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Food Technology

  1. “Ultrasonically Assisted Extraction and the Challenges Integrating Ultrasound into the Food Industry”, T. J. Mason and M. Vinatoru, Ultrasound in Food Processing: Recent Advances, edited by Mar Villamiel, Antonia Montilla, José Vicente García-Pérez, Juan Andrés Cárcel and José Benedito, to be published by John Wiley & Sons, Ltd. 2016
  2. “Power ultrasound in meat processing”, D. Alarcon-Rojo, H. Janacua, J. C. Rodriguez, L. Paniwnyk, T. J. Mason, Meat Science, 107, 86-93, 2015.
  3. “Power ultrasonics for food processing”, T. J. Mason, F. Chemat, M. Ashokkumar, pp 815- 845 chapter 27 of Power Ultrasonics, Applications of High-intensity Ultrasound Edited by Juan A. Gallego-Juarez and Karl F. Graff, Woodhead Publishing, 2014 ISBN: 978-1-78242-028-6
  4. “Effect of ultrasound treatment on particle size and molecular weight of whey proteins”, Anet Režek Jambrak, Timothy J. Mason, Vesna Lelas, Larysa Paniwnyk, Zoran Herceg, , Journal of Food Engineering, 121, 15 – 23, 2014.
  5. “Sono-Soxhlet: In situ ultrasound assisted extraction of food products”, Z. Djenni, D. Pingret, Timothy J. Mason, F. Chemat, Food Analytical Methods, 1 – 5, 2012
  6. “Enrichment of edible-oil with sea buckthorn by-products using ultrasound-assisted extraction”, Farid Chemat, Sandrine Périno-Issartier, Lynda Loucif, Mohamed Elmaataoui, Timothy J. Mason, European Journal of Lipid Science and Technology, 114, 453 – 460, 2012.
  7. “Ultrasound processing of liquid foods”. B. K. Tiwari, T. J. Mason, Chapter 6, Novel Thermal and Non-Thermal Technologies for Fluid Foods, ed P. J. Cullen, B. K. Tiwari and  V. Valdramidis, pp135 – 165, 2012 ISBN: 978-0-12-381470-8.
  8. “Ultrasound-enhanced mass transfer in Halal compared with non-Halal chicken”, Martha Y. Leal-Ramos, Alma D. Alarcon-Rojo, Timothy J. Mason, Larysa Paniwnyk and Mohammed Alarjah, J Sci Food Agric., 91, 130 – 133, 2011
  9. “Ultrasonic effect on physicochemical and functional properties of a-lactalbumin”, Anet Rezek Jambrak, T. J. Mason, Vesna Lelas, Greta Krešic, Food Science and Technology, 43, 254 – 262, 2010.