Items where Author is "Niakousari, Mehrdad"
Article
Hedayati, Sara, Ansarifar, Elham, Tarahi, Mohammad, Tahsiri, Zahra, Baeghbali, Vahid ORCID: https://orcid.org/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:10.3390/gels9060460)
Baeghbali, Vahid ORCID: https://orcid.org/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:10.1016/j.ifset.2020.102313)
Baeghbali, Vahid ORCID: https://orcid.org/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:10.1080/07373937.2018.1539745)
Baeghbali, Vahid ORCID: https://orcid.org/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:10.30881/jnfrt.00011)
Baeghbali, Vahid ORCID: https://orcid.org/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:10.1016/j.lwt.2015.10.017)
Book Section
Baeghbali, Vahid ORCID: https://orcid.org/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:10.1016/B978-0-323-95602-4.00013-0)