Optimization of thermosonication conditions for critical quality parameters of watermelon juice using response surface methodology by Makaepea M. Maoto, Daniso Beswa, Afam I. O. Jideani

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Production of Red Beetroot (<i>Beta vulgaris</i> L.) Pestil as an Alternative Healthy Snack: Effects of Traditional, Thermosonication, and Microwave Pretreatments on Physicochemica... by Neslihan Ersoyak, Busra Acoglu Celik, Elif Koc Alibasoglu, Erturk Bekar, Taha Turgut Unal, Ersin Yetan, Senem Kamiloglu, Arzu Akpinar Bayizit, Omer Utku Copur, Irmak Aral Baskaya, Perihan Yolci Omeroglu

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Synergist effect of thermosonication and NaCl on inactivation of Staphylococcus aureus and Shigella flexneri in lettuce: The effect of acoustic field and reaction kinetics by Reza Roohi, Seyed Mohammad Bagher Hashemi, Mohammad Reza Zarrinpour Balaei

Subjects: “…Thermosonication…”
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Thermosonication enhanced the bioactive, antioxidant, and flavor attributes of freshly squeezed tomato juice by Limei Li, Hang Su, Lingling Pang, Yanfang Pan, Xihong Li, Qing Xu, Jitian Song, Liping Qiao

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Sustainable valorization of yellow cherry juice using natural propolis and non-thermal techniques by Seydi Yıkmış, Melikenur Türkol, Nazan Tokatlı Demirok, Nazlı Tokatlı, Ezgi Rüzgar, Isam A. Mohamed Ahmed, Moneera O. Aljobair

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Advancing sustainable juice processing through thermosonication: functional enrichment of apple juice with pollen by Seydi Yıkmış, Melikenur Türkol, Nazan Tokatlı Demirok, Berna Al, Isam A. Mohamed Ahmed, Moneera O. Aljobair

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Optimization of bioactive compounds and sensory quality in thermosonicated black carrot juice: A study using response surface methodology, gradient boosting, and fuzzy logic by Seydi Yıkmış, Melikenur Türkol, Ishak Pacal, Aylin Duman Altan, Nazlı Tokatlı, Gholamreza Abdi, Nazan Tokatlı Demirok, Rana Muhammad Aadil

Subjects: “…Thermosonication…”
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Advancing sustainable food preservation: Ultrasound and thermosonication as novel approaches to enhance nutritional and bioactive properties of broccoli juice by Seydi Yıkmış, Melikenur Türkol, Dilek Dülger Altıner, Aylin Duman Altan, Kübra Sağlam, Gholamreza Abdi, Nazlı Tokatlı, Güler Çelik, Rana Muhammad Aadil

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Sustainability assessment of pectin extraction from Citrus paradisi peel to support the encapsulation of lactic acid bacteria by Natalia A. Di Clemente, Enzo La Cava, Sonia Sgroppo, Andrea Gomez-Zavaglia, Esteban Gerbino

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Inactivation of <i>Pichia membranaefaciens</i> in Soybean Paste by Dual-Frequency and Moderate Thermosonication by Jingya Qian, Shubei Chen, Shuhao Huo, Feng Wang, Bin Zou, Cunshan Zhou, Lei Zhang, Haile Ma

Subjects: “…dual-frequency and moderate thermosonication…”
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Thermosonication-assisted fortification of kiwi juice with bee bread: enhancing nutritional and functional properties through ANFIS-RSM optimization by Seydi Yıkmış, Aylin Duman Altan, Melikenur Türkol, Nazlı Tokatlı, Çiğdem Yıldırım Maviş, Nazan Tokatlı Demirok, Rana Muhammad Aadil, Emad Karrar, Moneera O. Aljobair, Isam A. Mohamed Ahmed

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Obtaining raised density connections by thermosonic microwelding in 3D integrated microcircuits by V. L. Lanin, I. B. Petuhov

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Emulsion-structured pectin-based edible films with whey protein and short-chain dietary fibers for geranylgeraniol encapsulation and strawberry preservation by Adela Cristina Martinez Urango, Maria Angela A. Meireles, Eric Keven Silva

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