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Cited article:

Effects of Temperature Fluctuations on the Development of Surface Sugar Crystals and the Quality Characteristics of Dried Persimmon During Frozen Storage

Xiwu Jia, Nakako Katsuno and Takahisa Nishizu
Food and Bioprocess Technology 15 (3) 561 (2022)

A calculation model for the heat capacity of beef with different moisture during freezing taking into account free water crystallization

A. G. Belozerov, Y. M. Berezovskiy, I. A. Korolev and T. A. Sarantsev
Theory and practice of meat processing 5 (4) 29 (2020)

Changes in the Physico-Chemical Properties of Persimmon (Diospyros kaki Thunb.) During Drying and Quality Deterioration During Storage

Xiwu Jia, Nakako Katsuno and Takahisa Nishizu
Reviews in Agricultural Science 8 1 (2019)

Weight loss of frozen bread dough under isothermal and fluctuating temperature storage conditions

Yuthana Phimolsiripol, Ubonrat Siripatrawan and Donald J. Cleland
Journal of Food Engineering 106 (2) 134 (2011)