"
Effect of Ultrasound and Thermal Pasteurization on Physicochemical Properties and Antioxidant Activity of Juice Extracted from Ripe and Overripe Pineapple"
written by Asraful Alam, Mrityunjoy Biswas, Tanjim Ahmed, Md. Ashrafuzzaman Zahid, Mahfujul Alam, Mustafa Kamrul Hasan, Bikramjit Biswas, Roxana Zaman,
published by
Food and Nutrition Sciences,
Vol.14 No.4, 2023
has been cited by the following article(s):
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[1]
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Effect of ultrasound-assisted pasteurization, sweetener types, and cashew leaf extract on the quality and microbial properties of tamarind fruit drinks
Food and Humanity,
2025
DOI:10.1016/j.foohum.2025.100624
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[2]
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Functional Yogurt: Enhancing Color Stability, Functional Quality, and Storage Life With Malabar Spinach (Basella alba L.) Fruit
Food Science & Nutrition,
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DOI:10.1002/fsn3.70710
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[3]
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Enhancing Cookie Quality Through the Incorporation of Germinated Chia Seed (Salvia hispanica L.) Flour: A Sustainable Bioprocessing Strategy
Journal of Food Quality,
2025
DOI:10.1155/jfq/2890951
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[4]
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Ultrasound-Assisted Sustainable Processing of Garden Cress Juice: Enhancing Bioactive Compounds and Bioaccessibility through XGBoost Optimization
ACS Omega,
2025
DOI:10.1021/acsomega.5c08691
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