First Investigation on Ultrasound-Assisted Preparation of Food Products: Sensory and Physicochemical Characteristics

Effect of ultrasound on the technological properties and bioactivity of food: a review

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PREDICTING THE SENSORY TEXTURE OF CEREAL SNACK BARS USING INSTRUMENTAL MEASUREMENTS

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Mechanical behaviour and quality traits of highbush blueberry during postharvest storage

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Microstructure of Fat Globules in Whole Milk after Thermosonication Treatment

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Effect of packaging conditions on quality and shelf-life of fresh-cut pineapple (Ananas comosus)

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Applications and opportunities for ultrasound assisted extraction in the food industry — A review

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Ultrasonic innovations in the food industry: From the laboratory to commercial production

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Ultrasound emulsification: Effect of ultrasonic and physicochemical properties on dispersed phase volume and droplet size

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