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Effects of Ultrasound Processing on Physicochemical Parameters, Antioxidants, and Color Quality of Bayberry Juice
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What this work says
Outgoing claims: the papers this work cites, builds on, or argues with.
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Effects of high hydrostatic pressure on enzymes, phenolic compounds, anthocyanins, polymeric color and color of strawberry pulps
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Antioxidant Activity of Water Extract of Harng Jyur (Chrysanthemum morifolium Ramat)
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Chemical reactions induced by ultrasound and γ-rays in aqueous solutions of l-ascorbic acid
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A review on enzyme and ultrasound: A controversial but fruitful relationship
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Effect of ultrasound on survival and growth of Escherichia coli in cactus pear juice during storage
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Effects of conventional and ultrasound treatments on physicochemical properties and antioxidant capacity of floral honeys from Northern Thailand
inferredcites →https://doi.org/10.1016/j.fbp.2016.03.007openalex-snapshot
Sonication at mild temperatures enhances bioactive compounds and microbiological quality of orange juice
inferredcites →https://doi.org/10.1016/j.foodchem.2010.01.026openalex-snapshot
Effect of sonication on colour, ascorbic acid and yeast inactivation in tomato juice
inferredcites →https://doi.org/10.1016/j.foodchem.2011.05.093openalex-snapshot
Effect of spray drying and storage on the stability of bayberry polyphenols
inferredcites →https://doi.org/10.1016/j.foodchem.2013.06.008openalex-snapshot
Effects of ultrasound treatments on quality of grapefruit juice
inferredcites →https://doi.org/10.1016/j.foodchem.2013.10.118openalex-snapshot
How to improve bayberry (Myrica rubra Sieb. et Zucc.) juice flavour quality: Effect of juice processing and storage on volatile compounds
inferredcites →https://doi.org/10.1016/j.foodchem.2014.09.072openalex-snapshot
Physico-chemical parameters, bioactive compounds and microbial quality of thermo-sonicated carrot juice during storage
inferredcites →https://doi.org/10.1016/j.foodchem.2015.09.051openalex-snapshot
Honey: Chemical composition, stability and authenticity
inferredcites →https://doi.org/10.1016/j.foodchem.2016.05.145openalex-snapshot
Sensory evaluation, physicochemical properties and aroma-active profiles in a diverse collection of Chinese bayberry (Myrica rubra) cultivars
inferredcites →https://doi.org/10.1016/j.foodres.2010.07.005openalex-snapshot
Effect of thermosonication on bioactive compounds in watermelon juice
inferredcites →https://doi.org/10.1016/j.ifset.2007.04.014openalex-snapshot
Applications and opportunities for ultrasound assisted extraction in the food industry — A review
inferredcites →https://doi.org/10.1016/j.ifset.2008.11.006openalex-snapshot
Inactivation kinetics of pectin methylesterase and cloud retention in sonicated orange juice
inferredcites →https://doi.org/10.1016/j.ifset.2011.07.014openalex-snapshot
Non-enzymatic browning and ascorbic acid degradation of orange juice subjected to electroreduction and electro-oxidation treatments
inferredcites →https://doi.org/10.1016/j.ifset.2012.05.008openalex-snapshot
Changes of quality of high hydrostatic pressure processed cloudy and clear strawberry juices during storage
inferredcites →https://doi.org/10.1016/j.ifset.2013.11.014openalex-snapshot
Effects of high hydrostatic pressure and high-temperature short-time on mango nectars: Changes in microorganisms, acid invertase, 5-hydroxymethylfurfural, sugars, viscosity, and cloud
inferredcites →https://doi.org/10.1016/j.ifset.2017.09.018openalex-snapshot
The inactivation kinetics of polyphenol oxidase and peroxidase in bayberry juice during thermal and ultrasound treatments
inferredcites →https://doi.org/10.1016/j.jep.2003.09.028openalex-snapshot
Antioxidant, antimicrobial, antiulcer and analgesic activities of nettle (Urtica dioica L.)
inferredcites →https://doi.org/10.1016/j.jfoodeng.2004.09.028openalex-snapshot
Ultrasonication for tomato pectinmethylesterase inactivation: effect of cavitation intensity and temperature on inactivation
inferredcites →https://doi.org/10.1016/j.jfoodeng.2008.07.003openalex-snapshot
Extraction of anthocyanins from grape skins assisted by high hydrostatic pressure
inferredcites →https://doi.org/10.1016/j.jfoodeng.2013.06.036openalex-snapshot
Effect of high pressure processing on the stability of anthocyanin, ascorbic acid and color of Chinese bayberry juice during storage
inferredcites →https://doi.org/10.1016/j.jfoodeng.2015.10.008openalex-snapshot
Degradation kinetics of total anthocyanins and formation of polymeric color in blueberry hydrothermodynamic (HTD) processing
inferredcites →https://doi.org/10.1016/j.lwt.2013.09.007openalex-snapshot
Quality of carrot juice as influenced by blanching and sonication treatments
inferredcites →https://doi.org/10.1016/j.lwt.2014.07.050openalex-snapshot
High intensity ultrasound assisted heating to improve solubility, antioxidant and antibacterial properties of chitosan-fructose Maillard reaction products
inferredcites →https://doi.org/10.1016/j.lwt.2014.09.043openalex-snapshot
Effect of sonication on soursop juice quality
inferredcites →https://doi.org/10.1016/j.lwt.2015.05.005openalex-snapshot
Quality assessment of pear juice under ultrasound and commercial pasteurization processing conditions
inferredcites →https://doi.org/10.1016/j.lwt.2015.10.067openalex-snapshot
Effect of ultrasound treatment on physico-chemical, nutraceutical and microbial quality of strawberry
inferredcites →https://doi.org/10.1016/j.tifs.2005.08.010openalex-snapshot
Innovative applications of power ultrasound during food freezing processes—a review
inferredcites →https://doi.org/10.1016/j.tifs.2009.01.058openalex-snapshot
Effect of non thermal processing technologies on the anthocyanin content of fruit juices
inferredcites →https://doi.org/10.1016/j.tifs.2009.07.004openalex-snapshot
Effect of thermal processing on anthocyanin stability in foods; mechanisms and kinetics of degradation
inferredcites →https://doi.org/10.1016/j.tifs.2010.04.003openalex-snapshot
Effect of ultrasound on the technological properties and bioactivity of food: a review
inferredcites →https://doi.org/10.1016/j.ultsonch.2006.04.007openalex-snapshot
Oxygen-induced concurrent ultrasonic degradation of volatile and non-volatile aromatic compounds
inferredcites →https://doi.org/10.1016/j.ultsonch.2006.12.011openalex-snapshot
Optimization of ultrasound-assisted extraction of anthocyanins in red raspberries and identification of anthocyanins in extract using high-performance liquid chromatography–mass spectrometry
inferredcites →https://doi.org/10.1016/j.ultsonch.2007.02.005openalex-snapshot
Ultrasonic inactivation of Bacillus α-amylase. I. effect of gas content and emitting face of probe
inferredcites →https://doi.org/10.1016/j.ultsonch.2009.02.003openalex-snapshot
Inactivation of Escherichia coli and Streptococcus mutans by ultrasound at 500 kHz
inferredcites →https://doi.org/10.1016/j.ultsonch.2009.10.009openalex-snapshot
Effect of ultrasound processing on anthocyanins and color of red grape juice
inferredcites →https://doi.org/10.1016/j.ultsonch.2011.04.002openalex-snapshot
Sonication improves kasturi lime (Citrus microcarpa) juice quality
inferredcites →https://doi.org/10.1016/j.ultsonch.2011.05.014openalex-snapshot
Effect of sonication on eliminating of phorate in apple juice
inferredcites →https://doi.org/10.1016/j.ultsonch.2013.01.020openalex-snapshot
Effect of ultrasound frequency on antioxidant activity, total phenolic and anthocyanin content of red raspberry puree
inferredcites →https://doi.org/10.1016/j.ultsonch.2013.12.003openalex-snapshot
Thermosonication as a potential quality enhancement technique of apple juice
inferredcites →https://doi.org/10.1016/j.ultsonch.2015.04.011openalex-snapshot
The effect of ultrasound on particle size, color, viscosity and polyphenol oxidase activity of diluted avocado puree
inferredcites →https://doi.org/10.1016/j.ultsonch.2015.05.001openalex-snapshot
Understanding the effect of novel approaches based on ultrasound on sensory profile of orange juice
inferredcites →https://doi.org/10.1016/j.ultsonch.2016.04.014openalex-snapshot
Combined effect of blanching and sonication on quality parameters of bottle gourd (Lagenaria siceraria) juice
inferredcites →https://doi.org/10.1016/j.ultsonch.2016.06.020openalex-snapshot
Ultrasound assisted forward osmosis concentration of fruit juice and natural colorant
inferredcites →https://doi.org/10.1016/s0168-1605(03)00075-8openalex-snapshot
Inactivation of microbes using ultrasound: a review
inferredcites →https://doi.org/10.1021/jf048312zopenalex-snapshot
Anthocyanins, Flavonols, and Free Radical Scavenging Activity of Chinese Bayberry ( Myrica rubra ) Extracts and Their Color Properties and Stability
inferredcites →https://doi.org/10.1021/jf051943oopenalex-snapshot
How To Improve Bayberry (Myrica rubraSieb. et Zucc.) Juice Color Quality: Effect of Juice Processing on Bayberry Anthocyanins and Polyphenolics
inferredcites →https://doi.org/10.1021/jf071994gopenalex-snapshot
Processing and Storage Effects on Monomeric Anthocyanins, Percent Polymeric Color, and Antioxidant Capacity of Processed Blackberry Products
inferredcites →https://doi.org/10.1021/jf073503yopenalex-snapshot
Effects of Sonication on the Kinetics of Orange Juice Quality Parameters
inferredcites →https://doi.org/10.1021/jf801824vopenalex-snapshot
Anthocyanin and Ascorbic Acid Degradation in Sonicated Strawberry Juice
inferredcites →https://doi.org/10.1021/jf803007jopenalex-snapshot
Effect of High Oxygen Atmosphere Storage on Quality, Antioxidant Enzymes, and DPPH-Radical Scavenging Activity of Chinese Bayberry Fruit
inferredcites →https://doi.org/10.1111/j.1365-2621.2002.tb08701.xopenalex-snapshot
Impact of Juice Processing on Blueberry Anthocyanins and Polyphenolics: Comparison of Two Pretreatments
inferredcites →https://doi.org/10.1111/j.1365-2621.2006.tb08890.xopenalex-snapshot
Inactivation of Escherichia coli with Power Ultrasound in Apple Cider
inferredcites →https://doi.org/10.1111/j.1365-2621.2012.03098.xopenalex-snapshot
Kinetics of anthocyanin degradation and polymeric colour formation in black carrot juice concentrates during storage
inferredcites →https://doi.org/10.1269/jrr.45.479openalex-snapshot
Biological Effects of Low Intensity Ultrasound: The Mechanism Involved, and its Implications on Therapy and on Biosafety of Ultrasound
inferredcites →https://doi.org/10.4315/0362-028x-66.9.1642openalex-snapshot
Application of Ultrasound-Assisted Thermal Processing for Preservation and Quality Retention of Liquid Foods
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Incoming claims: where this work appears in other papers’ reference lists and arguments.
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inferred← citeshttps://doi.org/10.1007/s11947-023-03313-9openalex-snapshot
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inferred← citeshttps://doi.org/10.1016/j.crfs.2021.07.003openalex-snapshot
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inferred← citeshttps://doi.org/10.1016/j.foodchem.2021.131705openalex-snapshot
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inferred← citeshttps://doi.org/10.1016/j.foodchem.2022.134603openalex-snapshot
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inferred← citeshttps://doi.org/10.1016/j.foodchem.2024.141309openalex-snapshot
Principles of ultrasonic agglomeration and its effect on physicochemical and macro- and microstructural properties of foods
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Ultrasonic agglomeration applied to Durvillea Antarctica and Arthrospira platensis flours: Effects on thermophysical properties, protein conformational changes and microstructure
inferred← citeshttps://doi.org/10.1016/j.ifset.2023.103554openalex-snapshot
Passion fruit juicing with or without seeds treated by high-pressure processing and thermal pasteurization: Effects on the storage stability of enzymes and quality properties
inferred← citeshttps://doi.org/10.1016/j.ifset.2025.104148openalex-snapshot
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inferred← citeshttps://doi.org/10.1016/j.ifset.2026.104465openalex-snapshot
Effects of thermosonication pretreatment on the physicochemical and sensory properties of grape juice obtained from Kösetevek grapes
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inferred← citeshttps://doi.org/10.1016/j.lwt.2025.118019openalex-snapshot
Characterisation of fresh-like orange juice prepared by ultrasound treatment followed by high-pressure processing under industrial setting
inferred← citeshttps://doi.org/10.1016/j.lwt.2025.118211openalex-snapshot
Effects of ultra-high pressure microfluidization on quality attributes and microbial safety of bayberry juice: A non-thermal processing strategy
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