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C

Cristina Ratti

laval university

32H指数
108论文数
5.0K被引数
收录论文 33
发表时间
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Effect of model selection approach obtained by machine learning tools on predicting the volume reduction of plant-based dehydrated foods通过机器学习工具获得的模型选择方法对预测植物性脱水食品体积减少的影响
errJOURNAL OF FOOD ENGINEERING
IF5.8
err2025-05-01
err0
errOAAI
errThibault, Bruno; Zeynoddin, Mohammad; Bonakdari, Hossein; Ratti, Cristina; Khalloufi, Seddik
err分享
err收藏
Assessment of artificial intelligence for predicting porosity of dehydrated food products用于预测脱水食品孔隙率的人工智能评估
errCOMPUTERS AND ELECTRONICS IN AGRICULTURE
IF8.9
err2024-06-01
err1
PREAI
errThibault, Bruno; Zeynoddin, Mohammad; Bonakdari, Hossein; Ratti, Cristina; Khalloufi, Seddik
err分享
err收藏
Characteristics of Open and Closed Pores, Their Measurement Techniques and Exploitation in Dehydrated Food Products
errFOOD ENGINEERING REVIEWS
IF7.6
err2024-05-17
err6
PREAI
errThibault, Bruno; Aghajanzadeh, Sara; Sultana, Afroza; Ratti, Cristina; Khalloufi, Seddik
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Exploring conventional and emerging dehydration technologies for slurry/liquid food matrices and their impact on porosity of powders: A comprehensive review
errCOMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY
IF14.1
err2024-04-22
err2
errOAAI
errSultana, Afroza; Aghajanzadeh, Sara; Thibault, Bruno; Ratti, Cristina; Khalloufi, Seddik
err分享
err收藏
Simultaneous valorization of discarded tomato and whey through osmotic dehydration: Development of high value-added products, rheological characterizations, and mass transfer modeling
errJOURNAL OF FOOD ENGINEERING
IF5.8
err2023-12-01
err2
PREAI
errSoleimanian, Yasamin; Ratti, Cristina; Karim, Ahasanul; Rodrigue, Denis; Khalloufi, Seddik
err分享
err收藏
Predicting Bulk Density of Dehydrated Food Products: A Comparative Study of Three Machine Learning Techniques, Potential Opportunities, and Limitations of Artificial Intelligence
errFOOD AND BIOPROCESS TECHNOLOGY
IF5.8
err2023-11-14
err1
PREAI
errThibault, Bruno; Ebtehaj, Isa; Bonakdari, Hossein; Ratti, Cristina; Khalloufi, Seddik
err分享
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Simple mathematical modelling to represent air-drying kinetics of potato peel
errJOURNAL OF FOOD ENGINEERING
IF5.8
err2023-11-01
err8
PREAI
errNguyen, T. T.; Rossello, C.; Ratti, C.
err分享
err收藏
Sugar profiles modulation of mangoes during osmotic dehydration in agave syrup solutions
errJOURNAL OF FOOD SCIENCE
IF3.4
err2022-11-29
err5
PREAI
errZongo, Assana Pingdwende; Khalloufi, Seddik; Ratti, Cristina
err分享
err收藏
A mapping approach to assess the evolution of pores during dehydration一种评估脱水过程中孔隙演变的映射方法
errFOOD RESEARCH INTERNATIONAL
IF8
err2022-10-01
err4
PREAI
errThibault, Bruno; Ratti, Cristina; Khalloufi, Seddik
err分享
err收藏
A mathematical tool for estimating the efficiency of pore formation during dehydration
errJOURNAL OF FOOD ENGINEERING
IF5.8
err2022-06-01
err6
PREAI
errThibault, Bruno; Ratti, Cristina; Khalloufi, Seddik
err分享
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The normalized air content: A novel and reliable concept to assess pore formation during dehydration
errJOURNAL OF FOOD ENGINEERING
IF5.8
err2021-12-01
err6
PREAI
errThibault, Bruno; Ratti, Cristina; Khalloufi, Seddik
err分享
err收藏
Moisture profile analysis of food models undergoing glass transition during air-drying
errJOURNAL OF FOOD ENGINEERING
IF5.8
err2020-09-01
err7
PREAI
errThanh Khuong Nguyen; Khalloufi, Seddik; Mondor, Martin; Ratti, Cristina
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Ultrasound-Assisted Aqueous Extraction of Biocompounds from Orange Byproduct: Experimental Kinetics and Modeling
errANTIOXIDANTS
IF6.6
err2020-04-23
err21
errOAAI
errDalmau, Esperanza; Rossello, Carmen; Eim, Valeria; Ratti, Cristina; Simal, Susana
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Selective wax recovery from flax and wheat straw
errINDUSTRIAL CROPS AND PRODUCTS
IF6.2
err2019-12-01
err16
PREAI
errCanizares, Diego; Angers, Paul; Ratti, Cristina
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Flax and wheat straw waxes: material characterization, process development, and industrial applications
errBIOMASS CONVERSION AND BIOREFINERY
IF4.1
err2019-06-04
err12
PREAI
errCanizares, Diego; Angers, Paul; Ratti, Cristina
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Shrinkage of cellular food during air drying
errJOURNAL OF FOOD ENGINEERING
IF5.8
err2018-08-01
err45
PREAI
errThanh Khuong Nguyen; Mondor, Martin; Ratti, Cristina
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Nutrients, Antioxidant Capacity and Safety of Hot Water Extract from Sugar Maple (Acer saccharum M.) and Red Maple (Acer rubrum L.) Bark
errPLANT FOODS FOR HUMAN NUTRITION
IF3.6
err2018-02-13
err15
PREAI
errBhatta, Sagar; Ratti, Cristina; Poubelle, Patrice E.; Stevanovic, Tatjana
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Shrinkage and porosity evolution during air-drying of non-cellular food systems: Experimental data versus mathematical modelling
errFOOD RESEARCH INTERNATIONAL
IF8
err2018-01-01
err16
PREAI
errThanh Khuong Nguyen; Khalloufi, Seddik; Mondor, Martin; Ratti, Cristina
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Foam-Mat Freeze-Drying of Bifidobacterium longum RO175: Viability and Refrigerated Storage Stability
errJOURNAL OF FOOD SCIENCE
IF3.4
err2016-11-25
err13
PREAI
errIzquierdo-Lopez, Danilo; Goulet, Jacques; Ratti, Cristina
err分享
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Thermal properties of duck fatty liver (foie gras) products
errINTERNATIONAL JOURNAL OF FOOD PROPERTIES
IF3.9
err2016-09-10
err6
errOAAI
errCarrillo, Felipe Sanchez; Saucier, Linda; Ratti, Cristina
err分享
err收藏

研究方向

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合作学者
合作期刊
A
Arun S. Mujumdar
H 指数: 101 · 论文数: 954
D
Denis Rodrigue
H 指数: 60 · 论文数: 594
H
Hossein Bonakdari
H 指数: 54 · 论文数: 446
I
Isa Ebtehaj
H 指数: 51 · 论文数: 193
C
Carmen Rosselló
H 指数: 50 · 论文数: 155
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