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Ganje Mohammad
Ganje Mohammad
Assistant Professor of Food Science, Hormozgan University
Verified email at hormozgan.ac.ir - Homepage
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Cited by
Cited by
Year
Mathematical, fuzzy logic and artificial neural network modeling techniques to predict drying kinetics of onion
SM Jafari, M Ganje, D Dehnad, V Ghanbari
Journal of Food Processing and Preservation 40 (2), 329-339, 2016
802016
Modeling quality changes in tomato paste containing microencapsulated olive leaf extract by accelerated shelf life testing
M Ganje, SM Jafari, A Dusti, D Dehnad, M Amanjani, V Ghanbari
Food and Bioproducts Processing 97, 12-19, 2016
782016
Mathematical and fuzzy modeling of limonene release from amylose nanostructures and evaluation of its release kinetics
M Ganje, SM Jafari, AM Tamadon, M Niakosari, Y Maghsoudlou
Food Hydrocolloids 95, 186-194, 2019
472019
Arrhenius equation modeling for the shelf life prediction of tomato paste containing a natural preservative
SM Jafari, M Ganje, D Dehnad, V Ghanbari, J Hajitabar
Journal of the Science of Food and Agriculture 97 (15), 5216-5222, 2017
422017
Bioavailability and release of bioactive components from nanocapsules
SMJIKHRM Ganje
Nanoencapsulation Technologies for the Food and Nutraceutical Industries 1 …, 2017
422017
Modeling the drying kinetics of green bell pepper in a heat pump assisted fluidized bed dryer
SM Jafari, V Ghanbari, M Ganje, D Dehnad
Journal of Food Quality 39 (2), 98-108, 2016
422016
Kinetics modelling of color deterioration during thermal processing of tomato paste with the use of response surface methodology
M Ganje, SM Jafari, V Farzaneh, N Malekjani
Heat and Mass Transfer 54, 3663-3671, 2018
302018
Neural networks modeling of Aspergillus flavus growth in tomato paste containing microencapsulated olive leaf extract
SM Jafari, V Ghanbari, D Dehnad, M Ganje
Journal of Food Safety 38 (1), e12396, 2018
272018
Modelling of the Selected Physical Properties of the Fava Bean with Various Moisture Contents UsingFuzzy Logic Design
V Farzaneh, A Ghodsvali, H Bakhshabadi, M Ganje, Z Dolatabadi, ...
Journal of food process engineering 40 (2), e12366, 2017
232017
Application of an adaptive neuro_fuzzy inference system (ANFIS) in the modeling of rapeseeds' oil extraction
V Farzaneh, H Bakhshabadi, M Gharekhani, M Ganje, F Farzaneh, ...
Journal of food process engineering 40 (6), e12562, 2017
222017
Improving the storage stability of tomato paste by the addition of encapsulated olive leaf phenolics and experimental growth modeling of A. flavus
SM Jafari, V Ghanbari, D Dehnad, M Ganje
International Journal of Food Microbiology 338, 109018, 2021
112021
Nanoencapsulation of Flavors
MAGIKMGSM Jafari
This chapter's visibility will increase when more of your co-authors join …, 2017
11*2017
Modeling corrosion trends in tin‐free steel and tinplate cans containing tomato paste via adaptive‐network‐based fuzzy inference system
M Ganjeh, SM Jafari, M Amanjani, I Katouzian
Journal of food process engineering 40 (6), e12580, 2017
82017
Physicochemical and sensory properties of probiotic yogurt containing Lactobacillus plantarum ATCC 10241 microencapsulated with okra (Abelmoschus esculentus) mucilage and …
N Pourakbar, M Ganje, SS Shekarfroush, S Hosseinzadeh
Bioactive Carbohydrates and Dietary Fibre 30, 100364, 2023
72023
Modeling the drying kinetics of onion in a fluidized bed drier equipped with a moisture controller using regression, fuzzy logic and artificial neural networks methods.
M Ganjeh, SM Jafari, V Ghanbari, M Dezyani, R Ezzati, M Soleimani
72013
The influence of storage time and temperature on the corrosion and pressure changes within tomato paste cans with different filling rates
SM Jafari, M Amanjani, M Ganjeh, I Katouzian, N Sharifi
Journal of food engineering 228, 32-37, 2018
52018
Three-dimensional modeling and simulation of Ohmic Heating of processing in a two-phase food system
S Ghaderi, M Kashaninejad, V Ghanbari, M Ganje
Iranian Journal of Biosystems Engineering 45 (2), 161-167, 2014
32014
Complexation of cress seed mucilage and β-lactoglobulin; optimization through response surface methodology and adaptive neuro-fuzzy inference system (ANFIS)
A Taheri, M Kashaninejad, AM Tamaddon, M Ganjeh, SM Jafari
Chemometrics and Intelligent Laboratory Systems 228, 104615, 2022
22022
Aloe vera jelly dessert supplemented with Lactobacillus curvatus encapsulated in Plantago major mucilage and sodium alginate: Characterization of …
SS Sekhavatizadeh, M Derakhshan, M Ganje, S Hosseinzadeh
Food Science & Nutrition, 2024
12024
Prediction of the changes in physicochemical properties of key lime juice during IR thermal processing by artificial neural networks
S Aghajanzadeh, M Ganjeh, SM Jafari, M Kashaninejad, AM Ziaiifar
Journal of Food and Bioprocess Engineering 3 (2), 95-100, 2020
12020
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