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Xiao-Yu Wen

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Oct 2026

Thermosonication enhances the antioxidant quality of tomato juice: Enzyme inactivation kinetics, targeted metabolomics of carotenoids and phenolic acids, and multivariate correlation analysis.

Thermosonication (TS) enhances tomato juice antioxidant quality, yet its effects on enzyme activity and bioactive compounds remain unclear. This study compared TS (60 °C, 15 min) and traditional pasteurization (TP; 85 °C, 10 min) regarding color, enzyme inactivation kinetics, and bioactive profiles. Both first-order an...

Li-Mei Li, Hang Su, Xiao-Yu Wen et al. · 0 citations

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