Fakhreddin Salehi
Fakhreddin Salehi
Associate Professor of Food Process Engineering, Bu-Ali Sina University, Hamedan, Iran.
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Current and future applications for nanofiltration technology in the food processing
F Salehi
Food and Bioproducts Processing 92 (2), 161-177, 2014
Edible coating of fruits and vegetables using natural gums: A review
F Salehi
International Journal of Fruit Science 20 (sup2), S570-S589, 2020
Improvement of gluten‐free bread and cake properties using natural hydrocolloids: A review
F Salehi
Food science & nutrition 7 (11), 3391-3402, 2019
Recent applications and potential of infrared dryer systems for drying various agricultural products: A review
F Salehi
International Journal of Fruit Science 20 (3), 586-602, 2020
Improvement of quality attributes of sponge cake using infrared dried button mushroom
F Salehi, M Kashaninejad, F Asadi, A Najafi
Journal of food science and technology 53, 1418-1423, 2016
Potential of sponge cake making using infrared–hot air dried carrot
F Salehi, M Kashaninejad, E Akbari, SM Sobhani, F Asadi
Journal of texture studies 47 (1), 34-39, 2016
Effect of different drying methods on rheological and textural properties of Balangu seed gum
F Salehi, M Kashaninejad
Drying Technology 32 (6), 720-727, 2014
Effect of dried fruits and vegetables powder on cakes quality: A review
F Salehi, S Aghajanzadeh
Trends in Food Science & Technology 95, 162-172, 2020
Drying kinetics and characteristics of combined infrared-vacuum drying of button mushroom slices
F Salehi, M Kashaninejad, A Jafarianlari
Heat and Mass Transfer 53, 1751-1759, 2017
Modeling of moisture loss kinetics and color changes in the surface of lemon slice during the combined infrared-vacuum drying
F Salehi, M Kashaninejad
Information processing in Agriculture 5 (4), 516-523, 2018
Rheological and physical properties and quality of the new formulation of apple cake with wild sage seed gum (Salvia macrosiphon)
F Salehi
Journal of Food Measurement and Characterization 11 (4), 2006-2012, 2017
Dilute solution properties of wild sage (Salvia macrosiphon) seed gum
SMA Razavi, TM Moghaddam, B Emadzadeh, F Salehi
Food Hydrocolloids 29 (1), 205-210, 2012
Characterization of different mushrooms powder and its application in bakery products: A review
F Salehi
International Journal of Food Properties 22 (1), 1375-1385, 2019
Effect of sugars and salts on rheological properties of Balangu seed (Lallemantia royleana) gum
F Salehi, M Kashaninejad, V Behshad
International Journal of Biological Macromolecules 67, 16-21, 2014
Effect of common and new gums on the quality, physical, and textural properties of bakery products: A review
F Salehi
Journal of texture studies 51 (2), 361-370, 2020
Dynamic modeling of flux and total hydraulic resistance in nanofiltration treatment of regeneration waste brine using artificial neural networks
F Salehi, SMA Razavi
Desalination and Water Treatment 41 (1-3), 95-104, 2012
Physico-chemical properties of fruit and vegetable juices as affected by pulsed electric field: A review
F Salehi
International Journal of Food Properties 23 (1), 1036-1050, 2020
Color changes kinetics during deep fat frying of carrot slice
F Salehi
Heat and Mass Transfer 54 (11), 3421-3426, 2018
Effect of thermal and freezing treatments on rheological, textural and color properties of basil seed gum
A Zameni, M Kashaninejad, M Aalami, F Salehi
Journal of food science and technology 52, 5914-5921, 2015
Predicting total acceptance of ice cream using artificial neural network
M Bahramparvar, F Salehi, SMA Razavi
Journal of Food Processing and Preservation 38 (3), 1080-1088, 2014
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