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ردیف
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عنوان مقاله
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نویسندگان
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عنوان مجله
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شماره
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زبان
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سال
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صفحه مربوطه
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1
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Review of mechanisms, conditions, and factors involved in the oil uptake phenomenon during the deep-fat frying process
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Ziaiifar A.M., Achir N., Courtois F., Trezzani I. and Trystram G.
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International Journal of Food Science and Technology
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43
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eng
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2008
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1410-1423
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2
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Investigation of effective thermal conductivity kinetics of crust/core regions of potato during deep fat frying using modified Lees method
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Ziaiifar A.M., Heyd B.and Courtois F
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Journal of Food Engineering
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95
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eng
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2009
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373-378
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3
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Porosity development and its effect on oil Uptake during frying process
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Ziaiifar A.M., Courtois F., and Trystram G
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Journal of Food Process Engineering
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33
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eng
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2010
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191-212
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4
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Friture profonde: les interactions huile-produit
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Courtois F., Ziaiifar A.M., Trezzani I. and Trystram G
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OCL
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19
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eng
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2012
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179-184
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5
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Study of antioxidant activity of sheep visceral protein hydrolysate: optimization using response surface methodology
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Meshginfar M., Sadeghi A.Z., Ziaiifar A.M., Ghorbani M., Kashaninejad M
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Arya Atherosclerosis
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19
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eng
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2014
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179-184
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6
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Optimization of pre-fry microwave drying of french fries using response surface methodology and genetic algorithms
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Hashemi-Shahraki M., Ziaiifar A.M., Kashaninejad M. and Ghorbani M.
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Journal of food processing and preservation
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38
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eng
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2014
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535-550
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7
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Optimization of physicochemical and aerodynamical characteristics of barley malt using Response Surface methodology
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Bakhsabadi H., Mirzaei H.A., Ghodsvale A.R., Ziaiifar A M., Aidani E, Daraei A. and Maghsoudlou Y.
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Minerva Bciotecnologica
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27
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eng
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2015
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8-21
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8
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Active edible coating from chitosan incorporating green tea extract as an antioxidant and antifungal on fresh walnut kernel
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Sabaghi M., Maghsoudlou Y., Khomeiri M., Ziaiifar A.M.
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Postharvest Biology and Technology
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110
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eng
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2015
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224-228
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9
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Evaluation of Nutritional and Physical Properties of Watermelon Juice during the Thermal Processing by Using Alumina Nano-fluid in a Shell and Tube Heat Exchanger
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Saremnejad-Namini S.F, Jafari S.M, Ziaifar A.M, Rashidi A.M.
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Nutrition and Food Sciences Research (National)
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2
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eng
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2015
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47-54
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10
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Preparation of Lycopene Emulsions by Whey Protein Concentrate and Maltodextrinand Optimization by Response Surface Methodology
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Salimi A., Maghsoudlou Y., Jafari S. M., Sadeghi A., Kashaninejad M. & Ziaiifar A.M.
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Journal of Dispersion Science and Technology
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36
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eng
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2015
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274-283
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