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Food Research International (Ottawa, Ont.)|February 3, 2024
Drying strategies of spent coffee grounds using refractance window methodAlberto Claudio Miano, Meliza Lindsay RojasFood Research International (Ottawa, Ont.)|March 28, 2018
The ultrasound assisted hydration as an opportunity to incorporate nutrients into grainsAlberto Claudio Miano, Pedro Esteves Duarte AugustoComprehensive Reviews in Food Science and Food Safety|December 22, 2020
The Hydration of Grains: A Critical Review from Description of Phenomena to Process ImprovementsAlberto Claudio Miano, Pedro Esteves Duarte AugustoUltrasonics Sonochemistry|November 21, 2015
Mechanisms for improving mass transfer in food with ultrasound technology: Describing the phenomena in two model casesAlberto Claudio Miano, Albert Ibarz, Pedro Esteves Duarte AugustoUltrasonics Sonochemistry|October 14, 2021
Combining ultrasound, vacuum and/or ethanol as pretreatments to the convective drying of celery slicesAlberto Claudio Miano, Meliza Lindsay Rojas, Pedro E D AugustoUltrasonics Sonochemistry|April 18, 2026
Mechanical modification and ultrasound-assisted osmotic dehydration for mass transfer intensification during blueberry convective dryingMeliza Lindsay Rojas, Maria Namoc, Karla Ramirez, et al.Journal of Food Science|October 8, 2019
Combining Ionizing Irradiation and Ultrasound Technologies: Effect on Beans Hydration and GerminationAlberto Claudio Miano, Viviane Deroldo Sabadoti, Pedro Esteves Duarte AugustoUltrasonics Sonochemistry|November 27, 2018
Structural changes caused by ultrasound pretreatment: Direct and indirect demonstration in potato cylindersAlberto Claudio Miano, Meliza Lindsay Rojas, Pedro Esteves Duarte AugustoInternational Journal of Biological Macromolecules|February 15, 2019
Irradiation of mung beans (Vigna radiata): A prospective study correlating the properties of starch and grainsNanci Castanha, Alberto Claudio Miano, Viviane Deroldo Sabadoti, et al.Food Research International (Ottawa, Ont.)|September 7, 2017
Ultrasound assisted acidification of model foods: Kinetics and impact on structure and viscoelastic propertiesAlberto Claudio Miano, Jéssica da Costa Pereira, Bruna Miatelo, et al.Pageof 2