Research and Innovation in Food Science and Technology
Author = Mahdi Kashaninejad
Number of Articles: 4
Modeling of Mass Transfer in the Drying Process of Apple Slices Using Infrared Irradiation with Intermittent Heating Method
Volume 7, Issue 1, May 2018, Pages 75-88
10.22101/JRIFST.2018.05.19.716
Hassan Sabbaghi; Aman Mohammad Ziaiifar; Mahdi Kashaninejad
Isolation, Molecular Identification and Evaluation of Antifungal Effect of Dominant Lactic Acid Bacteria Isolated from Wheat Bran and Rice Bran Sourdoughs
Volume 6, Issue 3, November 2017, Pages 245-260
10.22101/JRIFST.2017.11.18.633
Masoumeh Ehsanbakhsh; Alireza Sadeghi; Mojtaba Raeisi; Maryam Ebrahimi; Mahdi Kashaninejad
The Entrapment of Bioactive Compounds of Olive Leaf Extracts into a Sucrose Matrix by Co-Crystallization Process: Structural Characterization and Stability
Volume 6, Issue 2, September 2017, Pages 127-140
10.22101/JRIFST.2017.09.02.622
Mahdieh Akbari; Alireza Sadeghi Mahoonak; Mohammad Ghorbani; Mehdi Kashaninejad; Khashayar Sarabandi
The Effect of Come-up Time on Fractal Dimension of Lime Juice in Thermal Processing by Conventional and Infra-red Methods
Volume 5, Issue 2, September 2016, Pages 183-196
10.22101/JRIFST.2016.09.17.526
Sara Aghajanzadeh Suraki; Aman Mohammad Ziaiifar; Mahdi Kashaninejad
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