All Stories

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

    Article • Journal of Food Processing and Preservation, October 2018, Wiley

    Professor Mahdi Kashaninejad

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

    Article • Journal of Food Quality, December 2016, Wiley

    Professor Mahdi Kashaninejad

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

    Article • Journal of Food Science and Technology, June 2015, Springer Science + Business Media

    Professor Mahdi Kashaninejad

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

    Article • Journal of Stored Products Research, May 2015, Elsevier

    Professor Mahdi Kashaninejad

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

    Article • Journal of Food Science and Technology, April 2015, Springer Science + Business Media

    Professor Mahdi Kashaninejad

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

    Article • Food Bioscience, March 2015, Elsevier

    Professor Seyed M.A. Razavi, Professor Mahdi Kashaninejad

  7. Static Rheological Study of Ocimum basilicum Seed Gum

    Article • International Journal of Food Engineering, February 2015, De Gruyter

    Professor Mahdi Kashaninejad

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

    Article • Journal of Food Science and Technology, December 2014, Springer Science + Business Media

    Professor Mahdi Kashaninejad

  9. Kinetics and Thermodynamics of Gum Extraction from Wild Sage Seed

    Article • International Journal of Food Engineering, December 2014, De Gruyter

    Professor Mahdi Kashaninejad

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

    Article • Journal of Food Science and Technology, October 2014, Springer Science + Business Media

    Professor Mahdi Kashaninejad

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

    Article • International Journal of Biological Macromolecules, June 2014, Elsevier

    Professor Mahdi Kashaninejad

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

    Article • Journal of Food Science and Technology, May 2014, Springer Science + Business Media

    Professor Mahdi Kashaninejad, Professor Yahya Maghsoudlou

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

    Article • Drying Technology, April 2014, Taylor & Francis

    Professor Mahdi Kashaninejad

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

    Article • Biomass and Bioenergy, January 2014, Elsevier

    Professor Mahdi Kashaninejad

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

    Article • Journal of the Science of Food and Agriculture, December 2013, Wiley

    Professor Mahdi Kashaninejad, Professor Yahya Maghsoudlou

  16. Physical and aerodynamic properties of paddy and white rice as a function of moisture content

    Article • Quality Assurance and Safety of Crops & Foods, September 2013, Wageningen Academic Publishers

    Professor Mahdi Kashaninejad

  17. Estimation of peroxidase activity in red cabbage by artificial neural network

    Article • Quality Assurance and Safety of Crops & Foods, June 2013, Wageningen Academic Publishers

    Professor Mahdi Kashaninejad

  18. Optimization of Pre-Fry Microwave Drying of French Fries Using Response Surface Methodology and Genetic Algorithms

    Article • Journal of Food Processing and Preservation, September 2012, Wiley

    Dr Masoud Hashemi Shahraki, Professor Mahdi Kashaninejad

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

    Article • Journal of Food Science and Technology, June 2012, Springer Science + Business Media

    Professor Mahdi Kashaninejad

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

    Article • Quality Assurance and Safety of Crops & Foods, April 2012, Wageningen Academic Publishers

    Professor Mahdi Kashaninejad

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

    Article • International Journal of Dairy Technology, July 2011, Wiley

    Professor Mahdi Kashaninejad

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

    Article • Biosystems Engineering, January 2011, Elsevier

    Professor Mahdi Kashaninejad

  23. Pistachio (Pistacia vera L.)

    Article • January 2011, Elsevier

    Professor Mahdi Kashaninejad

  24. Resistance to airflow through bulk pistachio nuts (Kalleghochi variety) as affected by moisture content, airflow rate, bed depth and fill method

    Article • Powder Technology, November 2010, Elsevier

    Professor Mahdi Kashaninejad, Professor Yahya Maghsoudlou

  25. Effect of Microwave Pretreatment on Densification of Wheat Straw

    Article • January 2010, American Society of Agricultural and Biological Engineers (ASABE)

    Professor Mahdi Kashaninejad

  26. MOISTURE-DEPENDENT PHYSICAL PROPERTIES OF CHICKPEA SEEDS

    Article • Journal of Food Process Engineering, August 2009, Wiley

    Professor Mahdi Kashaninejad

  27. Modeling of wheat soaking using two artificial neural networks (MLP and RBF)

    Article • Journal of Food Engineering, April 2009, Elsevier

    Professor Mahdi Kashaninejad

  28. Resistance of bulk pistachio nuts (Ohadi variety) to airflow

    Article • Journal of Food Engineering, January 2009, Elsevier

    Professor Mahdi Kashaninejad

  29. Handling and frictional characteristics of soybean as a function of moisture content and variety

    Article • Powder Technology, December 2008, Elsevier

    Professor Mahdi Kashaninejad

  30. Study of oil uptake and some quality attributes of potato chips affected by hydrocolloids

    Article • European Journal of Lipid Science and Technology, November 2008, Wiley

    Professor Mahdi Kashaninejad

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

    Article • Journal of Food Engineering, April 2007, Elsevier

    Professor Mahdi Kashaninejad, Professor Yahya Maghsoudlou

  32. Thin-layer drying characteristics and modeling of pistachio nuts

    Article • Journal of Food Engineering, January 2007, Elsevier

    Professor Mahdi Kashaninejad

  33. Some physical properties of Pistachio (Pistacia vera L.) nut and its kernel

    Article • Journal of Food Engineering, January 2006, Elsevier

    Professor Mahdi Kashaninejad

  34. Drying Characteristics of Purslane (Portulaca oleraceaeL.)

    Article • Drying Technology, December 2004, Taylor & Francis

    Professor Mahdi Kashaninejad

  35. Drying Characteristics of Purslane (Portulaca oleraceae L.)

    Article • Drying Technology, January 2004, Taylor & Francis

    Professor Mahdi Kashaninejad

  36. Effect of Drying Methods on Quality of Pistachio Nuts

    Article • Drying Technology, January 2003, Taylor & Francis

    Professor Mahdi Kashaninejad

  37. Drying Characteristics of Purslane (Portulaca oleraceae L.)

    Article • January 2003, American Society of Agricultural and Biological Engineers (ASABE)

    Professor Mahdi Kashaninejad