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Research Progress on the Effects of Thermosonication on the Sterilization and Quality of Liquid Foods
Minquan Wu, Shengqi Zhang, Ruiqi Long, Benjamin Kumah Mintah, Mokhtar Dabbour, Haile Ma, Chunhua Dai and Ronghai He Journal of Food Process Engineering 48(7) (2025) https://doi.org/10.1111/jfpe.70189
Tiago Lima de Albuquerque, Ítalo Waldimiro Lima de França, Fabiano André Narciso Fernandes and Sueli Rodrigues 293 (2025) https://doi.org/10.1016/B978-0-323-91742-1.00017-9
Application of Ultrasound to Animal-Based Food to Improve Microbial Safety and Processing Efficiency
Prabhathma Yasasvi Rathnayake, Rina Yu, So Eun Yeo, Yun-Sang Choi, Seonae Hwangbo and Hae In Yong Food Science of Animal Resources 45(1) 199 (2025) https://doi.org/10.5851/kosfa.2024.e128
The effect of ultrasound on the functionality and health-improving properties of dairy products (review)
Yanli Wang, Yiyao Gong, Muhammad Salman Farid and Changhui Zhao Journal of Agricultural and Food Chemistry 72(15) 8285 (2024) https://doi.org/10.1021/acs.jafc.3c06861
Extraction and purification of α-pinene; a comprehensive review
Mohammad Mahdi Karimkhani, Mahmoud Nasrollahzadeh, Mehdi Maham, Abdollah Jamshidi, Mohammad Saeed Kharazmi, Danial Dehnad and Seid Mahdi Jafari Critical Reviews in Food Science and Nutrition 64(13) 4286 (2024) https://doi.org/10.1080/10408398.2022.2140331
Investigation into the use of novel pretreatments in the fermentation of Alaria esculenta by Lactiplantibacillus plantarum and kombucha SCOBY
Ultrasound modification of techno-functional, structural, and physico-chemical properties of legume proteins: A Review
V. Saran, R. Pavithra, Vinay Koli, Pathare Ashutosh Dattatrya, T. Nikashini, R. Ashika, N.A. Nanje Gowda and C.K. Sunil Food Bioscience 104456 (2024) https://doi.org/10.1016/j.fbio.2024.104456
S. Abinaya, Anil Panghal, Nitin Kumar, Anju Kumari, Rakesh Gehlot, Sunil Kumar and Navnidhi Chhikara 55 (2024) https://doi.org/10.1002/9781119776468.ch2
Optimizing Escherichia coli O157:H7 inactivation in goat's milk by thermosonication
Yago A. A. Bernardo, Denes K. A. do Rosario, Yhan S. Mutz, Vinícius S. Castro and Carlos A. Conte‐Junior Journal of Food Process Engineering 46(6) (2023) https://doi.org/10.1111/jfpe.14188
Current insights into non-thermal preservation technologies alternative to conventional high-temperature short-time pasteurization of drinking milk
Applications of ultrasound for food preservation and disinfection: A critical review
Rajeshree A. Khaire, Bhaskar N. Thorat and Parag R. Gogate Journal of Food Processing and Preservation 46(10) (2022) https://doi.org/10.1111/jfpp.16091
Impact of ultrasound treatment on viability of Staphylococcus aureus and the human milk antioxidant activity
Nayara Resende GOMES, Paola Machado PARREIRAS, Camila Carvalho MENEZES, Thaís Silva FALCO, Michele Cristina VIEIRA, Maria Cristina PASSOS and Luciana Rodrigues CUNHA Food Science and Technology 42 (2022) https://doi.org/10.1590/fst.40220
The Influence of Unconventional Ultrasonic Pasteurization on the Characteristics of Curds Obtained from Goat Milk with Low Cholesterol Content
Anca Dumuta, Zorica Vosgan, Cristina Mihali, Liviu Giurgiulescu, Melinda Kovacs, Radu Sugar and Lucia Mihalescu SSRN Electronic Journal (2022) https://doi.org/10.2139/ssrn.4153321
Microbiological Inactivation by Ultrasound in Liquid Products
Bruna Vieira Nunes, Cristiane Nunes da Silva, Sabrina Carvalho Bastos and Vanessa Rios de Souza Food and Bioprocess Technology 15(10) 2185 (2022) https://doi.org/10.1007/s11947-022-02818-z
Can ultrasound treatment replace conventional high temperature short time pasteurization of milk? A critical review
Ultrasonication as a novel processing alternative to pasteurization for camel milk: Effects on microbial load, protein profile, and bioactive properties
Recent advances in the application of ultrasound in dairy products: Effect on functional, physical, chemical, microbiological and sensory properties
Luis M. Carrillo-Lopez, Ivan A. Garcia-Galicia, Juan M. Tirado-Gallegos, Rogelio Sanchez-Vega, Mariana Huerta-Jimenez, Muthupandian Ashokkumar and Alma D. Alarcon-Rojo Ultrasonics Sonochemistry 73 105467 (2021) https://doi.org/10.1016/j.ultsonch.2021.105467
Effect of ultrasonication pretreatment followed by enzymatic hydrolysis of caprine milk proteins and on antioxidant and angiotensin converting enzyme (ACE) inhibitory activity of peptides thus produced
Role of Pascalization in Milk Processing and Preservation: A Potential Alternative towards Sustainable Food Processing
Muhmmad Farhan Jahangir Chughtai, Muhammad Adil Farooq, Syeda Aiman Ashfaq, Sonia Khan, Adnan Khaliq, Sergey Antipov, Maksim Rebezov, Mars Khayrullin, Alla Vorobeva, Elena Nelyubina, Muthu Thiruvengadam and Mohammad Ali Shariati Photonics 8(11) 498 (2021) https://doi.org/10.3390/photonics8110498
Synergistic antibacterial and antibiofilm effects of ultrasound and MEL-A against methicillin-resistant Staphylococcus aureus
Production of Low‐fat mayonnaise without preservatives: Using the ultrasonic process and investigating of microbial and physicochemical properties of the resultant product
Ultrasound stabilization of raw milk: Microbial and enzymatic inactivation, physicochemical properties and kinetic stability
Hugo Scudino, Eric Keven Silva, Andresa Gomes, Jonas T. Guimarães, Rosiane L. Cunha, Anderson S. Sant'Ana, M. Angela A. Meireles and Adriano G. Cruz Ultrasonics Sonochemistry 67 105185 (2020) https://doi.org/10.1016/j.ultsonch.2020.105185
The Effect of High-Intensity Ultrasound on the Physicochemical and Microbiological Properties of Mexican Panela Cheese
Luis M. Carrillo-Lopez, Monica G. Juarez-Morales, Ivan A. Garcia-Galicia, Alma D. Alarcon-Rojo and Mariana Huerta-Jimenez Foods 9(3) 313 (2020) https://doi.org/10.3390/foods9030313
Effect of ultrasound on the techno-functional properties of food components/ingredients: A review
Sustainable Green Chemical Processes and their Allied Applications
Rajesh K. Srivastava Nanotechnology in the Life Sciences, Sustainable Green Chemical Processes and their Allied Applications 267 (2020) https://doi.org/10.1007/978-3-030-42284-4_9
Hydrodynamic cavitation of raw milk: Effects on microbial inactivation, physical and functional properties
Low frequency ultrasound inactivation of thermophilic bacilli (Geobacillus spp. and Anoxybacillus flavithermus) in the presence of sodium hydroxide and hydrogen peroxide
Impact of nonthermal processing on different milk enzymes
Talha Ahmad, Muhammad Zubair Butt, Rana Muhammad Aadil, Muhammad Inam‐ur‐Raheem, Abdullah, Alaa El‐Din Bekhit, Jonas T Guimarães, Celso F Balthazar, Ramom S Rocha, Erick A Esmerino, Mônica Q Freitas, Márcia C Silva, Aysha Sameen and Adriano G Cruz International Journal of Dairy Technology 72(4) 481 (2019) https://doi.org/10.1111/1471-0307.12622
Supercritical carbon dioxide combined with high power ultrasound as innovate drying process for chicken breast
Gianluca Morbiato, Alessandro Zambon, Marta Toffoletto, Gabriele Poloniato, Stefano Dall’Acqua, Marina de Bernard and Sara Spilimbergo The Journal of Supercritical Fluids 147 24 (2019) https://doi.org/10.1016/j.supflu.2019.02.004
Characterization of the physical, microbiological, and chemical properties of sonicated raw bovine milk
Listeria monocytogenes in Milk: Occurrence and Recent Advances in Methods for Inactivation
Sarah Hwa In Lee, Leandro Pereira Cappato, Jonas Toledo Guimarães, Celso Fasura Balthazar, Ramon Silva Rocha, Larissa Tuanny Franco, Adriano Gomes da Cruz, Carlos Humberto Corassin and Carlos Augusto Fernandes de Oliveira Beverages 5(1) 14 (2019) https://doi.org/10.3390/beverages5010014
Neither thermosonication nor cold sonication is better than pasteurization for milk shelf life
Steam-ultrasound combined treatment: A promising technology to significantly control mozzarella cheese quality
Valentina Lacivita, Amalia Conte, Hanieh S. Musavian, Niels H. Krebs, Vittorio A. Zambrini and Matteo A. Del Nobile LWT 93 450 (2018) https://doi.org/10.1016/j.lwt.2018.03.062
The effect of ultrasound treatment on microbial and physicochemical properties of Iranian ultrafiltered feta-type cheese
The influence of ultrasonic treatment on the growth of the strains of Salmonella enterica subs. typhimurium
Jolanta Joanna Sienkiewicz, Andrzej Wesołowski, Wanda Stankiewicz and Romuald Kotowski Journal of Food Science and Technology 54(8) 2214 (2017) https://doi.org/10.1007/s13197-017-2648-y
Use of ultrasounds in the food industry–Methods and effects on quality, safety, and organoleptic characteristics of foods: A review
