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All issues Dairy Sci. Technol., 89 1 (2009) 83-98 Article references

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Cited article:

Optimization of Ultrasound-Assisted Stabilization and Formulation of Almond Milk

Yahya Maghsoudlou, Mehran Alami, Mana Mashkour and Masoud Hashemi Shahraki
Journal of Food Processing and Preservation 40 (5) 828 (2016)
https://doi.org/10.1111/jfpp.12661

Quality characteristics and plasmin activity of thermosonicated skim milk and cream

S. Vijayakumar, D. Grewell, C. Annandarajah, L. Benner and S. Clark
Journal of Dairy Science 98 (10) 6678 (2015)
https://doi.org/10.3168/jds.2015-9429

Ultrasonication Treatment Effect on Anthocyanins, Color, Microorganisms and Enzyme Inactivation of Mulberry (M oraceae nigra ) Juice

Felix N. Engmann, Yongkun Ma, William Tchabo and Hui Ma
Journal of Food Processing and Preservation 39 (6) 854 (2015)
https://doi.org/10.1111/jfpp.12296

Comparative Study on High-Intensity Ultrasound and Pressure Milk Homogenization: Effect on the Kinetics of Yogurt Fermentation Process

P. Sfakianakis, E. Topakas and C. Tzia
Food and Bioprocess Technology 8 (3) 548 (2015)
https://doi.org/10.1007/s11947-014-1412-9

Effect of Ultrasound on Quality of Fresh-Cut Potatoes During Refrigerated Storage

R. D. A. Amaral, B. C. Benedetti, M. Pujola, I. Achaerandio and M. L. B. Bachelli
Food Engineering Reviews 7 (2) 176 (2015)
https://doi.org/10.1007/s12393-014-9091-x

Ultrasonic inactivation of microorganisms: A compromise between lethal capacity and sensory quality of milk

Giorgio Marchesini, Luca Fasolato, Enrico Novelli, et al.
Innovative Food Science & Emerging Technologies 29 215 (2015)
https://doi.org/10.1016/j.ifset.2015.03.015

Effect of thermosonication on physicochemical, microbiological and sensorial characteristics of ayran during storage

Tuba Erkaya, Mehmet Başlar, Mustafa Şengül and Mustafa Fatih Ertugay
Ultrasonics Sonochemistry 23 406 (2015)
https://doi.org/10.1016/j.ultsonch.2014.08.009

Suitability, efficiency and microbiological safety of novel physical technologies for the processing of ready‐to‐eat meals, meats and pumpable products

Alexandros Ch. Stratakos and Anastasios Koidis
International Journal of Food Science & Technology 50 (6) 1283 (2015)
https://doi.org/10.1111/ijfs.12781

Evaluation of high-intensity ultrasonication for the inactivation of endospores of 3 bacillus species in nonfat milk

Som Nath Khanal, Sanjeev Anand and Kasiviswanathan Muthukumarappan
Journal of Dairy Science 97 (10) 5952 (2014)
https://doi.org/10.3168/jds.2014-7950

Inactivation of thermoduric aerobic sporeformers in milk by ultrasonication

Som Nath Khanal, Sanjeev Anand, Kasiviswanathan Muthukumarappan and Megan Huegli
Food Control 37 232 (2014)
https://doi.org/10.1016/j.foodcont.2013.09.022

High pressure carbon dioxide combined with high power ultrasound processing of dry cured ham spiked with Listeria monocytogenes

Spilimbergo Sara, Cappelletti Martina and Ferrentino Giovanna
Food Research International 66 264 (2014)
https://doi.org/10.1016/j.foodres.2014.09.024

Enhancement or Reduction of Sonochemical Activity of Pulsed Ultrasound Compared to Continuous Ultrasound at 20 kHz?

Yujing Sun and Xingqian Ye
Molecules 18 (5) 4858 (2013)
https://doi.org/10.3390/molecules18054858

Effect of ultrasound alone or ultrasound coupled with CO2 on the chemical composition, cheese-making properties and sensory traits of raw milk

Giorgio Marchesini, Stefania Balzan, Filomena Montemurro, et al.
Innovative Food Science & Emerging Technologies 16 391 (2012)
https://doi.org/10.1016/j.ifset.2012.09.003

Applications of ultrasound in food technology: Processing, preservation and extraction

Farid Chemat, Zill-e-Huma and Muhammed Kamran Khan
Ultrasonics Sonochemistry 18 (4) 813 (2011)
https://doi.org/10.1016/j.ultsonch.2010.11.023

Effect of ultrasonication on the properties of skim milk used in the formation of acid gels

Nguyen H.A. Nguyen and Skelte G. Anema
Innovative Food Science & Emerging Technologies 11 (4) 616 (2010)
https://doi.org/10.1016/j.ifset.2010.05.006

Inactivation of Human Enteric Virus Surrogates by High-Intensity Ultrasound

Xiaowei Su, Svetlana Zivanovic and Doris H. D'Souza
Foodborne Pathogens and Disease 7 (9) 1055 (2010)
https://doi.org/10.1089/fpd.2009.0515