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References from Research on the influence of external water vapor generation module on vacuum sublimation-rehydration thawing batch chicken breasts. Local targets link to admitted publications; unresolved targets remain external evidence.
Effect of conventional and emerging thawing technologies on drip loss, microstructure and post-thaw quality of frozen fruits and vegetables: A review
10.1016/j.afres.2025.101323 · 2025 · External reference
Experimental study of the low-pressure-vaporization of water in different porous media
10.1016/j.ijheatmasstransfer.2013.06.037 · 2013 · External reference
Analysis of the influencing mechanism of the freeze-thawing cycles on in vitro chicken meat digestion based on protein structural changes
10.1016/j.foodchem.2022.134020 · 2023 · External reference
Thawing of frozen food products in a staggered through-field electrode radio frequency system: A case study for frozen chicken breast meat with effects on drip loss and texture
10.1016/j.ifset.2018.09.001 · 2018 · External reference
The effect of electrical stimulation and tenderstretching on colour and oxidation traits of alpaca (Vicunga pacos) meat
10.1016/j.meatsci.2019.05.026 · 2019 · External reference
Effects of different thawing methods on physicochemical properties and structure of largemouth bass (Micropterus salmoides)
10.1111/1750-3841.15029 · 2020 · External reference
Ultrasound or microwave vacuum thawing of red seabream (Pagrus major) fillets
10.1016/j.ultsonch.2018.05.001 · 2018 · External reference
Thawing frozen foods: A comparative review of traditional and innovative methods
10.1111/1541-4337.70136 · 2025 · External reference
Poultry meat color and oxidation
2017 · External reference
Unresolved reference
2022 · External reference
Experimental study on the effect of heating plate (heat source) temperature on a new vacuum sublimation - rehydration thawing
10.1016/j.ijrefrig.2022.01.007 · 2022 · External reference
Optimization of a novel vacuum sublimation-rehydration thawing process
10.1111/1750-3841.16407 · 2023 · External reference
Understanding the effect of different rehydration water temperatures on a novel vacuum sublimation-rehydration thawing method
10.1016/j.lwt.2023.114436 · 2023 · External reference
Experimental study of a novel vacuum sublimation-rehydration thawing for frozen pork
10.1016/j.ijrefrig.2020.06.004 · 2020 · External reference
Impact of the freezing method on the microstructure of the freeze-dried food products
10.1016/j.ijrefrig.2026.01.033 · 2026 · External reference
Effect of magnetic field-assisted freezing on the quality of prepared chicken breast
2025 · External reference
Research progress on quality deterioration mechanism and control technology of frozen muscle foods
10.1111/1541-4337.13040 · 2022 · External reference
Ultrasonic rapid thawing equipment applied to the ship environment
2023 · External reference
Unresolved reference
2023 · External reference
Multifunctional pH-responsive chitosan-based films incorporating Phyllanthus emblica L. polysaccharides and black rice anthocyanins for perishable food quality maintenance and intelligent freshness monitoring
2025 · External reference
A lipidomic and flavoromic approach to map the lipid profile and related volatile flavor compounds in the fresh breast meat of chickens fed curcumin
2026 · External reference
Choice of sample sizes for carcass yield and chicken cuts
10.1016/j.japr.2024.100451 · 2024 · External reference
Effects of ultrasound-assisted slightly acidic electrolyzed water thawing on myofibrillar protein conformation and gel properties of chicken breasts
10.1016/j.foodchem.2022.134738 · 2023 · External reference
Modification of the vacuum-steam thawing method of meat by using the initial stage of sublimation dehydration
10.1038/s41598-022-12114-7 · 2022 · External reference
Effects of thawing and frying methods on the formation of acrylamide and polycyclic aromatic hydrocarbons in chicken meat
10.3390/foods9050573 · 2020 · External reference
Structural engineering of plant-based meat alternatives via salt incorporation: Comparative analysis with cooked chicken breast and evaluation of structural stability under thermal pasteurization and freeze-thaw treatment
10.1016/j.foodhyd.2025.112117 · 2026 · External reference
The impacts of freeze-drying-induced stresses on the quality of meat and aquatic products: Mechanisms and potential solutions to acquire high-quality products
10.1016/j.foodchem.2024.140437 · 2024 · External reference
Two-stage air thawing as an effective method for controlling thawing temperature and improving the freshness of frozen pork loin
10.1016/j.lwt.2020.110668 · 2021 · External reference
Impact of freezing and thawing on the quality of meat
10.1016/j.meatsci.2012.01.013 · 2012 · External reference
Novel methods for rapid freezing and thawing of foods–a review
10.1016/s0260-8774(01)00209-6 · 2002 · External reference
The comparison of ultrasound-assisted thawing, air thawing and water immersion thawing on the quality of slow/fast freezing bighead carp (Aristichthys nobilis) fillets
10.1016/j.foodchem.2020.126614 · 2020 · External reference
A selection breeding pattern for sexually dimorphic breast plumage color in Guangxi Yao chickens
10.1016/j.psj.2024.104218 · 2024 · External reference
Experimental study on the effect of different rehydration water volume on a novel vacuum sublimation-rehydration thawing
2024 · External reference
Experimental study on a novel vacuum sublimation-rehydration thawing of frozen potatoes
10.1111/1750-3841.16745 · 2023 · External reference
Power absorption analysis of two-component materials during microwave thawing and heating: Experimental and computer simulation
10.1016/j.ifset.2020.102479 · 2020 · External reference
A study on the visualization of ultrasound-assisted thawing process of frozen carrots using an in-situ Schlieren imaging system
10.1016/j.ifset.2024.103895 · 2025 · External reference
The effect of application of chicken Gelatin on reducing the weight loss of beef sirloin after thawing
10.3390/polym14153094 · 2022 · External reference
Magnetic field-assisted thawing enhances quality attributes, microstructure, and sensory properties of glutinous rice daifuku
2026 · External reference
Review of the vapour pressures of ice and supercooled water for atmospheric applications
10.1256/qj.04.94 · 2005 · External reference
Storage conditions, energy consumption, and food safety implications of domestic refrigerators in Bangkok
2025 · External reference
Effect of ultrasonic rapid thawing on the quality of frozen pork and numerical simulation
10.1016/j.jfoodeng.2024.112344 · 2025 · External reference
Development of a stepwise algorithm for supercooling storage of pork belly and chicken breast and its effect on freshness
10.3390/foods11030380 · 2022 · External reference
A water-resistant bilayer film based on gliadin nanoparticles loaded with Pycnogenol for the preservation of thawed beef
10.1016/j.foodchem.2026.148887 · 2026 · External reference
Performance comparison of new adjusted min-max with decimal scaling and statistical column normalization methods for artificial neural network classification
2022 · External reference
Experimental study on vacuum sublimation-rehydration thawing of batch chicken breast: Effect of different tiny-pore-in-frozen-food formation conditions
10.1016/j.lwt.2026.119395 · 2026 · External reference
Experimental study on the influence of different loading weights and placement forms on vacuum sublimation-rehydration thawing of large yellow croaker
10.3390/foods15030467 · 2026 · External reference
Experimental study on the effect of symmetrical heat source on vacuum sublimation-rehydration thawing of large yellow croaker (Larimichthys crocea)
10.1016/j.fbp.2025.08.008 · 2025 · External reference
Numerical simulation of heat transfer and fluid flow at different stacking modes in a refrigerated room: Application of pyramidal stacking modes
10.3390/app12041779 · 2022 · External reference
Competitiveness of vacuum steam thawing in four typical novel thawing methods: A review
10.1111/jfpe.70063 · 2025 · External reference
Unresolved reference
2018 · External reference
Modelling of chicken breast fillets for advanced poultry process automation
10.1016/j.afres.2026.101880 · 2026 · External reference
Comparison of effects from ultrasound thawing, vacuum thawing and microwave thawing on the quality properties and oxidation of porcine longissimus lumborum
10.3390/foods11091368 · 2022 · External reference
Precooked state based on protein denaturation kinetics impacts moisture status, protein oxidation and texture of prepared chicken breast
10.1016/j.foodchem.2024.140994 · 2025 · External reference
Study on the thawing characteristics of beef in plasma-activated water
10.1016/j.ifset.2024.103576 · 2024 · External reference
Experimental investigation on a novel vacuum thawing method and its system performance
2020 · External reference
Effect of multi-frequency ultrasound thawing on the structure and rheological properties of myofibrillar proteins from small yellow croaker
10.1016/j.ultsonch.2020.105352 · 2021 · External reference
Evaluation of heating uniformity and quality attributes during vacuum microwave thawing of frozen apples
10.1016/j.lwt.2021.111997 · 2021 · External reference
Non-destructive inspection and explainability analysis of freeze-thaw cycled chicken breast using multi-indicator fusion based on hyperspectral imaging and attention mechanisms
2026 · External reference
Tuning<i> fusarium</i><i> venenatum</i> mycelium structure through genetic modification for customized texture and digestibility of chicken breast analogues
10.1016/j.foodres.2025.117498 · 2025 · External reference
Metabolome analysis of frozen chicken breast during thawing at room temperature
2025 · External reference
Study on the effects of different thawing methods on the thawing efficiency of pork
10.3390/pr13041067 · 2025 · External reference
Preliminary investigation on the mechanism of electromagnetic coupling to reduce thawing loss of frozen beef
10.1016/j.fbp.2025.05.017 · 2025 · External reference
Effect of vacuum-steam thawing on the quality of tilapia fillets
2016 · External reference
Effects of different thawing methods on the physical quality of chicken breast
2021 · External reference
Effects of thawing methods and processing conditions on the thawing quality of pawns
2019 · External reference
Analysis of the freezing time of chicken breast finite cylinders
10.1016/j.ijrefrig.2018.08.013 · 2018 · External reference