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For: Oliveira GA, Guimarães JT, Ramos GLP, Esmerino EA, Pimentel TC, Neto RP, Tavares MIB, Sobral LA, Souto F, Freitas MQ, Costa LEO, Cruz AG. Benefits of thermosonication in orange juice whey drink processing. Innovative Food Science & Emerging Technologies 2022;75:102876. [DOI: 10.1016/j.ifset.2021.102876] [Cited by in Crossref: 12] [Cited by in F6Publishing: 12] [Article Influence: 12.0] [Reference Citation Analysis]
Number Citing Articles
1 Xu B, Feng M, Chitrakar B, Cheng J, Wei B, Wang B, Zhou C, Ma H. Multi-frequency power thermosonication treatments of clear strawberry juice: Impact on color, bioactive compounds, flavor volatiles, microbial and polyphenol oxidase inactivation. Innovative Food Science & Emerging Technologies 2023. [DOI: 10.1016/j.ifset.2023.103295] [Reference Citation Analysis]
2 Scudino H, Guimarães JT, Silva Moura R, Luis P A Ramos G, Pimentel TC, Cavalcanti RN, Sobral LA, Cristina Silva M, Mársico ET, Esmerino EA, Freitas MQ, Pereira TC, M M Flores E, Cruz AG. Thermosonication as a pretreatment of raw milk for Minas frescal cheese production. Ultrason Sonochem 2023;92:106260. [PMID: 36502682 DOI: 10.1016/j.ultsonch.2022.106260] [Reference Citation Analysis]
3 dos Santos Rocha C, Magnani M, de Paiva Anciens Ramos GL, Bezerril FF, Freitas MQ, Cruz AG, Pimentel TC. Emerging technologies in food processing: impacts on sensory characteristics and consumer perception. Current Opinion in Food Science 2022;47:100892. [DOI: 10.1016/j.cofs.2022.100892] [Cited by in Crossref: 2] [Cited by in F6Publishing: 3] [Article Influence: 2.0] [Reference Citation Analysis]
4 Liao J, Xue H, Li J. Extraction of phenolics and anthocyanins from purple eggplant peels by multi-frequency ultrasound: Effects of different extraction factors and optimization using uniform design. Ultrason Sonochem 2022;90:106174. [PMID: 36170772 DOI: 10.1016/j.ultsonch.2022.106174] [Reference Citation Analysis]
5 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]
6 Rocha RS, Silva R, Ramos GL, Cabral LA, Pimentel TC, Campelo PH, Blumer Zacarchenco P, Freitas MQ, Esmerino E, Silva MC, Cruz AG. Ohmic heating treatment in high-protein vanilla flavored milk: Quality, processing factors, and biological activity. Food Research International 2022. [DOI: 10.1016/j.foodres.2022.111827] [Reference Citation Analysis]
7 Yıkmış S, Erdal B, Bozgeyik E, Levent O, Yinanç A. Evaluation of purple onion waste from the perspective of sustainability in gastronomy: Ultrasound-treated vinegar. International Journal of Gastronomy and Food Science 2022. [DOI: 10.1016/j.ijgfs.2022.100574] [Cited by in Crossref: 3] [Cited by in F6Publishing: 2] [Article Influence: 3.0] [Reference Citation Analysis]
8 Nunes BV, da Silva CN, Bastos SC, de Souza VR. Microbiological Inactivation by Ultrasound in Liquid Products. Food Bioprocess Technol. [DOI: 10.1007/s11947-022-02818-z] [Cited by in Crossref: 1] [Cited by in F6Publishing: 1] [Article Influence: 1.0] [Reference Citation Analysis]
9 Lino DL, Guimarães JT, Ramos GLP, Sobral LA, Souto F, Neto RP, Tavares MIB, Celso sant'anna, Esmerino EA, Mársico ET, Freitas MQ, Flores EM, Raices RS, Campelo PH, Pimentel TC, Cristina Silva M, Cruz AG. Positive effects of thermosonication in Jamun fruit dairy dessert processing. Ultrasonics Sonochemistry 2022;86:106040. [DOI: 10.1016/j.ultsonch.2022.106040] [Cited by in Crossref: 1] [Cited by in F6Publishing: 1] [Article Influence: 1.0] [Reference Citation Analysis]
10 Yıkmış S, Ozer H, Levent O, Çöl BG, Erdal B. Effect of thermosonication and thermal treatments on antidiabetic, antihypertensive, mineral elements and in vitro bioaccessibility of bioactive compounds in freshly squeezed pomegranate juice. Food Measure. [DOI: 10.1007/s11694-022-01402-5] [Cited by in F6Publishing: 1] [Reference Citation Analysis]
11 Ribeiro NG, Xavier-santos D, Campelo PH, Guimarães JT, Pimentel TC, Duarte MCK, Freitas MQ, Esmerino EA, Silva MC, Cruz AG. Dairy foods and novel thermal and non-thermal processing: A bibliometric analysis. Innovative Food Science & Emerging Technologies 2022;76:102934. [DOI: 10.1016/j.ifset.2022.102934] [Cited by in Crossref: 8] [Cited by in F6Publishing: 8] [Article Influence: 8.0] [Reference Citation Analysis]
12 Portela JB, Guimarães JT, Lino DL, Brito Sass CA, Pagani MM, Pimentel TC, Freitas MQ, Cruz AG, Esmerino EA. Statistical approaches to determine emotional drivers and improve the acceptability of prebiotic whey soursop beverage processed by ultrasound. Journal of Sensory Studies. [DOI: 10.1111/joss.12733] [Cited by in Crossref: 3] [Cited by in F6Publishing: 4] [Article Influence: 3.0] [Reference Citation Analysis]
13 Liao J, Xue H, Li J, Peng L. Effects of ultrasound frequency and process variables of modified ultrasound-assisted extraction on the extraction of anthocyanin from strawberry fruit. Food Sci Technol 2022;42:e20922. [DOI: 10.1590/fst.20922] [Cited by in Crossref: 1] [Cited by in F6Publishing: 2] [Article Influence: 1.0] [Reference Citation Analysis]