Mahdi Kashaninejad

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Coauteurs

Aman Mohammad ZIAIIFARGorgan University of Agricultural Sciences & Natural ResourcesAdresse e-mail validée de gau.ac.ir
Fakhreddin SalehiAssociate Professor of Food Process Engineering, Bu-Ali Sina University, Hamedan, Iran.Adresse e-mail validée de basu.ac.ir
Mehran AalamiDept. Food Sci. Technol., Gorgan University of Agricultural Sciences and Natural Resources, IranAdresse e-mail validée de gau.ac.ir
Yahya MaghsoudlouProfessor of Food Technology, Gorgan University of Agricultural Sciences and Natural ResourcesAdresse e-mail validée de gau.ac.ir
Morteza KhomeiriProfessor of Food Microbiology, Gorgan University of Agricultural Sciences and Natural ResourcesAdresse e-mail validée de gau.ac.ir
Alireza Sadeghi MahoonakProfessor, Department of Food Science and Technology, Gorgan university of agricultural sciences andAdresse e-mail validée de gau.ac.ir
Lope G. TabilProfessor of Chemical and Biological Engineering, University of SaskatchewanAdresse e-mail validée de usask.ca
Seid Mahdi JafariProfessor, Gorgan University of Agricultural Sciences and Natural ResourcesAdresse e-mail validée de gau.ac.ir
Mohammad GhorbaniAssociate Prof., Dept. Food Science and Technology, Gorgan University of Agricultural Sciences andAdresse e-mail validée de gau.ac.ir
Hadi BagheriFood ScienceAdresse e-mail validée de mail.um.ac.ir
Seyed Mohammad Ali RazaviDepartment of Food Science and Technology, Ferdowsi University of Mashhad, IranAdresse e-mail validée de um.ac.ir
Phani AdapaAssistant Director, Global Institute for Water Security, University of SaskatchewanAdresse e-mail validée de usask.ca
Shima ShayanfarGeneral Mills Inc.; Texas A&M UniveristyAdresse e-mail validée de genmills.com
Zahra Emam-djomehUniversity of TehranAdresse e-mail validée de ut.ac.ir
Mahdi Kadivar, Ph.D.Professor of Food Science, Isfahan University of Technology (IUT)Adresse e-mail validée de iut.ac.ir
seyed Ali MortazaviFerdowsi University of MashhadAdresse e-mail validée de ferdowsi.um.ac.ir

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Mahdi Kashaninejad

Professor of Food Process Eng., Gorgan University of Agricultural Sciences & Natural Resources

Adresse e-mail validée de gau.ac.ir - Page d'accueil

Food rheology Drying Food engineering Infrared for food processing Food science


Titre Trier par citations Trier par année Trier par titre	Citée par Citée par	Année
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	457	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	363	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	164	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	147	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	130	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	124	2007
Effect of microwave–chemical pre-treatment on compression characteristics of biomass grinds M Kashaninejad, LG Tabil Biosystems engineering 108 (1), 36-45, 2011	112	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	110	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	110	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	103	2016
Biomass feedstock pre-processing-part 1: pre-treatment L Tabil, P Adapa, M Kashaninejad Biofuel’s engineering process technology 18, 411-439, 2011	97	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	96	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	95	2016
Drying characteristics of purslane (Portulaca oleraceae L.) M Kashaninejad, LG Tabil, B Crerar 2003 ASAE Annual Meeting, 1, 2003	95	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	91	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	90	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	87	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	82	2017
Modeling water absorption of sorghum during soaking M Kashiri, M Kashaninejad, N Aghajani Latin American applied research 40 (4), 383-388, 2010	78	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	77	2014

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