Applications of high‐intensity ultrasound on shrimp: Potential, constraints, and prospects in the extraction and retrieval of bioactive compounds, safety, and qualityLucas P. Marques, Carlos Adam Conte‐Júnior, Yago Alves de Aguiar Bernardo|Journal of Food Science|2024Cited by 12
Modeling high‐intensity ultrasound to enhance shrimp (<i>Penaeus vannamei</i>) brining without compromising crucial purchase attributesYago Alves de Aguiar Bernardo, Carlos Adam Conte‐Júnior, Maria Lúcia Guerra Monteiro et al.|Journal of Food Process Engineering|2024Cited by 6
High-intensity ultrasound processing to improve the quality of semitendinosus steak from <i>Bos indicus</i> cattleYago Alves de Aguiar Bernardo, Carlos Adam Conte‐Júnior, Lucas P. Marques et al.|Sustainable Food Technology|2025Cited by 2