Application of ultrasound and high-pressure homogenization against high temperature-short time in peach juice

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Comparative study of high hydrostatic pressure and high temperature short time processing on quality of clear and cloudy Se-enriched kiwifruit juices

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Functionalizing soy protein nano-aggregates with pH-shifting and mano-thermo-sonication

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Combined effects of pulsed electric field and ultrasound on bioactive compounds and microbial quality of grapefruit juice

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Ozone Processing of Peach Juice: Impact on Physicochemical Parameters, Color, and Viscosity

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Effects of Ultraviolet Light and High-Pressure Processing on Quality and Health-Related Constituents of Fresh Juice Products

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Peach juice processed by the ultrasound technology: Changes in its microstructure improve its physical properties and stability

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Thermosonication: a potential technique that influences the quality of grapefruit juice

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Preserving Strawberry Quality by Employing Novel Food Preservation and Processing Techniques - Recent Updates and Future Scope - An Overview

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Effect of high pressure homogenization (microfluidization) on the quality of Ottoman Strawberry (F. Ananassa) juice

(2015) Cagrı Helin Karacam et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Shelf life, physicochemical, microbiological and antioxidant properties of purple cactus pear ( Opuntia ficus indica ) juice after thermoultrasound treatment

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Enzyme activity and colour changes in apple juice pasteurised thermally and by pulsed electric fields

(2013) S. Aguilar-Rosas et al.   ACTA ALIMENTARIA

Effects of ultrasound treatments on quality of grapefruit juice

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Comparative study of enzymes, phenolics, carotenoids and color of apricot nectars treated by high hydrostatic pressure and high temperature short time

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Enzyme Activity and Nutritional Quality of Peach (Prunus persica) Juice: Effect of High Hydrostatic Pressure

(2013) Lei Rao et al.   INTERNATIONAL JOURNAL OF FOOD PROPERTIES

Effects of ultrasound treatment in purple cactus pear (Opuntia ficus-indica) juice

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Effect of high pressure homogenization (HPH) on the rheological properties of tomato juice: Time-dependent and steady-state shear

(2012) Pedro E.D. Augusto et al.   JOURNAL OF FOOD ENGINEERING

Effect of thermal and non thermal processing technologies on the bioactive content of exotic fruits and their products: Review of recent advances

(2011) A. Rawson et al.   FOOD RESEARCH INTERNATIONAL

Effect of processing on the drying kinetics and functional value of dried apricot

(2011) M. Igual et al.   FOOD RESEARCH INTERNATIONAL

Effects of high pressure CO2 treatments on microflora, enzymes and some quality attributes of apple juice

(2011) Zenghui Xu et al.   JOURNAL OF FOOD ENGINEERING

Sonication improves kasturi lime (Citrus microcarpa) juice quality

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Microstructure and rheology of β-lactoglobulin–galactomannan aqueous mixtures

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The effect of homogenisation on the stability of pineapple pulp

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Effect of sonication on orange juice quality parameters during storage

(2009) Brijesh K. Tiwari et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Inactivation Kinetics of Peach Pulp Pectin Methylesterase as a Function of High Hydrostatic Pressure and Temperature Process Conditions

(2008) Sofia S. Boulekou et al.   Food and Bioprocess Technology

Effect of thermosonication on quality improvement of tomato juice

(2007) J. Wu et al.   Innovative Food Science & Emerging Technologies