Aman Mohammad ZIAIIFAR

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Mahdi KashaninejadProfessor of Food Process Eng., Gorgan University of Agricultural Sciences & Natural ResourcesVerified email at gau.ac.ir
Seid Mahdi JafariProfessor, Gorgan University of Agricultural Sciences and Natural ResourcesVerified email at gau.ac.ir
Sara AghajanzadehPhD in food scienceVerified email at ulaval.ca
Mohammad GhorbaniProfessor., Dept. Food Science and Technology, Gorgan University of Agricultural Sciences andVerified email at gau.ac.ir
Habibollah MirzaeiGorgan University of Agricultural Sciences and Natural ResourcesVerified email at gau.ac.ir
Alireza Sadeghi MahoonakProfessor, Department of Food Science and Technology, Gorgan university of agricultural sciences andVerified email at gau.ac.ir
Francis CourtoisProfesseur des Universités, Université de MontpellierVerified email at umontpellier.fr
gilles Trystramprofesseur Food EngineeringVerified email at agroparistech.fr
alireza ghodsvaliAssociate Professor- Planning and Administration DeputyVerified email at areeo.ac.ir
hamid bakhshabadiAssistant Professor of Food Science, Hormozgan UniversityVerified email at hormozgan.ac.ir
Prof. Mehran AalamiDept. Food Sci. Technol., Gorgan University of Agricultural Sciences and Natural Resources, IranVerified email at gau.ac.ir
Morteza KhomeiriProfessor of Food Microbiology, Gorgan University of Agricultural Sciences and Natural ResourcesVerified email at gau.ac.ir
Hadi BagheriFood ScienceVerified email at mail.um.ac.ir
Hoda Shahiri TabarestaniGorgan University of Agricultural Sciences and Natural ResourcesVerified email at gau.ac.ir
Azadeh Ranjbar NedamaniBiosystem Engineering Dept. Sari Agricultural Sciences and Natural Resources UniversityVerified email at sanru.ac.ir
Nawel AchirMontpellier SupagroVerified email at supagro.fr
Fakhreddin SalehiAssociate Professor of Food Process Engineering, Bu-Ali Sina University, Hamedan, Iran.Verified email at basu.ac.ir
fatemeh shahdadiuniversity of jiroftVerified email at ujiroft.ac.ir
Masoud Hashemi ShahrakiDepartment of Food Processing- Research Institute of Food Science & TechnologyVerified email at rifst.ac.ir
Vahid FarzanehPh. DVerified email at ferrarausa.com

Aman Mohammad ZIAIIFAR

Professor of Food Process Engineering,Gorgan University of Agricultural Sciences & Natural Resources

Verified email at gau.ac.ir - Homepage

Food Engineering Food Processing Heat and Mass Transfer


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Review of mechanisms, conditions, and factors involved in the oil uptake phenomenon during the deep‐fat frying process AM Ziaiifar, N Achir, F Courtois, I Trezzani, G Trystram International journal of food science & technology 43 (8), 1410-1423, 2008	396	2008
Porosity development and its effect on oil uptake during frying process AM Ziaiifar, F Courtois, G Trystram Journal of Food Process Engineering 33 (2), 191-212, 2010	154	2010
Active edible coating from chitosan incorporating green tea extract as an antioxidant and antifungal on fresh walnut kernel M Sabaghi, Y Maghsoudlou, M Khomeiri, AM Ziaiifar Postharvest biology and technology 110, 224-228, 2015	141	2015
The effect of microwave pretreatment on some physico-chemical properties and bioactivity of Black cumin seeds’ oil H Bakhshabadi, H Mirzaei, A Ghodsvali, SM Jafari, AM Ziaiifar, ... Industrial crops and products 97, 1-9, 2017	129	2017
Production and characterization of catechin-loaded electrospun nanofibers from Azivash gum-polyvinyl alcohol SZ Hoseyni, SM Jafari, HS Tabarestani, M Ghorbani, E Assadpour, ... Carbohydrate polymers 235, 115979, 2020	76	2020
Novel hybridized infrared-hot air method for roasting of peanut kernels H Bagheri, M Kashaninejad, AM Ziaiifar, M Aalami Innovative Food Science & Emerging Technologies 37, 106-114, 2016	72	2016
A review of pectin methylesterase inactivation in citrus juice during pasteurization S Aghajanzadeh, AM Ziaiifar Trends in Food Science & Technology 71, 1-12, 2018	70	2018
Effect of thermal and non-thermal treatments on the color of citrus juice: A review S Aghajanzadeh, AM Ziaiifar, R Verkerk Food Reviews International 39 (6), 3555-3577, 2023	68	2023
Textural, color and sensory attributes of peanut kernels as affected by infrared roasting method H Bagheri, M Kashaninejad, AM Ziaiifar, M Aalami Information Processing in Agriculture 6 (2), 255-264, 2019	68	2019
Stability and release mechanisms of double emulsions loaded with bioactive compounds; a critical review F Heidari, SM Jafari, AM Ziaiifar, N Malekjani Advances in Colloid and Interface Science 299, 102567, 2022	63	2022
The influence of pulsed electric fields and microwave pretreatments on some selected physicochemical properties of oil extracted from black cumin seed H Bakhshabadi, HO Mirzaei, A Ghodsvali, SM Jafari, AM Ziaiifar Food science & nutrition 6 (1), 111-118, 2018	60	2018
Thermal inactivation kinetic of pectin methylesterase and cloud stability in sour orange juice S Aghajanzadeh, AM Ziaiifar, M Kashaninejad, Y Maghsoudlou, ... Journal of Food Engineering 185, 72-77, 2016	58	2016
Effect of infrared final cooking on some physico-chemical and engineering properties of partially fried chicken nugget D Rahimi, M Kashaninejad, AM Ziaiifar, AS Mahoonak Innovative Food Science & Emerging Technologies 47, 1-8, 2018	48	2018
Effect of infrared heating on degradation kinetics of key lime juice physicochemical properties S Aghajanzadeh, M Kashaninejad, AM Ziaiifar Innovative Food Science & Emerging Technologies 38, 139-148, 2016	40	2016
Effects of various essential oils on chemical and sensory characteristics and activity of probiotic bacteria in drinking yoghurt. F Shahdadi, H Mirzaie, M Kashaninejad, M Khomeiri, AM Ziaiifar, ...	35	2015
Oil absorption during deep-fat frying: mechanisms and important factors AM Ziaiifar AgroParisTech, 2008	35	2008
Optimization of pre‐fry microwave drying of French fries using response surface methodology and genetic algorithms M Hashemi Shahraki, AM Ziaiifar, SM Kashaninejad, M Ghorbani Journal of food processing and preservation 38 (1), 535-550, 2014	34	2014
Investigation of effective thermal conductivity kinetics of crust and core regions of potato during deep-fat frying using a modified Lees method AM Ziaiifar, B Heyd, F Courtois Journal of Food Engineering 95 (3), 373-378, 2009	34	2009
Peeling of kiwifruit using infrared heating technology: A feasibility and optimization study Z Mohammadi, M Kashaninejad, AM Ziaiifar, M Ghorbani Lwt 99, 128-137, 2019	28	2019
Influence of thermal treatment, homogenization and xanthan gum on physicochemical properties of watermelon juice: A response surface approach S Aghajanzadeh, AM Ziaiifar, M Kashaninejad LWT-Food Science and Technology 85, 66-74, 2017	27	2017

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