| 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 | 348 | 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 | 135 | 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 | 127 | 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 | 115 | 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 | 61 | 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 | 54 | 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 | 49 | 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 | 49 | 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 | 44 | 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 | 35 | 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 | 35 | 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 | 33 | 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 | 31 | 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 | 30 | 2009 |
| Oil absorption during deep-fat frying: mechanisms and important factors AM Ziaiifar AgroParisTech, 2008 | 30 | 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 | 28 | 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 | 25 | 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 | 22 | 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 | 22 | 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 | 22 | 2017 |
Mahdi KashaninejadProfessor of Food Process Eng., Gorgan University of Agricultural Sciences & Natural ResourcesAdresse e-mail validée de gau.ac.ir
