{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,10,30]],"date-time":"2026-10-30T20:43:14Z","timestamp":1793392994817,"version":"4.5.0"},"reference-count":52,"publisher":"Elsevier BV","license":[{"start":{"date-parts":[[2025,4,1]],"date-time":"2025-04-01T00:00:00Z","timestamp":1743465600000},"content-version":"tdm","delay-in-days":0,"URL":"https:\/\/www.elsevier.com\/tdm\/userlicense\/1.0\/"},{"start":{"date-parts":[[2025,4,1]],"date-time":"2025-04-01T00:00:00Z","timestamp":1743465600000},"content-version":"tdm","delay-in-days":0,"URL":"https:\/\/www.elsevier.com\/legal\/tdmrep-license"},{"start":{"date-parts":[[2025,3,1]],"date-time":"2025-03-01T00:00:00Z","timestamp":1740787200000},"content-version":"vor","delay-in-days":0,"URL":"http:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"DOI":"10.13039\/501100002855","name":"Ministry of Science and Technology of the People's Republic of China","doi-asserted-by":"publisher","id":[{"id":"10.13039\/501100002855","id-type":"DOI","asserted-by":"publisher"}]},{"DOI":"10.13039\/501100012166","name":"National Key Research and Development Program of China","doi-asserted-by":"publisher","award":["2022YFD2100402"],"award-info":[{"award-number":["2022YFD2100402"]}],"id":[{"id":"10.13039\/501100012166","id-type":"DOI","asserted-by":"publisher"}]},{"DOI":"10.13039\/501100012166","name":"National Key Research and Development Program of China","doi-asserted-by":"publisher","award":["20230113435"],"award-info":[{"award-number":["20230113435"]}],"id":[{"id":"10.13039\/501100012166","id-type":"DOI","asserted-by":"publisher"}]}],"content-domain":{"domain":["elsevier.com","sciencedirect.com"],"crossmark-restriction":true},"short-container-title":["Ultrasonics Sonochemistry"],"published-print":{"date-parts":[[2025,4]]},"DOI":"10.1016\/j.ultsonch.2025.107299","type":"journal-article","created":{"date-parts":[[2025,3,2]],"date-time":"2025-03-02T18:16:53Z","timestamp":1740939413000},"page":"107299","update-policy":"https:\/\/doi.org\/10.1016\/elsevier_cm_policy","source":"Crossref","is-referenced-by-count":21,"special_numbering":"C","title":["Thermosonication enhanced the bioactive, antioxidant, and flavor attributes of freshly squeezed tomato juice"],"prefix":"10.1016","volume":"115","author":[{"given":"Limei","family":"Li","sequence":"first","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Hang","family":"Su","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Lingling","family":"Pang","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Yanfang","family":"Pan","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Xihong","family":"Li","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Qing","family":"Xu","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Jitian","family":"Song","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Liping","family":"Qiao","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"78","reference":[{"key":"10.1016\/j.ultsonch.2025.107299_b0005","doi-asserted-by":"crossref","first-page":"2197","DOI":"10.1080\/10408398.2022.2121806","article-title":"How to comprehensively improve juice quality: A review of the impacts of sterilization technology on the overall quality of fruit and vegetable juices in 2010\u20132021, an updated overview and current issues","volume":"64","author":"Ma","year":"2024","journal-title":"Crit. Rev. Food Sci. Nutr."},{"key":"10.1016\/j.ultsonch.2025.107299_b0010","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodchem.2024.139356","article-title":"Multimode ultrasonic-assisted decontamination of fruits and vegetables: A review","volume":"450","author":"Yu","year":"2024","journal-title":"Food Chem."},{"key":"10.1016\/j.ultsonch.2025.107299_b0015","doi-asserted-by":"crossref","DOI":"10.1111\/jfpe.14735","article-title":"Efficacy and antibacterial mechanism of high\u2010frequency ultrasound combined with sodium hypochlorite against E. coli O157:H7","volume":"47","author":"Li","year":"2024","journal-title":"J. Food Process Eng"},{"key":"10.1016\/j.ultsonch.2025.107299_b0020","doi-asserted-by":"crossref","DOI":"10.1016\/j.ultsonch.2019.104751","article-title":"Inactivation mechanism of E. coli O157:H7 under ultrasonic sterilization","volume":"59","author":"Lin","year":"2019","journal-title":"Ultrason. Sonochem."},{"key":"10.1016\/j.ultsonch.2025.107299_b0025","doi-asserted-by":"crossref","first-page":"438","DOI":"10.1016\/j.applthermaleng.2018.11.083","article-title":"Thermal performance of a novel ultrasonic evaporator based on machine learning algorithms","volume":"148","author":"Song","year":"2019","journal-title":"Appl. Therm. Eng."},{"key":"10.1016\/j.ultsonch.2025.107299_b0030","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodres.2023.112727","article-title":"Non-thermal emerging processing Technologies: Mitigation of microorganisms and mycotoxins, sensory and nutritional properties maintenance in clean label fruit juices","volume":"168","author":"Lopes","year":"2023","journal-title":"Food Res. Int."},{"key":"10.1016\/j.ultsonch.2025.107299_b0035","doi-asserted-by":"crossref","first-page":"102","DOI":"10.1016\/j.ifset.2018.09.004","article-title":"Effect of thermosonication and thermal treatments on phytochemical stability of barberry juice copigmented with ferulic acid and licorice extract","volume":"50","author":"Farhadi Chitgar","year":"2018","journal-title":"Innov. Food Sci. Emerg. Technol."},{"key":"10.1016\/j.ultsonch.2025.107299_b0040","doi-asserted-by":"crossref","DOI":"10.1016\/j.lwt.2021.111814","article-title":"Ultrasound treatment for improving the bioactive compounds and quality properties of a Brazilian nopal (Opuntia ficus-indica) beverage during shelf-life","volume":"149","author":"de Albuquerque","year":"2021","journal-title":"LWT"},{"key":"10.1016\/j.ultsonch.2025.107299_b0045","article-title":"Optimization of thermosonication treatments to improve the quality parameters of posotia (Vitex negundo) juice","volume":"14","author":"Das","year":"2023","journal-title":"J. Agric. Food Res."},{"key":"10.1016\/j.ultsonch.2025.107299_b0050","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodhyd.2023.108489","article-title":"Inulin-type dietary fiber stability after combined thermal, mechanical, and chemical stresses related to ultrasound processing of prebiotic apple beverage","volume":"139","author":"Strieder","year":"2023","journal-title":"Food Hydrocoll."},{"key":"10.1016\/j.ultsonch.2025.107299_b0055","doi-asserted-by":"crossref","DOI":"10.1016\/j.ifset.2023.103295","article-title":"Multi-frequency power thermosonication treatments of clear strawberry juice: Impact on color, bioactive compounds, flavor volatiles, microbial and polyphenol oxidase inactivation","volume":"84","author":"Xu","year":"2023","journal-title":"Innov. Food Sci. Emerg. Technol."},{"key":"10.1016\/j.ultsonch.2025.107299_b0060","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodchem.2022.134217","article-title":"Tomato seed oil-enriched tomato juice: Effect of oil addition type and heat treatment on lycopene bioaccessibility and oxidative stability","volume":"402","author":"Ghasemi Baghabrishami","year":"2023","journal-title":"Food Chem."},{"key":"10.1016\/j.ultsonch.2025.107299_b0065","doi-asserted-by":"crossref","first-page":"313","DOI":"10.1016\/j.crfs.2022.01.025","article-title":"Non-thermal hydrodynamic cavitation processing of tomato juice for physicochemical, bioactive, and enzyme stability: Effect of process conditions, kinetics, and shelf-life extension","volume":"5","author":"Vigneshwaran","year":"2022","journal-title":"Curr. Res. Food Sci."},{"key":"10.1016\/j.ultsonch.2025.107299_b0070","doi-asserted-by":"crossref","first-page":"10","DOI":"10.1016\/j.jfoodeng.2017.04.027","article-title":"Effect of high pressure homogenization and high power ultrasound on some physical properties of tomato juices with different concentration levels","volume":"213","author":"Bot","year":"2017","journal-title":"J. Food Eng."},{"key":"10.1016\/j.ultsonch.2025.107299_b0075","doi-asserted-by":"crossref","first-page":"430","DOI":"10.3390\/foods13030430","article-title":"Effect of optimized UV-LED technology on modeling, inactivation kinetics and microbiological safety in tomato juice","volume":"13","author":"Salazar","year":"2024","journal-title":"Foods"},{"key":"10.1016\/j.ultsonch.2025.107299_b0080","doi-asserted-by":"crossref","DOI":"10.1016\/j.lwt.2020.110438","article-title":"Quality parameters and bioactive compound bioaccessibility changes in probiotics fermented mango juice using ultraviolet-assisted ultrasonic pre-treatment during cold storage","volume":"137","author":"Wang","year":"2021","journal-title":"LWT"},{"key":"10.1016\/j.ultsonch.2025.107299_b0085","doi-asserted-by":"crossref","DOI":"10.1016\/j.lwt.2021.112021","article-title":"Effect of thermosonication treatment on blueberry juice quality: Total phenolics, flavonoids, anthocyanin, and antioxidant activity","volume":"150","author":"Wu","year":"2021","journal-title":"LWT"},{"key":"10.1016\/j.ultsonch.2025.107299_b0090","doi-asserted-by":"crossref","DOI":"10.1016\/j.fufo.2023.100254","article-title":"Effects of ultrasound, microwave, and their combined treatments on the shelf life and quality characteristics of fresh litchi juice","volume":"8","author":"Alam","year":"2023","journal-title":"Future Foods"},{"key":"10.1016\/j.ultsonch.2025.107299_b0095","doi-asserted-by":"crossref","DOI":"10.1016\/j.heliyon.2022.e10969","article-title":"Application of ultrasound and microencapsulation on Limosilactobacillus reuteri DSM 17938 as a metabolic attenuation strategy for tomato juice probiotication","volume":"8","author":"Giordano","year":"2022","journal-title":"Heliyon"},{"key":"10.1016\/j.ultsonch.2025.107299_b0100","doi-asserted-by":"crossref","DOI":"10.1016\/j.ultsonch.2023.106595","article-title":"Application of thermosonication for guava juice processing: Impacts on bioactive, microbial, enzymatic and quality attributes","volume":"99","author":"Kalsi","year":"2023","journal-title":"Ultrason. Sonochem."},{"key":"10.1016\/j.ultsonch.2025.107299_b0105","doi-asserted-by":"crossref","DOI":"10.1016\/j.ultsonch.2022.105975","article-title":"Ultrasonic and other sterilization methods on nutrition and flavor of cloudy apple juice","volume":"84","author":"Zhu","year":"2022","journal-title":"Ultrason. Sonochem."},{"key":"10.1016\/j.ultsonch.2025.107299_b0110","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodres.2022.111608","article-title":"Whole tomato juice produced by a novel industrial-scale microfluidizer: Effect on physical properties and in vitro lycopene bioaccessibility","volume":"159","author":"Dai","year":"2022","journal-title":"Food Res. Int."},{"key":"10.1016\/j.ultsonch.2025.107299_b0115","doi-asserted-by":"crossref","DOI":"10.1016\/j.lwt.2021.111030","article-title":"Effects of temperature-controlled ultrasound treatment on sensory properties, physical characteristics and antioxidant activity of cloudy apple juice","volume":"142","author":"Shen","year":"2021","journal-title":"LWT"},{"key":"10.1016\/j.ultsonch.2025.107299_b0120","doi-asserted-by":"crossref","DOI":"10.1016\/j.lwt.2021.112780","article-title":"Optimization of antioxidant activity properties of a thermosonicated beetroot (Beta vulgaris L.) juice and further in vitro bioaccessibility comparison with thermal treatments","volume":"154","author":"Ram\u00edrez-Melo","year":"2022","journal-title":"LWT"},{"key":"10.1016\/j.ultsonch.2025.107299_b0125","doi-asserted-by":"crossref","DOI":"10.1016\/j.fochx.2023.100604","article-title":"Comprehensive evaluation of the effect of five sterilization methods on the quality of black carrot juice based on PCA TOPSIS and GRA models","volume":"17","author":"Bao","year":"2023","journal-title":"Food Chem. X"},{"key":"10.1016\/j.ultsonch.2025.107299_b0130","doi-asserted-by":"crossref","first-page":"752","DOI":"10.1016\/j.tifs.2023.07.002","article-title":"Impact of ultrasound processing on the nutritional components of fruit and vegetable juices","volume":"138","author":"Lepaus","year":"2023","journal-title":"Trends Food Sci. Technol."},{"key":"10.1016\/j.ultsonch.2025.107299_b0135","doi-asserted-by":"crossref","first-page":"452","DOI":"10.1016\/j.lwt.2015.05.005","article-title":"Quality assessment of pear juice under ultrasound and commercial pasteurization processing conditions","volume":"64","author":"Saeeduddin","year":"2015","journal-title":"LWT Food Sci. Technol."},{"key":"10.1016\/j.ultsonch.2025.107299_b0140","doi-asserted-by":"crossref","first-page":"22","DOI":"10.1016\/j.foodres.2016.01.011","article-title":"Peach juice processed by the ultrasound technology: Changes in its microstructure improve its physical properties and stability","volume":"82","author":"Rojas","year":"2016","journal-title":"Food Res. Int."},{"key":"10.1016\/j.ultsonch.2025.107299_b0145","doi-asserted-by":"crossref","first-page":"3723","DOI":"10.3390\/foods12203723","article-title":"Effect of thermosonication on the nutritional quality of lapsi (Choerospondias axillaris) fruit juice: application of advanced artificial neural networks","volume":"12","author":"Das","year":"2023","journal-title":"Foods"},{"key":"10.1016\/j.ultsonch.2025.107299_b0150","doi-asserted-by":"crossref","first-page":"1669","DOI":"10.3390\/molecules25071669","article-title":"An overview of effects induced by pasteurization and high-power ultrasound treatment on the quality of red grape juice","volume":"25","author":"Margean","year":"2020","journal-title":"Molecules"},{"key":"10.1016\/j.ultsonch.2025.107299_b0155","doi-asserted-by":"crossref","DOI":"10.1016\/j.ultsonch.2022.106284","article-title":"Ultrasonic treatment maintains the flavor of the melon juice","volume":"92","author":"Liu","year":"2023","journal-title":"Ultrason. Sonochem."},{"key":"10.1016\/j.ultsonch.2025.107299_b0160","doi-asserted-by":"crossref","DOI":"10.1016\/j.postharvbio.2023.112705","article-title":"Ultrasound-synergized gas in ensuring the sterilization and physicochemical quality of fruit and vegetables: A review","volume":"209","author":"Shen","year":"2024","journal-title":"Postharvest Biol. Technol."},{"key":"10.1016\/j.ultsonch.2025.107299_b0165","doi-asserted-by":"crossref","DOI":"10.1016\/j.jfoodeng.2022.111217","article-title":"Thermal stabilities of lycopene and \u03b2-carotene in tomato pulp and pink grapefruit juice","volume":"337","author":"Sevindik Ba\u00e7","year":"2023","journal-title":"J. Food Eng."},{"key":"10.1016\/j.ultsonch.2025.107299_b0170","doi-asserted-by":"crossref","first-page":"809","DOI":"10.3390\/foods13050809","article-title":"Effects of thermosonication on the antioxidant capacity and physicochemical, bioactive, microbiological, and sensory qualities of blackcurrant juice","volume":"13","author":"Qiu","year":"2024","journal-title":"Foods"},{"key":"10.1016\/j.ultsonch.2025.107299_b0175","doi-asserted-by":"crossref","first-page":"637","DOI":"10.1080\/10408398.2014.914019","article-title":"Alternatives to conventional thermal treatments in fruit-juice processing. Part 2: Effect on composition, phytochemical content, and physicochemical, rheological, and organoleptic properties of fruit juices","volume":"57","author":"Jim\u00e9nez-S\u00e1nchez","year":"2017","journal-title":"Crit. Rev. Food Sci. Nutr."},{"key":"10.1016\/j.ultsonch.2025.107299_b0180","doi-asserted-by":"crossref","DOI":"10.1016\/j.ultsonch.2023.106313","article-title":"Sustainable emerging sonication processing: Impact on fungicide reduction and the overall quality characteristics of tomato juice","volume":"94","author":"Faisal Manzoor","year":"2023","journal-title":"Ultrason. Sonochem."},{"key":"10.1016\/j.ultsonch.2025.107299_b0185","doi-asserted-by":"crossref","first-page":"298","DOI":"10.3390\/foods8080298","article-title":"Effect of thermo-sonication and ultra-high pressure on the quality and phenolic profile of mango juice","volume":"8","author":"Dars","year":"2019","journal-title":"Foods"},{"key":"10.1016\/j.ultsonch.2025.107299_b0190","doi-asserted-by":"crossref","first-page":"1512","DOI":"10.3390\/foods9101512","article-title":"Ultrasound-combined sterilization technology: an effective sterilization technique ensuring the microbial safety of grape juice and significantly improving its quality","volume":"9","author":"Ma","year":"2020","journal-title":"Foods"},{"key":"10.1016\/j.ultsonch.2025.107299_b0195","doi-asserted-by":"crossref","first-page":"318","DOI":"10.3390\/molecules27010318","article-title":"Effect of ultrasound and enzymatic mash treatment on bioactive compounds and antioxidant capacity of black, red and white currant juices","volume":"27","author":"Kido\u0144","year":"2022","journal-title":"Molecules"},{"key":"10.1016\/j.ultsonch.2025.107299_b0200","doi-asserted-by":"crossref","first-page":"679","DOI":"10.1007\/s13197-017-2505-z","article-title":"Effects of thermal processing by nanofluids on vitamin C, total phenolics and total soluble solids of tomato juice","volume":"54","author":"Jafari","year":"2017","journal-title":"J. Food Sci. Technol."},{"key":"10.1016\/j.ultsonch.2025.107299_b0205","doi-asserted-by":"crossref","first-page":"240","DOI":"10.1016\/j.ultsonch.2019.04.013","article-title":"The spatial-temporal working pattern of cold ultrasound treatment in improving the sensory, nutritional and safe quality of unpasteurized raw tomato juice","volume":"56","author":"Gao","year":"2019","journal-title":"Ultrason. Sonochem."},{"key":"10.1016\/j.ultsonch.2025.107299_b0210","doi-asserted-by":"crossref","first-page":"20","DOI":"10.1016\/j.fbp.2016.03.007","article-title":"Sonication at mild temperatures enhances bioactive compounds and microbiological quality of orange juice","volume":"99","author":"Guerrouj","year":"2016","journal-title":"Food Bioprod. Process."},{"key":"10.1016\/j.ultsonch.2025.107299_b0215","doi-asserted-by":"crossref","DOI":"10.1016\/j.ultsonch.2022.106166","article-title":"Design consideration and modelling studies of ultrasound and ultraviolet combined approach for shelf-life enhancement of pine apple juice","volume":"90","author":"Anjaly","year":"2022","journal-title":"Ultrason. Sonochem."},{"key":"10.1016\/j.ultsonch.2025.107299_b0220","doi-asserted-by":"crossref","first-page":"96","DOI":"10.1016\/j.foodchem.2017.04.114","article-title":"Effect of ultrasound treatment on visual color, vitamin C, total phenols, and carotenoids content in Cape gooseberry juice","volume":"233","author":"Ord\u00f3\u00f1ez-Santos","year":"2017","journal-title":"Food Chem."},{"key":"10.1016\/j.ultsonch.2025.107299_b0225","doi-asserted-by":"crossref","first-page":"26","DOI":"10.1016\/j.tifs.2016.11.020","article-title":"Thermosonication: an alternative processing for fruit and vegetable juices","volume":"61","author":"Anaya-Esparza","year":"2017","journal-title":"Trends Food Sci. Technol."},{"key":"10.1016\/j.ultsonch.2025.107299_b0230","doi-asserted-by":"crossref","first-page":"4209","DOI":"10.1021\/jf0700529","article-title":"Thermal degradation of antioxidant micronutrients in citrus juice: kinetics and newly formed compounds","volume":"55","author":"Dhuique-Mayer","year":"2007","journal-title":"J. Agric. Food Chem."},{"key":"10.1016\/j.ultsonch.2025.107299_b0235","doi-asserted-by":"crossref","unstructured":"N.M. Peixoto Araujo, E.K. Silva, H.S. Arruda, D. Rodrigues de Morais, M. Angela A. Meireles, G.A. Pereira, G.M. Pastore, Recovering phenolic compounds from Eugenia calycina Cambess employing high-intensity ultrasound treatments: A comparison among its leaves, fruit pulp, and seed as promising sources of bioactive compounds, Sep. Purif. Technol. 272 (2021) 118920. https:\/\/doi.org\/https:\/\/doi.org\/10.1016\/j.seppur.2021.118920.","DOI":"10.1016\/j.seppur.2021.118920"},{"key":"10.1016\/j.ultsonch.2025.107299_b0240","doi-asserted-by":"crossref","first-page":"20","DOI":"10.1016\/j.foodchem.2009.03.067","article-title":"The kinetics of inactivation of pectin methylesterase and polygalacturonase in tomato juice by thermosonication","volume":"117","author":"Terefe","year":"2009","journal-title":"Food Chem."},{"key":"10.1016\/j.ultsonch.2025.107299_b0245","doi-asserted-by":"crossref","DOI":"10.1016\/j.fbio.2023.103342","article-title":"Understanding the potential of ultrasound as an innovative tool for microbial inactivation, functionalization of plant-based foods, and improvements of functional food potential","volume":"56","author":"Ferreira","year":"2023","journal-title":"Food Biosci."},{"key":"10.1016\/j.ultsonch.2025.107299_b0250","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodres.2023.112656","article-title":"Volatomics-assisted characterization of aroma and off-flavor contributors in fresh and thermally treated kiwifruit juice","volume":"167","author":"Xu","year":"2023","journal-title":"Food Res. Int."},{"key":"10.1016\/j.ultsonch.2025.107299_b0255","doi-asserted-by":"crossref","first-page":"2515","DOI":"10.1111\/1750-3841.16168","article-title":"Identification and confirmation of key compounds causing cooked off-flavor in heat-treated tomato juice","volume":"87","author":"Liu","year":"2022","journal-title":"J. Food Sci."},{"key":"10.1016\/j.ultsonch.2025.107299_b0260","doi-asserted-by":"crossref","first-page":"429","DOI":"10.1007\/s11947-021-02580-8","article-title":"Influence of thermo-sonication and ascorbic acid treatment on microbial inactivation and shelf-life extension of soft persimmon (Diospyros kaki T.) juice","volume":"14","author":"Park","year":"2021","journal-title":"Food Bioproc. Tech."}],"container-title":["Ultrasonics Sonochemistry"],"original-title":[],"language":"en","link":[{"URL":"https:\/\/api.elsevier.com\/content\/article\/PII:S1350417725000781?httpAccept=text\/xml","content-type":"text\/xml","content-version":"vor","intended-application":"text-mining"},{"URL":"https:\/\/api.elsevier.com\/content\/article\/PII:S1350417725000781?httpAccept=text\/plain","content-type":"text\/plain","content-version":"vor","intended-application":"text-mining"}],"deposited":{"date-parts":[[2025,11,5]],"date-time":"2025-11-05T18:52:28Z","timestamp":1762368748000},"score":1,"resource":{"primary":{"URL":"https:\/\/linkinghub.elsevier.com\/retrieve\/pii\/S1350417725000781"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2025,4]]},"references-count":52,"alternative-id":["S1350417725000781"],"URL":"https:\/\/doi.org\/10.1016\/j.ultsonch.2025.107299","relation":{},"ISSN":["1350-4177"],"issn-type":[{"value":"1350-4177","type":"print"}],"subject":[],"published":{"date-parts":[[2025,4]]},"assertion":[{"value":"Elsevier","name":"publisher","label":"This article is maintained by"},{"value":"Thermosonication enhanced the bioactive, antioxidant, and flavor attributes of freshly squeezed tomato juice","name":"articletitle","label":"Article Title"},{"value":"Ultrasonics Sonochemistry","name":"journaltitle","label":"Journal Title"},{"value":"https:\/\/doi.org\/10.1016\/j.ultsonch.2025.107299","name":"articlelink","label":"CrossRef DOI link to publisher maintained version"},{"value":"article","name":"content_type","label":"Content Type"},{"value":"\u00a9 2025 The Authors. Published by Elsevier B.V.","name":"copyright","label":"Copyright"}],"article-number":"107299"}}