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 | 482 | 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 | 401 | 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 | 173 | 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 | 161 | 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 | 150 | 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 | 133 | 2007 |
Effect of microwave–chemical pre-treatment on compression characteristics of biomass grinds M Kashaninejad, LG Tabil Biosystems engineering 108 (1), 36-45, 2011 | 124 | 2011 |
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 | 119 | 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 | 117 | 2016 |
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 | 112 | 2018 |
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 | 111 | 2017 |
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 | 111 | 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 | 107 | 2016 |
Biomass feedstock pre-processing-part 1: pre-treatment L Tabil, P Adapa, M Kashaninejad Biofuel’s engineering process technology 18, 411-439, 2011 | 107 | 2011 |
Drying characteristics of purslane (Portulaca oleraceae L.) M Kashaninejad, LG Tabil, B Crerar 2003 ASAE Annual Meeting, 1, 2003 | 101 | 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 | 100 | 2014 |
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 | 96 | 2017 |
Physico-chemical, textural and sensory evaluation of sponge cake supplemented with pumpkin flour. SH Hosseini Ghaboos, SM Seyedain Ardabili, M Kashaninejad International Food Research Journal 25 (2), 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 |
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 | 86 | 2014 |