Mechanisms for improving mass transfer in food with ultrasound technology: Describing the phenomena in two model casesAlberto Claudio Miano, Pedro Esteves Duarte Augusto, Albert Ibarz|Ultrasonics Sonochemistry|2015Cited by 167
Effect of high pressure homogenization (HPH) on the rheological properties of tomato juice: Time-dependent and steady-state shearPedro Esteves Duarte Augusto, Nello Cristianini, Albert Ibarz|Journal of Food Engineering|2012Cited by 162
Ascorbic acid stability in fruit juices during thermosonicationKarla Aguilar, Pedro Esteves Duarte Augusto, Alfonso Garvín et al.|Ultrasonics Sonochemistry|2017Cited by 119
Effect of temperature on dynamic and steady-state shear rheological properties of siriguela (Spondias purpurea L.) pulpPedro Esteves Duarte Augusto, Albert Ibarz, Nello Cristianini|Journal of Food Engineering|2011Cited by 99
Effect of high pressure homogenization (HPH) on the rheological properties of a fruit juice serum modelPedro Esteves Duarte Augusto, Nello Cristianini, Albert Ibarz|Journal of Food Engineering|2012Cited by 95