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1. The Working Principle and Use of High Pressures in the Food Industry

3. Textural properties of infra red dried apple slices as affected by high power ultrasound pre-treatment

4. Determination of heat transfer coefficient for baby food dried in tunnel dryer

5. Influence of high intensity ultrasound with different probe diameter on the degree of homogenization (variance) and physical properties of cow milk

6. Comparison of Conventional and Ultrasound-assisted Extraction Techniques on Mass Fraction of Phenolic Compounds from Sage (Salvia officinalis L.).

7. Reducing Fat Globules Particle-Size in Goat Milk: Ultrasound and High Hydrostatic Pressures Approach.

8. Effect of high intensity ultrasound on properties of starch pastes

9. Characterization of Antioxidant Bioactive Compounds and Rheological, Color and Sensory Properties in 3D-Printed Fruit Snacks.

10. Strawberry tree fruits (Arbutus unedo L.): Bioactive composition, cellular antioxidant activity, and 3D printing of functional foods.

11. 3D Printing of Functional Strawberry Snacks: Food Design, Texture, Antioxidant Bioactive Compounds, and Microbial Stability.

12. Insight into High-Hydrostatic Pressure Extraction of Polyphenols from Tomato Peel Waste.

13. Non-Thermal Ultrasonic Extraction of Polyphenolic Compounds from Red Wine Lees.

14. Comparison of Two pH Responsive Color Changing Bio-Based Films Containing Wasted Fruit Pomace as a Source of Colorants.

15. Comparing the effects of thermal and non-thermal technologies on pomegranate juice quality: A review.

16. Influence of Carob Flour and Carob Bean Gum on Rheological Properties of Cocoa and Carob Pastry Fillings.

17. Novel Approach to the Development of Functional Goat's Milk-Based Beverages Using Medicinal Plant Extracts in Combination with High Intensity Ultrasound Treatment.

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