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
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
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
A review of pectin methylesterase inactivation in citrus juice during pasteurization
S Aghajanzadeh, AM Ziaiifar
Trends in Food Science & Technology 71, 1-12, 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
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
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 KASHANINEJAD, AR Mahoonak, AM Ziaiifar
Preparation of lycopene emulsions by whey protein concentrate and maltodextrin and optimization by response surface methodology
A Salimi, Y Maghsoudlou, SM Jafari, AS Mahoonak, M Kashaninejad, ...
Journal of Dispersion Science and Technology 36 (2), 274-283, 2015
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
Oil absorption during deep-fat frying: mechanisms and important factors
AM Ziaiifar
AgroParisTech, 2008
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
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
Effects of oxygenation and process conditions on thermo-oxidation of oil during deep-frying
A Patsioura, AM Ziaiifar, P Smith, A Menzel, O Vitrac
Food and Bioproducts Processing 101, 84-99, 2017
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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