Scudino H, Guimarães JT, Cabral L, Centurion VB, Gomes A, Orsi AS, Cunha RL, Sant’ana AS, Cruz AG. Raw milk processing by high‐intensity ultrasound and conventional heat treatments: Microbial profile by amplicon sequencing and physical stability during storage. Int J of Dairy Tech 2022;75:115-28. [DOI: 10.1111/1471-0307.12819][Cited by in Crossref: 2][Cited by in F6Publishing: 3][Article Influence: 1.0][Reference Citation Analysis]
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Citing Articles
1
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]
2
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]
3
Yu Y, Lu X, Liu B, Wang Q, Sun B, Zhao C, Gao F. Functional and structural properties of glycosylation ovalbumin with pectin through wet-heating and ultrasound method. Food Sci Technol 2022;42. [DOI: 10.1590/fst.87522][Reference Citation Analysis]
4
Aljahani AH, Alkuraieef AN, Aljabryn DH. Effect of gamma irradiation and calcium carbonate on the overall quality of pumpkin jam during storage. Food Sci Technol 2022;42. [DOI: 10.1590/fst.94722][Reference Citation Analysis]
