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Thin-layer drying characteristics and modeling of pistachio nuts

Journal of food engineering, 2007, Vol.78 (1), p.98-108

2007

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Effect of drying methods on textural and rheological properties of basil seed gum

International food research journal, 2017-10, Vol.24 (5), p.2090-2096

2017

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Modeling of wheat soaking using two artificial neural networks (MLP and RBF)

Journal of food engineering, 2009-04, Vol.91 (4), p.602-607

2009

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Maximizing the freeze-dried extract yield by considering the solvent retention index: Extraction kinetics and characterization of Moringa oleifera leaves extracts

Food and bioproducts processing, 2021-11, Vol.130, p.132-142

2021

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Investigation of some Energy and Exergy Factors during Ohmic Heating Processing of Sour Orange

Māshīnʹhā-yi kishāvarzī, 2021-12, Vol.11 (2), p.435-445

2021

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Physico-chemical, textural and sensory evaluation of sponge cake supplemented with pumpkin flour

International food research journal, 2018-04, Vol.25 (2), p.854-860

2018

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Some physical properties of Pistachio ( Pistacia vera L.) nut and its kernel

Journal of food engineering, 2006, Vol.72 (1), p.30-38

2006

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Production of low fat french-fries with single and multi-layer hydrocolloid coatings

Journal of food science and technology, 2014-07, Vol.51 (7), p.1334-1341

2014

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Handling and frictional characteristics of soybean as a function of moisture content and variety

Powder technology, 2008-12, Vol.188 (1), p.1-8

2008

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Resistance to airflow through bulk pistachio nuts (Kalleghochi variety) as affected by moisture content, airflow rate, bed depth and fill method

Powder technology, 2010-11, Vol.203 (2), p.359-364

2010

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Resistance of bulk pistachio nuts (Ohadi variety) to airflow

Journal of food engineering, 2009, Vol.90 (1), p.104-109

2009

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Preparation of Lycopene Emulsions by Whey Protein Concentrate and Maltodextrin and Optimization by Response Surface Methodology

Journal of dispersion science and technology, 2015-02, Vol.36 (2), p.274-283

2015

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Inhibitory impacts of natural antioxidants (ascorbic and citric acid) and vacuum packaging on lipid oxidation in frozen Persian sturgeon fillets

Iranian journal of fisheries sciences, 2010-05, Vol.9 (2), p.279-292

2010

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Drying characteristics of purslane (Portulaca oleraceae L.)

Drying technology, 2004-12, Vol.22 (9), p.2183-2200

2004

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Physical and aerodynamic properties of paddy and white rice as a function of moisture content

Quality assurance and safety of crops & food, 2013-09, Vol.5 (3), p.187-197

2013

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Optimization of Pre‐Fry Microwave Drying of French Fries Using Response Surface Methodology and Genetic Algorithms

Journal of food processing and preservation, 2014-02, Vol.38 (1), p.535-550

2014

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Estimation of peroxidase activity in red cabbage by artificial neural network

Quality assurance and safety of crops & food, 2013-06, Vol.5 (2), p.163-167

2013

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Effect of ultrasonic pre-treatment on water absorption characteristics of chickpeas (Cicer arietinum)

Latin American applied research, 2013-04, Vol.43 (2), p.153-159

2013

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Resistance of bulk pistachio nuts (Ohadi variety) to airflow

Journal of food engineering, 2008, Vol.90 (1), p.104-109

2008

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Antioxidative activity of citric and ascorbic acids and their preventive effect on lipid oxidation in frozen persian sturgeon fillets

Latin American applied research, 2011-04, Vol.41 (2), p.135-140

2011

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Evaluation of physicochemical and sensory properties of mayonnaise containing wheat germ protein isolate and xanthan gum

Pizhūhish va nuāvarī dar ulūm va ṣanāyi-i ghazāyī, 2013-07, Vol.2 (1), p.1-16

2013

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Osmotic dehydration of button mushroom: Fickian diffusion in slab configuration

Latin American applied research, 2010-03, Vol.40 (1), p.23-26

2010

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Thin-layer Drying Characteristics and Modeling of Two Varieties Green Malt

Nong ye ke xue yu ji shu, 2010, Vol.4 (4), p.70-76

N. Aghajani M. Kashiri M. Kashaninejad

2010

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Influence of Partial Drying on Oil Uptake ＆ Quality Attributes of French Fries

Nong ye ke xue yu ji shu, 2010, Vol.4 (1), p.41-46

A. Daraei Garmakhany H. O. Mirzaei Y. Maghsoudlou M. Kashaninejad S. M. Jafari

2010

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Pistachio (Pistacia vera L.)

Postharvest Biology and Technology of Tropical and Subtropical Fruits, 2011, Vol.1

Yahia, Elhadi M

2011

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Thin-layer drying characteristics and modeling of pistachio nuts

Effect of drying methods on textural and rheological properties of basil seed gum

Modeling of wheat soaking using two artificial neural networks (MLP and RBF)

Maximizing the freeze-dried extract yield by considering the solvent retention index: Extraction kinetics and characterization of Moringa oleifera leaves extracts

Investigation of some Energy and Exergy Factors during Ohmic Heating Processing of Sour Orange

Physico-chemical, textural and sensory evaluation of sponge cake supplemented with pumpkin flour

Some physical properties of Pistachio ( Pistacia vera L.) nut and its kernel

Production of low fat french-fries with single and multi-layer hydrocolloid coatings

Handling and frictional characteristics of soybean as a function of moisture content and variety

Resistance to airflow through bulk pistachio nuts (Kalleghochi variety) as affected by moisture content, airflow rate, bed depth and fill method

Resistance of bulk pistachio nuts (Ohadi variety) to airflow

Preparation of Lycopene Emulsions by Whey Protein Concentrate and Maltodextrin and Optimization by Response Surface Methodology

Inhibitory impacts of natural antioxidants (ascorbic and citric acid) and vacuum packaging on lipid oxidation in frozen Persian sturgeon fillets

Drying characteristics of purslane (Portulaca oleraceae L.)

Physical and aerodynamic properties of paddy and white rice as a function of moisture content

Optimization of Pre‐Fry Microwave Drying of French Fries Using Response Surface Methodology and Genetic Algorithms

Estimation of peroxidase activity in red cabbage by artificial neural network

Effect of ultrasonic pre-treatment on water absorption characteristics of chickpeas (Cicer arietinum)

Resistance of bulk pistachio nuts (Ohadi variety) to airflow

Antioxidative activity of citric and ascorbic acids and their preventive effect on lipid oxidation in frozen persian sturgeon fillets

Evaluation of physicochemical and sensory properties of mayonnaise containing wheat germ protein isolate and xanthan gum

Osmotic dehydration of button mushroom: Fickian diffusion in slab configuration

Thin-layer Drying Characteristics and Modeling of Two Varieties Green Malt

Influence of Partial Drying on Oil Uptake ＆ Quality Attributes of French Fries

Pistachio (Pistacia vera L.)

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