High intensity ultrasound (HIU) is an efficient and green technology that has recently
received enormous research attention for modification of food proteins. However, there are …

The demand for the production of high quality and safe food products has been ever
increasing. Consequently, the industry is looking for novel technologies in food processing …

Ultrasound has been explored as a preservation technique that has great potential to extend
the shelf life of foods, ensuring food safety while minimizing the decrease in nutritional value …

This present study evaluated the effect of ultrasound (US), citral nanoemulsion (CLON) and
combined treatments on the inactivate effectiveness of Shigella flexneri in phosphate …

Photodynamic and sonodynamic therapy are therapies having great potential in the
treatment of bacterial infections and cancer. Their background is associated with photo‐and …

This study aimed to investigate the mechanism of different treatments, namely, ultrasound
(US), chlorogenic acid (CA), and ultrasound combined with chlorogenic acid (US plus CA) …

Shigella flexneri has caused significant health threats due to its widespread contamination.
In this study, basil essential oil nanoemulsion (BEON) with good physical stability was …

The effects of multi-frequency ultrasound on surface decontamination and structural
characteristics of large yellow croaker (Pseudosciaena crocea) during refrigerated storage …

The increasing demand for ready-to-eat fresh foods requires the use of non-thermal
sterilization, hence, the application of antimicrobial peptides (AMPs) combined with …

The antibacterial and antibiofilm mechanisms of ultrasound combined with chlorogenic acid
treatment for Salmonella enteritidis under biofilm and planktonic condition were …