| 1 |
Production and evaluation of total phenolics, antioxidant activity, viscosity, color, and sensory attributes of quince tea infusion: Effects of drying method, sonication, and brewing process
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ULTRASONICS SONOCHEMISTRY
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| 2 |
Optimization of sonication time, edible coating concentration, and osmotic solution °Brix for the dehydration process of quince slices using response surface methodology
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Food Science & Nutrition
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| 3 |
Effects of ultrasound time, xanthan gum, and sucrose levels on the osmosis dehydration and appearance characteristics of grapefruit slices: process optimization using response surface methodology
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ULTRASONICS SONOCHEMISTRY
|