1.Effects of physical and chemical pretreatments on drying and quality properties of blackberry (Rubus spp.) in hot air dryer

作　　者：Mohammad Kaveh ;Ebrahim Taghinezhad ;Muhammad Aziz

出　　处：Food Science & Nutrition. 2020 ;8(7):3843-3856.doi:10.1002/fsn3.1678

出版社：John Wiley & Sons, Ltd.

文章 ID：252131141

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2.Mathematical modeling for the prediction of some quality parameters of white rice based on the strength properties of samples using response surface methodology (RSM)

作　　者：Nasrollah Fazeli Burestan ;Amir Hossein Afkari Sayyah ;Ebrahim Taghinezhad

出　　处：Food Science & Nutrition. 2020 ;8(8):4134-4144.doi:10.1002/fsn3.1703

出版社：John Wiley & Sons, Ltd.

文章 ID：254003879

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3.Parboiled Paddy Drying with Different Dryers: Thermodynamic and Quality Properties, Mathematical Modeling Using ANNs Assessment

作　　者：Ebrahim Taghinezhad ;Antoni Szumny ;Mohammad Kaveh 等

出　　处：Foods. 2020 ;9(1):86-102.doi:10.3390/foods9010086

出版社：MDPI Publishing

文章 ID：257044882

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4.Prediction of some quality properties of rice and its flour by near‐infrared spectroscopy (NIRS) analysis

作　　者：Nasrollah Fazeli Burestan ;Amir Hossein Afkari Sayyah ;Ebrahim Taghinezhad

出　　处：Food Science & Nutrition. 2021 ;9(2):1099-1105.doi:10.1002/fsn3.2086

出版社：John Wiley & Sons, Ltd.

文章 ID：260813092

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5.Optimization and Prediction of the Drying and Quality of Turnip Slices by Convective-Infrared Dryer under Various Pretreatments by RSM and ANFIS Methods

作　　者：Ebrahim Taghinezhad ;Mohammad Kaveh ;Antoni Szumny

出　　处：Foods. 2021 ;10(2):284.doi:10.3390/foods10020284

出版社：MDPI Publishing

文章 ID：258935998

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6.Quantifying of the relationship between novel intermittent drying variables and some quality properties of parboiled rice using response surface methodology

作　　者：Sharabiani Rasooli ;Ebrahim Taghinezhad

出　　处：Chemical Industry and Chemical Engineering Quarterly. 2019 ;25(3):207-215.doi:10.2298/CICEQ170813033S

出版社：Association of the Chemical Engineers

文章 ID：263808065

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7.Evaluation of engineering properties for waste control of tomato during harvesting and postharvesting

作　　者：Ahmad Jahanbakhshi ;Vali Rasooli Sharabiani ;Kobra Heidarbeigi 等

出　　处：Food Science & Nutrition. 2019 ;7(4):1473-1481.doi:10.1002/fsn3.986

出版社：John Wiley & Sons, Ltd.

文章 ID：231390006

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	Vali Rasooli Sharabiani	2篇
	Ahmad Jahanbakhshi	1篇
	Anil Kumar	1篇
	Kobra Heidarbeigi	1篇
	Muhammad Aziz	1篇
	Naoto Shimizu	1篇
	Sharabiani Rasooli	1篇

	营养卫生、食品卫生	4篇
	食品工业	2篇
	化学工业	1篇

	美国	4篇
	瑞士	2篇
	塞尔维亚	1篇

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	Ebrahim Taghinezhad	7篇
	Mohammad Kaveh	4篇
	Amir Hossein Afkari Sayyah	2篇
	Antoni Szumny	2篇
	Nasrollah Fazeli Burestan	2篇

	Food Science & Nutrition	4篇
	Foods	2篇
	Chemical Industry and Chemical Engineering Quarterly	1篇

	2021	2篇
	2020	3篇
	2019	2篇