Faculty profile

Cristina Ratti

ResearcherSols et génie agroalimentaireUniversité Laval

This profile is built from public research funding records (CIHR, NSERC and SSHRC) and PubMed. We have not imported them from a Université Laval directory, so their courses and email address may be missing. Find their university profile.

Cristina Ratti

Researcher

Sols et génie agroalimentaire

Engineering

Université Laval

Quebec City, Quebec, Canada

Supervision signals

Has led research grants, which requires an independent research appointment. Ask their department whether they supervise graduate students.
5 publications in the last five years, latest in 2024.
Senior (last) author on 3 recent papers, a sign of leading a research group.
Principal investigator on 6 research grants (6 NSERC), most recently in 2017.

These signals come from public records, including CIHR, NSERC and SSHRC funding decisions. Ask the professor or the graduate program whether they are taking new students.

Academic metrics

Publications

Collaborators

Grants

Publications by year

Counts cover the publications linked to this profile. Citations and the h-index appear when the source records them.

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Signals and details

Latest papers

Cryogenic Pretreatment Enhances Drying Rates in Whole Berries.
Foods (Basel, Switzerland) · 2024 · senior author
Exploring conventional and emerging dehydration technologies for slurry/liquid food matrices and their impact on porosity of powders: A comprehensive review.
Comprehensive reviews in food science and food safety · 2024
Sugar profiles modulation of mangoes during osmotic dehydration in agave syrup solutions.
Journal of food science · 2023 · senior author

All 13 publications

Latest funding

Chromatographe en phase gazeuse avec détection par spectrométrie de masse
NSERC · 2024 · Co-investigator
$149,020
Towards a better understanding of bio-processing: drying/extraction and state/phase transitions
NSERC · 2017 · Principal investigator
$168,000
Valorisation de l'écorce et des bourgeons de l'érable à sucre et de l'érable rouge
NSERC · 2013 · Co-investigator
$304,226

All 9 grants and awards

13 publications.

Cryogenic Pretreatment Enhances Drying Rates in Whole Berries.

Dalmau E, Araya-Farias M, Ratti C

Foods (Basel, Switzerland)2024Senior author

DOI: 10.3390/foods13101524 PMID: 38790824

Exploring conventional and emerging dehydration technologies for slurry/liquid food matrices and their impact on porosity of powders: A comprehensive review.

Sultana A, Aghajanzadeh S, Thibault B, Ratti C, Khalloufi S

Comprehensive reviews in food science and food safety2024

DOI: 10.1111/1541-4337.13347 PMID: 38650473

Sugar profiles modulation of mangoes during osmotic dehydration in agave syrup solutions.

Zongo AP, Khalloufi S, Ratti C

Journal of food science2023Senior author

DOI: 10.1111/1750-3841.16385 PMID: 36444525

A mapping approach to assess the evolution of pores during dehydration.

Thibault B, Ratti C, Khalloufi S

Food research international (Ottawa, Ont.)2022

DOI: 10.1016/j.foodres.2022.111710 PMID: 36076406

Pulsed Electric Field and Freeze-Thawing Pretreatments for Sugar Uptake Modulation during Osmotic Dehydration of Mango.

Zongo PA, Khalloufi S, Mikhaylin S, Ratti C

Foods (Basel, Switzerland)2022Senior author

DOI: 10.3390/foods11172551 PMID: 36076739

Fate of Residual Pesticides in Fruit and Vegetable Waste (FVW) Processing.

Nguyen TT, Rosello C, Bélanger R, Ratti C

Foods (Basel, Switzerland)2020Senior author

DOI: 10.3390/foods9101468 PMID: 33076324

Ultrasound-Assisted Aqueous Extraction of Biocompounds from Orange Byproduct: Experimental Kinetics and Modeling.

Dalmau E, Rosselló C, Eim V, Ratti C, Simal S

Antioxidants (Basel, Switzerland)2020

DOI: 10.3390/antiox9040352 PMID: 32340358

Freeze-Drying of Plant-Based Foods.

Bhatta S, Stevanovic Janezic T, Ratti C

Foods (Basel, Switzerland)2020Senior author

DOI: 10.3390/foods9010087 PMID: 31941082

Nutrients, Antioxidant Capacity and Safety of Hot Water Extract from Sugar Maple (Acer saccharum M.) and Red Maple (Acer rubrum L.) Bark.

Bhatta S, Ratti C, Poubelle PE, Stevanovic T

Plant foods for human nutrition (Dordrecht, Netherlands)2018

DOI: 10.1007/s11130-018-0656-3 PMID: 29442262

Shrinkage and porosity evolution during air-drying of non-cellular food systems: Experimental data versus mathematical modelling.

Nguyen TK, Khalloufi S, Mondor M, Ratti C

Food research international (Ottawa, Ont.)2018Senior author

DOI: 10.1016/j.foodres.2017.10.013 PMID: 29389609

Chromatographe en phase gazeuse avec détection par spectrométrie de masse

Co-investigatorNSERC2024Research Tools and Instruments

Principal investigators: Angers, Paul

Keywords: Acides gras; Analyse alimentaire; Chimie alimentaire; Chimie des produits naturels; Chromatographie en phase gazeuse; Composés aromatiques; Métabolites; Molécules bioactives; Spectrométrie de masse

$149,020

Towards a better understanding of bio-processing: drying/extraction and state/phase transitions

Principal investigatorNSERC2017Discovery Grants Program - Individual

Principal investigators: Ratti, Cristina

$168,000

Valorisation de l'écorce et des bourgeons de l'érable à sucre et de l'érable rouge

Co-investigatorNSERC2013Collaborative Research and Development Grants

Principal investigators: Stevanovic, Tatjana

$304,226

Understanding the role of vitrification in drying-related phenomena

Principal investigatorNSERC2011Discovery Grants Program - Individual

Principal investigators: Ratti, Cristina

$105,000

Valorisation et transformation de l'argousier du Québec

Principal investigatorNSERC2005Collaborative Research and Development Grants

Principal investigators: Ratti, Cristina

$66,828

Transport phenoma during drying of complex soft systems

Principal investigatorNSERC2005Discovery Grants Program - Individual

Principal investigators: Ratti, Cristina

$164,000

Development of a new garlic-based strategy for plant disease biological control

Co-investigatorNSERC2004Idea to Innovation

Principal investigators: Benhamou, Nicole

$125,000

Optimization of food preservation processes using the glass transition temperature concept

Principal investigatorNSERC2001Discovery Grants Program - Individual

Principal investigators: Ratti, Cristina

$116,000

Drying techniques for food preservation

Principal investigatorNSERC1997Discovery Grants Program - Individual

Principal investigators: Ratti, Cristina

$98,344

From CIHR, NSERC and SSHRC funding decisions: CIHR since 2008, NSERC since 1991 and SSHRC since 1998, including their latest published competition results.

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Cristina Ratti

Latest papers

Latest funding

Cryogenic Pretreatment Enhances Drying Rates in Whole Berries.

Exploring conventional and emerging dehydration technologies for slurry/liquid food matrices and their impact on porosity of powders: A comprehensive review.

Sugar profiles modulation of mangoes during osmotic dehydration in agave syrup solutions.

A mapping approach to assess the evolution of pores during dehydration.

Pulsed Electric Field and Freeze-Thawing Pretreatments for Sugar Uptake Modulation during Osmotic Dehydration of Mango.

Fate of Residual Pesticides in Fruit and Vegetable Waste (FVW) Processing.

Ultrasound-Assisted Aqueous Extraction of Biocompounds from Orange Byproduct: Experimental Kinetics and Modeling.

Freeze-Drying of Plant-Based Foods.

Nutrients, Antioxidant Capacity and Safety of Hot Water Extract from Sugar Maple (Acer saccharum M.) and Red Maple (Acer rubrum L.) Bark.

Shrinkage and porosity evolution during air-drying of non-cellular food systems: Experimental data versus mathematical modelling.

Chromatographe en phase gazeuse avec détection par spectrométrie de masse

Towards a better understanding of bio-processing: drying/extraction and state/phase transitions

Valorisation de l'écorce et des bourgeons de l'érable à sucre et de l'érable rouge

Understanding the role of vitrification in drying-related phenomena

Valorisation et transformation de l'argousier du Québec

Transport phenoma during drying of complex soft systems

Development of a new garlic-based strategy for plant disease biological control

Optimization of food preservation processes using the glass transition temperature concept

Drying techniques for food preservation

Frequent collaborators

Seddik Khalloufi