| Hot air and freeze-drying of high-value foods: a review C Ratti Journal of food engineering 49 (4), 311-319, 2001 | 1945 | 2001 |
| Shrinkage during drying of foodstuffs C Ratti Journal of food engineering 23 (1), 91-105, 1994 | 443 | 1994 |
| Freeze-drying of plant-based foods S Bhatta, T Stevanovic Janezic, C Ratti Foods 9 (1), 87, 2020 | 283 | 2020 |
| Infrared drying C Ratti, AS Mujumdar Handbook of industrial drying, 567-588, 2020 | 226 | 2020 |
| Solar drying of foods: modeling and numerical simulation C Ratti, AS Mujumdar Solar energy 60 (3-4), 151-157, 1997 | 211 | 1997 |
| Freeze-drying characteristics of strawberries F Shishehgarha, J Makhlouf, C Ratti Drying technology 20 (1), 131-145, 2002 | 202 | 2002 |
| Drying of foamed biological materials: opportunities and challenges C Ratti, T Kudra Drying Technology 24 (9), 1101-1108, 2006 | 184 | 2006 |
| Mathematical model for prediction of glass transition temperature of fruit powders S Khalloufi, Y El‐Maslouhi, C Ratti Journal of Food Science 65 (5), 842-848, 2000 | 164 | 2000 |
| Effects of drying method on the extraction yields and quality of oils from quebec sea buckthorn (Hippophae rhamnoides L.) seeds and pulp LF Gutiérrez, C Ratti, K Belkacemi Food Chemistry 106 (3), 896-904, 2008 | 160 | 2008 |
| Advances in food dehydration C Ratti CRC Press, 2008 | 151 | 2008 |
| Foam-mat drying: Energy and cost analyses T Kudra, C Ratti Canadian Biosystems Engineering 48, 3, 2006 | 137 | 2006 |
| Rehydration of freeze‐dried strawberries at varying temperatures L Meda, C Ratti Journal of Food Process Engineering 28 (3), 233-246, 2005 | 132 | 2005 |
| Characterization of apple juice foams for foam‐mat drying prepared with egg white protein and methylcellulose N Raharitsifa, DB Genovese, C Ratti Journal of Food Science 71 (3), E142-E151, 2006 | 127 | 2006 |
| A new water sorption equilibrium expression for solid foods based on thermodynamic considerations C Ratti, GH Crapiste, E Rotstein Journal of Food Science 54 (3), 738-742, 1989 | 109 | 1989 |
| Freeze drying for food powder production C Ratti Handbook of food powders, 57-84, 2013 | 96 | 2013 |
| Quality deterioration of freeze‐dried foods as explained by their glass transition temperature and internal structure S Khalloufi, C Ratti Journal of Food Science 68 (3), 892-903, 2003 | 93 | 2003 |
| Drying of Garlic (Allium sativum) and Its Effect on Allicin Retention C Ratti, M Araya-Farias, L Mendez-Lagunas, J Makhlouf Drying technology 25 (2), 349-356, 2007 | 91 | 2007 |
| Water activity of freeze dried mushrooms and berries S Khalloufi, J Giasson, C Ratti Canadian Agricultural Engineering 42 (1), 51-56, 2000 | 89 | 2000 |
| Drying of Seabuckthorn (Hippophae rhamnoides L.) Berry: Impact of Dehydration Methods on Kinetics and Quality M Araya-Farias, J Makhlouf, C Ratti Drying Technology 29 (3), 351-359, 2011 | 82 | 2011 |
| Foam-mat freeze drying of egg white—mathematical modeling part II: Freeze drying and modeling A Muthukumaran, C Ratti, VGS Raghavan Drying Technology 26 (4), 513-518, 2008 | 79 | 2008 |
Sagar BhattaUniversité Laval在 ulaval.ca 的电子邮件经过验证
