Effect of ultrasound treatment on quality and microbial load of carrot juice

Effect of ultrasonic frequency and power on the disruption of algal cells

(2015) Ken Yamamoto et al.   ULTRASONICS SONOCHEMISTRY

Optimization of total monomeric anthocyanin (TMA) and total phenolic content (TPC) extractions from mangosteen (Garcinia mangostana Linn.) hull using ultrasonic treatments

(2013) C.Y. Cheok et al.   INDUSTRIAL CROPS AND PRODUCTS

Effect of ultrasound on different quality parameters of apple juice

(2013) Muhammad Abid et al.   ULTRASONICS SONOCHEMISTRY

Sonication enhances polyphenolic compounds, sugars, carotenoids and mineral elements of apple juice

(2013) Muhammad Abid et al.   ULTRASONICS SONOCHEMISTRY

Power ultrasound processing of cantaloupe melon juice: Effects on quality parameters

(2012) Thatyane Vidal Fonteles et al.   FOOD RESEARCH INTERNATIONAL

Hurdle Technology in Fruit Processing

(2012) Paula Luisina Gómez et al.   Annual Review of Food Science and Technology

Influence of ultra-high pressure homogenisation on antioxidant capacity, polyphenol and vitamin content of clear apple juice

(2011) Ángela Suárez-Jacobo et al.   FOOD CHEMISTRY

Drinking carrot juice increases total antioxidant status and decreases lipid peroxidation in adults

(2011) Andrew S Potter et al.   Nutrition Journal

Sonication improves kasturi lime (Citrus microcarpa) juice quality

(2011) Rajeev Bhat et al.   ULTRASONICS SONOCHEMISTRY

Impact of selected combinations of non-thermal processing technologies on the quality of an apple and cranberry juice blend

(2010) Irene M. Caminiti et al.   FOOD CHEMISTRY

Optimization of ultrasound-assisted extraction of melanin from Auricularia auricula fruit bodies

(2010) Yu Zou et al.   Innovative Food Science & Emerging Technologies

A New High-Yield Process for the Industrial Production of Carrot Juice

(2009) G. Di Giacomo et al.   Food and Bioprocess Technology

Effect of sonication on retention of anthocyanins in blackberry juice

(2009) B.K. Tiwari et al.   JOURNAL OF FOOD ENGINEERING

Effect of thermosonication on quality improvement of tomato juice

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

Colour degradation and quality parameters of sonicated orange juice using response surface methodology

(2007) B.K. Tiwari et al.   LWT-FOOD SCIENCE AND TECHNOLOGY