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2. Thermosonication as a potential quality enhancement technique of apple juice;Abid;Ultrasonics Sonochemistry,2014
3. Effect of sonication on colour, ascorbic acid and yeast inactivation in tomato juice;Adekunte;Food Chemistry,2010
4. Phenolic composition, antioxidant, antibacterial, larvacidal against Culex pipiens, and cytotoxic activites of Hyacinthella lineata steudel extracts;Aydın;International Journal of Food Properties,2017
5. Systematic study on phytochemicals and antioxidant activity of some new and common mulberry cultivars in China;Bao;Journal of Functional Foods,2016