Research and Innovation in Food Science and Technology
Author = Ziaiifar, Aman Mohammad
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
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
The effect of coating of chitosan incorporating and green tea extract on shelf life of walnut kernel
Volume 3, Issue 4, January 2015, Pages 361-374
10.22101/JRIFST.2015.01.21.346
Moslem Sabaghi; Yahya Maghsoudlou; Morteza Khomeiri; Aman Mohammad Ziaiifar
Application of sweet almond meal and xanthan gum in the production of gluten-free cake
Volume 3, Issue 2, August 2014, Pages 185-196
10.22101/JRIFST.2014.08.23.327
Abdulsattar Avazsufiyan; Mehran Aalami; Alireza Sadeghimahoonak; Mohammad Ghorbani; Aman Mohammad Ziaiifar
Evaluation of atmospheric and vacuum frying on properties of deep fat fried Reshte-Khoshkar
Volume 2, Issue 2, September 2013, Pages 179-192
10.22101/JRIFST.2013.09.16.226
Seyed Ahmad Shahidi; Mohebbat Mohebbi; Ali Motamedzadegan; Aman Mohammad Ziaiifar; Javad Abolfazli Esfahani; Seyed Ali Mortazavi
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