| Effect of dried fruits and vegetables powder on cakes quality: A review F Salehi, S Aghajanzadeh Trends in Food Science & Technology 95, 162-172, 2020 | 106 | 2020 |
| A review of pectin methylesterase inactivation in citrus juice during pasteurization S Aghajanzadeh, AM Ziaiifar Trends in Food Science & Technology 71, 1-12, 2018 | 64 | 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 | 57 | 2016 |
| 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 | 39 | 2016 |
| 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 | 38 | 2023 |
| Influence of thermal treatment, homogenization and xanthan gum on physicochemical properties of watermelon juice: A response surface approach S Aghajanzadeh, AM Ziaiifar, M Kashaninejad LWT-Food Science and Technology 85, 66-74, 2017 | 25 | 2017 |
| Cloud stability of sour orange juice as affected by pectin methylesterase during come up time: Approached through fractal dimension S Aghajanzadeh, M Kashaninejad, AM Ziaiifar International Journal of Food Properties 20 (sup3), S2508-S2519, 2017 | 23 | 2017 |
| 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 | 12 | 2023 |
| Pasteurization of juices with non-thermal technologies S Aghajanzadeh, ZA Mohammad Sustainable food processing and engineering challenges, 25-71, 2021 | 8 | 2021 |
| Investigation of the effect of microwave on some physicochemical properties of sour orange juice MM SEYEDABADI, SS AGHAJANZADEH, M Kashaninejad, AM Ziaiifar IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 14 (62), 17-29, 2017 | 8 | 2017 |
| Physicochemical and rheological properties of dough from acorn flour and inulin Z Mokhtari, AM Ziaiifar, M Aalami, M Kashaninejad, S Aghajanzadeh Journal of Food Science 84 (15), 23-38, 2019 | 6 | 2019 |
| Use of Ohmic heating system in peeling tomato and its effect on physicochemical properties of the product H Ghadiri, AM Ziaifar, M Ghorbani, S Aghazadeh Journal of Food Research 30 (2), 57-68, 2020 | 3 | 2020 |
| Prediction of the physicochemical properties of quince puree during thermal treatment using M5 decision tree M Saberi, AM Ziaiifar, M Kashaninejad, M Aalami, HO Mirzaei, K Ghorbani, ... Journal of Food and Bioprocess Engineering 2 (2), 139-146, 2019 | 3 | 2019 |
| Conductive heat transfer in food processing AM Ziaiifar, AR Nedamani, S Aghajanzadeh Engineering Principles of Unit Operations in Food Processing, 281-313, 2021 | 2 | 2021 |
| Degradation kinetics of ascorbic acid, total phenolic and antioxidant content of sour orange juice during thermal processing S Agha Jan Zade Sorki, M Kashani Nejad, Y Maghsoud Lo, ... Journal of food science and technology (Iran) 13 (57), 1-11, 2016 | 2 | 2016 |
| Response surface optimization of pulsed electric field processed kiwi–carrot juice: enzyme inactivation and evaluation of physicochemical and nutritional properties AM Ziaiifar, A Dezyani, Z Mokhtari, S Aghajanzadeh, E Arjeh Journal of Food Measurement and Characterization 18 (1), 489-499, 2024 | 1 | 2024 |
| 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 | 1 | 2020 |
| The effect of infrared pre-heating and pulsed electric field on physicochemical properties of tomato juice S Aghajanzadeh Suraki, AM Ziaiifar, M Kashani-Nejad, A Rezaei Asl Iranian Food Science and Technology Research Journal 15 (2), 297-307, 2019 | 1 | 2019 |
| Investigation of Color Changes of Sour Orange Juice During Thermal Processing S Aghajanzadeh Suraki, AM Ziaiifar, M Kashaninejad, Y Maghsoudlou, ... Journal of Food Processing and Preservation 8 (2), 1-24, 2017 | 1 | 2017 |
| Exploring conventional and emerging dehydration technologies for slurry/liquid food matrices and their impact on porosity of powders: A comprehensive review A Sultana, S Aghajanzadeh, B Thibault, C Ratti, S Khalloufi Comprehensive Reviews in Food Science and Food Safety 23 (3), e13347, 2024 | | 2024 |
Aman Mohammad ZIAIIFARProfessor of Food Process Engineering,Gorgan University of Agricultural Sciences & Natural ResourcesAdresse e-mail validée de gau.ac.ir
