Effects of Non-Thermal Treatment on Gilaburu Vinegar (Viburnum opulus L.): Polyphenols, Amino Acid, Antimicrobial, and Anticancer Properties

Advances, Applications, and Comparison of Thermal (Pasteurization, Sterilization, and Aseptic Packaging) against Non-Thermal (Ultrasounds, UV Radiation, Ozonation, High Hydrostatic Pressure) Technologies in Food Processing

(2022) Viola Chiozzi et al.   Applied Sciences-Basel

Application of High-Intensity Ultrasound to Improve Food Processing Efficiency: A Review

(2022) Prasad Chavan et al.   Foods

Impacts of selected lactic acid bacteria strains on the aroma and bioactive compositions of fermented gilaburu (Viburnum opulus) juices

(2022) Onur Sevindik et al.   FOOD CHEMISTRY

An In Vitro Study of the Effect of Viburnum opulus Extracts on Key Processes in the Development of Staphylococcal Infections

(2021) Urszula Wójcik-Bojek et al.   MOLECULES

Organic cherry laurel ( Prunus laurocerasus ) vinegar enriched with bioactive compounds with ultrasound technology using artificial neural network (ANN) and response surface methodology (RSM): Antidiabetic, antihypertensive, cytotoxic activities, volatile profile and optical microstructure

(2021) Seydi Yıkmış et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Physicochemical Characteristics of Vinegar from Banana Peels and Commercial Vinegars before and after In Vitro Digestion

(2021) Ancuța Elena Prisacaru et al.   Processes

Ultrasound Processing of Vinegar: Modelling the Impact on Bioactives and Other Quality Factors

(2021) Seydi Yıkmış et al.   Foods

Effect of high intensity ultrasound on main bioactive compounds, antioxidant capacity and color in orange juice

(2021) Ximena Brenes et al.   FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL

Machine learning approach for predicting the antifungal effect of gilaburu (Viburnum opulus) fruit extracts on Fusarium spp. isolated from diseased potato tubers

(2021) Alper Zongur et al.   JOURNAL OF MICROBIOLOGICAL METHODS

Ultrasound aided debittering of bitter variety of citrus fruit juice: Effect on chemical, volatile profile and antioxidative potential

(2021) Arun Kumar Gupta et al.   ULTRASONICS SONOCHEMISTRY

Determination of Total Phenolic, Flavonoid Content and Antimicrobial Properties in Different Solvent Extracts of Viburnum opulus L. (Gilaburu) in Afyonkarahisar

(2021) Mürüvvet Düz et al.   Pakistan Journal of Analytical & Environmental Chemistry

Sensory, physicochemical, microbiological and bioactive properties of red watermelon juice and yellow watermelon juice after ultrasound treatment

(2020) Seydi Yıkmış   Journal of Food Measurement and Characterization

Novel processing techniques and spinach juice: Quality and safety improvements

(2020) Muhammad Faisal Manzoor et al.   JOURNAL OF FOOD SCIENCE

Ultrasound processing of verjuice (unripe grape juice) vinegar: effect on bioactive compounds, sensory properties, microbiological quality and anticarcinogenic activity

(2020) Seydi Yıkmış et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

An Overview of Effects Induced by Pasteurization and High-Power Ultrasound Treatment on the Quality of Red Grape Juice

(2020) Alina Margean et al.   MOLECULES

Evaluation of Viburnum opulus L. Fruit Phenolics Cytoprotective Potential on Insulinoma MIN6 Cells Relevant for Diabetes Mellitus and Obesity

(2020) Małgorzata Zakłos-Szyda et al.   Antioxidants

Effects of sterilization methods on pomegranate juice evaluated by descriptive sensory analysis and gas chromatography‐mass spectrometry through partial least‐squares regression

(2020) Honglei Tian et al.   FLAVOUR AND FRAGRANCE JOURNAL

Effect of ultrasound combined with ultraviolet treatment on microbial inactivation and quality properties of mango juice

(2020) Jingyi Wang et al.   ULTRASONICS SONOCHEMISTRY

Effects of microwave combined with ultrasound treatment on the pasteurization and nutritional properties of bottle gourd ( Lagenaria siceraria ) juice

(2020) Manas Jyoti Das et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

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

(2020) Tingting Ma et al.   Foods

Effect of combined ultrasound‐enzyme treatment on recovery of phenolic compounds, antioxidant capacity, and quality of plum ( Prunus salicina L.) juice

(2020) Ibukunoluwa F. Olawuyi et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Quality characteristics of the processed dates vinegar under influence of ultrasound and pulsed electric field treatments

(2019) Azhari Siddeeg et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

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

Thermo-Ultrasound-Based Sterilization Approach for the Quality Improvement of Wheat Plantlets Juice

(2019) Zahoor Ahmed et al.   Processes

Viburnum opulus Fruit Phenolic Compounds as Cytoprotective Agents Able to Decrease Free Fatty Acids and Glucose Uptake by Caco-2 Cells

(2019) Zakłos-Szyda et al.   Antioxidants

Acetic Acid Bacteria in the Food Industry: Systematics, Characteristics and Applications

(2018) Rodrigo José Gomes et al.   FOOD TECHNOLOGY AND BIOTECHNOLOGY

Simultaneous analysis of sugars and organic acids in wine and grape juices by HPLC: Method validation and characterization of products from northeast Brazil

(2018) Emanuela Monteiro Coelho et al.   JOURNAL OF FOOD COMPOSITION AND ANALYSIS

Ultrasonication effects on the phytochemical, volatile and sensorial characteristics of lactic acid fermented mulberry juice

(2018) Emmanuel Kwaw et al.   Food Bioscience

Detection of Pistacia vera adulteration by using laser induced breakdown spectroscopy

(2018) Banu Sezer et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

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

Varieties, production, composition and health benefits of vinegars: A review

(2017) Chin Wai Ho et al.   FOOD CHEMISTRY

Elicitation with methyl jasmonate supported by precursor feeding with phenylalanine: Effect on Garnacha grape phenolic content

(2017) Javier Portu et al.   FOOD CHEMISTRY

Differences in the fruit structure and the location and content of bioactive substances in Viburnum opulus and Viburnum lantana fruits

(2017) Agata Konarska et al.   PROTOPLASMA

Effects of ultrasonic treatment on the maturation of Zhenjiang vinegar

(2017) Zhenbin Wang et al.   ULTRASONICS SONOCHEMISTRY

Vinegar Functions on Health: Constituents, Sources, and Formation Mechanisms

(2016) Hengye Chen et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Antioxidant activity of protocatechuates evaluated by DPPH, ORAC, and CAT methods

(2016) Claudia Grajeda-Iglesias et al.   FOOD CHEMISTRY

Effects of ultrasound treatment and storage time on the extractability and biosynthesis of nutraceuticals in carrot (Daucus carota)

(2016) María del Rosario Cuéllar-Villarreal et al.   POSTHARVEST BIOLOGY AND TECHNOLOGY

A potential of ultrasound on minerals, micro-organisms, phenolic compounds and colouring pigments of grapefruit juice

(2015) Rana Muhammad Aadil et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

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

Antimicrobial activity of Turkish Viurnum species

(2014) M Eryilmaz et al.   BANGLADESH JOURNAL OF BOTANY

Antimicrobial activity of Viburnum opulus fruit juices and extracts

(2014) Laima Česonienė et al.   Journal fur Verbraucherschutz und Lebensmittelsicherheit-Journal of Consumer Protection and Food Safety

Effects of ultrasound treatments on quality of grapefruit juice

(2013) Rana Muhammad Aadil et al.   FOOD CHEMISTRY

Effect of ultrasound treatment on particle size and molecular weight of whey proteins

(2013) Anet Režek Jambrak et al.   JOURNAL OF FOOD ENGINEERING

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

(2013) Quinatzin Yadira Zafra-Rojas et al.   ULTRASONICS SONOCHEMISTRY

Effects of thermal treatment and sonication on quality attributes of Chokanan mango (Mangifera indica L.) juice

(2013) Vicknesha Santhirasegaram et al.   ULTRASONICS SONOCHEMISTRY

Effect of ultrasound on different quality parameters of apple juice

(2013) Muhammad Abid et al.   ULTRASONICS SONOCHEMISTRY

Determination of the Total Phenolic and Anthocyanin Contents and Antimicrobial Activity of Viburnum Opulus Fruit Juice

(2012) Laima Česonienė et al.   PLANT FOODS FOR HUMAN NUTRITION

Influence of gilaburu (Viburnum opulus) juice on 1,2-dimethylhydrazine (DMH)-induced colon cancer

(2012) Harun Ulger et al.   TOXICOLOGY AND INDUSTRIAL HEALTH

Sonication improves kasturi lime (Citrus microcarpa) juice quality

(2011) Rajeev Bhat et al.   ULTRASONICS SONOCHEMISTRY

Biochemical and agro-biological diversity of Viburnum opulus genotypes

(2010) Laima Česonienė et al.   Open Life Sciences

Stability of anthocyanins and ascorbic acid in sonicated strawberry juice during storage

(2008) B. K. Tiwari et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Oil chemical variation in walnut (Juglans regia L.) genotypes grown in Argentina

(2008) Marcela L. Martínez et al.   EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY