| 1 |
Effects of ultrasonic intensity and time on rheological properties of different concentrations of xanthan gum solution
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International Journal of Biological Macromolecules
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| 2 |
Effects of ultrasonic intensity and duration on the apparent viscosity, consistency coefficient, and flow behavior index of guar gum solution
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علوم و صنایع غذایی ایران
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| 3 |
Impact of ultrasound intensity and duration on the rheological behaviour of sodium alginate solution
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فناوری های جدید در صنعت غذا
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| 4 |
Effect of sonication and edible coating on total phenolic content, antioxidant capacity, and physical characteristics of infrared-dried sweet cherries
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JOURNAL OF FOOD PROCESSING AND PRESERVATION
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| 5 |
Rheological properties and color indexes of ultrasonic treated aqueous solutions of basil, Lallemantia, and wild sage gums
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INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
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| 6 |
Effects of gum-based coatings combined with ultrasonic pretreatment before drying on quality of sour cherries
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ULTRASONICS SONOCHEMISTRY
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| 7 |
Influence of microwave pretreatment on the total phenolics, antioxidant activity, moisture diffusivity, and rehydration rate of dried sweet cherry
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Food Science & Nutrition
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| 8 |
بررسی اثر پیش تیمار فراصوت بر سرعت خشک شدن گیلاس و مدل سازی فرآیند توسط روش الگوریتم ژنتیک- شبکه عصبی مصنوعی
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علوم غذایی و تغذیه
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| 9 |
Rheological properties of carboxymethyl cellulose (CMC) solution: Impact of high intensity ultrasound
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ULTRASONICS SONOCHEMISTRY
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| 10 |
Effects of edible coatings and ultrasonic pretreatment on the phenolic content, antioxidant potential, drying rate, and rehydration ratio of sweet cherry
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ULTRASONICS SONOCHEMISTRY
|