Article

Hedayati, Sara, Ansarifar, Elham, Tarahi, Mohammad, Tahsiri, Zahra, Baeghbali, Vahid ORCID: 0000-0001-5054-6747 and Niakousari, Mehrdad (2023) Influence of Persian gum and almond gum on the physicochemical properties of wheat starch. Gels, 9 (6):460. pp. 1-10. ISSN 2310-2861 (Online) (doi:https://doi.org/10.3390/gels9060460)

Baeghbali, Vahid ORCID: 0000-0001-5054-6747 , Ngadi, Michael and Niakousari, Mehrdad (2020) Effects of ultrasound and infrared assisted conductive hydro-drying, freeze-drying and oven drying on physicochemical properties of okra slices. Innovative Food Science and Emerging Technologies, 63:102313. ISSN 1466-8564 (Print), 1878-5522 (Online) (doi:https://doi.org/10.1016/j.ifset.2020.102313)

Baeghbali, Vahid ORCID: 0000-0001-5054-6747 , Niakousari, Mehrdad, Ngadi, Michael and Eskandari, Mohammad Hadi (2018) Combined ultrasound and infrared assisted conductive hydro-drying of apple slices. Drying Technology, 37 (14). pp. 1793-1805. ISSN 0737-3937 (Print), 1532-2300 (Online) (doi:https://doi.org/10.1080/07373937.2018.1539745)

Baeghbali, Vahid ORCID: 0000-0001-5054-6747 and Niakousari, Mehrdad (2018) A review on mechanism, quality preservation and energy efficiency in Refractance Window drying: a conductive hydro-drying technique. Journal of Nutrition, Food Research and Technology, 1 (2). pp. 50-54. ISSN 2630-8096 (doi:https://doi.org/10.30881/jnfrt.00011)

Baeghbali, Vahid ORCID: 0000-0001-5054-6747 , Niakousari, Mehrdad and Farahnaky, Asgar (2015) Refractance window drying of pomegranate juice: quality retention and energy efficiency. LWT - Food Science and Technology, 66. pp. 34-40. ISSN 0023-6438 (doi:https://doi.org/10.1016/j.lwt.2015.10.017)

Book Section

Baeghbali, Vahid ORCID: 0000-0001-5054-6747 and Niakousari, Mehrdad (2024) Chapter 13. Hybrid CHD processes. In: Anandharamakrishnan, C., Moses, Jeyan Arthur and Yoha, K.S., (eds.) Conductive Hydro Drying of Foods: Principles and Applications. Elsevier - Academic Press, Cambridge, Massachusetts, pp. 317-332. ISBN 978-0323956031; 978-0323956024 (doi:https://doi.org/10.1016/B978-0-323-95602-4.00013-0)