Ultrasound treatment: effect on physicochemical, microbial and antioxidant properties of cherry (Prunus avium)

Effect of green tea powder on thermal, rheological & functional properties of wheat flour and physical, nutraceutical & sensory analysis of cookies

(2015) Mudasir Ahmad et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Decontamination by ultrasound application in fresh fruits and vegetables

(2014) Jackline Freitas Brilhante de São José et al.   FOOD CONTROL

Individual and combined effects of ultrasound, ozone and chlorine dioxide on strawberry storage life

(2014) Mehmet Seckin Aday et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Ultraviolet light and Ultrasound as non-thermal treatments for the inactivation of microorganisms in fresh ready-to-eat foods

(2013) Angeliki Birmpa et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Effect of ultrasound frequency on antioxidant activity, total phenolic and anthocyanin content of red raspberry puree

(2013) Amir Golmohamadi et al.   ULTRASONICS SONOCHEMISTRY

Fruit quality and bioactive compounds relevant to human health of sweet cherry (Prunus avium L.) cultivars grown in Italy

(2012) Gabriele Ballistreri et al.   FOOD CHEMISTRY

Degradation during application of ultrasound in food processing: A review

(2012) Daniella Pingret et al.   FOOD CONTROL

Disinfection of selected vegetables under nonthermal treatments: Chlorine, acid citric, ultraviolet light and ozone

(2012) Daniela Bermúdez-Aguirre et al.   FOOD CONTROL

Functionality of egg white proteins as affected by high intensity ultrasound

(2012) Carolina Arzeni et al.   FOOD HYDROCOLLOIDS

Applications of ultrasound in analysis, processing and quality control of food: A review

(2012) T.S. Awad et al.   FOOD RESEARCH INTERNATIONAL

Efficacy of non-thermal technologies and sanitizer solutions on microbial load reduction and quality retention of strawberries

(2011) Elisabete M.C. Alexandre et al.   JOURNAL OF FOOD ENGINEERING

Effect of ultrasound and blanching pretreatments on polyacetylene and carotenoid content of hot air and freeze dried carrot discs

(2011) A. Rawson et al.   ULTRASONICS SONOCHEMISTRY

Sonication improves kasturi lime (Citrus microcarpa) juice quality

(2011) Rajeev Bhat et al.   ULTRASONICS SONOCHEMISTRY

Selection of a decontamination treatment for fresh Tuber aestivum and Tuber melanosporum truffles packaged in modified atmospheres

(2010) Carmen Susana Rivera et al.   FOOD CONTROL

Effect of ultrasound on the technological properties and bioactivity of food: a review

(2010) Ana Cristina Soria et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Applications of ultrasound in food technology: Processing, preservation and extraction

(2010) Farid Chemat et al.   ULTRASONICS SONOCHEMISTRY

Antioxidant activity and total phenolic, organic acid and sugar content in commercial pomegranate juices

(2009) Filiz Tezcan et al.   FOOD CHEMISTRY

In vitro evaluation of red and green lettuce (Lactuca sativa) for functional food properties

(2009) Vanisree Mulabagal et al.   FOOD CHEMISTRY

Antioxidant capacity of the extracts from pulp of Osmanthus fragrans and its components

(2009) Hengshan Wang et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Sensory analysis of individual strawberry fruit and comparison with instrumental analysis

(2009) Purnima Gunness et al.   POSTHARVEST BIOLOGY AND TECHNOLOGY

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

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

Food Safety Engineering: An Emergent Perspective

(2009) A. López-Gómez et al.   Food Engineering Reviews

Kinetic Study of Anthocyanins, Vitamin C, and Antioxidant Capacity in Strawberry Juices Treated by High-Intensity Pulsed Electric Fields

(2008) Isabel Odriozola-Serrano et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Effect of osmosis and ultrasound on pineapple cell tissue structure during dehydration

(2008) Fabiano A.N. Fernandes et al.   JOURNAL OF FOOD ENGINEERING

Ascorbic acid degradation kinetics of sonicated orange juice during storage and comparison with thermally pasteurised juice

(2008) B.K. Tiwari et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Biochemical bases of appearance and texture changes in fresh-cut fruit and vegetables

(2008) Peter M.A. Toivonen et al.   POSTHARVEST BIOLOGY AND TECHNOLOGY

Applications and opportunities for ultrasound assisted extraction in the food industry — A review

(2007) Kamaljit Vilkhu et al.   Innovative Food Science & Emerging Technologies

Modification of food ingredients by ultrasound to improve functionality: A preliminary study on a model system

(2007) Muthupandian Ashokkumar et al.   Innovative Food Science & Emerging Technologies

Influence of bleaching by ultrasound on fatty acids and minor compounds of olive oil. Qualitative and quantitative analysis of volatile compounds (by SPME coupled to GC/MS)

(2007) W. Jahouach-Rabai et al.   ULTRASONICS SONOCHEMISTRY

Ultrasonic inactivation of Bacillus α-amylase. I. effect of gas content and emitting face of probe

(2007) Rassoul Kadkhodaee et al.   ULTRASONICS SONOCHEMISTRY