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Year Number of Results
1951 1
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1966 1
1969 2
1970 1
1971 2
1972 2
1974 1
1975 2
1976 2
1977 2
1980 1
1982 2
1985 2
1987 1
1989 4
1990 3
1991 1
1992 1
1993 1
1994 2
1995 3
1996 1
1997 1
1998 1
1999 3
2000 1
2001 2
2002 1
2003 7
2004 2
2005 2
2006 3
2007 6
2008 17
2009 8
2010 5
2011 7
2012 7
2013 8
2014 25
2015 36
2016 51
2017 45
2018 62
2019 75
2020 99
2021 90
2022 123
2023 110
2024 48

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780 results

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Did you mean hiv that can (426,512 results)?
In silico characterization of nanoparticles.
Kirchhoff B, Jung C, Gaissmaier D, Braunwarth L, Fantauzzi D, Jacob T. Kirchhoff B, et al. Phys Chem Chem Phys. 2023 May 17;25(19):13228-13243. doi: 10.1039/d3cp01073b. Phys Chem Chem Phys. 2023. PMID: 37161752 Review.
Modifying the physical properties of butter using high-intensity ultrasound.
Lee J, Martini S. Lee J, et al. J Dairy Sci. 2019 Mar;102(3):1918-1926. doi: 10.3168/jds.2018-15075. Epub 2019 Jan 11. J Dairy Sci. 2019. PMID: 30639025 Free article.
Significantly lower enthalpy values for the high-melting-fraction TAG were observed in butters treated with HIU for 60 and 90 s compared with non-HIU-treated butter, which suggests that a longer duration of HIU promotes melting of high-melting-point TAG. ...H …
Significantly lower enthalpy values for the high-melting-fraction TAG were observed in butters treated with HIU for 60 and 90 s compa …
Sustainable emerging high-intensity sonication processing to enhance the protein bioactivity and bioavailability: An updated review.
Hussain M, Gantumur MA, Manzoor MF, Hussain K, Xu J, Aadil RM, Qayum A, Ahmad I, Zhong H, Guan R. Hussain M, et al. Ultrason Sonochem. 2023 Jul;97:106464. doi: 10.1016/j.ultsonch.2023.106464. Epub 2023 Jun 1. Ultrason Sonochem. 2023. PMID: 37271028 Free PMC article. Review.
Recently (HIU) is known to enhance food quality, extraction of bioactive compounds and formulation of emulsions. ...This review briefly portrays the impact of HIU on the bioavailability and bioactive properties of proteins; the effect of HIU on protein allerg …
Recently (HIU) is known to enhance food quality, extraction of bioactive compounds and formulation of emulsions. ...This review brief …
Post-mortem ultrasound and freezing of rabbit meat: Effects on the physicochemical quality and weight loss.
Carrillo-Lopez LM, Robledo D, Martínez V, Huerta-Jimenez M, Titulaer M, Alarcon-Rojo AD, Chavez-Martinez A, Luna-Rodriguez L, Garcia-Flores LR. Carrillo-Lopez LM, et al. Ultrason Sonochem. 2021 Nov;79:105766. doi: 10.1016/j.ultsonch.2021.105766. Epub 2021 Oct 1. Ultrason Sonochem. 2021. PMID: 34619483 Free PMC article. Review.
This study evaluates the effect of HIU (40 kHz, 9.6 W/cm(2), 20 and 40 min) and post-mortem development on the yield and physicochemical quality of rabbit meat in samples treated with HIU pre- and post-storage in a freezer (120 h at -20 C). ...HIU application …
This study evaluates the effect of HIU (40 kHz, 9.6 W/cm(2), 20 and 40 min) and post-mortem development on the yield and physicochemi …
High-intensity ultrasound improves threadfin bream surimi gelation at low NaCl contents.
Tang L, Yongsawatdigul J. Tang L, et al. J Food Sci. 2021 Mar;86(3):842-851. doi: 10.1111/1750-3841.15637. Epub 2021 Feb 15. J Food Sci. 2021. PMID: 33586792

Textural properties and color of the surimi gels at 0.5% NaCl were improved concomitant to an increase in ultrasonic intensity (p < 0.05), whereas HIU treatments resulted in inferior gels at 1 and 2% NaCl. Scanning electron microscopy (SEM) revealed that HIU resu

Textural properties and color of the surimi gels at 0.5% NaCl were improved concomitant to an increase in ultrasonic intensity (p < 0.05)

Ultrasound and meat quality: A review.
Alarcon-Rojo AD, Carrillo-Lopez LM, Reyes-Villagrana R, Huerta-Jiménez M, Garcia-Galicia IA. Alarcon-Rojo AD, et al. Ultrason Sonochem. 2019 Jul;55:369-382. doi: 10.1016/j.ultsonch.2018.09.016. Epub 2018 Sep 17. Ultrason Sonochem. 2019. PMID: 31027999 Free article. Review.
High intensity ultrasound (HIU) offers an alternative to traditional methods of food preservation, and is regarded as a green and promising emerging technology. ...
High intensity ultrasound (HIU) offers an alternative to traditional methods of food preservation, and is regarded as a green and pro …
Recent advances in modified food proteins by high intensity ultrasound for enhancing functionality: Potential mechanisms, combination with other methods, equipment innovations and future directions.
Chen W, Ma H, Wang YY. Chen W, et al. Ultrason Sonochem. 2022 Apr;85:105993. doi: 10.1016/j.ultsonch.2022.105993. Epub 2022 Mar 28. Ultrason Sonochem. 2022. PMID: 35367738 Free PMC article. Review.
However, there are still several knowledge gaps in the possible mechanisms, synergistic effects of HIU with other strategies and improvement of HIU equipment that contribute to its application in the food industry. ...Meanwhile, the possible future trends of food pr …
However, there are still several knowledge gaps in the possible mechanisms, synergistic effects of HIU with other strategies and impr …
Depolymerization of chicken egg yolk granules induced by high-intensity ultrasound.
Geng F, Xie Y, Wang Y, Wang J. Geng F, et al. Food Chem. 2021 Aug 30;354:129580. doi: 10.1016/j.foodchem.2021.129580. Epub 2021 Mar 15. Food Chem. 2021. PMID: 33756312
The results showed that the yolk granules were depolymerized after HIU treatment, and the average particle size was significantly reduced from 289.4 nm (untreated) to 181.4 nm (270-W HIU treatment). All contents of dry matter, protein, calcium and phosphorus in the …
The results showed that the yolk granules were depolymerized after HIU treatment, and the average particle size was significantly red …
Effects of Shear Stress Waves on Meat Tenderness: Ultrasonoporation.
Reyes-Villagrana RA, Madrigal-Melchor J, Chávez-Martínez A, Juárez-Moya J, Rentería-Monterrubio AL. Reyes-Villagrana RA, et al. Foods. 2023 Jun 16;12(12):2390. doi: 10.3390/foods12122390. Foods. 2023. PMID: 37372601 Free PMC article.
This study explores via a texturometer the effect of HIU-generated acoustic cavitation and ultrasonoporation in beef (m. ...Loin-steak was ultrasonicated with the following parameters: time t(HIU) = 30 min/each side; frequency f(HIU) = 37 kHz; acoustic intens …
This study explores via a texturometer the effect of HIU-generated acoustic cavitation and ultrasonoporation in beef (m. ...Loin-stea …
Positive effects and mechanism of ultrasound on chitin preparation from shrimp shells by co-fermentation.
Zhang Q, Duan L, Li Y. Zhang Q, et al. Ultrason Sonochem. 2022 Aug;88:106066. doi: 10.1016/j.ultsonch.2022.106066. Epub 2022 Jun 15. Ultrason Sonochem. 2022. PMID: 35724485 Free PMC article.
Results indicate that HIU peels off the protein/CaCO(3) matrix that covers the SSP surface. ...It also revealed that HIU (600, 800 W) induced the secondary and tertiary structure destruction of protein extracted from SSP. ...
Results indicate that HIU peels off the protein/CaCO(3) matrix that covers the SSP surface. ...It also revealed that HIU (600, …
780 results