| Review of mechanisms, conditions, and factors involved in the oil uptake phenomenon during the deep-fat frying process AM Ziaiifar, N Achir, F Courtois, I Trezzani, G Trystram International Journal of Food Science and Technology 43 (8), 1410-1423, 2008 | 416 | 2008 |
| Porosity development and its effect on oil uptake during frying process AM Ziaiifar, F Courtois, G Trystram Journal of Food Process Engineering 33 (2), 191-212, 2010 | 173 | 2010 |
| Active edible coating from chitosan incorporating green tea extract as an antioxidant and antifungal on fresh walnut kernel M Sabaghi, Y Maghsoudlou, M Khomeiri, AM Ziaiifar Postharvest biology and technology 110, 224-228, 2015 | 154 | 2015 |
| The effect of microwave pretreatment on some physico-chemical properties and bioactivity of Black cumin seeds’ oil H Bakhshabadi, H Mirzaei, A Ghodsvali, SM Jafari, AM Ziaiifar, ... Industrial crops and products 97, 1-9, 2017 | 147 | 2017 |
| Stability and release mechanisms of double emulsions loaded with bioactive compounds; a critical review F Heidari, SM Jafari, AM Ziaiifar, N Malekjani Advances in Colloid and Interface Science 299, 102567, 2022 | 105 | 2022 |
| Textural, color and sensory attributes of peanut kernels as affected by infrared roasting method H Bagheri, M Kashaninejad, AM Ziaiifar, M Aalami Information Processing in Agriculture 6 (2), 255-264, 2019 | 100 | 2019 |
| Effect of thermal and non-thermal treatments on the color of citrus juice: A review S Aghajanzadeh, AM Ziaiifar, R Verkerk Food Reviews International 39 (6), 3555-3577, 2023 | 97 | 2023 |
| Novel hybridized infrared-hot air method for roasting of peanut kernels H Bagheri, M Kashaninejad, AM Ziaiifar, M Aalami Innovative Food Science & Emerging Technologies 37, 106-114, 2016 | 94 | 2016 |
| A review of pectin methylesterase inactivation in citrus juice during pasteurization S Aghajanzadeh, AM Ziaiifar Trends in Food Science & Technology 71, 1-12, 2018 | 81 | 2018 |
| The influence of pulsed electric fields and microwave pretreatments on some selected physicochemical properties of oil extracted from black cumin seed H Bakhshabadi, HO Mirzaei, A Ghodsvali, SM Jafari, AM Ziaiifar Food science & nutrition 6 (1), 111-118, 2018 | 76 | 2018 |
| Thermal inactivation kinetic of pectin methylesterase and cloud stability in sour orange juice S Aghajanzadeh, AM Ziaiifar, M Kashaninejad, Y Maghsoudlou, ... Journal of Food Engineering 185, 72-77, 2016 | 64 | 2016 |
| Effect of infrared final cooking on some physico-chemical and engineering properties of partially fried chicken nugget D Rahimi, M Kashaninejad, AM Ziaiifar, AS Mahoonak Innovative Food Science & Emerging Technologies 47, 1-8, 2018 | 55 | 2018 |
| Hornification: Lessons learned from the wood industry for attenuating this phenomenon in plant‐based dietary fibers from food wastes S Aghajanzadeh, G Fayaz, Y Soleimanian, AM Ziaiifar, SL Turgeon, ... Comprehensive reviews in food science and food safety 22 (1), 4-45, 2023 | 47 | 2023 |
| Effect of infrared heating on degradation kinetics of key lime juice physicochemical properties S Aghajanzadeh, M Kashaninejad, AM Ziaiifar Innovative Food Science & Emerging Technologies 38, 139-148, 2016 | 43 | 2016 |
| Formation of pores and bubbles and their impacts on the quality attributes of processed foods: a review S Aghajanzadeh, A Sultana, AM Ziaiifar, S Khalloufi Food Research International 188, 114494, 2024 | 40 | 2024 |
| Optimization of pre‐fry microwave drying of French fries using response surface methodology and genetic algorithms M Hashemi Shahraki, AM Ziaiifar, SM Kashaninejad, M Ghorbani Journal of food processing and preservation 38 (1), 535-550, 2014 | 38 | 2014 |
| Oil absorption during deep-fat frying: mechanisms and important factors AM Ziaiifar AgroParisTech, 2008 | 38 | 2008 |
| Peeling of kiwifruit using infrared heating technology: A feasibility and optimization study Z Mohammadi, M Kashaninejad, AM Ziaiifar, M Ghorbani Lwt 99, 128-137, 2019 | 36 | 2019 |
| Investigation of effective thermal conductivity kinetics of crust and core regions of potato during deep-fat frying using a modified Lees method AM Ziaiifar, B Heyd, F Courtois Journal of Food Engineering 95 (3), 373-378, 2009 | 35 | 2009 |
| Effects of various essential oils on chemical and sensory characteristics and activity of probiotic bacteria in drinking yoghurt. F Shahdadi, H Mirzaie, M Kashaninejad, M Khomeiri, AM Ziaiifar, ... | 33 | 2015 |
Mahdi KashaninejadProfessor of Food Process Eng., Gorgan University of Agricultural Sciences & Natural ResourcesVerified email at gau.ac.ir
