The DOI matches its Crossref record; 39 of the 39 references it cites were found in a registry or an index.
Effect of sonication on colour, ascorbic acid and yeast inactivation in tomato juice
Open accessAbstract
Power ultrasound is recognised as a potential non-thermal technique to inactivate micro-organisms pertinent to fruit juices. In this study tomato juice was sonicated at different amplitude levels (24.4–61.0 μm) at a constant frequency of 20 kHz for treatment times (2–10 min) and pulse durations of 5 s on and 5 s off. Hunter colour values ( L ∗, a ∗ and b ∗), pH, °Brix, titratable acidity, ascorbic acid and yeast inactivation were measured. No significant differences ( p < 0.05) in pH, °Brix or titratable acidity were observed. Regression modelling was used to investigate the main effects of amplitude level and treatment time. Prediction models were found to be significant ( p < 0.05) with low standard errors and high coefficients of determination ( R 2 ). Model predictions for critical quality parameters of Hunter colour values ( L ∗, a ∗ and b ∗), ascorbic acid and yeast inactivation were closely correlated with the experimental results obtained.
Overview
The claims and statistics of this paper haven’t been checked yet.
Run the check — free, no account needed. It reads the open-access text and checks the sources it cites.
Integrity signals
Registry
Cites
Statistics
Verification
Claims the paper makes
The claims and statistics of this paper haven’t been checked yet.
Run the check — free, no account needed. It reads the open-access text and checks the sources it cites.
Self-check
Percentages, sums and reported differences re-computed from the paper’s own numbers.
The self-check needs the paper’s full text.
Citations
Cites
Applications and opportunities for ultrasound assisted extraction in the food industry — A review
Vilkhu, K., Mawson, R., Simons, L., & Bates, D. (2008) · Innovative Food Science & Emerging Technologies · doi:10.1016/j.ifset.2007.04.014 · Cited by 1,394
The uses of ultrasound in food technology
Mason, T. J., Paniwnyk, L., & Lorimer, J. P. (1996) · Ultrasonics Sonochemistry · doi:10.1016/s1350-4177(96)00034-x · Cited by 1,005
Inactivation of microbes using ultrasound: a review
Piyasena, P., Mohareb, E., & McKellar, R. C. (2003) · International Journal of Food Microbiology · doi:10.1016/s0168-1605(03)00075-8 · Cited by 886
A Prospective Study of Tomato Products, Lycopene, and Prostate Cancer Risk
Giovannucci, E. (2002) · CancerSpectrum Knowledge Environment · doi:10.1093/jnci/94.5.391 · Cited by 882
Free radical formation induced by ultrasound and its biological implications
Riesz, P., & Kondo, T. (1992) · Free Radical Biology and Medicine · doi:10.1016/0891-5849(92)90021-8 · Cited by 656
New Methods of Food Preservation
(1995) · Springer eBooks · doi:10.1007/978-1-4615-2105-1 · Cited by 593
Emerging technologies: chemical aspects
Butz, P., & Tauscher, B. (2002) · Food Research International · doi:10.1016/s0963-9969(01)00197-1 · Cited by 496
Lianfu, Z., & Zelong, L. (2008) · Ultrasonics Sonochemistry · doi:10.1016/j.ultsonch.2007.12.001 · Cited by 405
Free radical and free atom reactions in the sonolysis of aqueous iodide and formate solutions
Hart, E. J., & Henglein, A. (1985) · The Journal of Physical Chemistry · doi:10.1021/j100266a038 · Cited by 302
Changes of Carotenoids, Color, and Vitamin A Contents during Processing of Carrot Juice
Chen, B. H., Peng, H. Y., & Chen, H. E. (1995) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf00055a029 · Cited by 286
Cited by
Colour Measurement and Analysis in Fresh and Processed Foods: A Review
Pathare, P. B., Opara, U. L., & Al-Said, F. A.-J. (2013) · Food and Bioprocess Technology · doi:10.1007/s11947-012-0867-9 · Cited by 2,368
Degradation during application of ultrasound in food processing: A review
Pingret, D., Fabiano-Tixier, A.-S., & Chemat, F. (2013) · Food Control · doi:10.1016/j.foodcont.2012.11.039 · Cited by 419
Sonication improves kasturi lime (Citrus microcarpa) juice quality
Bhat, R., Kamaruddin, N. S. B. C., Min-Tze, L., & Karim, A. A. (2011) · Ultrasonics Sonochemistry · doi:10.1016/j.ultsonch.2011.04.002 · Cited by 349
Jiménez-Sánchez, C., Lozano-Sánchez, J., Segura-Carretero, A., & Fernández-Gutiérrez, A. (2017) · Critical Reviews in Food Science and Nutrition · doi:10.1080/10408398.2014.914019 · Cited by 102
Kwaw, E., Ma, Y., Tchabo, W., Apaliya, M. T., Sackey, A. S., Wu, M., & Xiao, L. (2018) · LWT · doi:10.1016/j.lwt.2018.02.016 · Cited by 79
Metadata
- Authors
- Adekunte, A. O., Tiwari, B. K., Cullen, P. J., Scannell, A. G. M., & O’Donnell, C. P.
- Venue
- Food Chemistry
- Publisher
- Elsevier BV
- Published
- 2010-10
- Volume
- 122
- Issue
- 3
- Pages
- 500-507
- ISSN
- 0308-8146 (ISSN-L)
- OpenAlex
- W2079516178
- Cited by
- 473
- References
- 39
- FWCI
- 8.90
- Type
- journal article
- Language
- en
- Open access
- gold
About these checks
Registry, retraction, Cites and statistics results are computed, not judged, with one exception: a printed reference that no index lists is read once by a model before it counts as a citation error. Claims are extracted by a model and kept only when their quote appears verbatim in the text; each cited source is then checked, with a model’s help, for whether it says what the claim relies on. Those verdicts can be wrong — read the claim’s quote and the cited source before relying on one.
Statistics and arithmetic are recomputed, not judged.
Confidence bands are shown only for fields calibrated on our annotated test set. None is calibrated yet, so no band is shown.
What counts as a claim ›How we measure confidence ›How we check this ›
Are you an author, or do you see a problem with this page? Request a review
How to cite
Cite CoChat for the checks on this page, and the paper for its own findings.
- This page
- CoChat. (2026). Citation check: Effect of sonication on colour, ascorbic acid and yeast inactivation in tomato juice. https://app.cochat.ai/papers/10.1016/j.foodchem.2010.01.026
- The paper
- Adekunte, A. O., Tiwari, B. K., Cullen, P. J., Scannell, A. G. M., & O’Donnell, C. P. (2010). Effect of sonication on colour, ascorbic acid and yeast inactivation in tomato juice. Food Chemistry. https://doi.org/10.1016/j.foodchem.2010.01.026
Data sources
Bibliographic data: Semantic Scholar, OpenAlex, Crossref.
Contains information from the Semantic Scholar Academic Graph Datasets, made available under the ODC Attribution License (ODC-BY 1.0).
Semantic Scholar’s data is described in: Kinney, R., et al. (2023). The Semantic Scholar Open Data Platform. arXiv:2301.10140.
