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Original Articles

Ultrasonic characterization of foods and drinks: Principles, methods, and applications

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Pages 1-46 | Published online: 29 Sep 2009

Keep up to date with the latest research on this topic with citation updates for this article.

Read on this site (6)

Derviş A. Çelik, Miquel A. Amer, Daniel F. Novoa-Díaz, Juan A. Chávez, Antoni Turó, Miguel J. García-Hernández & Jordi Salazar. (2018) Design and implementation of an ultrasonic sensor for rapid monitoring of industrial malolactic fermentation of wines. Instrumentation Science & Technology 46:4, pages 387-407.
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Jake McClements & David Julian McClements. (2016) Standardization of Nanoparticle Characterization: Methods for Testing Properties, Stability, and Functionality of Edible Nanoparticles. Critical Reviews in Food Science and Nutrition 56:8, pages 1334-1362.
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Ishrat Majid, Gulzar Ahmad Nayik & Vikas Nanda. (2015) Ultrasonication and food technology: A review. Cogent Food & Agriculture 1:1.
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FábioB. Freire, GustavoN. A. Vieira, JoséT. Freire & ArunS. Mujumdar. (2014) Trends in Modeling and Sensing Approaches for Drying Control. Drying Technology 32:13, pages 1524-1532.
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Meisam Mirarab Razi & Fatemeh Mirarab Razi. (2013) An Experimental Study of Influence of Salt Concentration, Mixing Time, and pH on the Rheological Properties of Pre-Hydrated Bentonite Slurries Treated by Polymers. Journal of Dispersion Science and Technology 34:6, pages 764-770.
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Halldor Sigfusson, EricA. Decker, Michael Morrissey & DavidJ. McClements. (2001) Ultrasonic Characterization of North Pacific Albacore (Thunnus alalunga). Journal of Aquatic Food Product Technology 10:3, pages 5-20.
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Articles from other publishers (210)

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Mahesh Pattabhiramaiah & Shanthala Mallikarjunaiah. 2023. Impactful Technologies Transforming the Food Industry. Impactful Technologies Transforming the Food Industry 1 32 .
Radha Krishnan Kesavan, Sehnaj Begum, Puja Das & Prakash Kumar Nayak. (2023) Hurdle effect of thermosonication and non‐thermal processing on the quality characteristics of fruit juices: An overview. Journal of Food Process Engineering 46:6.
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Virginia Sanchez-Jimenez, Gentil A. Collazos-Escobar, Alberto González-Mohino, Tomas E. Gomez Alvarez-Arenas, Jose Benedito & Jose V. Garcia-Perez. (2023) Non-invasive monitoring of potato drying by means of air-coupled ultrasound. Food Control 148, pages 109653.
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Qing-An Zhang, Hongrong Zheng, Junyan Lin, Guangmin Nie, Xuehui Fan & Juan Francisco García-Martín. (2023) The state-of-the-art research of the application of ultrasound to winemaking: A critical review. Ultrasonics Sonochemistry 95, pages 106384.
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Leandro Cabrera, Eliana Budelli, Nicolás Pérez & Patricia Lema. (2022) Study of the variation in the ultrasonic attenuation of compression waves as a technique to monitor the enzymatic coagulation of milk. Journal of Food Engineering 325, pages 111023.
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Carina L. Gargalo, Pau Cabaneros Lopez, Aliyeh Hasanzadeh, Isuru A. Udugama & Krist V. Gernaey. 2022. Current Developments in Biotechnology and Bioengineering. Current Developments in Biotechnology and Bioengineering 117 164 .
Dario Alviso, Cristhian Zárate, Guillermo Artana & Thomas Duriez. (2021) Regressions of the dielectric constant and speed of sound of vegetable oils from their composition and temperature using genetic programming. Journal of Food Composition and Analysis 104, pages 104175.
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Iván Adrián García-Galicia, Sergio Díaz-Almanza & Alma Delia Alarcón-Rojo. (2021) Métodos no térmicos para la conservación de carne fresca y productos cárnicos. TECNOCIENCIA Chihuahua 15:2, pages 140-166.
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Tarsila Rodrigues Arruda, Patty Vieira, Bárbara Moreira Silva, Talma Duarte Freitas, Ana Júlia Bento do Amaral, Erica Nascif Rufino Vieira & Bruno Ricardo de Castro Leite Júnior. (2021) What are the prospects for ultrasound technology in food processing? An update on the main effects on different food matrices, drawbacks, and applications. Journal of Food Process Engineering 44:11.
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Sergio Diaz-Almanza, Iván Adrian García-Galicia, Ana Luisa Rentería-Monterrubio & Raúl Alberto Reyes-Villagrana. (2021) Analysis of the simultaneous measurement of acoustic phase velocity and stress-strain relationship in beef: An approach to Young's modulus. Applied Acoustics 182, pages 108237.
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Mohammad Reza Zarezadeh, Mohammad Aboonajmi, Mahdi Ghasemi Varnamkhasti & Fatemeh Azarikia. (2021) Olive Oil Classification and Fraud Detection Using E-Nose and Ultrasonic System. Food Analytical Methods 14:10, pages 2199-2210.
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Julian Thünnesen, Bernhard Gatternig & Antonio Delgado. (2021) Ultrasonic Effects on Foam Formation of Fruit Juices during Bottling. Eng 2:3, pages 356-371.
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Shulin Zhang, Li Tian, Jianhua Yi, Zhenbao Zhu, Xinling Dong & Eric Andrew Decker. (2021) Impact of high-intensity ultrasound on the chemical and physical stability of oil-in-water emulsions stabilized by almond protein isolate. LWT 149, pages 111972.
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René Hammer, Lisa Mitterhuber & Roland Brunner. (2021) Phasor Wave-Field Simulation Providing Direct Access to Instantaneous Frequency: A Demonstration for a Damped Elastic Wave Simulation. Acoustics 3:3, pages 485-492.
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Lola Fariñas, Marina Contreras, Virginia Sanchez-Jimenez, Jose Benedito & Jose V. Garcia-Perez. (2021) Use of air-coupled ultrasound for the non-invasive characterization of the textural properties of pork burger patties. Journal of Food Engineering 297, pages 110481.
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Yuzheng Yang, William M.D. Wright, Kasper A. Hettinga & Saskia M. van Ruth. (2021) Exploration of an ultrasonic pulse echo system for comparison of milks, creams, and their dilutions. LWT 136, pages 110616.
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Sajad Shokri, Netsanet Shiferaw Terefe & Mojgan Manzari. 2021. Innovative Food Processing Technologies. Innovative Food Processing Technologies 135 156 .
Mar Villamiel, Enrique Riera & José V. García-Pérez. 2021. Innovative Food Processing Technologies. Innovative Food Processing Technologies 415 438 .
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Wanjia Gao, Fei Li, Ran Yang & Wenyi Liu. (2020) Temperature Compensation and Amplitude Prediction in Ultrasonic Measurement Based on BP Neural Network Mode. Temperature Compensation and Amplitude Prediction in Ultrasonic Measurement Based on BP Neural Network Mode.
Alena Smirnova, Georgii Konoplev, Nikolay Mukhin, Oksana Stepanova & Ulrike Steinmann. (2020) Milk as a Complex Multiphase Polydisperse System: Approaches for the Quantitative and Qualitative Analysis. Journal of Composites Science 4:4, pages 151.
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Y. Yüksel & A. Elgün. (2020) Determination of the effect of high energy ultrasound application in tempering on flour quality of wheat. Ultrasonics Sonochemistry 67, pages 105129.
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Wesley Chang, Robert Mohr, Andrew Kim, Abhi Raj, Greg Davies, Kate Denner, Jeung Hun Park & Daniel Steingart. (2020) Measuring effective stiffness of Li-ion batteries via acoustic signal processing . Journal of Materials Chemistry A 8:32, pages 16624-16635.
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Maged E.A. Mohammed & Mohammed R. Alhajhoj. 2020. Food Processing. Food Processing.
Mathieu Mantelet, Frédéric Restagno, Isabelle Souchon & Vincent Mathieu. (2020) Using ultrasound to characterize the tongue-food interface: An in vitro study examining the impact of surface roughness and lubrication. Ultrasonics 103, pages 106095.
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Jared Church, Jeffrey G. Lundin, Daniela Diaz, Dianne Mercado, Marjorie R. Willner, Woo Hyoung Lee & Danielle M. Paynter. (2019) Identification and characterization of bilgewater emulsions. Science of The Total Environment 691, pages 981-995.
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Mohd Taufiq Mohd Khairi, Sallehuddin Ibrahim, Mohd Amri Md Yunus, Mahdi Faramarzi, Goh Pei Sean, Jaysuman Pusppanathan & Azwad Abid. (2019) Ultrasound computed tomography for material inspection: Principles, design and applications. Measurement 146, pages 490-523.
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Jing Yan, William M.D. Wright, James A. O'Mahony, Yrjö Roos, Eric Cuijpers & Saskia M. van Ruth. (2019) A sound approach: Exploring a rapid and non-destructive ultrasonic pulse echo system for vegetable oils characterization. Food Research International 125, pages 108552.
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Alba Martin Ginel & Tomas Gomez Alvarez-Arenas. (2019) Air-coupled Transducers for Quality Control in the Food Industry. Air-coupled Transducers for Quality Control in the Food Industry.
Di Wu, Chao Wu, Wuchao Ma, Zhenyu Wang, Cuiping Yu & Ming Du. (2019) Effects of ultrasound treatment on the physicochemical and emulsifying properties of proteins from scallops (Chlamys farreri). Food Hydrocolloids 89, pages 707-714.
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Aliakbar Gholamhosseinpour & Seyed Mohammad Bagher Hashemi. (2018) Ultrasound pretreatment of fermented milk containing probiotic Lactobacillus plantarum AF1: Carbohydrate metabolism and antioxidant activity . Journal of Food Process Engineering 42:1.
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Mathieu Mantelet, Maud Panouillé, François Boué, Véronique Bosc, Frédéric Restagno, Isabelle Souchon & Vincent Mathieu. (2019) Impact of sol-gel transition on the ultrasonic properties of complex model foods: Application to agar/gelatin gels and emulsion filled gels. Food Hydrocolloids 87, pages 506-518.
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Sajad Shokri & Netsanet Shiferaw Terefe. 2019. Reference Module in Food Science. Reference Module in Food Science.
Mohd Taufiq Mohd Khairi, Sallehuddin Ibrahim, Mohd Amri Md Yunus & Mahdi Faramarzi. (2018) Noninvasive techniques for detection of foreign bodies in food: A review. Journal of Food Process Engineering 41:6, pages e12808.
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Didier Laux, Olivier Gibert, Jean-Yves Ferrandis, Eric Rosenkrantz, Med Abderrahmane Mograne & Alexia Prades. (2018) In-pipe coconut water rheological characterization with ultrasonic waves. Journal of Food Engineering 235, pages 59-63.
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Zhiwei Zhu, Zhubing Chen, Qianyun Zhou, Da-Wen Sun, Haiyang Chen, Yongjun Zhao, Wenqing Zhou, Xianguang Li & Hongzhun Pan. (2018) Freezing Efficiency and Quality Attributes as Affected by Voids in Plant Tissues During Ultrasound-Assisted Immersion Freezing. Food and Bioprocess Technology 11:9, pages 1615-1626.
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Cüneyt Dinçer & Ayhan Topuz. (2018) MEYVE SUYU İŞLEMEDE ULTRASES KULLANIMITHE USE OF ULTRASOUND IN FRUIT JUICE PROCESSING. Gıda 43:4, pages 569-581.
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Zhenbao Zhu, Weiduo Zhu, Jianhua Yi, Ning Liu, Yungang Cao, Jiali Lu, Eric Andrew Decker & David Julian McClements. (2018) Effects of sonication on the physicochemical and functional properties of walnut protein isolate. Food Research International 106, pages 853-861.
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Denise Felix da Silva, Lilia Ahrné, Richard Ipsen & Anni Bygvraa Hougaard. (2018) Casein-Based Powders: Characteristics and Rehydration Properties. Comprehensive Reviews in Food Science and Food Safety 17:1, pages 240-254.
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Bhavya Panikuttira & Colm P. O’Donnell. 2018. Fruit Juices. Fruit Juices 835 847 .
A. Acar & D. Arslan. (2017) Some Technological Pretreatments Applied During Olive Oil Extraction: Impacts on Quality Parameters and Minor Constituents. Global Journal of Agricultural Innovation, Research & Development 4, pages 47-57.
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Brice Saint-Michel, Hugues Bodiguel, Steven Meeker & Sébastien Manneville. (2017) Simultaneous Concentration and Velocity Maps in Particle Suspensions under Shear from Rheo-Ultrasonic Imaging. Physical Review Applied 8:1.
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Edward J.K. Lucas, Sam Brooks, Alastair Hales, Daniel McBryde, Xiao Yun & Giuseppe L. Quarini. (2017) Noninvasive Monitoring by Ultrasound of Liquid Foodstuff to Ice Slurry Transitions Within Steel Ducts and Pipes. Journal of Food Process Engineering 40:2, pages e12415.
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J. Salazar, J.A. Chávez, A. Turó & M.J. García‐Hernández. 2017. Ultrasound in Food Processing. Ultrasound in Food Processing 65 85 .
Vahid Mohammadi, Mahdi Ghasemi-Varnamkhasti & Luciano Adri?n Gonz?lez. (2017) Analytical measurements of ultrasound propagation in dairy products: A review. Trends in Food Science & Technology 61, pages 38-48.
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Luis M. Anaya-Esparza, Rita M. Velázquez-Estrada, Artur X. Roig, Hugo S. García-Galindo, Sonia G. Sayago-Ayerdi & Efigenia Montalvo-González. (2017) Thermosonication: An alternative processing for fruit and vegetable juices. Trends in Food Science & Technology 61, pages 26-37.
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K. Shikha Ojha, Timothy J. Mason, Colm P. O’Donnell, Joseph P. Kerry & Brijesh K. Tiwari. (2017) Ultrasound technology for food fermentation applications. Ultrasonics Sonochemistry 34, pages 410-417.
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Monzer Fanun. 2017. Sugar Esters Microemulsions. Sugar Esters Microemulsions 293 334 .
Jorge Welti-Chanes, Mariana Morales-de la Peña, Daniel A. Jacobo-Velázquez & Olga Martín-Belloso. 2017. Ultrasound: Advances for Food Processing and Preservation. Ultrasound: Advances for Food Processing and Preservation 457 497 .
Eric Keven Silva, Giovani L. Zabot, Ariel A.C. Toledo Hijo & Maria Angela A. Meireles. 2017. Ultrasound: Advances for Food Processing and Preservation. Ultrasound: Advances for Food Processing and Preservation 323 350 .
A. Wesolowski, J.J. Sienkiewicz, K.A. Skibniewska, D. Luczycka & D. Choszcz. (2016) Hysteresis of ultrasound velocity in pork lard and water during a thermal cycle. Journal of Food Engineering 190, pages 48-53.
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Jingyuan Sun & Yong Yan. (2016) Non-intrusive measurement and hydrodynamics characterization of gas–solid fluidized beds: a review. Measurement Science and Technology 27:11, pages 112001.
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XingJun Wang, Gilles Fevotte, Ying Huang & Thomas M. Michelitsch. (2016) Acoustic emission during the solvent mediated cooling crystallization of citric acid. Powder Technology 301, pages 70-77.
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Filiz Koksel, Martin G. Scanlon & John H. Page. (2016) Ultrasound as a tool to study bubbles in dough and dough mechanical properties: A review. Food Research International 89, pages 74-89.
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M. Kaci, E. Arab-Tehrany, G. Dostert, I. Desjardins, E. Velot & S. Desobry. (2016) Efficiency of emulsifier-free emulsions and emulsions containing rapeseed lecithin as delivery systems for vectorization and release of coenzyme Q10: physico-chemical properties and in vitro evaluation. Colloids and Surfaces B: Biointerfaces 147, pages 142-150.
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D.M. Forrester, J. Huang & V.J. Pinfield. (2016) Characterisation of colloidal dispersions using ultrasound spectroscopy and multiple-scattering theory inclusive of shear-wave effects. Chemical Engineering Research and Design 114, pages 69-78.
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Annelien Rigolle, Imogen Foubert, Jan Hettler, Erik Verboven, Arvid Martens, Ruth Demuynck & Koen Van Den Abeele. (2016) Insight in ultrasonic shear reflection parameters by studying temperature and limonene influence on cocoa butter crystallization. Innovative Food Science & Emerging Technologies 33, pages 289-297.
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Mohd Taufiq Mohd Khairi, Sallehuddin Ibrahim, Mohd Amri Md Yunus & Mahdi Faramarzi. (2016) Contact and non-contact ultrasonic measurement in the food industry: a review. Measurement Science and Technology 27:1, pages 012001.
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Satish Kumar Murari & M. V. Shwetha. (2015) Effect of antioxidant butylated hydroxyl anisole on the thermal or oxidative stability of sunflower oil (Helianthus Annuus) by ultrasonic. Journal of Food Science and Technology 53:1, pages 840-847.
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K. Shikha Ojha, Colm P. O’Donnell, Joseph P. Kerry & Brijesh K. Tiwari. 2016. Novel Food Fermentation Technologies. Novel Food Fermentation Technologies 125 142 .
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M A Amer, D Novoa-Díaz, J A Chávez, A Turó, M J García-Hernández & J Salazar. (2015) Temperature compensation of ultrasonic velocity during the malolactic fermentation process. Measurement Science and Technology 26:12, pages 125602.
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Annelien Rigolle, Imogen Foubert, Jan Hettler, Erik Verboven, Ruth Demuynck & Koen Van Den Abeele. (2015) Development of an ultrasonic shear reflection technique to monitor the crystallization of cocoa butter. Food Research International 75, pages 115-122.
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Zi Zhang, Da-Wen Sun, Zhiwei Zhu & Lina Cheng. (2015) Enhancement of Crystallization Processes by Power Ultrasound: Current State-of-the-Art and Research Advances. Comprehensive Reviews in Food Science and Food Safety 14:4, pages 303-316.
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Ju Yeong Byeon, Eun Ji Choi & Wang June Kim. (2015) Effect of low frequency (20–35 kHz) airborne ultrasonication on microbiological and physicochemical properties of soybean Koji. Food Science and Biotechnology 24:3, pages 1035-1040.
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N. Prasad, Basavarajaiah Siddaramaiah & Mujeeda Banu. (2014) Effect of antioxidant tertiary butyl hydroquinone on the thermal and oxidative stability of sesame oil (sesamum indicum) by ultrasonic studies. Journal of Food Science and Technology 52:4, pages 2238-2246.
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Martin G. ScanlonJohn H. Page. (2015) Probing the Properties of Dough with Low-Intensity Ultrasound. Cereal Chemistry Journal 92:2, pages 121-133.
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M.A. Amer, D. Novoa-D?az, A. Puig-Pujol, J. Capdevila, J.A. Ch?vez, A. Tur?M.J. Garc?a-Hern?ndez & J. Salazar. (2015) Ultrasonic velocity of water?ethanol?malic acid?lactic acid mixtures during the malolactic fermentation process. Journal of Food Engineering 149, pages 61-69.
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Konrad W. Nowak, Marek Markowski & Tomasz Daszkiewicz. (2015) Ultrasonic determination of mechanical properties of meat products. Journal of Food Engineering 147, pages 49-55.
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Ying Xin, Min Zhang & Benu Adhikari. (2014) Ultrasound assisted immersion freezing of broccoli (Brassica oleracea L. var. botrytis L.). Ultrasonics Sonochemistry 21:5, pages 1728-1735.
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David McClements. 2014. Nanoparticle- and Microparticle-based Delivery Systems. Nanoparticle- and Microparticle-based Delivery Systems 341 400 .
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Filiz KokselAnatoliy StrybulevychJohn H. PageMartin G. Scanlon. (2014) Ultrasonic Characterization of Unyeasted Bread Dough of Different Sodium Chloride Concentrations. Cereal Chemistry Journal 91:4, pages 327-332.
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Edith Corona Jimenez, Jose Vicente García-Pérez, Sonia Ventanas Canillas & Jose Javier Benedito Fort. (2013) Ultrasonic characterization of the fat source and composition of formulated dry-cured meat products. Revista de Agaroquimica y Tecnologia de Alimentos 20:4, pages 275-285.
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P. Kiełczyński, M. Szalewski, A. Balcerzak, K. Wieja, A.J. Rostocki, R.M. Siegoczyński & S. Ptasznik. (2014) Application of ultrasonic wave celerity measurement for evaluation of physicochemical properties of olive oil at high pressure and various temperatures. LWT - Food Science and Technology 57:1, pages 253-259.
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Md. Nahidul Islam, Min Zhang, Benu Adhikari, Cheng Xinfeng & Bao-guo Xu. (2014) The effect of ultrasound-assisted immersion freezing on selected physicochemical properties of mushrooms. International Journal of Refrigeration 42, pages 121-133.
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César Ozuna, Tomás Gómez Álvarez-Arenas, Enrique Riera, Juan A. Cárcel & Jose V. Garcia-Perez. (2014) Influence of material structure on air-borne ultrasonic application in drying. Ultrasonics Sonochemistry 21:3, pages 1235-1243.
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Messaouda Kaci, Smail Meziani, Elmira Arab-Tehrany, Guillaume Gillet, Isabelle Desjardins-Lavisse & Stephane Desobry. (2014) Emulsification by high frequency ultrasound using piezoelectric transducer: Formation and stability of emulsifier free emulsion. Ultrasonics Sonochemistry 21:3, pages 1010-1017.
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Ying Xin, Min Zhang & Benu Adhikari. (2014) The effects of ultrasound-assisted freezing on the freezing time and quality of broccoli (Brassica oleracea L. var. botrytis L.) during immersion freezing. International Journal of Refrigeration 41, pages 82-91.
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Sally Diep, Daiva Daugelaite, Anatoliy Strybulevych, Martin Scanlon, John Page & Dave Hatcher. (2014) Use of ultrasound to discern differences in Asian noodles prepared across wheat classes and between varieties. Canadian Journal of Plant Science 94:3, pages 525-534.
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Bart M. NicolaïThijs DefraeyeBart De KetelaereEls HerremansMaarten L.A.T.M. HertogWouter SaeysAlessandro TorricelliThomas VandendriesschePieter Verboven. (2014) Nondestructive Measurement of Fruit and Vegetable Quality. Annual Review of Food Science and Technology 5:1, pages 285-312.
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Sandra KentishHao Feng. (2014) Applications of Power Ultrasound in Food Processing. Annual Review of Food Science and Technology 5:1, pages 263-284.
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Juan Andrés Cárcel, José Vicente García‐Pérez, Enrique Riera, Carmen Rosselló & Antonio Mulet. 2014. Modern Drying Technology. Modern Drying Technology 237 278 .
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Didier Laux, Marc Valente, Jean-Yves Ferrandis, Najat Talha, Olivier Gibert & Alexia Prades. (2013) Shear Viscosity Investigation on Mango Juice with High Frequency Longitudinal Ultrasonic Waves and Rotational Viscosimetry. Food Biophysics 8:4, pages 233-239.
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Fen Hu, Da-Wen Sun, Wenhong Gao, Zhihang Zhang, Xinan Zeng & Zhong Han. (2013) Effects of pre-existing bubbles on ice nucleation and crystallization during ultrasound-assisted freezing of water and sucrose solution. Innovative Food Science & Emerging Technologies 20, pages 161-166.
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S.P. Kek, N.L. Chin & Y.A. Yusof. (2013) Direct and indirect power ultrasound assisted pre-osmotic treatments in convective drying of guava slices. Food and Bioproducts Processing 91:4, pages 495-506.
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Shipra Baluja & K. P. Vaishnani. (2013) Structural properties of schiff bases of 4-aminophenol in DMSO solutions on the data density, viscosity and ultrasound speed at 308.15 K. Russian Journal of Physical Chemistry A 87:8, pages 1322-1327.
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S. Hoche, M. A. Hussein & T. Becker. (2013) Ultrasound-based density determination via buffer rod techniques: a review. Journal of Sensors and Sensor Systems 2:2, pages 103-125.
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A. J. Rostocki, R. Tarakowski, P. Kiełczyński, M. Szalewski, A. Balcerzak & S. Ptasznik. (2013) The Ultrasonic Investigation of Phase Transition in Olive Oil up to 0.7 GPa. Journal of the American Oil Chemists' Society 90:6, pages 813-818.
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Marc Valente, Alexia Prades & Didier Laux. (2013) Potential use of physical measurements including ultrasound for a better mango fruit quality characterization. Journal of Food Engineering 116:1, pages 57-64.
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Song-Qing Hu, Guang Liu, Lin Li, Zhi-Xin Li & Yi Hou. (2013) An improvement in the immersion freezing process for frozen dough via ultrasound irradiation. Journal of Food Engineering 114:1, pages 22-28.
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J V Garc?a-P?rez, M De Prados, N P?rez-Muelas, J A C?rcel & J Benedito. (2012) Ultrasonic characterization of pork meat salting. IOP Conference Series: Materials Science and Engineering 42, pages 012043.
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M Malainine, B Faiz, A Moudden, D Izbaim, G Maze & I Aboudaoud. (2012) Beginning of fish defrosting by using non-destructive ultrasonic technique. IOP Conference Series: Materials Science and Engineering 42, pages 012036.
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T.S. Awad, H.A. Moharram, O.E. Shaltout, D. Asker & M.M. Youssef. (2012) Applications of ultrasound in analysis, processing and quality control of food: A review. Food Research International 48:2, pages 410-427.
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Jayani Chandrapala, Christine Oliver, Sandra Kentish & Muthupandian Ashokkumar. (2012) Ultrasonics in food processing ? Food quality assurance and food safety. Trends in Food Science & Technology 26:2, pages 88-98.
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L. Friedrich, E. Tuboly, K. P?sztor-Husz?r, Cs. Balla & Cs. V?n. (2012) Non-destructive measurement of outer crust formation in dry sausage using ultrasound technique. Acta Alimentaria 41:2, pages 152-160.
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Jordi Salazar, Antoni Turó, Juan A. Chávez & Miguel J. García‐Hernández. 2012. Handbook of Food Process Design. Handbook of Food Process Design 1107 1165 .
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D. Novoa-Di?az, J. Garci?a-A?lvarez, J.A. Cha?vez, A. Turo?M.J. Garci?a-Herna?ndez & J. Salazar. (2012) Comparison of methods for measuring ultrasonic velocity variations during ageing or fermentation of food materials. IET Science, Measurement & Technology 6:4, pages 205.
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Giuseppe Gattuso & Davide Barreca. 2012. Advances in Citrus Nutrition. Advances in Citrus Nutrition 89 99 .
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Sven Hoche, Walid B. Hussein, Mohamed A. Hussein & Thomas Becker. (2011) Time‐of‐flight prediction for fermentation process monitoring. Engineering in Life Sciences 11:4, pages 417-428.
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Jonathan R. Dion & David H. Burns. (2011) Determination of Volume Fractions in Multicomponent Mixtures Using Ultrasound Frequency Analysis. Applied Spectroscopy 65:6, pages 648-656.
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