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All issues Dairy Sci. Technol., 90 2-3 (2010) 147-168 Article references

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Enhancing the recovery of whey proteins based on application of ultrasound in ultrafiltration and spray drying

Tejaswini Prabhuzantye, Rajeshree A. Khaire and Parag R. Gogate
Ultrasonics Sonochemistry 55 125 (2019)
DOI: 10.1016/j.ultsonch.2019.03.008
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Effect of ultrasonic thawing on the physicochemical properties, freshness, and protein‐related properties of frozen large yellow croaker ( Pseudosciaena crocea )

Yuanming Chu, Mingtang Tan, Chuhan Bian and Jing Xie
Journal of Food Science 87 (1) 52 (2022)
DOI: 10.1111/1750-3841.15983
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Dairy foods and novel thermal and non-thermal processing: A bibliometric analysis

Nathalia G. Ribeiro, Douglas Xavier-Santos, Pedro Henrique Campelo, Jonas T. Guimarães, Tatiana C. Pimentel, Maria Carmela K.H. Duarte, Mônica Q. Freitas, Erick A. Esmerino, Marcia Cristina Silva and Adriano G. Cruz
Innovative Food Science & Emerging Technologies 76 102934 (2022)
DOI: 10.1016/j.ifset.2022.102934
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Raw milk processing by high‐intensity ultrasound and conventional heat treatments: Microbial profile by amplicon sequencing and physical stability during storage

Hugo Scudino, Jonas T Guimarães, Lucélia Cabral, Victor Borin Centurion, Andresa Gomes, Arthur S Orsi, Rosiane L Cunha, Anderson S Sant’Ana and Adriano G Cruz
International Journal of Dairy Technology 75 (1) 115 (2022)
DOI: 10.1111/1471-0307.12819
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Recent advances in dual effect of power ultrasound to microorganisms in dairy industry: activation or inactivation

Vildan Akdeniz and Ayşe Sibel Akalın
Critical Reviews in Food Science and Nutrition 62 (4) 889 (2022)
DOI: 10.1080/10408398.2020.1830027
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Advanced Technologies Applied to Enhance Properties and Structure of Films and Coatings: a Review

Victoria Hermes de Vargas, Ligia Damasceno Ferreira Marczak, Simone Hickmann Flôres and Giovana Domeneghini Mercali
Food and Bioprocess Technology 15 (6) 1224 (2022)
DOI: 10.1007/s11947-022-02768-6
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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 (2021)
DOI: 10.1111/jfpp.16091
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Vibrations and ultrasound in food processing – Sources of vibrations, adverse effects, and beneficial applications – An overview

Adrian Körzendörfer
Journal of Food Engineering 324 110875 (2022)
DOI: 10.1016/j.jfoodeng.2021.110875
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Can ultrasound treatment replace conventional high temperature short time pasteurization of milk? A critical review

Roger K. Abrahamsen and Judith A. Narvhus
International Dairy Journal 131 105375 (2022)
DOI: 10.1016/j.idairyj.2022.105375
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Swathi P. Anand and Nancy Awasti
301 (2020)
DOI: 10.1007/978-981-15-2608-4_15
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Scaling control by using ultrasonic guided waves

Nihad KAMAR
Chemical Engineering and Processing - Process Intensification 176 108969 (2022)
DOI: 10.1016/j.cep.2022.108969
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The new achievements in ultrasonic processing of milk and dairy products

Mustafa Z. Mahmoud, Rob Davidson, Walid Kamal Abdelbasset and Moram A. Fagiry
Journal of Radiation Research and Applied Sciences 15 (1) 199 (2022)
DOI: 10.1016/j.jrras.2022.03.005
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THE ULTRASOUND APPLICATION IN THE PRODUCTION OF FERMENTED MILK PRODUCTS

Oleksandr Yaremchuk and Nadii Novgorodka
Vibrations in engineering and technology (4(103)) 90 (2021)
DOI: 10.37128/2306-8744-2021-4-10
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Ultraviolet radiation: An interesting technology to preserve quality and safety of milk and dairy foods

Mariana M. Delorme, Jonas T. Guimarães, Nathália M. Coutinho, Celso F. Balthazar, Ramon S. Rocha, Ramon Silva, Larissa P. Margalho, Tatiana C. Pimentel, Marcia C. Silva, Monica Q. Freitas, Daniel Granato, Anderson S. Sant’Ana, Maria Carmela K.H. Duart and Adriano G. Cruz
Trends in Food Science & Technology 102 146 (2020)
DOI: 10.1016/j.tifs.2020.06.001
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Effect of low-level ultrasound treatment on the production of L-leucine by Corynebacterium glutamicum in fed-batch culture

Yufu Zhang, Zhichao Chen, Pengjie Sun, Qingyang Xu and Ning Chen
Bioengineered 12 (1) 1078 (2021)
DOI: 10.1080/21655979.2021.1906028
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