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1

Effect of sugars and salts on rheological properties of Balangu seed (Lallemantia royleana) gum

Salehi, Fakhreddin, Kashaninejad, Mahdi, Behshad, Vahid

Journal:

International Journal of Biological Macromolecules

Year:

2014

Language:

english

File:

PDF, 582 KB

english, 2014

2

Modeling of extraction process of crude polysaccharides from Basil seeds (Ocimum basilicum l.) as affected by process variables

Salehi, Fakhreddin, Kashaninejad, Mahdi, Tadayyon, Ali, Arabameri, Fatemeh

Journal:

Journal of Food Science and Technology

Year:

2015

Language:

english

File:

PDF, 507 KB

english, 2015

3

Cloud stability of sour orange juice as affected by pectin methylesterase during come up time: Approached through fractal dimension

Aghajanzadeh, Sara, Kashaninejad, Mahdi, Ziaiifar, Aman Mohammad

Journal:

International Journal of Food Properties

Year:

2018

Language:

english

File:

PDF, 1.33 MB

english, 2018

4

Effects of guar gum and arabic gum on the physicochemical, sensory and flow behaviour characteristics of frozen yoghurt

RAHIL REZAEI, MORTEZA KHOMEIRI, MAHDI KASHANINEJAD, MEHRAN AALAMI

Journal:

International Journal of Dairy Technology

Year:

2011

Language:

english

File:

PDF, 355 KB

english, 2011

5

Effect of Different Drying Methods on Rheological and Textural Properties of Balangu Seed Gum

Salehi, Fakhreddin, Kashaninejad, Mahdi

Journal:

Drying Technology

Year:

2014

Language:

english

File:

PDF, 316 KB

english, 2014

6

Effect of resistant starch and aging conditions on the physicochemical properties of frozen soy yogurt

Rezaei, Rahil, Khomeiri, Morteza, Kashaninejad, Mahdi, Mazaheri-Tehrani, Mostafa, Aalami, Mehran

Journal:

Journal of Food Science and Technology

Year:

2015

Language:

english

File:

PDF, 3.65 MB

english, 2015

7

Improvement of quality attributes of sponge cake using infrared dried button mushroom

Salehi, Fakhreddin, Kashaninejad, Mahdi, Asadi, Fereshteh, Najafi, Amin

Journal:

Journal of Food Science and Technology

Year:

2016

Language:

english

File:

PDF, 472 KB

english, 2016

8

Potential of Sponge Cake Making using Infrared-Hot Air Dried Carrot

Salehi, Fakhreddin, Kashaninejad, Mahdi, Akbari, Ehsan, Sobhani, Seyyede Mahshid, Asadi, Fereshteh

Journal:

Journal of Texture Studies

Year:

2016

Language:

english

File:

PDF, 405 KB

english, 2016

9

Novel hybridized infrared-hot air method for roasting of peanut kernels

Bagheri, Hadi, Kashaninejad, Mahdi, Ziaiifar, Aman M., Aalami, Mehran

Journal:

Innovative Food Science & Emerging Technologies

Year:

2016

Language:

english

File:

PDF, 658 KB

english, 2016

10

Texture profile analysis and stress relaxation characteristics of quince sponge cake

Salehi, Fakhreddin, Kashaninejad, Mahdi

Journal:

Journal of Food Measurement and Characterization

Year:

2018

Language:

english

File:

PDF, 989 KB

english, 2018

11

Mass Transfer and Color Changes Kinetics of Infrared-Vacuum Drying of Grapefruit Slices

Salehi, Fakhreddin, Kashaninejad, Mahdi

Journal:

International Journal of Fruit Science

Year:

2018

Language:

english

File:

PDF, 1.65 MB

english, 2018

12

Synthesis and characterization of cellulose nanocrystals derived from walnut shell agricultural residues

Hemmati, Farshad, Jafari, Seid Mahdi, Kashaninejad, Mahdi, Motlagh, Mojtaba Barani

Journal:

International Journal of Biological Macromolecules

Year:

2018

Language:

english

File:

PDF, 5.45 MB

english, 2018

13

Iron Fortification of Whole Potato Using Vacuum Impregnation Technique with a Pulsed Electric Field Pretreatment

Mashkour, Mana, Maghsoudlou, Yahya, Kashaninejad, Mahdi, Aalami, Mehran

Journal:

Potato Research

Year:

2018

Language:

english

File:

PDF, 1.60 MB

english, 2018

14

Textural, color and sensory attributes of peanut kernels as affected by infrared roasting method

Bagheri, Hadi, Kashaninejad, Mahdi, Ziaiifar, Aman Mohammad, Aalami, Mehran

Journal:

Information Processing in Agriculture

Year:

2018

Language:

english

File:

PDF, 1.70 MB

english, 2018

15

Effect of microwave–chemical pre-treatment on compression characteristics of biomass grinds

Mahdi Kashaninejad, Lope G. Tabil

Journal:

Biosystems Engineering

Year:

2011

Language:

english

File:

PDF, 280 KB

english, 2011

16

Study of hydration kinetics and density changes of rice (Tarom Mahali) during hydrothermal processing

Mahdi Kashaninejad, Yahya Maghsoudlou, Shahin Rafiee, Morteza Khomeiri

Journal:

Journal of Food Engineering

Year:

2007

Language:

english

File:

PDF, 195 KB

english, 2007

17

Comparison between artificial neural networks and mathematical models for moisture ratio estimation in two varieties of green malt

Narjes Aghajani, Mahdi Kashaninejad, Amir Ahmad Dehghani, Amir Daraei Garmakhany

Journal:

Quality Assurance and Safety of Crops & Foods

Year:

2012

Language:

english

File:

PDF, 691 KB

english, 2012

18

Effect of inulin on the physicochemical properties, flow behavior and probiotic survival of frozen yogurt

Rezaei, Rahil, Khomeiri, Morteza, Aalami, Mehran, Kashaninejad, Mahdi

Journal:

Journal of Food Science and Technology

Year:

2014

Language:

english

File:

PDF, 591 KB

english, 2014

19

Effect of compressive load and particle size on compression characteristics of selected varieties of wheat straw grinds

Kashaninejad, Mahdi, Tabil, Lope G., Knox, Ron

Journal:

Biomass and Bioenergy

Year:

2014

Language:

english

File:

PDF, 629 KB

english, 2014

20

A mixture design approach to optimizing low cholesterol mayonnaise formulation prepared with wheat germ protein isolate

Rahbari, Mahshid, Aalami, Mehran, Kashaninejad, Mahdi, Maghsoudlou, Yahya, Aghdaei, Seid Soheil Amiri

Journal:

Journal of Food Science and Technology

Year:

2015

Language:

english

File:

PDF, 1.62 MB

english, 2015

21

Enhanced biomass delignification and enzymatic saccharification of canola straw by steam-explosion pretreatment

Garmakhany, Amir Daraei, Kashaninejad, Mahdi, Aalami, Mehran, Maghsoudlou, Yahya, Khomieri, Mortza, Tabil, Lope G

Journal:

Journal of the Science of Food and Agriculture

Year:

2014

Language:

english

File:

PDF, 251 KB

english, 2014

22

Effect of thermal and freezing treatments on rheological, textural and color properties of basil seed gum

Zameni, Akefe, Kashaninejad, Mahdi, Aalami, Mehran, Salehi, Fakhreddin

Journal:

Journal of Food Science and Technology

Year:

2015

Language:

english

File:

PDF, 462 KB

english, 2015

23

Kinetics and Thermodynamics of Gum Extraction from Wild Sage Seed

Salehi, Fakhreddin, Kashaninejad, Mahdi

Journal:

International Journal of Food Engineering

Year:

2014

Language:

english

File:

PDF, 394 KB

english, 2014

24

Modeling of rheological behavior of honey using genetic algorithm–artificial neural network and adaptive neuro-fuzzy inference system

Ramzi, Marziyeh, Kashaninejad, Mahdi, Salehi, Fakhreddin, Sadeghi Mahoonak, Ali Reza, Ali Razavi, Seyed Mohammad

Journal:

Food Bioscience

Year:

2015

Language:

english

File:

PDF, 4.89 MB

english, 2015

25

Static Rheological Study of Ocimum basilicum Seed Gum

Salehi, Fakhreddin, Kashaninejad, Mahdi

Journal:

International Journal of Food Engineering

Year:

2015

Language:

english

File:

PDF, 710 KB

english, 2015

26

Effect of storage atmosphere and temperature on the oxidative stability of almond kernels during long term storage

Raisi, Marzieh, Ghorbani, Mohammad, Sadeghi Mahoonak, Alireza, Kashaninejad, Mahdi, Hosseini, Hamed

Journal:

Journal of Stored Products Research

Year:

2015

Language:

english

File:

PDF, 729 KB

english, 2015

27

Effect of drying methods on rheological and textural properties, and color changes of wild sage seed gum

Salehi, Fakhreddin, Kashaninejad, Mahdi

Journal:

Journal of Food Science and Technology

Year:

2015

Language:

english

File:

PDF, 544 KB

english, 2015

28

Thermal inactivation kinetic of pectin methylesterase and cloud stability in sour orange juice

Aghajanzadeh, Sara, Ziaiifar, Aman Mohammad, Kashaninejad, Mahdi, Maghsoudlou, Yahya, Esmailzadeh, Ebrahim

Journal:

Journal of Food Engineering

Year:

2016

Language:

english

File:

PDF, 829 KB

english, 2016

29

Combined infrared-vacuum drying of pumpkin slices

Ghaboos, Seyyed Hossein Hosseini, Ardabili, Seyed Mahdi Seyedain, Kashaninejad, Mahdi, Asadi, Gholamhassan, Aalami, Mehran

Journal:

Journal of Food Science and Technology

Year:

2016

Language:

english

File:

PDF, 916 KB

english, 2016

30

Effect of infrared heating on degradation kinetics of key lime juice physicochemical properties

Aghajanzadeh, Sara, Kashaninejad, Mahdi, Ziaiifar, Aman Mohammad

Journal:

Innovative Food Science & Emerging Technologies

Year:

2016

Language:

english

File:

PDF, 674 KB

english, 2016

31

Drying kinetics and characteristics of combined infrared-vacuum drying of button mushroom slices

Fakhreddin Salehi,Mahdi Kashaninejad,Ali Jafarianlari

Journal:

Heat and Mass Transfer

Year:

2017

Language:

english

File:

PDF, 577 KB

english, 2017

32

Effect of extrusion conditions and storage temperature on texture, colour and acidity of butter

Kashaninejad, Morteza, Razavi, Seyed M A, Mazaheri Tehrani, Mostafa, Kashaninejad, Mahdi

Journal:

International Journal of Dairy Technology

Year:

2016

Language:

english

File:

PDF, 302 KB

english, 2016

33

Utilization of Heat-Moisture Treated Proso Millet Flour in Production of Gluten-Free Pound Cake

Fathi, Bahareh, Aalami, Mehran, Kashaninejad, Mahdi, Sadeghi Mahoonak, Alireza

Journal:

Journal of Food Quality

Year:

2016

Language:

english

File:

PDF, 130 KB

english, 2016

34

Experimental and modeling investigation of mass transfer during combined infrared-vacuum drying of Hayward kiwifruits

Aidani, Emad, Hadadkhodaparast, Mohammadhossein, Kashaninejad, Mahdi

Journal:

Food Science & Nutrition

Year:

2016

Language:

english

File:

PDF, 542 KB

english, 2016

35

Inhibitory effects of lactic acid bacteria isolated from traditional fermented foods against aflatoxigenic Aspergillus spp.

Ebrahimi, Maryam, Khomeiri, Morteza, Masoudi-Nejad, Ali, Sadeghi, Alireza, Sadeghi, Balal, Kashaninejad, Mahdi

Journal:

Comparative Clinical Pathology

Year:

2017

Language:

english

File:

PDF, 774 KB

english, 2017

36

Influence of thermal treatment, homogenization and xanthan gum on physicochemical properties of watermelon juice: A response surface approach

Aghajanzadeh, Sara, Ziaiifar, Aman Mohammad, Kashaninejad, Mahdi

Journal:

Lebensmittel-Wissenschaft und-Technologie / Food Science and Technology

Year:

2017

Language:

english

File:

PDF, 770 KB

english, 2017

37

Effects of high voltage electric field thawing on the characteristics of chicken breast protein

Rahbari, Mahshid, Hamdami, Nasser, Mirzaei, Habibollah, Jafari, Seid Mahdi, Kashaninejad, Mahdi, Khomeiri, Morteza

Journal:

Journal of Food Engineering

Year:

2017

Language:

english

File:

PDF, 684 KB

english, 2017

38

Steady and dynamic rheological behaviour of frozen soy yogurt mix affected by resistant starch and β-glucan

Rezaei, Rahil, Khomeiri, Morteza, Kashaninejad, Mahdi, Aalami, Mehran, Mazaheri-Tehrani, Mostafa

Journal:

International Journal of Food Properties

Year:

2018

Language:

english

File:

PDF, 1.19 MB

english, 2018

39

Effect of ultrasound pretreatment on iron fortification of potato using vacuum impregnation

Mashkour, Mana, Maghsoudlou, Yahya, Kashaninejad, Mahdi, Aalami, Mehran

Journal:

Journal of Food Processing and Preservation

Year:

2018

Language:

english

File:

PDF, 936 KB

english, 2018

40

Effect of infrared final cooking on some physico-chemical and engineering properties of partially fried chicken nugget

Rahimi, Delasa, Kashaninejad, Mahdi, Ziaiifar, Aman Mohammad, Mahoonak, Alireza Sadeghi

Journal:

Innovative Food Science & Emerging Technologies

Year:

2018

Language:

english

File:

PDF, 447 KB

english, 2018

41

Kinetics of peroxidase inactivation, color and temperature changes during pumpkin ( Cucurbita moschata ) blanching using infrared heating

Jamali, Seyedeh Narges, Kashaninejad, Mahdi, Amirabadi, Alireza Asadi, Aalami, Mehran, Khomeiri, Morteza

Journal:

Lebensmittel-Wissenschaft und-Technologie / Food Science and Technology

Year:

2018

Language:

english

File:

PDF, 498 KB

english, 2018

42

Modeling of moisture loss kinetics and color changes in the surface of lemon slice during the combined infrared-vacuum drying

Salehi, Fakhreddin, Kashaninejad, Mahdi

Journal:

Information Processing in Agriculture

Year:

2018

Language:

english

File:

PDF, 911 KB

english, 2018

43

Peeling of kiwifruit using infrared heating technology: A feasibility and optimization study

Mohammadi, Zahra, Kashaninejad, Mahdi, Ziaiifar, Aman Mohammad, Ghorbani, Mohammad

Journal:

Lebensmittel-Wissenschaft und-Technologie / Food Science and Technology

Year:

2019

Language:

english

File:

PDF, 737 KB

english, 2019

44

INTERACTION OF ELECTROMAGNETIC WAVES WITH A MOVING SLAB: FUNDAMENTAL DYADIC METHOD

Rad, Atieh Kashaninejad, Abdolali, Ali, Salary, Mohammad Mahdi

Journal:

Progress In Electromagnetics Research B

Year:

2014

Language:

english

File:

PDF, 239 KB

english, 2014

45

Optimizing Physiochemical and Sensory Properties of Infrared-Hot Air Roasted Sunflower Kernels Using Response Surface Methodology

Mosayebi, Mahdis, Kashaninejad, Mahdi, Najafian, Leila

Journal:

Journal of Food Quality

Year:

2018

Language:

english

File:

PDF, 5.96 MB

english, 2018

46

Numerical calculation of sterilization heat penetration parameters based on initial temperature and headspace in canned nonNewtonian fluid

Ranjbar Nedanami, Azadeh, Ziaiifar, Aman Mohammad, Parvini, Mehdi, Kashaninejad, Mahdi, Maghsoudlou, Yahya

Journal:

Journal of Food Processing and Preservation

Year:

2018

Language:

english

File:

PDF, 839 KB

english, 2018

47

Decontamination of Bacillus cereus in cardamom ( Elettaria cardamomum ) seeds by infrared radiation and modeling of microbial inactivation through experimental models

Shavandi, Mahdi, Kashaninejad, Mahdi, Sadeghi, Alireza, Jafari, Seid Mahdi, Hasani, Mahdieh

Journal:

Journal of Food Safety

Year:

2019

Language:

english

File:

PDF, 1.49 MB

english, 2019

48

Decontamination of Bacillus cereus in cardamom ( Elettaria cardamomum ) seeds by infrared radiation and modeling of microbial inactivation through experimental models

Shavandi, Mahdi, Kashaninejad, Mahdi, Sadeghi, Alireza, Jafari, Seid Mahdi, Hasani, Mahdieh

Journal:

Journal of Food Safety

Year:

2019

File:

PDF, 1.49 MB

2019

49

Techno-functional properties of the selected antifungal predominant LAB isolated from fermented acorn (Quercus persica)

Purabdolah, Hosein, Sadeghi, Alireza, Ebrahimi, Maryam, Kashaninejad, Mahdi, Shahiri Tabarestani, Hoda, Mohamadzadeh, Jalal

Journal:

Journal of Food Measurement and Characterization

Year:

2020

Language:

english

File:

PDF, 1.75 MB

english, 2020

50

Application of response surface method to energy and exergy analyses of the ohmic heating dryer for sour orange juice

Vahedi Torshizi, Mohammad, Azadbakht, Mohsen, Kashaninejad, Mahdi

Journal:

Year:

2020

File:

PDF, 3.40 MB

2020

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