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Ultrasonics Sonochemistry|March 2, 2021
Ultrasound-assisted Maillard reaction of ovalbumin/xylose: The enhancement of functional properties and its mechanismXuanting Liu, Qi Yang, Meng Yang, et al.
Ultrasonics Sonochemistry|February 11, 2021
Energy balance of high-energy stable acoustic cavitation within dual-frequency sonochemical reactorKaouther Kerboua, Oualid Hamdaoui, Abdulaziz Alghyamah
Ultrasonics Sonochemistry|February 12, 2021
Preparation of graphene/PMMA composites with assistance of ultrasonic wave under supercritical CO2 conditionsYuanyuan Yu, Jing Wang
Ultrasonics Sonochemistry|February 12, 2021
Ultrasonication an intensifying tool for preparation of stable nanofluids and study the time influence on distinct properties of graphene nanofluids - A systematic overviewMadderla Sandhya, D Ramasamy, K Sudhakar, et al.
Ultrasonics Sonochemistry|February 26, 2017
Single, simultaneous and sequential applications of ultrasonic frequencies for the elimination of ibuprofen in waterAsu Ziylan-Yavas, Nilsun H Ince
Ultrasonics Sonochemistry|August 18, 2019
Tannery wastewater treatment by cavitation combined with advanced oxidation process (AOP)Sneha Korpe, Bhaskar Bethi, Shirish H Sonawane, et al.
Ultrasonics Sonochemistry|August 18, 2019
Ultrasonic exfoliation of NiFe LDH/CB nanosheets for enhanced oxygen evolution catalysisTshimangadzo S Munonde, Haitao Zheng, Philiswa N Nomngongo
Ultrasonics Sonochemistry|August 18, 2019
Comparative assessment of high-intensity ultrasound and hydrodynamic cavitation processing on physico-chemical properties and microbial inactivation of peanut milkAkshata R Salve, Kakoli Pegu, Shalini S Arya
Ultrasonics Sonochemistry|August 18, 2019
Efficacy of sweep ultrasound on natural microbiota reduction and quality preservation of Chinese cabbage during storageEvans Adingba Alenyorege, Haile Ma, Ishmael Ayim, et al.
Ultrasonics Sonochemistry|September 22, 2019
Sono-physical and sono-chemical effects of ultrasound: Primary applications in extraction and freezing operations and influence on food componentsXizhe Fu, Tarun Belwal, Giancarlo Cravotto, et al.
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