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Recent advances in the application of ultrasound in dairy products: Effect on functional, physical, chemical, microbiological and sensory properties

Ultrasonics sonochemistry, 2021-05, Vol.73, p.105467-105467, Article 105467

2021

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Physicochemical and microbiological characteristics of beef treated with high-intensity ultrasound and stored at 4 °C

Journal of the science of food and agriculture, 2015-09, Vol.95 (12), p.2487-2493

2015

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Effect of packaging thickness and muscle type on ultrasound-assisted beef quality

Ultrasonics sonochemistry, 2024-02, Vol.103, p.106777-106777, Article 106777

2024

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Post-mortem ultrasound and freezing of rabbit meat: Effects on the physicochemical quality and weight loss

Ultrasonics sonochemistry, 2021-11, Vol.79, p.105766-105766, Article 105766

2021

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The Physicochemical, Microbiological, and Structural Changes in Beef Are Dependent on the Ultrasound System, Time, and One-Side Exposition

Molecules (Basel, Switzerland), 2022-01, Vol.27 (2), p.541

2022

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High‐intensity ultrasound as a pre‐treatment of pork sub‐primals for further processing of meat

International journal of food science & technology, 2022-01, Vol.57 (1), p.466-480

2022

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Evaluation of Chinese Prickly Ash and Cinnamon to Mitigate Heterocyclic Aromatic Amines in Superheated Steam-Light Wave Roasted Lamb Meat Patties Using QuEChERS Method Coupled with UPLC-MS/MS

Separations, 2023-05, Vol.10 (6), p.323

2023

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Exploration of Microencapsulation of Arginine in Carnauba Wax ( Copernicia prunifera ) and Its Dietary Effect on the Quality of Beef

Animals (Basel), 2024-06, Vol.14 (13), p.1857

2024

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The Effect of High-Intensity Ultrasound on the Physicochemical and Microbiological Properties of Mexican Panela Cheese

Foods, 2020-03, Vol.9 (3), p.313

2020

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Properties of Oaxaca Cheese Elaborated with Ultrasound-Treated Raw Milk: Physicochemical and Microbiological Parameters

Foods, 2022-06, Vol.11 (12), p.1735

2022

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Ultrasound‐enhanced mass transfer in Halal compared with non‐Halal chicken

Journal of the science of food and agriculture, 2011-01, Vol.91 (1), p.130-133

2011

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Natural Oregano Essential Oil May Replace Antibiotics in Lamb Diets: Effects on Meat Quality

Antibiotics (Basel), 2020-05, Vol.9 (5), p.248

2020

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Does ultrasound equally improve the quality of beef? An insight into longissimus lumborum, infraspinatus and cleidooccipitalis

Meat science, 2020-02, Vol.160, p.107963-107963, Article 107963

2020

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Determination of carcase yield, sensory and acceptance of meat from male and female pigs with dietary supplementation of oregano essential oils

Italian journal of animal science, 2019-01, Vol.18 (1), p.668-678

2019

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Ultrasound as an Alternative to Conventional Marination: Acceptability and Mass Transfer

Journal of food quality, 2017-01, Vol.2017 (2017), p.1-8

2017

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Quality of cooked sausages with added beef or pork heart surimi

Journal of food processing and preservation, 2020-12, Vol.44 (12), p.n/a

2020

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Effect of Aging Methods and Ultrasonication Treatment on the Sensory Profile of Beef Longissimus lumborum Muscle

Processes, 2023-05, Vol.11 (5), p.1504

2023

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Processing Smoked Pork Loin Using Ultrasound-Assisted Curing

Processes, 2023-01, Vol.11 (1), p.275

2023

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Improving Cull Cow Meat Quality Using Vacuum Impregnation

Foods, 2018-05, Vol.7 (5), p.74

2018

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Efficacy of Ultrasonic-Assisted Curing Is Dependent on Muscle Size and Ultrasonication System

Processes, 2020-09, Vol.8 (9), p.1015

2020

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Effects of Ultrasound versus Pasteurization on Whey–Oat Beverage Processing: Quality and Antioxidative Properties

Processes, 2022-08, Vol.10 (8), p.1572

2022

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Ultrasound Versus traditional ageing: physicochemical properties in beef longissimus lumborum

CYTA: journal of food, 2020-01, Vol.18 (1), p.675-682

2020

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Textural, Rheological, and Sensory Modifications in Oaxaca Cheese Made with Ultrasonicated Raw Milk

Processes, 2023-04, Vol.11 (4), p.1122

2023

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Physicochemical Properties and Young Adult Consumer Preference of Dry-Aged Beef after High-Intensity Ultrasonication

Processes, 2022-10, Vol.10 (10), p.2145

2022

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High intensity ultrasound homogenizes and improves quality of beef longissimus dorsi

Ciência e tecnologia de alimentos, 2019-06, Vol.39 (suppl 1), p.332-340

2019

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Recent advances in the application of ultrasound in dairy products: Effect on functional, physical, chemical, microbiological and sensory properties

Physicochemical and microbiological characteristics of beef treated with high-intensity ultrasound and stored at 4 °C

Effect of packaging thickness and muscle type on ultrasound-assisted beef quality

Post-mortem ultrasound and freezing of rabbit meat: Effects on the physicochemical quality and weight loss

The Physicochemical, Microbiological, and Structural Changes in Beef Are Dependent on the Ultrasound System, Time, and One-Side Exposition

High‐intensity ultrasound as a pre‐treatment of pork sub‐primals for further processing of meat

Evaluation of Chinese Prickly Ash and Cinnamon to Mitigate Heterocyclic Aromatic Amines in Superheated Steam-Light Wave Roasted Lamb Meat Patties Using QuEChERS Method Coupled with UPLC-MS/MS

Exploration of Microencapsulation of Arginine in Carnauba Wax ( Copernicia prunifera ) and Its Dietary Effect on the Quality of Beef

The Effect of High-Intensity Ultrasound on the Physicochemical and Microbiological Properties of Mexican Panela Cheese

Properties of Oaxaca Cheese Elaborated with Ultrasound-Treated Raw Milk: Physicochemical and Microbiological Parameters

Ultrasound‐enhanced mass transfer in Halal compared with non‐Halal chicken

Natural Oregano Essential Oil May Replace Antibiotics in Lamb Diets: Effects on Meat Quality

Does ultrasound equally improve the quality of beef? An insight into longissimus lumborum, infraspinatus and cleidooccipitalis

Determination of carcase yield, sensory and acceptance of meat from male and female pigs with dietary supplementation of oregano essential oils

Ultrasound as an Alternative to Conventional Marination: Acceptability and Mass Transfer

Quality of cooked sausages with added beef or pork heart surimi

Effect of Aging Methods and Ultrasonication Treatment on the Sensory Profile of Beef Longissimus lumborum Muscle

Processing Smoked Pork Loin Using Ultrasound-Assisted Curing

Improving Cull Cow Meat Quality Using Vacuum Impregnation

Efficacy of Ultrasonic-Assisted Curing Is Dependent on Muscle Size and Ultrasonication System

Effects of Ultrasound versus Pasteurization on Whey–Oat Beverage Processing: Quality and Antioxidative Properties

Ultrasound Versus traditional ageing: physicochemical properties in beef longissimus lumborum

Textural, Rheological, and Sensory Modifications in Oaxaca Cheese Made with Ultrasonicated Raw Milk

Physicochemical Properties and Young Adult Consumer Preference of Dry-Aged Beef after High-Intensity Ultrasonication

High intensity ultrasound homogenizes and improves quality of beef longissimus dorsi

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