reviewTop 1% cited
Applications of ultrasound in analysis, processing and quality control of food: A review
Food Research International · 2012 · Vol. 48(2) · pp. 410–427
Tarek S. Awad✉(Rutgers, The State University of New Jersey)H. Moharram(National Research Centre)Omayama Shaltout(Alexandria University)Dalal Asker(Alexandria University)M. Youssef(Alexandria University)
Microbial Inactivation MethodsMicroencapsulation and Drying ProcessesMeat and Animal Product QualityFood productsFood processingFood industryFood scienceUltrasoundFood qualityHigh frequency ultrasoundProcess engineeringBiotechnologyNanotechnology
Citations
973
FWCI
41.21
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References
275
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100%
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References
Physical properties of ultrasound treated soy proteins
Journal of Food Engineering · 2009 · 506 citations
A review of the analytical methods to determine the geographical and botanical origin of honey
Food Chemistry · 1998 · 886 citations
Effect of ultrasound treatment on solubility and foaming properties of whey protein suspensions
Journal of Food Engineering · 2007 · 526 citations
Sonochemistry: Science and Engineering
Industrial & Engineering Chemistry Research · 1999 · 1,166 citations
Inactivation of microbes using ultrasound: a review
International Journal of Food Microbiology · 2003 · 871 citations
Applications and potential of ultrasonics in food processing
Trends in Food Science & Technology · 2004 · 727 citations
Effect of osmotic dehydration and ultrasound pre-treatment on cell structure: Melon dehydration
LWT · 2007 · 336 citations
Novel methods for rapid freezing and thawing of foods – a review
Journal of Food Engineering · 2002 · 493 citations
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