Effect of multi-mode dual-frequency ultrasound pretreatment on the vacuum freeze-drying process and quality attributes of the strawberry slices

Multi-frequency multi-mode ultrasound treatment for removing pesticides from lettuce (Lactuca sativa L.) and effects on product quality

(2021) S M Roknul Azam et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Efficacy of ultrasound treatment in the removal of pesticide residues from fresh vegetables: A review

(2020) S M Roknul Azam et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Sonozonation: Enhancing the antimicrobial efficiency of aqueous ozone washing techniques on cherry tomato

(2020) Abdullateef Taiye Mustapha et al.   ULTRASONICS SONOCHEMISTRY

Efficacy of dual-frequency ultrasound and sanitizers washing treatments on quality retention of cherry tomato

(2020) Abdullateef Taiye Mustapha et al.   Innovative Food Science & Emerging Technologies

Effect of dual-frequency pulsed ultrasonic excitation and catalyst size for biodiesel production

(2020) Tanakorn Wongwuttanasatian et al.   RENEWABLE ENERGY

Ultrasound-assisted osmotic dehydration pretreatment before pulsed fluidized bed microwave freeze-drying (PFBMFD) of Chinese yam

(2020) Linlin Li et al.   Food Bioscience

Vacuum pulsation drying of okra (Abelmoschus esculentus L. Moench): Better retention of the quality characteristics by flat sweep frequency and pulsed ultrasound pretreatment

(2020) Xin Xu et al.   FOOD CHEMISTRY

Effect of freeze-thaw cycles pretreatment on the vacuum freeze-drying process and physicochemical properties of the dried garlic slices

(2020) Yabin Feng et al.   FOOD CHEMISTRY

Effect of sonication and osmotic dehydration applications on the hot air drying kinetics and quality of persimmon

(2020) Hamza Bozkir et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Influence of ultrasonic pretreatments on drying kinetics and quality attributes of sweet potato slices in infrared freeze drying (IRFD)

(2020) Xiao-fei Wu et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effect of different thawing methods on the efficiency and quality attributes of frozen red radish

(2020) Baoguo Xu et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Enhancing carrot convective drying by combining ethanol and ultrasound as pre-treatments: Effect on product structure, quality, energy consumption, drying and rehydration kinetics

(2020) Karoline Costa Santos et al.   ULTRASONICS SONOCHEMISTRY

Experimental study on moisture kinetics and microstructure evolution in apples during high power microwave drying process

(2020) Aiqiang Chen et al.   JOURNAL OF FOOD ENGINEERING

Effect of ultrasound-assisted osmotic dehydration pretreatment on the drying characteristics and quality properties of Sanhua plum (Prunus salicina L.)

(2020) Lu Li et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Osmotic dehydration and convective drying of kiwifruit (Actinidia deliciosa) – The influence of ultrasound on process kinetics and product quality

(2020) Joanna Kroehnke et al.   ULTRASONICS SONOCHEMISTRY

Effect of multi-mode dual-frequency ultrasound irradiation on the degradation of waxy corn starch in a gelatinized state

(2020) Baoguo Xu et al.   FOOD HYDROCOLLOIDS

Influence of ultrasound and osmotic dehydration pretreatments on drying and quality properties of persimmon fruit

(2019) Hamza Bozkir et al.   ULTRASONICS SONOCHEMISTRY

Extraction and characterization of pectin from Premna microphylla Turcz leaves

(2019) Jike Lu et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Effect of infused CO2 in a model solid food on the ice nucleation during ultrasound-assisted immersion freezing

(2019) Baoguo Xu et al.   INTERNATIONAL JOURNAL OF REFRIGERATION-REVUE INTERNATIONALE DU FROID

Optimization of osmosonication pretreatment of ginger ( Zingiber officinale Roscoe) using response surface methodology: Effect on antioxidant activity, enzyme inactivation, phenolic compounds, and physical properties

(2019) Richard Osae et al.   JOURNAL OF FOOD PROCESS ENGINEERING

Effect of vacuum and ethanol pretreatment on infrared-hot air drying of scallion (Allium fistulosum)

(2019) Xule Wang et al.   FOOD CHEMISTRY

Effects of divergent ultrasound pretreatment on the structure of watermelon seed protein and the antioxidant activity of its hydrolysates

(2019) Chaoting Wen et al.   FOOD CHEMISTRY

Effects of Various Nonthermal Pretreatments on the Physicochemical Properties of Dried Ginger (Zingiber officinaleRoscoe) Slices from Two Geographical Locations

(2019) Richard Osae et al.   JOURNAL OF FOOD SCIENCE

Ultrasound and ethanol pre-treatments to improve convective drying: Drying, rehydration and carotenoid content of pumpkin

(2019) Meliza Lindsay Rojas et al.   FOOD AND BIOPRODUCTS PROCESSING

Effects of ultrahigh pressure and ultrasound pretreatments on properties of strawberry chips prepared by vacuum-freeze drying

(2019) Lihui Zhang et al.   FOOD CHEMISTRY

The effects of drying methods on chemical profiles and antioxidant activities of two cultivars of Psidium guajava fruits

(2019) Si Tan et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effect of sequential multi-frequency ultrasound washing processes on quality attributes and volatile compounds profiling of fresh-cut Chinese cabbage

(2019) Evans Adingba Alenyorege et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effects of sonication during moromi fermentation on antioxidant activities of compounds in raw soy sauce

(2019) Xianli Gao et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Dielectric Pretreatment of Rapeseed 1: Influence on the Drying Characteristics of the Seeds and Physico-chemical Properties of Cold-Pressed Oil

(2018) Baoguo Xu et al.   Food and Bioprocess Technology

High humidity hot air impingement blanching (HHAIB) enhances drying rate and softens texture of apricot via cell wall pectin polysaccharides degradation and ultrastructure modification

(2018) Li-Zhen Deng et al.   FOOD CHEMISTRY

Subcritical water extraction of polyphenolic compounds from sorghum ( Sorghum bicolor L.) bran and their biological activities

(2018) Xiaoping Luo et al.   FOOD CHEMISTRY

Unified and explicit expressions of three-dimensional Green’s functions and their first derivatives for piezoelectric solids with general anisotropy

(2018) Longtao Xie et al.   INTERNATIONAL JOURNAL OF SOLIDS AND STRUCTURES

Influence of ultrasound and vacuum assisted drying on papaya quality parameters

(2018) Edvaldo Vieira da Silva Júnior et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Low frequency ultrasound pretreatment of carrot slices: Effect on the moisture migration and quality attributes by intermediate-wave infrared radiation drying

(2018) Lin Wang et al.   ULTRASONICS SONOCHEMISTRY

Effect of sonication on osmotic dehydration and subsequent air-drying of pomegranate arils

(2018) Zahra Allahdad et al.   JOURNAL OF FOOD ENGINEERING

Structural changes caused by ultrasound pretreatment: Direct and indirect demonstration in potato cylinders

(2018) Alberto Claudio Miano et al.   ULTRASONICS SONOCHEMISTRY

Pilot-scale ultrasound-assisted extraction of protein from soybean processing materials shows it is not recommended for industrial usage

(2017) K.E. Preece et al.   JOURNAL OF FOOD ENGINEERING

Intensification of biodiesel production using dual-frequency counter-current pulsed ultrasound

(2017) Xiulian Yin et al.   ULTRASONICS SONOCHEMISTRY

Effect of ultrasound-assisted osmotic dehydration pretreatment on the convective drying of strawberry

(2017) Ezzeddine Amami et al.   ULTRASONICS SONOCHEMISTRY

Comprehensive assessment of phenolic compounds and antioxidant performance in the developmental process of jujube ( Ziziphus jujuba Mill.)

(2017) Pu-jun Xie et al.   Journal of Functional Foods

Anthocyanins and phenolic compounds of Mahonia aquifolium berries and their contributions to antioxidant activity

(2017) Hacer Coklar et al.   Journal of Functional Foods

Characterization of Moisture Transformation and Distribution in Mushroom (Lentinus edodes) During Hot-Air Drying

(2016) Keke Lu et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Effects of ultrasound and ultrasound assisted alkaline pretreatments on the enzymolysis and structural characteristics of rice protein

(2016) Suyun Li et al.   ULTRASONICS SONOCHEMISTRY

Drying uniformity analysis of pulse-spouted microwave–freeze drying of banana cubes

(2015) Hao Jiang et al.   DRYING TECHNOLOGY

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

New method to enhance the extraction yield of rutin from Sophora japonica using a novel ultrasonic extraction system by determining optimum ultrasonic frequency

(2015) Jianqing Liao et al.   ULTRASONICS SONOCHEMISTRY

Temperature and Quality Characteristics of Infrared Radiation–Dried Kelp at Different Peak Wavelengths

(2014) Baoguo Xu et al.   DRYING TECHNOLOGY

Optimization of osmotic dehydration conditions of peach slices in sucrose solution using response surface methodology

(2011) Baljeet Singh Yadav et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Changes in firmness, pectin content and nanostructure of two crisp peach cultivars after storage

(2009) Lifen Zhang et al.   LWT-FOOD SCIENCE AND TECHNOLOGY