ReviewFoods (Basel, Switzerland)2023
Exploring the Power of Thermosonication: A Comprehensive Review of Its Applications and Impact in the Food Industry.
Review in Foods (Basel, Switzerland), 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 17 papers.
What it found
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
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Who cites it
17 citing papers in PubMed, 45 citations in OpenAlex.
- Emerging role of ultrasound in food technology: principles, applications, and future prospects.Journal of ultrasound · 2026Review
- Vitamin C Stability in Fruit Juices: Impact of Non-Thermal Processing on Nutritional Quality and Safety.Plant foods for human nutrition (Dordrecht, Netherlands) · 2026Review
- Non-thermal processing of polyphenol- and carotenoid-rich green leafy vegetables for healthy aging: effects on antioxidant properties and bioavailability.Frontiers in nutrition · 2026Review
- Whey-A Valuable Technological Resource for the Production of New Functional Products with Added Health-Promoting Properties.Foods (Basel, Switzerland) · 2025Review
- Optimized Continuous Thermosonication for Sustainable Pasteurization of Orange and Dried Black Lime Juices: Techno-Functional, Physicochemical, and Microbial Assessment.Food science & nutrition · 2025Article
- Combined effect of thermosonication and natural preservatives on the quality of sugarcane juice.Food chemistry: X · 2025Article
- Thermosonication as a Novel Processing Technique to Enhance Phenolic Content, Amino Acids, and Health-Promoting Activities of White Onion Juice.ACS omega · 2025Article
- Advancing sustainable food preservation: Ultrasound and thermosonication as novel approaches to enhance nutritional and bioactive properties of broccoli juice.Food chemistry: X · 2025Article
- Synergistic Effect of Thermosonication on the Stability of Bioactive Compounds and Antioxidant Activity of Blackberry Juice.Foods (Basel, Switzerland) · 2025Article
- Thermosonication-assisted fortification of kiwi juice with bee bread: enhancing nutritional and functional properties through ANFIS-RSM optimization.Frontiers in nutrition · 2025Article
- Optimization of bioactive compounds and sensory quality in thermosonicated black carrot juice: A study using response surface methodology, gradient boosting, and fuzzy logic.Food chemistry: X · 2025Article
- Thermosonication-enhanced bioaccessibility and functional quality of dill juice: anFrontiers in nutrition · 2025Article
- Predictive Modeling for Inactivation ofFoods (Basel, Switzerland) · 2024Article
- Investigating the effect of cold atmospheric plasma treatment on the microbial load of raw potato slices.Iranian journal of microbiology · 2024Article
- Donor human milk: the influence of processing technologies on its nutritional and microbial composition.Frontiers in nutrition · 2024Review
- Cavitation-Effect-Based Treatments and Extractions for Superior Fruit and Milk Valorisation.Molecules (Basel, Switzerland) · 2023Review
- Effect of Thermosonication on Amino Acids, Phenolic Compounds, Sensory Properties and Microbial Quality in Freshly Squeezed Verjuice.Foods (Basel, Switzerland) · 2023Article
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
3 authors at 1 institution in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Thermosonication (TS) has been identified as a smart remedy for the shortcomings of heat treatment, which typically requires prolonged exposure to high temperatures. This technique combines moderate heat treatment with acoustic energy to eliminate harmful microorganisms and enzymes in food products. Unlike conventional heat treatment, thermosonication utilizes short holding times, allowing for the preservation of food products' phytochemical compounds and sensory characteristics. The benefits and challenges of this emerging technology, such as equipment cost, limited availability of data, inconsistent results, high energy consumption, and scale-up challenges, have been assessed, and the design process for using ultrasound in combination with mild thermal treatment has been discussed. TS has proven to be a promising technique for eliminating microorganisms and enzymes without compromising the nutritional or sensory quality of food products. Utilizing natural antimicrobial agents such as ascorbic acid, Nisin, and ε-polylysine (ε-PL) in combination with thermosonication is a promising approach to enhancing the safety and shelf life of food products. Further research is required to enhance the utilization of natural antimicrobial agents and to acquire a more comprehensive comprehension of their impact on the safety and quality of food products.
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What OpenQuestion holds
Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.