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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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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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Biosynthesized Silver Nanoparticles Used in Preservative Solutions for Chrysanthemum cv. Puma

Journal of nanomaterials, 2016-01, Vol.2016 (2016), p.1-10

2016

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Study of the Performance of the Organic Extracts of Chenopodium ambrosioides for Ag Nanoparticle Synthesis

Journal of nanomaterials, 2016-01, Vol.2016 (2016), p.1-13

2016

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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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Biosynthesis of Silver Nanoparticles Using Chenopodium ambrosioides

Journal of nanomaterials, 2014-01, Vol.2014 (2014), p.1-9

2014

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Nanomaterials for Plant Disease Diagnosis and Treatment: A Review

Plants (Basel), 2024-09, Vol.13 (18), p.2634

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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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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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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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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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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Morphological and Structural Characterization of Encapsulated Arginine Systems for Dietary Inclusion in Ruminants

Processes, 2024-07, Vol.12 (7), p.1498

2024

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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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Modification of Food Systems by Ultrasound

Journal of food quality, 2017-01, Vol.2017 (2017), p.1-12

2017

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Effect of Aging Methods and Ultrasonication Treatment on the Sensory Profile of Beef ILongissimus lumborum/I Muscle

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

2023

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Time matters when ultrasonicating beef: The best time for tenderness is not the best for reducing microbial counts

Journal of food process engineering, 2019-10, Vol.42 (6), p.n/a

2019

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MICROENCAPSULATION OF FEED ADDITIVES WITH POTENTIAL IN LIVESTOCK AND POULTRY PRODUCTION: A SYSTEMATIC REVIEW

Chilean journal of agricultural & animal sciences, 2024-04, Vol.40 (2), p.229-249

2024

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

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

Biosynthesized Silver Nanoparticles Used in Preservative Solutions for Chrysanthemum cv. Puma

Study of the Performance of the Organic Extracts of Chenopodium ambrosioides for Ag Nanoparticle Synthesis

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

Biosynthesis of Silver Nanoparticles Using Chenopodium ambrosioides

Nanomaterials for Plant Disease Diagnosis and Treatment: A Review

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

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

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

Processing Smoked Pork Loin Using Ultrasound-Assisted Curing

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

Ultrasound Versus traditional ageing: physicochemical properties in beef longissimus lumborum

Morphological and Structural Characterization of Encapsulated Arginine Systems for Dietary Inclusion in Ruminants

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

Modification of Food Systems by Ultrasound

Effect of Aging Methods and Ultrasonication Treatment on the Sensory Profile of Beef ILongissimus lumborum/I Muscle

Time matters when ultrasonicating beef: The best time for tenderness is not the best for reducing microbial counts

MICROENCAPSULATION OF FEED ADDITIVES WITH POTENTIAL IN LIVESTOCK AND POULTRY PRODUCTION: A SYSTEMATIC REVIEW

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