Mahdi Kashaninejad

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Aman Mohammad ZIAIIFARProfessor of Food Process Engineering,Gorgan University of Agricultural Sciences & Natural ResourcesVerified email at gau.ac.ir
Fakhreddin SalehiAssociate Professor of Food Process Engineering, Bu-Ali Sina University, Hamedan, Iran.Verified email at basu.ac.ir
Mehran AalamiDept. Food Sci. Technol., Gorgan University of Agricultural Sciences and Natural Resources, IranVerified email at gau.ac.ir
Yahya MaghsoudlouProfessor of Food Technology, Gorgan University of Agricultural Sciences and Natural ResourcesVerified email at gau.ac.ir
Alireza Sadeghi MahoonakProfessor, Department of Food Science and Technology, Gorgan university of agricultural sciences andVerified email at gau.ac.ir
Morteza KhomeiriProfessor of Food Microbiology, Gorgan University of Agricultural Sciences and Natural ResourcesVerified email at gau.ac.ir
Lope G. TabilProfessor of Chemical and Biological Engineering, University of SaskatchewanVerified email at usask.ca
Mohammad GhorbaniAssociate Prof., Dept. Food Science and Technology, Gorgan University of Agricultural Sciences andVerified email at gau.ac.ir
Seid Mahdi JafariProfessor, Gorgan University of Agricultural Sciences and Natural ResourcesVerified email at gau.ac.ir
Hadi BagheriFood ScienceVerified email at mail.um.ac.ir
Seyed Mohammad Ali RazaviDepartment of Food Science and Technology, Ferdowsi University of Mashhad, IranVerified email at um.ac.ir
Phani AdapaAssistant Director, Global Institute for Water Security, University of SaskatchewanVerified email at usask.ca
Shima ShayanfarGeneral Mills Inc.; Texas A&M UniveristyVerified email at genmills.com
Zahra Emam-djomehUniversity of TehranVerified email at ut.ac.ir
Mahdi Kadivar, Ph.D.Professor of Food Science, Isfahan University of Technology (IUT)Verified email at iut.ac.ir
seyed Ali MortazaviFerdowsi University of MashhadVerified email at ferdowsi.um.ac.ir

Mahdi Kashaninejad

Professor of Food Process Eng., Gorgan University of Agricultural Sciences & Natural Resources

Verified email at gau.ac.ir - Homepage

Food rheology Drying Food engineering Infrared for food processing Food science


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Thin-layer drying characteristics and modeling of pistachio nuts M Kashaninejad, A Mortazavi, A Safekordi, LG Tabil Journal of food engineering 78 (1), 98-108, 2007	476	2007
Some physical properties of Pistachio (Pistacia vera L.) nut and its kernel M Kashaninejad, A Mortazavi, A Safekordi, LG Tabil Journal of Food Engineering 72 (1), 30-38, 2006	391	2006
Modeling of wheat soaking using two artificial neural networks (MLP and RBF) M Kashaninejad, AA Dehghani, M Kashiri Journal of food engineering 91 (4), 602-607, 2009	172	2009
Effect of drying methods on quality of Pistachio Nuts M Kashani nejad, L Tabil, A Mortazavi, A Safekordi Drying Technology 21 (5), 821-838, 2003	157	2003
Synthesis and characterization of cellulose nanocrystals derived from walnut shell agricultural residues F Hemmati, SM Jafari, M Kashaninejad, MB Motlagh International journal of biological macromolecules 120, 1216-1224, 2018	144	2018
Study of hydration kinetics and density changes of rice (Tarom Mahali) during hydrothermal processing M Kashaninejad, Y Maghsoudlou, S Rafiee, M Khomeiri Journal of Food Engineering 79 (4), 1383-1390, 2007	134	2007
Effect of microwave–chemical pre-treatment on compression characteristics of biomass grinds M Kashaninejad, LG Tabil Biosystems engineering 108 (1), 36-45, 2011	119	2011
Study of oil uptake and some quality attributes of potato chips affected by hydrocolloids AD Garmakhany, HO Mirzaei, MK Nejad, Y Maghsudlo European journal of lipid science and technology 110 (11), 1045-1049, 2008	117	2008
Study of oil uptake and some of quality attributes of potato chips affected by hydrocolloids A Daraei, H Mirzaei, M Kashaninejad, yahya Maghsoudlou European Journal of Lipid Science and Technology 110, 1045-1049, 2008	117	2008
Improvement of quality attributes of sponge cake using infrared dried button mushroom F Salehi, M Kashaninejad, F Asadi, A Najafi Journal of food science and technology 53, 1418-1423, 2016	109	2016
Production of low fat french-fries with single and multi-layer hydrocolloid coatings A Daraei, H Mirzaei, Y Maghsoudlou, M Kashaninejad, M Jafari Journal of Food Science and Technology 51 (7), 1334-1341, 2014	108	2014
Drying kinetics and characteristics of combined infrared-vacuum drying of button mushroom slices F Salehi, M Kashaninejad, A Jafarianlari Heat and Mass Transfer 53, 1751-1759, 2017	103	2017
Potential of sponge cake making using infrared–hot air dried carrot F Salehi, M Kashaninejad, E Akbari, SM Sobhani, F Asadi Journal of texture studies 47 (1), 34-39, 2016	103	2016
Modeling of moisture loss kinetics and color changes in the surface of lemon slice during the combined infrared-vacuum drying F Salehi, M Kashaninejad Information processing in Agriculture 5 (4), 516-523, 2018	101	2018
Biomass feedstock pre-processing-part 1: pre-treatment L Tabil, P Adapa, M Kashaninejad Biofuel’s engineering process technology 18, 411-439, 2011	101	2011
Drying characteristics of purslane (Portulaca oleraceae L.) M Kashaninejad, LG Tabil, B Crerar 2003 ASAE Annual Meeting, 1, 2003	100	2003
Effect of different drying methods on rheological and textural properties of Balangu seed gum F Salehi, M Kashaninejad Drying Technology 32 (6), 720-727, 2014	98	2014
Rheological and physical properties and quality of the new formulation of apple cake with wild sage seed gum (Salvia macrosiphon) F Salehi Journal of Food Measurement and Characterization 11 (4), 2006-2012, 2017	92	2017
Effects of high voltage electric field thawing on the characteristics of chicken breast protein M Rahbari, N Hamdami, H Mirzaei, SM Jafari, M Kashaninejad, ... Journal of Food Engineering 216, 98-106, 2018	85	2018
Effect of inulin on the physicochemical properties, flow behavior and probiotic survival of frozen yogurt R Rezaei, M Khomeiri, M Aalami, M Kashaninejad Journal of Food Science and Technology 51, 2809-2814, 2014	85	2014

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