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Ultrasonics Sonochemistry|July 6, 2021
Effects of multi-frequency ultrasound on the freezing rates, quality properties and structural characteristics of cultured large yellow croaker (Larimichthys crocea)Xuan Ma, Jun Mei, Jing XieUltrasonics Sonochemistry|June 13, 2021
Comparing cleaning effects of gas and vapor bubbles in ultrasonic fieldsRyeol Park, Minsu Choi, Eun Hyun Park, et al.Ultrasonics Sonochemistry|June 12, 2021
Bioactive compounds and antibacterial activities in crystallized honey liquefied with ultrasoundA Peláez-Acero, J E Cobos-Velasco, U González-Lemus, et al.Ultrasonics Sonochemistry|June 15, 2021
Study on the influence of advanced treatment processes on the surface properties of polylactic acid for a bio-based circular economy for plasticsGeorgia Sourkouni, Charalampia Kalogirou, Philipp Moritz, et al.Ultrasonics Sonochemistry|May 21, 2022
The role of primary and secondary delays in the effective resonance frequency of acoustically interacting microbubblesHossein Haghi, Michael C KoliosUltrasonics Sonochemistry|May 22, 2022
High intensity ultrasound-assisted quality enhancing of the marinated egg: Gel properties and in vitro digestion analysisZhihui Yu, Huirong Zhang, Haoran Guo, et al.Ultrasonics Sonochemistry|May 22, 2022
Positive effects of thermosonication in Jamun fruit dairy dessert processingDébora L Lino, Jonas T Guimarães, Gustavo Luis P A Ramos, et al.Ultrasonics Sonochemistry|May 22, 2022
Impulsive forces of two spark-generated cavity bubbles with phase differencesRho-Taek Jung, Nyo Me Thet NaingUltrasonics Sonochemistry|May 23, 2022
Impact of low-frequency ultrasound technology on physical, chemical and technological properties of cereals and pseudocerealsLorenzo Estivi, Andrea Brandolini, Luis Condezo-Hoyos, et al.Ultrasonics Sonochemistry|May 24, 2022
Evaluation of effects of ultrasound-assisted saucing on the quality of chicken gizzardsHaijing Li, Jia Feng, Shuo Shi, et al.Pageof 713