The DOI matches its Crossref record; 1 of the 1 references it cites were found in a registry or an index.
Water crystallization and its importance to freezing of foods: A review
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Citations
Cites
Review: Nucleation in solutions revisited
Kashchiev, D., & van Rosmalen, G. M. (2003) · Crystal Research and Technology · doi:10.1002/crat.200310070 · Cited by 695
Cited by
Sui, X., Guo, H., Cai, C., Li, Q., Wen, C., Zhang, X., Wang, X., Yang, J., & Zhang, L. (2021) · Chemical Engineering Journal · doi:10.1016/j.cej.2021.129478 · Cited by 445
Ice-Binding Proteins and Their Function
Bar Dolev, M., Braslavsky, I., & Davies, P. L. (2016) · Annual Review of Biochemistry · doi:10.1146/annurev-biochem-060815-014546 · Cited by 426
Sui, X., Guo, H., Chen, P., Zhu, Y., Wen, C., Gao, Y., Yang, J., Zhang, X., & Zhang, L. (2020) · Advanced Functional Materials · doi:10.1002/adfm.201907986 · Cited by 325
Review on the control of ice nucleation by ultrasound waves, electric and magnetic fields
Dalvi-Isfahan, M., Hamdami, N., Xanthakis, E., & Le-Bail, A. (2017) · Journal of Food Engineering · doi:10.1016/j.jfoodeng.2016.10.001 · Cited by 284
Measuring and controlling ice crystallization in frozen foods: A review of recent developments
Zhu, Z., Zhou, Q., & Sun, D.-W. (2019) · Trends in Food Science & Technology · doi:10.1016/j.tifs.2019.05.012 · Cited by 284
Self-citation
Metadata
- Authors
- Kiani, H., & Sun, D.-W.
- Venue
- Trends in Food Science & Technology
- Publisher
- Elsevier BV
- Published
- 2011-08
- Volume
- 22
- Issue
- 8
- Pages
- 407-426
- ISSN
- 0924-2244 (ISSN-L)
- OpenAlex
- W2078644466
- Cited by
- 464
- References
- 1
- FWCI
- 24.63
- Type
- journal article
- Language
- en
- Open access
- closed
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Registry, retraction, Cites and statistics results are computed, not judged, with one exception: a printed reference that no index lists is read once by a model before it counts as a citation error. Claims are extracted by a model and kept only when their quote appears verbatim in the text; each cited source is then checked, with a model’s help, for whether it says what the claim relies on. Those verdicts can be wrong — read the claim’s quote and the cited source before relying on one.
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- CoChat. (2026). Citation check: Water crystallization and its importance to freezing of foods: A review. https://app.cochat.ai/papers/10.1016/j.tifs.2011.04.011
- The paper
- Kiani, H., & Sun, D.-W. (2011). Water crystallization and its importance to freezing of foods: A review. Trends in Food Science & Technology. https://doi.org/10.1016/j.tifs.2011.04.011
Data sources
Bibliographic data: Semantic Scholar, OpenAlex, Crossref.
Contains information from the Semantic Scholar Academic Graph Datasets, made available under the ODC Attribution License (ODC-BY 1.0).
Semantic Scholar’s data is described in: Kinney, R., et al. (2023). The Semantic Scholar Open Data Platform. arXiv:2301.10140.
