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[1]
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A sustainable approach to phalsa juice processing: ultrasonication for enhanced nutraceuticals and thermosonication for microbial safety
Frontiers in Sustainable Food Systems,
2026
DOI:10.3389/fsufs.2025.1722565
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[2]
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Ultrasound combined with mild heat improves short-term quality of frozen avocado puree
Applied Food Research,
2025
DOI:10.1016/j.afres.2025.101516
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[3]
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Effect of Low Temperature Storage Period on Some Quality Attributes of Soursop (Annona muricata L.) Juice Fermented using Lactobacillus plantarum and Saccharomyces bayanus
Current Research in Nutrition and Food Science Journal,
2025
DOI:10.12944/CRNFSJ.13.1.16
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[4]
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Use of dual ligands for functional Zn-MOF fabrication for fruit quality monitoring and freshness maintenance
Food Packaging and Shelf Life,
2025
DOI:10.1016/j.fpsl.2025.101483
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[5]
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Advances in Microbubble Technologies for Food Sanitization: A Comprehensive Review
Comprehensive Reviews in Food Science and Food Safety,
2025
DOI:10.1111/1541-4337.70230
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[6]
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Non-Thermal UV-C Pasteurization: An Effective Method for Microbial Reduction in Liquid Foods
BIO Web of Conferences,
2024
DOI:10.1051/bioconf/202414601044
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[7]
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Synergistic antimicrobial effects of ammonium persulfate, ultrasound, and mild heat on Staphylococcus aureus under varied conditions
Food Bioscience,
2024
DOI:10.1016/j.fbio.2024.105406
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[8]
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Shelf-life enhancement and microbial load reduction of fresh-cut apple using ascorbic acid and carboxymethyl cellulose coating combined with ultrasound treatment
Food Science and Technology International,
2023
DOI:10.1177/10820132231206415
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[9]
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Optimization of limonin invertase production by scaling up Aspergillus tubingensis UA13 fermentation to a 5-l scale
Letters in Applied Microbiology,
2023
DOI:10.1093/lambio/ovad133
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[10]
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Design and Development of Innovative Steam Injection for High-Temperature Short-Time Liquid Foods
Processes,
2022
DOI:10.3390/pr10010161
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[11]
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Effect of Ultrasound Treatment on Barrier Changes of Polymers before and after Exposure to Food Simulants
Polymers,
2022
DOI:10.3390/polym14050990
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[12]
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Application of ultrasound to extend the shelf life of shalgam juice: Changes in various physicochemical, nutritional, and microbiological properties
Journal of Food Processing and Preservation,
2022
DOI:10.1111/jfpp.16501
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[13]
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Effect of temperature and soluble solid on Bacillus subtilis and Bacillus licheniformis spore inactivation and quality degradation of pineapple juice
Food Science and Technology International,
2022
DOI:10.1177/10820132211019143
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[14]
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Synergistic effects of
UV‐C
light in combination with chitosan nanoparticles against foodborne pathogens in pomegranate juice with enhancement of its health‐related components
Journal of Food Processing and Preservation,
2022
DOI:10.1111/jfpp.16695
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[15]
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Influence of pediocin‐assisted thermosonication treatment on phytonutrients, microbial, and sensory qualities of blood fruit juice
Journal of Food Processing and Preservation,
2022
DOI:10.1111/jfpp.17105
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[16]
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Optimization of mango-aloe vera juice using D-optimal combined design methodology
2ND INTERNATIONAL CONFERENCE ON ENERGETICS, CIVIL AND AGRICULTURAL ENGINEERING 2021 (ICECAE 2021),
2022
DOI:10.1063/5.0111806
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[17]
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Nonthermal pasteurization of pineapple juice: A review on the potential of achieving microbial safety and enzymatic stability
Comprehensive Reviews in Food Science and Food Safety,
2022
DOI:10.1111/1541-4337.13042
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[18]
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Design Consideration and Modelling Studies of Ultrasound and Ultraviolet Combined Approach for Shelf-Life Enhancement of Pine Apple Juice
SSRN Electronic Journal ,
2022
DOI:10.2139/ssrn.4175911
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[19]
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Maintaining Physicochemical, Microbiological, and Sensory Quality of Pineapple Juice (Ananas comosus, Var. ‘Queen Victoria’) through Mild Heat Treatment
Processes,
2020
DOI:10.3390/pr8091186
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[20]
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Combined effect of microwave and ultrasonication treatments on the quality and stability of sugarcane juice during cold storage
International Journal of Food Science & Technology,
2019
DOI:10.1111/ijfs.14167
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[21]
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Ultrasound-Assisted Optimal Development and Characterization of Stevia-Sweetened Functional Beverage
Journal of Food Quality,
2019
DOI:10.1155/2019/5916097
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