Mahdi Kashaninejad
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Citée par
Thin-layer drying characteristics and modeling of pistachio nuts
M Kashaninejad, A Mortazavi, A Safekordi, LG Tabil
Journal of food engineering 78 (1), 98-108, 2007
Some physical properties of Pistachio (Pistacia vera L.) nut and its kernel
M Kashaninejad, A Mortazavi, A Safekordi, LG Tabil
Journal of Food Engineering 72 (1), 30-38, 2006
Modeling of wheat soaking using two artificial neural networks (MLP and RBF)
M Kashaninejad, AA Dehghani, M Kashiri
Journal of food engineering 91 (4), 602-607, 2009
Effect of drying methods on quality of Pistachio Nuts
M Kashani nejad, L Tabil, A Mortazavi, A Safekordi
Drying Technology 21 (5), 821-838, 2003
Synthesis and characterization of cellulose nanocrystals derived from walnut shell agricultural residues
F Hemmati, SM Jafari, M Kashaninejad, MB Motlagh
International journal of biological macromolecules 120, 1216-1224, 2018
Study of hydration kinetics and density changes of rice (Tarom Mahali) during hydrothermal processing
M Kashaninejad, Y Maghsoudlou, S Rafiee, M Khomeiri
Journal of Food Engineering 79 (4), 1383-1390, 2007
Effect of microwave–chemical pre-treatment on compression characteristics of biomass grinds
M Kashaninejad, LG Tabil
Biosystems engineering 108 (1), 36-45, 2011
Study of oil uptake and some quality attributes of potato chips affected by hydrocolloids
AD Garmakhany, HO Mirzaei, MK Nejad, Y Maghsudlo
European journal of lipid science and technology 110 (11), 1045-1049, 2008
Study of oil uptake and some of quality attributes of potato chips affected by hydrocolloids
A Daraei, H Mirzaei, M Kashaninejad, yahya Maghsoudlou
European Journal of Lipid Science and Technology 110, 1045-1049, 2008
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
Biomass feedstock pre-processing-part 1: pre-treatment
L Tabil, P Adapa, M Kashaninejad
Biofuel’s engineering process technology 18, 411-439, 2011
Production of low fat french-fries with single and multi-layer hydrocolloid coatings
A Daraei, H Mirzaei, Y Maghsoudlou, M Kashaninejad, M Jafari
Journal of Food Science and Technology 51 (7), 1334-1341, 2014
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
Drying characteristics of purslane (Portulaca oleraceae L.)
M Kashaninejad, LG Tabil, B Crerar
2003 ASAE Annual Meeting, 1, 2003
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
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
Modeling water absorption of sorghum during soaking
M Kashiri, M Kashaninejad, N Aghajani
Latin American applied research 40 (4), 383-388, 2010
Effect of inulin on the physicochemical properties, flow behavior and probiotic survival of frozen yogurt
R Rezaei, M Khomeiri, M Aalami, M Kashaninejad
Journal of Food Science and Technology 51, 2809-2814, 2014
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