标题
Ultrasonic treatment maintains the flavor of the melon juice
作者
关键词
-
出版物
ULTRASONICS SONOCHEMISTRY
Volume 92, Issue -, Pages 106284
出版商
Elsevier BV
发表日期
2022-12-29
DOI
10.1016/j.ultsonch.2022.106284
参考文献
相关参考文献
注意:仅列出部分参考文献,下载原文获取全部文献信息。- 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
Publish scientific posters with Peeref
Peeref publishes scientific posters from all research disciplines. Our Diamond Open Access policy means free access to content and no publication fees for authors.
Learn MoreBecome a Peeref-certified reviewer
The Peeref Institute provides free reviewer training that teaches the core competencies of the academic peer review process.
Get Started