Modeling of Mass Transfer in the Drying Process of Apple Slices Using Infrared Irradiation with Intermittent Heating Method by Hassan Sabbaghi, Aman Mohammad Ziaiifar, Mahdi Kashaninejad

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The Effect of Come-up Time on Fractal Dimension of Lime Juice in Thermal Processing by Conventional and Infra-red Methods by Sara Aghajanzadeh Suraki, Aman Mohammad Ziaiifar, Mahdi Kashaninejad

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The effect of coating of chitosan incorporating and green tea extract on shelf life of walnut kernel by Moslem Sabaghi, Yahya Maghsoudlou, Morteza Khomeiri, Aman Mohammad Ziaiifar

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Textural, color and sensory attributes of peanut kernels as affected by infrared roasting method by Hadi Bagheri, Mahdi Kashaninejad, Aman Mohammad Ziaiifar, Mehran Aalami

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Preparation of Pickering Emulsions Stabilized by Modified Silica Nanoparticles via the Taguchi Approach by Fatemeh Heidari, Seid Mahdi Jafari, Aman Mohammad Ziaiifar, Nicolas Anton

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Surface modification of silica nanoparticles by chitosan for stabilization of water-in-oil Pickering emulsions by Fatemeh Heidari, Seid Mahdi Jafari, Aman Mohammad Ziaiifar, Nicolas Anton

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Application of sweet almond meal and xanthan gum in the production of gluten-free cake by Abdulsattar Avazsufiyan, Mehran Aalami, Alireza Sadeghimahoonak, Mohammad Ghorbani, Aman Mohammad Ziaiifar

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Study of antioxidant activity of sheep visceral protein hydrolysate: Optimization using response surface methodology by Nasim Meshginfar, Alireza Sadeghi-Mahoonak, Aman Mohammad Ziaiifar, Mohammad Ghorbani, Mahdi Kashaninejad

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The Effect of Drinking Yoghurt Containing Free and Microencapsulated Probiotic Bacteria on Changes of the Population of These Bacteria in the Digestive System by Fatemeh Shahdadi, Habibollah Mirzaie, Mahdi Kashaninejad, Morteza Khomeiri, Aman Mohammad Ziaiifar, Ali Akbarian

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Optimizing the Extraction Process of Oil from Black Cumin Seeds by Using Pulsed Electric Field (PEF) Pretreatment by Hamid Bakhshabadi, HabibOllah Mirzaei, Alireza Ghodsvali, Seid Mahdi Jafari, Aman Mohammad Ziaiifar, Adel Bigbabaie

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Prediction of the physicochemical properties of quince puree during thermal treatment using M5 decision tree by Mehdi Saberi, Aman Mohammad Ziaiifar, Mahdi Kashaninejad, Mehran Aalami, Habib Ollah Mirzaei, Khalil Ghorbani, Sara Aghajanzadeh

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