Ultrasound assisted extraction of food and natural products. Mechanisms, techniques, combinations, protocols and applications. A review.
By F. Chemat, Natacha Rombaut, Anne-Gaëlle Sicaire, A. Meullemiestre, A. Fabiano-Tixier, M. Abert-Vian. Ultrasonics sonochemistry, 2017
2,661 citations recorded by the source corpus.
Subfields: Analytical Chemistry, Materials Chemistry
View Paper: https://www.semanticscholar.org/paper/f5a1aaed8dd899cdd18b419118c7c98de79460dd
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In Analytical Chemistry
Citations in the corpus
- Green technologies for the extraction of bioactive compounds in fruits and vegetables (2018, methodology): “…technologies in relation to food processing (Barba, Zhu, Koubaa, de Souza Sant’Ana, & Orlien, 2016; Boussetta; Vorobiev, 2014; Chemat et al., 2017a; Chemat et al., 2017b; Mustafa, Turner, CONTACT Marcela Bromberger Soquetta marcelasoquetta@hotmail.com Department of Process Engineering, Technology…”
- Ultrasound assisted extraction for the recovery of phenolic compounds from vegetable sources (2017, background): “Finally, the sheer stress mechanism produces the collapse of the cavitation bubble into the fluid, due to the oscillation phenomenon (Figure 3) [23].”
- Application of Ultrasound in Food Science and Technology: A Perspective (2018, background): “, 2017a [22] Filtration and drying Tao and Sun, 2015 [23] Freezing Kiani et al.”