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Machado MAM, Castro VS, Monteiro MLG, Bernardo YADA, Figueiredo EEDS, Conte‐junior CA. Effect of UVC‐LED and ultrasound alone and combined on heat‐resistant Escherichia coli isolated from pasteurised milk. Int J of Dairy Tech 2022. [DOI: 10.1111/1471-0307.12925] [Reference Citation Analysis]
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Rababah T, Al-u’datt M, Al-mahasneh M, Alsaad A, Gammoh S, Mahili H, Abdhamead KB, Almajwal A, Ajouly T, Bartkute-norkuniene V, Noman A. Improving the Functional and Sensory Properties of Cookies by Ultrasonic Treatment of Whey Proteins. Journal of Food Quality 2022;2022:1-8. [DOI: 10.1155/2022/6902592] [Reference Citation Analysis]
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Mehta N, S J, Kumar P, Verma AK, Umaraw P, Khatkar SK, Khatkar AB, Pathak D, Kaka U, Sazili AQ. Ultrasound-Assisted Extraction and the Encapsulation of Bioactive Components for Food Applications. Foods 2022;11:2973. [DOI: 10.3390/foods11192973] [Reference Citation Analysis]
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Feng M, Chitrakar B, Chen J, Islam MN, Wei B, Wang B, Zhou C, Ma H, Xu B. Effect of Multi-Mode Thermosonication on the Microbial Inhibition and Quality Retention of Strawberry Clear Juice during Storage at Varied Temperatures. Foods 2022;11. [PMID: 36076780 DOI: 10.3390/foods11172593] [Reference Citation Analysis]
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Tokatli Demirok N. Sonication processing of mallow vinegar: effects on the bioactive compounds, amino acids, organic acid, sugar, mineral and microstructure. Food Sci Technol 2022;42:e67122. [DOI: 10.1590/fst.67122] [Reference Citation Analysis]
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