Ultrasonic treatment maintains the flavor of the melon juice

A novel strategy for discriminating different cultivation and screening odor and taste flavor compounds in Xinhui tangerine peel using E-nose, E-tongue, and Chemometrics

(2022) Xinqi Li et al.   FOOD CHEMISTRY

Variations of polyphenols, sugars, carotenoids, and volatile constituents in pumpkin (Cucurbita moschata) during high pressure processing: A kinetic study

(2022) Rohini Dhenge et al.   Innovative Food Science & Emerging Technologies

Effects of ultrasonic treatment on color, carotenoid content, enzyme activity, rheological properties, and microstructure of pumpkin juice during storage

(2022) Guanwen Suo et al.   ULTRASONICS SONOCHEMISTRY

Ultrasonic and other sterilization methods on nutrition and flavor of cloudy apple juice

(2022) Danshi Zhu et al.   ULTRASONICS SONOCHEMISTRY

The effects of different light storage conditions on volatile flavor compounds and sensory properties of melon fruit

(2022) Sijia Liu et al.   Food Bioscience

The impact of ultrasound-assisted thawing on the bioactive components in juices obtained from blue honeysuckle (Lonicera caerulea L.)

(2022) Magdalena Dadan et al.   ULTRASONICS SONOCHEMISTRY

Application of ultrasound and microencapsulation on Limosilactobacillus reuteri DSM 17938 as a metabolic attenuation strategy for tomato juice probiotication

(2022) Irene Giordano et al.   Heliyon

Application of ultrasonication at different microbial growth stages during apple juice fermentation by Lactobacillus plantarum: Investigation on the metabolic response

(2021) Hongmei Wang et al.   ULTRASONICS SONOCHEMISTRY

Effect of glucose oxidase treatment on the aroma qualities and release of cooked off-odor components from heat-treated Hami melon juice

(2021) Dongsheng Luo et al.   FOOD CHEMISTRY

Effects of high pressure and thermal processing on quality properties and volatile compounds of pineapple fruit juice

(2021) Wanlin Wu et al.   FOOD CONTROL

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

Comparative analysis of volatile compounds in thirty nine melon cultivars by headspace solid-phase microextraction and gas chromatography-mass spectrometry

(2020) Jianda Shi et al.   FOOD CHEMISTRY

Isolation and identification of putative precursors of the volatile sulfur compounds and their inhibition methods in heat-sterilized melon juices

(2020) Xin Pan et al.   FOOD CHEMISTRY

Nonthermally driven volatilome evolution of food matrices: The case of high pressure processing

(2020) Qiang Xia et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Aroma characteristics of cloudy kiwifruit juices treated with high hydrostatic pressure and representative thermal processes

(2020) Yu Zhao et al.   FOOD RESEARCH INTERNATIONAL

Differential sensitivity to thermal processing of two muskmelon cultivars with contrasting differences in aroma profile

(2020) Weisong Yu et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Transition of aromatic volatile and transcriptome profiles during melon fruit ripening

(2020) Yukihiro Nagashima et al.   PLANT SCIENCE

Comparing the impact of high pressure, pulsed electric field and thermal pasteurization on quality attributes of cloudy apple juice using targeted and untargeted analyses

(2019) Scheling Wibowo et al.   Innovative Food Science & Emerging Technologies

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

Characterization of the major aroma-active compounds in Keitt mango juice: Comparison among fresh, pasteurization and high hydrostatic pressure processing juices

(2019) Wentao Zhang et al.   FOOD CHEMISTRY

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

(2018) Emmanuel Kwaw et al.   Food Bioscience

Aromatic profile and sensory characterisation of ultrasound treated cranberry juice and nectar

(2017) Anet Režek Jambrak et al.   ULTRASONICS SONOCHEMISTRY

Applications of ultrasound in processing of liquid foods: A review

(2017) L. Paniwnyk   ULTRASONICS SONOCHEMISTRY

Peach juice processed by the ultrasound technology: Changes in its microstructure improve its physical properties and stability

(2016) Meliza Lindsay Rojas et al.   FOOD RESEARCH INTERNATIONAL

Effects of power ultrasound on oxidation and structure of beef proteins during curing processing

(2016) Da-cheng Kang et al.   ULTRASONICS SONOCHEMISTRY

Comparison of High Hydrostatic Pressure, High-PressureCarbon Dioxide and High-Temperature Short-Time Processing on Quality of Mulberry Juice

(2015) Hui Zou et al.   Food and Bioprocess Technology

The effect of ultrasound on particle size, color, viscosity and polyphenol oxidase activity of diluted avocado puree

(2015) Xiufang Bi 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

Principles and Application of High Pressure–Based Technologies in the Food Industry

(2015) V.M. (Bala) Balasubramaniam et al.   Annual Review of Food Science and Technology

Molecular Weight and Aggregation of Heavy Petroleum Fractions Measured by Vapor Pressure Osmometry and a Hindered Stepwise Aggregation Model

(2014) Linzhou Zhang et al.   ENERGY & FUELS

Evaluation of bioactive compounds of black mulberry juice after thermal, microwave, ultrasonic processing, and storage at different temperatures

(2014) Bo Jiang et al.   FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL

Comparative study of quality of cloudy pomegranate juice treated by high hydrostatic pressure and high temperature short time

(2013) Dong Chen et al.   Innovative Food Science & Emerging Technologies

Advances in Fruit Aroma Volatile Research

(2013) Muna El Hadi et al.   MOLECULES

Catabolism ofl-methionine in the formation of sulfur and other volatiles in melon (Cucumis meloL.) fruit

(2013) Itay Gonda et al.   PLANT JOURNAL

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

(2013) Muhammad Abid et al.   ULTRASONICS SONOCHEMISTRY

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

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

Changes of quality of high hydrostatic pressure processed cloudy and clear strawberry juices during storage

(2012) Xiamin Cao et al.   Innovative Food Science & Emerging Technologies

Variations in Aggregation Structures and Fluorescence Properties of a Semialiphatic Fluorinated Polyimide Induced by Very High Pressure

(2012) Kazuhiro Takizawa et al.   MACROMOLECULES

NIR and UV–vis spectroscopy, artificial nose and tongue: Comparison of four fingerprinting techniques for the characterisation of Italian red wines

(2010) M. Casale et al.   ANALYTICA CHIMICA ACTA

Fast Quantitative Determination of Aroma Volatile Constituents in Melon Fruits by Headspace–Solid-Phase Microextraction and Gas Chromatography–Mass Spectrometry

(2010) A. Verzera et al.   Food Analytical Methods

Relationship between Molecular Aggregation Structures and Optical Properties of Polyimide Films Analyzed by Synchrotron Wide-Angle X-ray Diffraction, Infrared Absorption, and UV/Visible Absorption Spectroscopy at Very High Pressure

(2010) Kazuhiro Takizawa et al.   MACROMOLECULES