Rubiolo. 2005

143 citations recorded by the source corpus.

Subfields: Animal Science and Zoology, Biotechnology, Food Science

View Paper: https://www.semanticscholar.org/paper/3f8b008c9a5c02eb90d2b8d8232b9dbfed8a67e6

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1. A. Ghanem
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Citations in the corpus

• Influence of freezing process and frozen storage on the quality of fruits and fruit products (2016, background): “As a result, reduction of water losses and exudates, as well as maintenance of tissue integrity, could be achieved by high thawing rates.((27))”
• Water crystallization and its importance to freezing of foods: A review (2011, unknown): “…light microscopy (Chow, Blindt, Chivers, & Povey, 2003; Chow, Blindt, Kamp, Grocutt, & Chivers, 2004; Olmo, Baena, & Risco, 2008), electron microscopy (Delgado & Rubiolo, 2005; Fernandez, Otero, Guignon, & Sanz, 2006; Sun & Li, 2003) as well as non-invasive detection techniques (Bischof,…”