Investigation of the effects of ultrasound on vegetal tissues during solvent extraction.

By M. Toma, M. Vinatoru, L. Paniwnyk, Timothy J. Mason. Ultrasonics sonochemistry, 2001

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Enhancement of Water Transport and Microstructural Changes Induced by High-Intensity Ultrasound Application on Orange Peel Drying (2012, methodology): “…effects associated with US application in food processes such as in cheese (Sanchez et al. 2001a, 2001b) and pepper salting (Gabaldon-Leyva et al. 2007) and oil extraction (Toma et al. 2001) and pretreatments in liquid media (Sharma and Gupta 2006; Fernandes et al. 2008a, b; Oliveira et al. 2010).”
Techniques for Analysis of Plant Phenolic Compounds (2013, background): “Sonication is the production of sound waves that create cavitation bubbles near the sample tissue, which break down to disrupt cell walls, thereby releasing cell contents [76,77].”
Ultrasound assisted extraction of food and natural products. Mechanisms, techniques, combinations, protocols and applications. A review. (2017, background): “14 Toma et al. (2001) [12] demonstrated that a fragmentation of the matrix occurred 15 during irradiation and an enhanced hydration of the matrix due to ultrasound.”