Ultrasound-Combined Sterilization Technology: An Effective Sterilization Technique Ensuring the Microbial Safety of Grape Juice and Significantly Improving Its Quality

Comparative Analysis of Physicochemical Characteristics, Nutritional and Functional Components and Antioxidant Capacity of Fifteen Kiwifruit (Actinidia) Cultivars—Comparative Analysis of Fifteen Kiwifruit (Actinidia) Cultivars

(2020) Hexin Zhang et al.   Foods

Reduction of Zygosaccharomyces rouxii Population in Concentrated Grape Juices by Thermal Pasteurization and Hydrostatic High Pressure Processing

(2019) M. C. Rojo et al.   Food and Bioprocess Technology

Emergence and Era of Ultrasonic's in Fruit Juice Preservation: A Review

(2019) Rupali Dolas et al.   ULTRASONICS SONOCHEMISTRY

Evaluation of aroma characteristics of sugarcane (Saccharum officinarum L.) juice using gas chromatography-mass spectrometry and electronic nose

(2019) Lu Wang et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

High-intensity ultrasound processing of kiwifruit juice: Effects on the ascorbic acid, total phenolics, flavonoids and antioxidant capacity

(2019) Jin Wang et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Recent advances in ultrasound application as a novel technique in analysis, processing and quality control of fruits, juices and dairy products industries: A review

(2019) Mahmoud Soltani Firouz et al.   ULTRASONICS SONOCHEMISTRY

Ultrasound treatment combined with fumaric acid for inactivating food-borne pathogens in apple juice and its mechanisms

(2019) Ji-Sook Park et al.   FOOD MICROBIOLOGY

Letting wine polyphenols functional: Estimation of wine polyphenols bioaccessibility under different drinking amount and drinking patterns

(2019) Xiangyu Sun et al.   FOOD RESEARCH INTERNATIONAL

Effect of ultrasonication treatment on structural, physicochemical and bioactive properties of pasteurized rosehip (Rosa canina L.) nectar

(2019) Ilyas Atalar et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Characterization of the Influence of Thermal Sterilization on the Volatiles in Flat Peach Juice

(2018) Peng Wang et al.   ANALYTICAL LETTERS

Evaluation of thermal and non-thermal processing effect on non-prebiotic and prebiotic acerola juices using 1 H q NMR and GC–MS coupled to chemometrics

(2018) Elenilson G. Alves Filho et al.   FOOD CHEMISTRY

Orange juice processing using a continuous flow ultrasound-assisted supercritical CO 2 system: Microbiota inactivation and product quality

(2018) I. Paniagua-Martínez et al.   Innovative Food Science & Emerging Technologies

The inactivation kinetics of polyphenol oxidase and peroxidase in bayberry juice during thermal and ultrasound treatments

(2018) Xiamin Cao et al.   Innovative Food Science & Emerging Technologies

Laser Vaporization e-Nose method for the detection of transmitter of Chagas disease

(2018) J. Vorobioff et al.   SENSORS AND ACTUATORS B-CHEMICAL

Application of nisin-assisted thermosonication processing for preservation and quality retention of fresh apple juice

(2018) Hongmei Liao et al.   ULTRASONICS SONOCHEMISTRY

Influence of high-intensity ultrasound on bioactive compounds of strawberry juice: Profiles of ascorbic acid, phenolics, antioxidant activity and microstructure

(2018) Jin Wang et al.   FOOD CONTROL

Effect of ultrasound treatment on visual color, vitamin C, total phenols, and carotenoids content in Cape gooseberry juice

(2017) Luis Eduardo Ordóñez-Santos et al.   FOOD CHEMISTRY

Effect of ultrasound followed by high pressure processing on prebiotic cranberry juice

(2017) Wesley Faria Gomes et al.   FOOD CHEMISTRY

Characterization of nisin containing chitosan-alginate microparticles

(2017) Vaishnavi Chandrasekar et al.   FOOD HYDROCOLLOIDS

The application of supercritical carbon dioxide for the stabilization of native and commercial polyphenol oxidases and peroxidases in cloudy apple juice (cv. Golden Delicious)

(2017) Krystian Marszałek et al.   Innovative Food Science & Emerging Technologies

Thermosonication: An alternative processing for fruit and vegetable juices

(2017) Luis M. Anaya-Esparza et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Manothermosonication (MTS) treatment of apple-carrot juice blend for inactivation of Escherichia coli 0157:H7

(2017) Ozan Kahraman et al.   ULTRASONICS SONOCHEMISTRY

Effects of Juice Matrix and Pasteurization on Stability of Black Currant Anthocyanins during Storage

(2016) Gary Dobson et al.   JOURNAL OF FOOD SCIENCE

Review of the Pharmacological Effects ofVitis vinifera(Grape) and its Bioactive Constituents: An Update

(2016) Marjan Nassiri-Asl et al.   PHYTOTHERAPY RESEARCH

Study of the inactivation of spoilage microorganisms in apple juice by pulsed light and ultrasound

(2015) Mariana Ferrario et al.   FOOD MICROBIOLOGY

A comparative study on the effect of conventional thermal pasteurisation, microwave and ultrasound treatments on the antioxidant activity of five fruit juices

(2015) Sangeeta Saikia et al.   FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL

Sonication inhibited browning but decreased polyphenols contents and antioxidant activity of fresh apple (malus pumila mill, cv. Red Fuji) juice

(2015) Yujing Sun et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Combined effects of sonication and pulsed electric field on selected quality parameters of grapefruit juice

(2015) Rana Muhammad Aadil et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Some neglected or rejected paths in sonochemistry – A very personal view

(2015) Timothy J. Mason   ULTRASONICS SONOCHEMISTRY

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

(2015) Nelly del Socorro Cruz-Cansino et al.   ULTRASONICS SONOCHEMISTRY

Understanding the effect of novel approaches based on ultrasound on sensory profile of orange juice

(2015) Paramjeet Khandpur et al.   ULTRASONICS SONOCHEMISTRY

Effects of ultrasound treatments on quality of grapefruit juice

(2013) Rana Muhammad Aadil et al.   FOOD CHEMISTRY

Aroma of Aglianico and Uva di Troia grapes by aromatic series

(2013) Alessandro Genovese et al.   FOOD RESEARCH INTERNATIONAL

Impact of polyphenols from black tea and red wine/grape juice on a gut model microbiome

(2013) Robèr A. Kemperman et al.   FOOD RESEARCH INTERNATIONAL

Thermosonication as a potential quality enhancement technique of apple juice

(2013) Muhammad Abid et al.   ULTRASONICS SONOCHEMISTRY

Preparation of resveratrol-enriched grape juice from ultrasonication treated grape fruits

(2013) Md.Mohidul Hasan et al.   ULTRASONICS SONOCHEMISTRY

Anthocyanin and colour changes during processing of pomegranate (Punica granatum L., cv. Hicaznar) juice from sacs and whole fruit

(2011) Özge Turfan et al.   FOOD CHEMISTRY

Aroma potential of Brancellao grapes from different cluster positions

(2011) R. Noguerol-Pato et al.   FOOD CHEMISTRY

Importance and efficiency of in-depth antimicrobial activity for the control of listeria development with nisin-incorporated sodium caseinate films

(2010) Lan Cao-Hoang et al.   FOOD CONTROL

Optimisation of antioxidant activity of grape cane extracts using response surface methodology

(2009) Erkan Karacabey et al.   FOOD CHEMISTRY

Effect of high pressure carbon dioxide on the quality of carrot juice

(2009) Linyan Zhou et al.   Innovative Food Science & Emerging Technologies

Flavor Characterization of Sugar-Added Pennywort (Centella asiatica L.) Juices Treated with Ultra-High Pressure and Thermal Processes

(2009) Arunee Apichartsrangkoon et al.   JOURNAL OF FOOD SCIENCE

Nisin biotechnological production and application: a review

(2009) Luciana Juncioni de Arauz et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Effect of ultrasound processing on anthocyanins and color of red grape juice

(2009) B.K. Tiwari et al.   ULTRASONICS SONOCHEMISTRY

Use of nisin and other bacteriocins for preservation of dairy products

(2007) A. Sobrino-López et al.   INTERNATIONAL DAIRY JOURNAL