ArticleUltrasonics sonochemistry2021
Impact of high-intensity thermosonication treatment on spinach juice: Bioactive compounds, rheological, microbial, and enzymatic activities.
Article in Ultrasonics sonochemistry, 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 21 papers.
What it found
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Who cites it
21 citing papers in PubMed.
- High-Intensity Ultrasound Processing of Passion Fruit Pulp: Effects on Physicochemical Properties, Microbiological Quality, Bioactive Compound Retention, and Ascorbate Oxidase Activity.Foods (Basel, Switzerland) · 2026Article
- Thermosonication improves the bioactive properties andFrontiers in nutrition · 2026Article
- ThermoMicrowave-sonication improves the stability and digestive bioaccessibility of phenolic compounds in parsley juice.Food chemistry: X · 2026Article
- Innovative Non-Thermal Processing Technologies for Shelf Life Extension and Retention of Bioactive Compounds in Liquid Foods: Current Status and Future Prospects.Foods (Basel, Switzerland) · 2025Review
- Fruit and Vegetable Juices as Functional Carriers for Probiotic Delivery: Microbiological, Nutritional, and Sensory Perspectives.Microorganisms · 2025Review
- Synergistic Effect of Thermosonication on the Stability of Bioactive Compounds and Antioxidant Activity of Blackberry Juice.Foods (Basel, Switzerland) · 2025Article
- Comparative evaluation of ultrasound-assisted extraction with other green extraction methods for sustainable recycling and processing of date palm bioresources and by-products: A review of recent research.Ultrasonics sonochemistry · 2025Review
- Thermosonication-enhanced bioaccessibility and functional quality of dill juice: anFrontiers in nutrition · 2025Article
- Article
- Effects of Pulsed Electric Field and High-Pressure Processing Treatments on the Juice Yield and Quality of Sea Buckthorn.Foods (Basel, Switzerland) · 2024Article
- Effects of Ultrasonic Treatment on Physical Stability of Lily Juice: Rheological Behavior, Particle Size, and Microstructure.Foods (Basel, Switzerland) · 2024Article
- Effects of Thermosonication on the Antioxidant Capacity and Physicochemical, Bioactive, Microbiological, and Sensory Qualities of Blackcurrant Juice.Foods (Basel, Switzerland) · 2024Article
- Effects of gum-based coatings combined with ultrasonic pretreatment before drying on quality of sour cherries.Ultrasonics sonochemistry · 2023Article
- Application of thermosonication for guava juice processing: Impacts on bioactive, microbial, enzymatic and quality attributes.Ultrasonics sonochemistry · 2023Article
- Exploring the Power of Thermosonication: A Comprehensive Review of Its Applications and Impact in the Food Industry.Foods (Basel, Switzerland) · 2023Review
- High-intensity ultrasonication impact on the chlorothalonil fungicide and its reduction pathway in spinach juice.Ultrasonics sonochemistry · 2023Article
- Characterization of ultrasonically extracted flaxseed polysaccharide gum and assessing its lipid-lowering potential in a rat model.Food science & nutrition · 2023Article
- High-Intensity Ultrasound Processing Enhances the Bioactive Compounds, Antioxidant Capacity and Microbiological Quality of Melon (Foods (Basel, Switzerland) · 2022Article
- Positive effects of thermosonication in Jamun fruit dairy dessert processing.Ultrasonics sonochemistry · 2022Article
- Crocin: Functional characteristics, extraction, food applications and efficacy against brain related disorders.Frontiers in nutrition · 2022Review
Corrections and comments
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Authors and funding
10 authors.
Funding
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Abstract
To study the impacts of thermosonication (TS), the spinach juice treated with TS (200 W, 400 W, and 600 W, 30 kHz, at 60 ± 1 °C for 20 mint) were investigated for bioactive compounds, antioxidant activities, color properties, particle size, rheological behavior, suspension stability, enzymatic and microbial loads. As a result, TS processing significantly improved the bioactive compounds (total flavonols, total flavonoids, total phenolic, carotenoids, chlorophyll, and anthocyanins), antioxidant activities (DPPH and FRAP assay) in spinach juice. Also, TS treatments had higher b*,L*, hue angle (h
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