| 1 |
Effect of ultrasonication and thermal and pressure treatments, individually and combined, on inactivation of Bacillus cereus spores
Lv RL, Zou MM, Chantapakul T, Chen WJ, Muhammad AI, Zhou JW, Ding T, Ye XQ, Liu DH
Applied Microbiology and Biotechnology, 103(5), 2329, 2019 |
| 2 |
Intensified recovery of lactose from whey using thermal, ultrasonic and thermosonication pretreatments
Khaire RA, Gogate PR
Journal of Food Engineering, 237, 240, 2018 |
| 3 |
Ultrasound assisted thermal pasteurization of beers with different alcohol levels: Inactivation of Saccharomyces cerevisiae ascospores
Milani EA, Silva FVM
Journal of Food Engineering, 198, 45, 2017 |
| 4 |
Modification of the textural and rheological properties of cream cheese using thermosonicated milk
Almanza-Rubio JL, Gutierrez-Mendez N, Leal-Ramos MY, Sepulveda D, Salmeron I
Journal of Food Engineering, 168, 223, 2016 |
| 5 |
Investigating the efficiency of thermosonication for controlling biofouling in batch membrane systems
Al-Juboori RA, Yusaf T, Aravinthan V
Desalination, 286, 349, 2012 |
| 6 |
Inactivation of Escherichia coli cells with sonication, manosonication, thermosonication, and manothermosonication: Microbial responses and kinetics modeling
Lee HI, Zhou B, Liang W, Feng H, Martin SE
Journal of Food Engineering, 93(3), 354, 2009 |
| 7 |
Ultrasonication for tomato pectinmethylesterase inactivation: effect of cavitation intensity and temperature on inactivation
Raviyan P, Zhang Z, Feng H
Journal of Food Engineering, 70(2), 189, 2005 |
