{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,8,19]],"date-time":"2026-08-19T19:13:44Z","timestamp":1787166824876,"version":"build-2736575974"},"reference-count":52,"publisher":"Elsevier BV","license":[{"start":{"date-parts":[[2023,11,1]],"date-time":"2023-11-01T00:00:00Z","timestamp":1698796800000},"content-version":"tdm","delay-in-days":0,"URL":"https:\/\/www.elsevier.com\/tdm\/userlicense\/1.0\/"},{"start":{"date-parts":[[2023,11,1]],"date-time":"2023-11-01T00:00:00Z","timestamp":1698796800000},"content-version":"tdm","delay-in-days":0,"URL":"https:\/\/www.elsevier.com\/legal\/tdmrep-license"},{"start":{"date-parts":[[2023,10,6]],"date-time":"2023-10-06T00:00:00Z","timestamp":1696550400000},"content-version":"vor","delay-in-days":0,"URL":"http:\/\/creativecommons.org\/licenses\/by-nc-nd\/4.0\/"}],"content-domain":{"domain":["elsevier.com","sciencedirect.com"],"crossmark-restriction":true},"short-container-title":["Ultrasonics Sonochemistry"],"published-print":{"date-parts":[[2023,11]]},"DOI":"10.1016\/j.ultsonch.2023.106637","type":"journal-article","created":{"date-parts":[[2023,10,7]],"date-time":"2023-10-07T11:30:22Z","timestamp":1696678222000},"page":"106637","update-policy":"https:\/\/doi.org\/10.1016\/elsevier_cm_policy","source":"Crossref","is-referenced-by-count":14,"special_numbering":"C","title":["The improvement of freezing time and functional quality of frozen mushrooms by application of probe-type power ultrasound"],"prefix":"10.1016","volume":"100","author":[{"given":"Pouya","family":"Farshbaf Aghajani","sequence":"first","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Mahmoud","family":"Soltani Firouz","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Peyman","family":"Alikhani Chamgordani","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"78","reference":[{"issue":"3","key":"10.1016\/j.ultsonch.2023.106637_b0005","doi-asserted-by":"crossref","first-page":"936","DOI":"10.1016\/j.foodchem.2010.09.084","article-title":"Effect of production process on the amino acid content of frozen and canned Pleurotus ostreatus mushrooms","volume":"125","author":"Jaworska","year":"2011","journal-title":"Food Chem."},{"issue":"1","key":"10.1016\/j.ultsonch.2023.106637_b0010","first-page":"5","article-title":"Edible mushrooms as a source of valuable nutritive constituents","volume":"5","author":"Berna\u015b","year":"2006","journal-title":"Acta Sci. Pol. Technol. Aliment."},{"issue":"4","key":"10.1016\/j.ultsonch.2023.106637_b0015","doi-asserted-by":"crossref","first-page":"469","DOI":"10.1007\/s002170000285","article-title":"Protein fraction in edible Macedonian mushrooms","volume":"212","author":"Bauer Petrovska","year":"2001","journal-title":"Eur. Food Res. Technol."},{"issue":"1","key":"10.1016\/j.ultsonch.2023.106637_b0020","doi-asserted-by":"crossref","first-page":"39","DOI":"10.1016\/0925-5214(93)90025-X","article-title":"The influence of flush number, bruising and storage temperature on mushroom quality","volume":"3","author":"Burton","year":"1993","journal-title":"Postharvest Biol. Technol."},{"key":"10.1016\/j.ultsonch.2023.106637_b0025","doi-asserted-by":"crossref","unstructured":"Sim\u00f3n, A., Gonz\u00e1lez-Fandos, E., & Tobar, V. (2005). The sensory and microbiological quality of fresh sliced mushroom (Agaricus bisporus L.) packaged in modified atmospheres [https:\/\/doi.org\/10.1111\/j.1365-2621.2005.01028.x]. International Journal of Food Science & Technology, 40(9), 943-952. https:\/\/doi.org\/https:\/\/doi.org\/10.1111\/j.1365-2621.2005.01028.x.","DOI":"10.1111\/j.1365-2621.2005.01028.x"},{"issue":"4","key":"10.1016\/j.ultsonch.2023.106637_b0030","doi-asserted-by":"crossref","first-page":"1693","DOI":"10.1016\/j.foodchem.2010.12.060","article-title":"Integrated application of nitric oxide and modified atmosphere packaging to improve quality retention of button mushroom (Agaricus bisporus)","volume":"126","author":"Jiang","year":"2011","journal-title":"Food Chem."},{"issue":"4","key":"10.1016\/j.ultsonch.2023.106637_b0035","doi-asserted-by":"crossref","first-page":"297","DOI":"10.1615\/IntJMedMushr.v8.i4.10","article-title":"The world mushroom industry: Trends and technological development","volume":"8","author":"Chang","year":"2006","journal-title":"Int. J. Med. Mushrooms"},{"issue":"4","key":"10.1016\/j.ultsonch.2023.106637_b0040","doi-asserted-by":"crossref","first-page":"1538","DOI":"10.1016\/j.foodchem.2012.02.046","article-title":"Preparation and characterisation of selenium-enriched mushroom aqueous enzymatic extracts (MAEE) obtained from the white button mushroom (Agaricus bisporus)","volume":"133","author":"Cremades","year":"2012","journal-title":"Food Chem."},{"key":"10.1016\/j.ultsonch.2023.106637_b0045","doi-asserted-by":"crossref","unstructured":"Islam, M. N., Zhang, M., Adhikari, B., Xinfeng, C., & Xu, B.-g. (2014). The effect of ultrasound-assisted immersion freezing on selected physicochemical properties of mushrooms. International Journal of Refrigeration, 42, 121-133. https:\/\/doi.org\/https:\/\/doi.org\/10.1016\/j.ijrefrig.2014.02.012.","DOI":"10.1016\/j.ijrefrig.2014.02.012"},{"issue":"2","key":"10.1016\/j.ultsonch.2023.106637_b0050","doi-asserted-by":"crossref","first-page":"466","DOI":"10.1016\/j.jfoodeng.2012.01.013","article-title":"Development of shelf-life kinetic model for modified atmosphere packaging of fresh sliced mushrooms","volume":"111","author":"Oliveira","year":"2012","journal-title":"J. Food Eng."},{"issue":"1","key":"10.1016\/j.ultsonch.2023.106637_b0055","doi-asserted-by":"crossref","first-page":"171","DOI":"10.1016\/j.foodchem.2010.03.124","article-title":"Effect of gamma-irradiation on flavour 5\u2032-nucleotides, tyrosine, and phenylalanine in mushrooms (Agaricus bisporus)","volume":"123","author":"Sommer","year":"2010","journal-title":"Food Chem."},{"issue":"2","key":"10.1016\/j.ultsonch.2023.106637_b0060","doi-asserted-by":"crossref","first-page":"281","DOI":"10.1016\/j.jfoodeng.2007.05.021","article-title":"Effect of temperature and humidity on the transpiration rate of the whole mushrooms","volume":"84","author":"Mahajan","year":"2008","journal-title":"J. Food Eng."},{"issue":"1","key":"10.1016\/j.ultsonch.2023.106637_b0065","doi-asserted-by":"crossref","first-page":"22","DOI":"10.1016\/j.jfoodeng.2012.07.033","article-title":"An improvement in the immersion freezing process for frozen dough via ultrasound irradiation","volume":"114","author":"Hu","year":"2013","journal-title":"J. Food Eng."},{"key":"10.1016\/j.ultsonch.2023.106637_b0070","doi-asserted-by":"crossref","first-page":"91","DOI":"10.1016\/j.postharvbio.2012.09.005","article-title":"Effect of alginate coating on physicochemical and sensory qualities of button mushrooms (Agaricus bisporus) under a high oxygen modified atmosphere","volume":"76","author":"Jiang","year":"2013","journal-title":"Postharvest Biol. Technol."},{"issue":"3","key":"10.1016\/j.ultsonch.2023.106637_b0075","doi-asserted-by":"crossref","first-page":"780","DOI":"10.1016\/j.foodchem.2011.08.087","article-title":"Changes in microbial and postharvest quality of shiitake mushroom (Lentinus edodes) treated with chitosan\u2013glucose complex coating under cold storage","volume":"131","author":"Jiang","year":"2012","journal-title":"Food Chem."},{"key":"10.1016\/j.ultsonch.2023.106637_b0080","doi-asserted-by":"crossref","first-page":"87","DOI":"10.1016\/j.postharvbio.2013.03.006","article-title":"Effects of ultrasound and high pressure argon on physico-chemical properties of white mushrooms (Agaricus bisporus) during postharvest storage","volume":"82","author":"Lagnika","year":"2013","journal-title":"Postharvest Biol. Technol."},{"issue":"4","key":"10.1016\/j.ultsonch.2023.106637_b0085","doi-asserted-by":"crossref","first-page":"936","DOI":"10.1016\/j.foodchem.2008.08.023","article-title":"The effect of preliminary processing and period of storage on the quality of frozen Boletus edulis (Bull: Fr.) mushrooms","volume":"113","author":"Jaworska","year":"2009","journal-title":"Food Chem."},{"issue":"4","key":"10.1016\/j.ultsonch.2023.106637_b0090","doi-asserted-by":"crossref","first-page":"877","DOI":"10.1016\/j.ijrefrig.2009.12.031","article-title":"Effects of pre-treatment, freezing and frozen storage on the texture of Boletus edulis (Bull: Fr.) mushrooms","volume":"33","author":"Jaworska","year":"2010","journal-title":"Int. J. Refrig."},{"key":"10.1016\/j.ultsonch.2023.106637_b0095","doi-asserted-by":"crossref","first-page":"576","DOI":"10.1016\/j.ultsonch.2015.04.015","article-title":"The principles of ultrasound and its application in freezing related processes of food materials: A review","volume":"27","author":"Cheng","year":"2015","journal-title":"Ultrason. Sonochem."},{"key":"10.1016\/j.ultsonch.2023.106637_b0100","doi-asserted-by":"crossref","DOI":"10.1016\/j.ultsonch.2020.105230","article-title":"Application of power ultrasound in freezing and thawing Processes: Effect on process efficiency and product quality","volume":"68","author":"Qiu","year":"2020","journal-title":"Ultrason. Sonochem."},{"issue":"3","key":"10.1016\/j.ultsonch.2023.106637_b0105","doi-asserted-by":"crossref","first-page":"263","DOI":"10.1007\/s11947-008-0111-9","article-title":"Influence of ultrasound on freezing rate of immersion-frozen apples","volume":"2","author":"Delgado","year":"2009","journal-title":"Food Bioproc. Technol."},{"key":"10.1016\/j.ultsonch.2023.106637_b0110","doi-asserted-by":"crossref","first-page":"120","DOI":"10.1016\/j.ifset.2013.01.009","article-title":"Effects of power ultrasound on immersion freezing parameters of potatoes","volume":"18","author":"Comandini","year":"2013","journal-title":"Innov. Food Sci. Emerg. Technol."},{"key":"10.1016\/j.ultsonch.2023.106637_b0115","doi-asserted-by":"crossref","first-page":"161","DOI":"10.1016\/j.ifset.2013.08.002","article-title":"Effects of pre-existing bubbles on ice nucleation and crystallization during ultrasound-assisted freezing of water and sucrose solution","volume":"20","author":"Hu","year":"2013","journal-title":"Innov. Food Sci. Emerg. Technol."},{"key":"10.1016\/j.ultsonch.2023.106637_b0120","doi-asserted-by":"crossref","first-page":"619","DOI":"10.1016\/j.ultsonch.2017.08.005","article-title":"Low frequency ultrasound pretreatment of carrot slices: Effect on the moisture migration and quality attributes by intermediate-wave infrared radiation drying","volume":"40","author":"Wang","year":"2018","journal-title":"Ultrason. Sonochem."},{"key":"10.1016\/j.ultsonch.2023.106637_b0125","doi-asserted-by":"crossref","first-page":"743","DOI":"10.1016\/j.foodres.2015.05.032","article-title":"Fruit juice sonication: Implications on food safety and physicochemical and nutritional properties","volume":"77","author":"Zinoviadou","year":"2015","journal-title":"Food Res. Int."},{"issue":"4","key":"10.1016\/j.ultsonch.2023.106637_b0130","doi-asserted-by":"crossref","first-page":"813","DOI":"10.1016\/j.ultsonch.2010.11.023","article-title":"Applications of ultrasound in food technology: processing, preservation and extraction","volume":"18","author":"Chemat","year":"2011","journal-title":"Ultrason. Sonochem."},{"issue":"3","key":"10.1016\/j.ultsonch.2023.106637_b0135","doi-asserted-by":"crossref","first-page":"277","DOI":"10.1016\/S0260-8774(02)00102-4","article-title":"Effect of power ultrasound on freezing rate during immersion freezing of potatoes","volume":"55","author":"Li","year":"2002","journal-title":"J. Food Eng."},{"issue":"4","key":"10.1016\/j.ultsonch.2023.106637_b0140","doi-asserted-by":"crossref","first-page":"337","DOI":"10.1016\/S0260-8774(02)00354-0","article-title":"Microstructural change of potato tissues frozen by ultrasound-assisted immersion freezing","volume":"57","author":"Sun","year":"2003","journal-title":"J. Food Eng."},{"issue":"1","key":"10.1016\/j.ultsonch.2023.106637_b0145","doi-asserted-by":"crossref","first-page":"16","DOI":"10.1016\/j.tifs.2005.08.010","article-title":"Innovative applications of power ultrasound during food freezing processes\u2014a review","volume":"17","author":"Zheng","year":"2006","journal-title":"Trends Food Sci. Technol."},{"key":"10.1016\/j.ultsonch.2023.106637_b0150","doi-asserted-by":"crossref","first-page":"126","DOI":"10.1016\/j.ifset.2013.02.007","article-title":"Effect of ultrasound irradiation on ice crystal size distribution in frozen agar gel samples","volume":"18","author":"Kiani","year":"2013","journal-title":"Innov. Food Sci. Emerg. Technol."},{"issue":"1","key":"10.1016\/j.ultsonch.2023.106637_b0155","doi-asserted-by":"crossref","first-page":"67","DOI":"10.1080\/87559129.2012.692140","article-title":"Use of power ultrasound to improve extraction and modify phase transitions in food processing","volume":"29","author":"Chandrapala","year":"2013","journal-title":"Food Rev. Intl."},{"issue":"3\u20134","key":"10.1016\/j.ultsonch.2023.106637_b0160","doi-asserted-by":"crossref","first-page":"245","DOI":"10.1016\/j.ultsonch.2004.01.018","article-title":"The microscopic visualisation of the sonocrystallisation of ice using a novel ultrasonic cold stage","volume":"11","author":"Chow","year":"2004","journal-title":"Ultrason. Sonochem."},{"issue":"4","key":"10.1016\/j.ultsonch.2023.106637_b0165","doi-asserted-by":"crossref","first-page":"227","DOI":"10.1016\/j.ultras.2004.06.006","article-title":"A study on the primary and secondary nucleation of ice by power ultrasound","volume":"43","author":"Chow","year":"2005","journal-title":"Ultrasonics"},{"key":"10.1016\/j.ultsonch.2023.106637_b0170","doi-asserted-by":"crossref","first-page":"138","DOI":"10.1016\/j.ifset.2012.12.012","article-title":"Ultrasound-assisted freezing of Lactobacillus plantarum subsp. plantarum: The freezing process and cell viability","volume":"18","author":"Kiani","year":"2013","journal-title":"Innov. Food Sci. Emerg. Technol."},{"issue":"8","key":"10.1016\/j.ultsonch.2023.106637_b0175","doi-asserted-by":"crossref","first-page":"595","DOI":"10.1016\/j.ultras.2003.08.001","article-title":"The sonocrystallisation of ice in sucrose solutions: primary and secondary nucleation","volume":"41","author":"Chow","year":"2003","journal-title":"Ultrasonics"},{"issue":"10","key":"10.1016\/j.ultsonch.2023.106637_b0180","doi-asserted-by":"crossref","first-page":"3064","DOI":"10.1016\/j.ces.2010.01.035","article-title":"Effect of ultrasonically induced nucleation on ice crystals\u2019 size and shape during freezing in vials","volume":"65","author":"Saclier","year":"2010","journal-title":"Chem. Eng. Sci."},{"issue":"9","key":"10.1016\/j.ultsonch.2023.106637_b0185","doi-asserted-by":"crossref","first-page":"2915","DOI":"10.1016\/j.foodres.2011.06.051","article-title":"Ultrasound assisted nucleation of some liquid and solid model foods during freezing","volume":"44","author":"Kiani","year":"2011","journal-title":"Food Res. Int."},{"key":"10.1016\/j.ultsonch.2023.106637_b0190","series-title":"Quality control in frozen vegetables","author":"Valero","year":"2003"},{"issue":"12","key":"10.1016\/j.ultsonch.2023.106637_b0195","doi-asserted-by":"crossref","first-page":"1747","DOI":"10.1002\/(SICI)1097-0010(199909)79:12<1747::AID-JSFA429>3.0.CO;2-B","article-title":"Changes in texture, microstructure and nutritional quality of carrot slices during blanching and freezing","volume":"79","author":"Kidmose","year":"1999","journal-title":"J. Sci. Food Agric."},{"key":"10.1016\/j.ultsonch.2023.106637_b0200","series-title":"The influence of preliminary treatment, freezing and frozen storage on Agaricus bisporus texture","author":"Biernas","year":"2007"},{"issue":"8","key":"10.1016\/j.ultsonch.2023.106637_b0205","doi-asserted-by":"crossref","first-page":"1659","DOI":"10.1111\/j.1365-2621.2010.02319.x","article-title":"Comparison of the texture of fresh and preserved Agaricus bisporus and Boletus edulis mushrooms","volume":"45","author":"Jaworska","year":"2010","journal-title":"Int. J. Food Sci. Technol."},{"issue":"1","key":"10.1016\/j.ultsonch.2023.106637_b0210","doi-asserted-by":"crossref","first-page":"1","DOI":"10.1080\/10408399709527766","article-title":"Ultrasonic characterization of foods and drinks: Principles, methods, and applications","volume":"37","author":"McClements","year":"1997","journal-title":"Crit. Rev. Food Sci. Nutr."},{"key":"10.1016\/j.ultsonch.2023.106637_b0215","doi-asserted-by":"crossref","first-page":"46","DOI":"10.1016\/j.ijrefrig.2015.04.021","article-title":"Direct contact ultrasound assisted freezing of mushroom (Agaricus bisporus): growth and size distribution of ice crystals","volume":"57","author":"Islam","year":"2015","journal-title":"Int. J. Refrig"},{"issue":"3","key":"10.1016\/j.ultsonch.2023.106637_b0220","doi-asserted-by":"crossref","first-page":"257","DOI":"10.1016\/S0260-8774(01)00113-3","article-title":"Quality evaluation of foodstuffs frozen in a cryomechanical freezer","volume":"52","author":"Agnelli","year":"2002","journal-title":"J. Food Eng."},{"issue":"Part A","key":"10.1016\/j.ultsonch.2023.106637_b0225","doi-asserted-by":"crossref","first-page":"68","DOI":"10.1016\/j.ifset.2016.07.028","article-title":"Effect of freezing under electrostatic field on the quality of lamb meat","volume":"37","author":"Dalvi-Isfahan","year":"2016","journal-title":"Innov. Food Sci. Emerg. Technol."},{"issue":"1","key":"10.1016\/j.ultsonch.2023.106637_b0230","doi-asserted-by":"crossref","first-page":"149","DOI":"10.1111\/j.1365-2621.1999.tb09880.x","article-title":"Physical characteristics of a composite film of soy protein isolate and propyleneglycol alginate","volume":"64","author":"Rhim","year":"1999","journal-title":"J. Food Sci."},{"key":"10.1016\/j.ultsonch.2023.106637_b0235","doi-asserted-by":"crossref","unstructured":"Y. Xin M. Zhang B. Adhikari Ultrasound assisted immersion freezing of broccoli (Brassica oleracea L. var. botrytis L.) Ultrasonics Sonochemistry 21 5 2014 1728 1735 https:\/\/doi.org\/https:\/\/doi.org\/10.1016\/j.ultsonch.2014.03.017.","DOI":"10.1016\/j.ultsonch.2014.03.017"},{"issue":"9","key":"10.1016\/j.ultsonch.2023.106637_b0240","doi-asserted-by":"crossref","first-page":"1288","DOI":"10.1016\/j.cjche.2016.10.026","article-title":"Experimental study on freezing of liquids under static magnetic field","volume":"25","author":"Zhao","year":"2017","journal-title":"Chin. J. Chem. Eng."},{"key":"10.1016\/j.ultsonch.2023.106637_b0245","unstructured":"J.A. Abbott F.R. Harker K.C. Gross Y.W. Chien S. Mikal Agricultural Research Service 1999 Beltsville Area."},{"key":"10.1016\/j.ultsonch.2023.106637_b0250","series-title":"Food Materials Science: Principles and Practice","first-page":"45","article-title":"The crystalline state","author":"Hartel","year":"2007"},{"key":"10.1016\/j.ultsonch.2023.106637_b0255","doi-asserted-by":"crossref","first-page":"46","DOI":"10.1016\/j.tifs.2018.02.019","article-title":"Effects of freezing on cell structure of fresh cellular food materials: A review","volume":"75","author":"Li","year":"2018","journal-title":"Trends Food Sci. Technol."},{"key":"10.1016\/j.ultsonch.2023.106637_b0260","doi-asserted-by":"crossref","DOI":"10.1016\/j.jfoodeng.2020.110384","article-title":"Qualitative attributes of button mushroom (Agaricus bisporus) frozen under high voltage electrostatic field","volume":"293","author":"Fallah-Joshaqani","year":"2021","journal-title":"J. Food Eng."}],"container-title":["Ultrasonics Sonochemistry"],"original-title":[],"language":"en","link":[{"URL":"https:\/\/api.elsevier.com\/content\/article\/PII:S1350417723003498?httpAccept=text\/xml","content-type":"text\/xml","content-version":"vor","intended-application":"text-mining"},{"URL":"https:\/\/api.elsevier.com\/content\/article\/PII:S1350417723003498?httpAccept=text\/plain","content-type":"text\/plain","content-version":"vor","intended-application":"text-mining"}],"deposited":{"date-parts":[[2025,10,22]],"date-time":"2025-10-22T21:01:02Z","timestamp":1761166862000},"score":1,"resource":{"primary":{"URL":"https:\/\/linkinghub.elsevier.com\/retrieve\/pii\/S1350417723003498"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2023,11]]},"references-count":52,"alternative-id":["S1350417723003498"],"URL":"https:\/\/doi.org\/10.1016\/j.ultsonch.2023.106637","relation":{},"ISSN":["1350-4177"],"issn-type":[{"value":"1350-4177","type":"print"}],"subject":[],"published":{"date-parts":[[2023,11]]},"assertion":[{"value":"Elsevier","name":"publisher","label":"This article is maintained by"},{"value":"The improvement of freezing time and functional quality of frozen mushrooms by application of probe-type power ultrasound","name":"articletitle","label":"Article Title"},{"value":"Ultrasonics Sonochemistry","name":"journaltitle","label":"Journal Title"},{"value":"https:\/\/doi.org\/10.1016\/j.ultsonch.2023.106637","name":"articlelink","label":"CrossRef DOI link to publisher maintained version"},{"value":"article","name":"content_type","label":"Content Type"},{"value":"\u00a9 2023 The Author(s). Published by Elsevier B.V.","name":"copyright","label":"Copyright"}],"article-number":"106637"}}