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 · 161 citations · Full text

Mass Transport, Engineering, Sonoelectrochemistry +10

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

Engineering, Biotechnology, Peptide Synthesis +9

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

César Ozuna, Tomás Gómez Álvarez‐Arenas, Enrique Riera et al. · Ultrasonics Sonochemistry · 2014 · 101 citations · Full text

Materials Science, Engineering, Sonoelectrochemistry +7

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 · 100 citations

Engineering, Biochemistry, Vegetable Proteases +11

Modeling Ultrasonically Assisted Convective Drying of Eggplant

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

Drying Kinetics, Engineering, Eggplant Drying +12