Aman Mohammad ZIAIIFAR
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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
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
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
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
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
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
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
A review of pectin methylesterase inactivation in citrus juice during pasteurization
S Aghajanzadeh, AM Ziaiifar
Trends in Food Science & Technology 71, 1-12, 2018
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
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
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, ...
Agricultural Communications 3 (1), 16-21, 2015
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
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
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
Oil absorption during deep-fat frying: mechanisms and important factors
AM Ziaiifar
AgroParisTech, 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
Drying of button mushroom by infrared-hot air system
F Salehi, M Kashani Nejad, AR Sadeghi Mahoonak, AM Ziyai Far
Journal of food science and technology (Iran) 13 (59), 151-159, 2016
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
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
Cloud stability of sour orange juice as affected by pectin methylesterase during come up time: Approached through fractal dimension
S Aghajanzadeh, M Kashaninejad, AM Ziaiifar
International Journal of Food Properties 20 (sup3), S2508-S2519, 2017
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