César Ozuna

Influence of high intensity ultrasound application on mass transport, microstructure and textural properties of pork meat (Longissimus dorsi) brined at different NaCl concentrations

César Ozuna, J.V. García‐Pérez, A. Mulet et al. · Journal of Food Engineering · 2013 · 162 citations · Full text

Agriculture, Animal Sciences, Food Science +15

Innovative applications of high-intensity ultrasound in the development of functional food ingredients: Production of protein hydrolysates and bioactive peptides

César Ozuna, I. Paniagua-Martínez, Eduardo Castaño‐Tostado et al. · Food Research International · 2015 · 154 citations

Agriculture, Biotechnology, Food Science +17

Impact of ultrasound pretreatment on whey protein hydrolysis by vegetable proteases

Lucía Abadía‐García, Eduardo Castaño‐Tostado, Lech Ozimek et al. · Innovative Food Science & Emerging Technologies · 2016 · 105 citations

Agriculture, Biochemistry, Food Science +16

Influence of material structure on air-borne ultrasonic application in drying

César Ozuna, Tomás Gómez Álvarez‐Arenas, Enrique Riera et al. · Ultrasonics Sonochemistry · 2014 · 103 citations · Full text

Natural Sciences, Materials Engineering, Materials Science +14

Modeling Ultrasonically Assisted Convective Drying of Eggplant

J.V. García‐Pérez, César Ozuna, Carmen Ortuño et al. · Drying Technology · 2011 · 95 citations · Full text

Agriculture, Food Science, Mechanical Engineering +17