| Review on the control of ice nucleation by ultrasound waves, electric and magnetic fields M Dalvi-Isfahan, N Hamdami, E Xanthakis, A Le-Bail Journal of Food Engineering 195, 222-234, 2017 | 248 | 2017 |
| Thermal behavior of paraffin-nano-Al2O3 stabilized by sodium stearoyl lactylate as a stable phase change material with high thermal conductivity M Nourani, N Hamdami, J Keramat, A Moheb, M Shahedi Renewable energy 88, 474-482, 2016 | 195 | 2016 |
| Effect of freezing under electrostatic field on the quality of lamb meat M Dalvi-Isfahan, N Hamdami, A Le-Bail Innovative Food Science & Emerging Technologies 37, 68-73, 2016 | 160 | 2016 |
| Mathematical modeling of hot air/electrohydrodynamic (EHD) drying kinetics of mushroom slices ST Dinani, N Hamdami, M Shahedi, M Havet Energy conversion and Management 86, 70-80, 2014 | 153 | 2014 |
| Impact of high voltage electric field thawing on the quality of frozen tuna fish (Thunnus albacares) A Mousakhani-Ganjeh, N Hamdami, N Soltanizadeh Journal of Food Engineering 156, 39-44, 2015 | 147 | 2015 |
| The principles of high voltage electric field and its application in food processing: A review M Dalvi-Isfahan, N Hamdami, A Le-Bail, E Xanthakis Food Research International 89, 48-62, 2016 | 146 | 2016 |
| Convective drying of apple: mathematical modeling and determination of some quality parameters. S Seiiedlou, HR Ghasemzadeh, N Hamdami, F Talati, M Moghaddam | 118 | 2010 |
| Extraction, characterization, and applications of pectins from plant by-products A Belkheiri, A Forouhar, AV Ursu, P Dubessay, G Pierre, C Delattre, ... Applied Sciences 11 (14), 6596, 2021 | 103 | 2021 |
| Thermophysical properties evolution of French partly baked bread during freezing N Hamdami, JY Monteau, A Le Bail Food Research International 37 (7), 703-713, 2004 | 98 | 2004 |
| Extraction and characterization of an alginate from the Iranian brown seaweed Nizimuddinia zanardini RA Khajouei, J Keramat, N Hamdami, AV Ursu, C Delattre, C Laroche, ... International journal of biological macromolecules 118, 1073-1081, 2018 | 92 | 2018 |
| Effects of radiofrequency-assisted freezing on microstructure and quality of rainbow trout (Oncorhynchus mykiss) fillet N Hafezparast-Moadab, N Hamdami, M Dalvi-Isfahan, A Farahnaky Innovative Food Science & Emerging Technologies 47, 81-87, 2018 | 89 | 2018 |
| Effects of high voltage electric field thawing on the characteristics of chicken breast protein M Rahbari, N Hamdami, H Mirzaei, SM Jafari, M Kashaninejad, ... Journal of Food Engineering 216, 98-106, 2018 | 89 | 2018 |
| Drying of mushroom slices using hot air combined with an electrohydrodynamic (EHD) drying system S Taghian Dinani, M Havet, N Hamdami, M Shahedi Drying Technology 32 (5), 597-605, 2014 | 83 | 2014 |
| Nanoporous cellulose nanocomposite foams as high insulated food packaging materials S Ahmadzadeh, A Nasirpour, J Keramat, N Hamdami, T Behzad, ... Colloids and Surfaces A: Physicochemical and Engineering Aspects 468, 201-210, 2015 | 82 | 2015 |
| Quality assessment of mushroom slices dried by hot air combined with an electrohydrodynamic (EHD) drying system ST Dinani, N Hamdami, M Shahedi, M Havet food and bioproducts processing 94, 572-580, 2015 | 70 | 2015 |
| Effect of high voltage electrostatic field thawing on the lipid oxidation of frozen tuna fish (Thunnus albacares) A Mousakhani-Ganjeh, N Hamdami, N Soltanizadeh Innovative Food Science & Emerging Technologies 36, 42-47, 2016 | 68 | 2016 |
| Heat and mass transfer in par-baked bread during freezing N Hamdami, JY Monteau, A Le Bail Food Research International 37 (5), 477-488, 2004 | 67 | 2004 |
| Quality and microbial characteristics of part-baked Sangak bread packaged in modified atmosphere during storage K Khoshakhlagh, N Hamdami, M Shahedi, A Le-Bail Journal of Cereal Science 60 (1), 42-47, 2014 | 58 | 2014 |
| Thawing of frozen tuna fish (Thunnus albacares) using still air method combined with a high voltage electrostatic field A Mousakhani-Ganjeh, N Hamdami, N Soltanizadeh Journal of Food Engineering 169, 149-154, 2016 | 57 | 2016 |
| Comparison of electrohydrodynamic and hot-air drying of the quince slices A Elmizadeh, M Shahedi, N Hamdami Innovative Food Science & Emerging Technologies 43, 130-135, 2017 | 56 | 2017 |
Mohammad ShahediProfessor of Food science and technology. Isfahan University of Technology在 cc.iut.ac.ir 的电子邮件经过验证
