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Inactivation effect of phloretin with ultrasound on Staphylococcus aureus and Escherichia coli extended the shelf-life of cloudy apple juice
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Application of Ultrasound to Animal-Based Food to Improve Microbial Safety and Processing Efficiency
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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
Improvement of low-temperature pasteurization of raw milk using
Taylor vortex mixer
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
Inactivation of Pichia membranaefaciens in Soybean Paste by Dual-Frequency and Moderate Thermosonication
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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
Optimizing Escherichia coli O157:H7 inactivation in goat's milk by thermosonication
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
Improving the Functional and Sensory Properties of Cookies by Ultrasonic Treatment of Whey Proteins
Taha Rababah, Muhammad Al-U’datt, Majdi Al-Mahasneh, Ahmad Alsaad, Sana Gammoh, Hana’a Mahili, Khaled Bny Abdhamead, Ali Almajwal, Tha’er Ajouly, Vaida Bartkute-Norkuniene and Ali Noman Journal of Food Quality 2022 1 (2022) https://doi.org/10.1155/2022/6902592
Minky Mukhija, Ankush Sundriyal and Aanchal Loshali 395 (2022) https://doi.org/10.4018/978-1-6684-5129-8.ch020
Understanding the effects of ultrasound processng on texture and rheological properties of food
Raouf Aslam, Mohammed Shafiq Alam, Jaspreet Kaur, Afthab Saeed Panayampadan, Owias Iqbal Dar, Anjineyulu Kothakota and Ravi Pandiselvam Journal of Texture Studies 53(6) 775 (2022) https://doi.org/10.1111/jtxs.12644
The influence of unconventional ultrasonic pasteurization on the characteristics of curds obtained from goat milk with the low cholesterol content
Anca Dumuta, Zorica Vosgan, Cristina Mihali, Liviu Giurgiulescu, Melinda Kovacs, Radu Sugar and Lucia Mihalescu Ultrasonics Sonochemistry 89 106155 (2022) https://doi.org/10.1016/j.ultsonch.2022.106155
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
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
Recovery potential of cavitation-induced injured cells of common spore-forming bacteria in skim milk exposed to ultrasonication
Production of Low‐fat mayonnaise without preservatives: Using the ultrasonic process and investigating of microbial and physicochemical properties of the resultant product
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
Hydrodynamic cavitation of raw milk: Effects on microbial inactivation, physical and functional properties
Sandra B. Gregersen, Lars Wiking, Doreen J. Metto, Karina Bertelsen, Bent Pedersen, Kristian R. Poulsen, Ulf Andersen and Marianne Hammershøj International Dairy Journal 109 104790 (2020) https://doi.org/10.1016/j.idairyj.2020.104790
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
Dairy Processing: Advanced Research to Applications
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
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
Effect of ultrasound on the techno-functional properties of food components/ingredients: A review
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
Neither thermosonication nor cold sonication is better than pasteurization for milk shelf life
Low frequency ultrasound inactivation of thermophilic bacilli (Geobacillus spp. and Anoxybacillus flavithermus) in the presence of sodium hydroxide and hydrogen peroxide
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
New approach for yoghurt and ice cream production: High-intensity ultrasound
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
Intensified recovery of lactose from whey using thermal, ultrasonic and thermosonication pretreatments
L. M. Carrillo-Lopez, A. D. Alarcon-Rojo, L. Luna-Rodriguez and R. Reyes-Villagrana Journal of Food Quality 2017 1 (2017) https://doi.org/10.1155/2017/5794931
Flavour profiling by gas chromatography–mass spectrometry and sensory analysis of yoghurt derived from ultrasonicated and homogenised milk
Use of ultrasounds in the food industry–Methods and effects on quality, safety, and organoleptic characteristics of foods: A review
Ioannis S. Arvanitoyannis, Konstantinos V. Kotsanopoulos and Amalia G. Savva Critical Reviews in Food Science and Nutrition 57(1) 109 (2017) https://doi.org/10.1080/10408398.2013.860514
Applications of ultrasound in processing of liquid foods: A review
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
