Our brewing partner in "science", Marshall "Brulosophy" Schott released results of a biotransformation experiment here. In it he brewed a NE IPA recipe that was double dry hopped. Two batches brewed with the first fermenting out for a few days before the second was brewed. The second batch received the first dose of dry hops while the beer was at high krausen. The first batch received it's dry hops after the beer was done fermenting.

If you're gunning for big hop aroma to your beer without the grassiness of dry hopping, traditional practice calls for a large dose of hops after the boil has concluded. These "whirlpool" hops, so called because properly the wort is cycled to create a whirlpool, are thought to give a big dose of aromatic hop oils that aren't volatilized by the high heat and action of a boil.