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Cited article:

Sorbitol impregnation reduces freeze-thaw damage in potato slices subjected to different freezing methods

Wuyi Liu, Jiayi Gao, Xiyun Sun, Yaoyao Wang, Hongwei Xiao, Chunju Liu and Haiou Wang
International Journal of Food Science and Technology 60 (1) (2025)
https://doi.org/10.1093/ijfood/vvaf036

Can cryogenic freezing preserve the quality of fruit matrices during long-term storage compared to the mechanical method?

Piyush Kumar Jha, Nicolas Chapleau, Pierre-Emmanuel Meyers, Didier Pathier and Alain Le-Bail
Applied Food Research 4 (1) 100374 (2024)
https://doi.org/10.1016/j.afres.2023.100374

Novel Technologies in the Freezing Process and Their Impact on the Quality of Fruits and Vegetables

Sheyla Loayza-Salazar, Raúl Siche, Carlos Vegas, Roxanna T. Chávez-Llerena, Christian R. Encina-Zelada, Miriam Calla-Florez and Raúl Comettant-Rabanal
Food Engineering Reviews 16 (3) 371 (2024)
https://doi.org/10.1007/s12393-024-09371-9