| Current and future applications for nanofiltration technology in the food processing F Salehi Food and Bioproducts Processing 92 (2), 161-177, 2014 | 167 | 2014 |
| Edible coating of fruits and vegetables using natural gums: A review F Salehi International Journal of Fruit Science 20 (sup2), S570-S589, 2020 | 148 | 2020 |
| Improvement of gluten‐free bread and cake properties using natural hydrocolloids: A review F Salehi Food science & nutrition 7 (11), 3391-3402, 2019 | 128 | 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 | 111 | 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 | 107 | 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 | 96 | 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 | 94 | 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 | 93 | 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 | 93 | 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 | 90 | 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 | 89 | 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 | 81 | 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 | 76 | 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 | 75 | 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 | 71 | 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 | 71 | 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 | 62 | 2020 |
| Color changes kinetics during deep fat frying of carrot slice F Salehi Heat and Mass Transfer 54 (11), 3421-3426, 2018 | 62 | 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 | 61 | 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 | 58 | 2014 |
Mahdi KashaninejadProfessor of Food Process Eng., Gorgan University of Agricultural Sciences & Natural ResourcesAdresse e-mail validée de gau.ac.ir
