High-Intensity Ultrasound Processing of Pineapple Juice

Optimization of the Fermentation of Cantaloupe Juice by Lactobacillus casei NRRL B-442

(2011) Thatyane Vidal Fonteles et al.   Food and Bioprocess Technology

Application of High-Power Ultrasound to Improve Adhesion of Honey on Roasted Peanuts to Improve Oxidative Stability

(2010) Peter Wambura et al.   Food and Bioprocess Technology

Dehydration of Malay Apple (Syzygium malaccense L.) Using Ultrasound as Pre-treatment

(2010) Francisca I. P. Oliveira et al.   Food and Bioprocess Technology

Use of High-Intensity Ultrasound and UV-C Light to Inactivate Some Microorganisms in Fruit Juices

(2010) Cielo D. Char et al.   Food and Bioprocess Technology

Impact of selected combinations of non-thermal processing technologies on the quality of an apple and cranberry juice blend

(2010) Irene M. Caminiti et al.   FOOD CHEMISTRY

Rheological Properties of Sonicated Guar, Xanthan and Pectin Dispersions

(2010) B. K. Tiwari et al.   INTERNATIONAL JOURNAL OF FOOD PROPERTIES

Osmosonication of Blackberry Juice: Impact on Selected Pathogens, Spoilage Microorganisms, and Main Quality Parameters

(2010) Eric Wong et al.   JOURNAL OF FOOD SCIENCE

Microbiological and sensory quality of sonicated calcium-added orange juice

(2010) V.M. Gómez-López et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effect of ultrasonic processing on food enzymes of industrial importance

(2010) C.P. O’Donnell et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

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

(2010) Farid Chemat et al.   ULTRASONICS SONOCHEMISTRY

Optimization of Ultrasound-Assisted Extraction of Phenolic Compounds, Antioxidants, and Anthocyanins from Grape (Vitis vinifera) Seeds

(2009) Kashif Ghafoor et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Quantitative modelling approaches for ascorbic acid degradation and non-enzymatic browning of orange juice during ultrasound processing

(2009) V.P. Valdramidis et al.   JOURNAL OF FOOD ENGINEERING

Application of ultrasound in grape mash treatment in juice processing

(2009) Le Ngoc Lieu et al.   ULTRASONICS SONOCHEMISTRY

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

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

Effect of Low Temperature Sonication on Orange Juice Quality Parameters using Response Surface Methodology

(2008) B. K. Tiwari et al.   Food and Bioprocess Technology

Inactivation kinetics of pectin methylesterase and cloud retention in sonicated orange juice

(2008) B.K. Tiwari et al.   Innovative Food Science & Emerging Technologies

Anthocyanin and Ascorbic Acid Degradation in Sonicated Strawberry Juice

(2008) B. K. Tiwari et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Effect of thermosonication on quality improvement of tomato juice

(2007) J. Wu 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

Colour degradation and quality parameters of sonicated orange juice using response surface methodology

(2007) B.K. Tiwari et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

The effect of ultrasound on lipase-catalyzed hydrolysis of soy oil in solvent-free system

(2007) Yaxuan Liu et al.   ULTRASONICS SONOCHEMISTRY