|
[1]
|
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
|
|
|
|
|
[2]
|
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
|
|
|
|
|
[3]
|
Design and Development of Innovative Steam Injection for High-Temperature Short-Time Liquid Foods
Processes,
2022
DOI:10.3390/pr10010161
|
|
|
|
|
[4]
|
Effect of Ultrasound Treatment on Barrier Changes of Polymers before and after Exposure to Food Simulants
Polymers,
2022
DOI:10.3390/polym14050990
|
|
|
|
|
[5]
|
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
|
|
|
|
|
[6]
|
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
|
|
|
|
|
[7]
|
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
|
|
|
|
|
[8]
|
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
|
|
|
|
|
[9]
|
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
|
|
|
|
|
[10]
|
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
|
|
|
|
|
[11]
|
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
|
|
|
|
|
[12]
|
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
|
|
|
|
|
[13]
|
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
|
|
|
|
|
[14]
|
Maintaining Physicochemical, Microbiological, and Sensory Quality of Pineapple Juice (Ananas comosus, Var. ‘Queen Victoria’) through Mild Heat Treatment
Processes,
2020
DOI:10.3390/pr8091186
|
|
|
|
|
[15]
|
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
|
|
|
|
|
[16]
|
Ultrasound-Assisted Optimal Development and Characterization of Stevia-Sweetened Functional Beverage
Journal of Food Quality,
2019
DOI:10.1155/2019/5916097
|
|
|
|
|
[17]
|
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
|
|
|
|