Tao Wu

Tao Wu

Associate Professor of Food Science, The University of Tennessee
在 utk.edu 的电子邮件经过验证
被引用次数：4768
Carbohydrate Polymers Food Colloids High-intensity Ultrasound
Eric Keven Silva

Eric Keven Silva

University of Campinas
在 unicamp.br 的电子邮件经过验证
被引用次数：4491
High-intensity ultrasound Pulsed electric field Biomaterials Dietary fibers Natural coloring
Yuri Pishchalnikov

Yuri Pishchalnikov

Senior Scientist, Applaud Medical
在 applaudmedical.com 的电子邮件经过验证
被引用次数：1926
Cavitation high intensity ultrasound shock waves shock wave lithotripsy
Hector Ruiz-Espinosa

Hector Ruiz-Espinosa

Professor, Benemérita Universidad Autónoma de Puebla
在 correo.buap.mx 的电子邮件经过验证
被引用次数：1015
Dairy processing high intensity ultrasound emerging technologies dairy proteins
Monique Martins Strieder

Monique Martins Strieder

Pós-doutoranda na Faculdade de Ciências Aplicadas, UNICAMP
在 dac.unicamp.br 的电子邮件经过验证
被引用次数：491
Food Engineering Emerging Technologies High-intensity ultrasound High-pressure processing Bioactive compounds
Maria Isabel Landim Neves

Maria Isabel Landim Neves

PhD Food Engineering, Universidade Estadual de Campinas
在 unicamp.br 的电子邮件经过验证
被引用次数：396
Food powders food functional properties natural colorants high intensity ultrasound hydrocolloids
Torbjörn Löfqvist

Torbjörn Löfqvist

Associate Professor, EISLAB, Luleå University of Technology, Sweden
在 ltu.se 的电子邮件经过验证
被引用次数：342
ultrasound photoacoustic tomography biomedical imaging functional imaging high intensity ultrasound
Juhee Lee

Juhee Lee

Utah State University
被引用次数：101
Lipid crystallization High intensity ultrasound