| 1 |
Multiphysics modeling of microwave processing for enzyme inactivation in fruit juices
Kubo MTK, Curet S, Augusto PED, Boillereaux L
Journal of Food Engineering, 263, 366, 2019 |
| 2 |
Enhancing the hydration process of common beans by ultrasound and high temperatures: Impact on cooking and thermodynamic properties
Miano AC, Sabadoti VD, Augusto PED
Journal of Food Engineering, 225, 53, 2018 |
| 3 |
Ethanol pre-treatment improves vegetable drying and rehydration: Kinetics, mechanisms and impact on viscoelastic properties
Rojas ML, Augusto PED
Journal of Food Engineering, 233, 17, 2018 |
| 4 |
Ultrasound technology enhances the hydration of corn kernels without affecting their starch properties
Miano AC, Ibarz A, Augusto PED
Journal of Food Engineering, 197, 34, 2017 |
| 5 |
Effect of high pressure homogenization (HPH) on the rheological properties of tomato juice: Viscoelastic properties and the Cox-Merz rule
Augusto PED, Ibarz A, Cristianini M
Journal of Food Engineering, 114(1), 57, 2013 |
| 6 |
Modelling the effect of temperature on the hydration kinetic of adzuki beans (Vigna angularis)
Oliveira AL, Colnaghi BG, da Silva EZ, Gouvea IR, Vieira RL, Augusto PED
Journal of Food Engineering, 118(4), 417, 2013 |
| 7 |
Effect of temperature on dynamic and steady-state shear rheological properties of siriguela (Spondias purpurea L.) pulp
Augusto PED, Cristianini M, Ibarz A
Journal of Food Engineering, 108(2), 283, 2012 |
| 8 |
Effect of high pressure homogenization (HPH) on the rheological properties of a fruit juice serum model
Augusto PED, Ibarz A, Cristianini M
Journal of Food Engineering, 111(2), 474, 2012 |
| 9 |
Effect of high pressure homogenization (HPH) on the rheological properties of tomato juice: Time-dependent and steady-state shear
Augusto PED, Ibarz A, Cristianini M
Journal of Food Engineering, 111(4), 570, 2012 |
