نمایش نتایج جستجو برای
نویسنده: Mohebbat Mohebbi
اعتبار علمی: ISI
موارد یافت شده: 41
1 - A new technique to evaluate the effect of chitosan on prope rties of deep-fried Kurdish cheese nuggets by TOPSIS (چکیده)2 - Modelling of Some Physical Characteristics of Pomegranate (Punica granatum L.) Fruit during Ripening Using Artificial Neural Network (چکیده)
3 - Applying an intelligent model and sensitivity analysis to inspect mass transfer kinetics, shrinkage and crust color changes of deep-fat fried ostrich meat cubes (چکیده)
4 - Application of fuzzy linear regression method for sensory evaluation of fried donut (چکیده)
5 - Foam-Mat Drying of Cantaloupe (Cucumis melo): Optimization of Foaming Parameters and Investigating Drying Characteristics (چکیده)
6 - STEADY SHEAR FLOW BEHAVIOR AND THIXOTROPY OF WHEAT STARCH GEL: IMPACT OF CHEMICAL MODIFICATION, CONCENTRATION AND SALIVA ADDITION (چکیده)
7 - Modification in the Functional Properties of Sodium Caseinate-based Imitation Cheese through Use of Whey Protein and Stabilizer (چکیده)
8 - Optimization of Foaming Parameters and Investigating the Effects of Drying Temperature on the Foam-Mat Drying of Shrimp (Penaeus indicus) (چکیده)
9 - Evaluation of diacetyl encapsulated alginate–whey protein microspheres release kinetics and mechanism at simulated mouth conditions (چکیده)
10 - Physicochemical Properties of Bell Pepper and Kinetics of Its Color Change Influenced by Aloe vera and Gum Tragacanth Coatings during Storage at Different Temperatures (چکیده)
11 - Cellular Automata Modeling of Hesperetin Release Phenomenon from Lipid Nanocarriers (چکیده)
12 - Lepidium perfoliatum seed gum: A new source of carbohydrate tomake a biodegradable film (چکیده)
13 - Multi-Objective Optimization of Osmotic– Ultrasonic Pretreatments and Hot-Air Drying of Quince Using Response Surface Methodology (چکیده)
14 - Quality changes of donuts as influenced by leavening agent and hydrocolloid coatings (چکیده)
15 - Suitability of Aloe Vera and Gum Tragacanth as Edible Coatings for Extending the Shelf Life of Button Mushroom (چکیده)
16 - Employing an intelligence model and sensitivity analysis to investigate some physicochemical properties of coated bell pepper during storage (چکیده)
17 - Effects of replacing skim milk powder with soy flour and ball mill refining time on particle size and rheological properties of compound chocolate (چکیده)
18 - Interrelationship between image, dough and Barbari bread characteristics; use of image analysis to predict rheology, quality and shelf life (چکیده)
19 - Hesperetin-Loaded Solid Lipid Nanoparticles and Nanostructure Lipid Carriers for Food Fortification: Preparation, Characterization, and Modeling (چکیده)
20 - Prediction of moisture content in pre-osmosed and ultrasounded dried banana using genetic algorithm and neural network (چکیده)
21 - Desorption Isotherms and Thermodynamic Properties of Fresh and Osmotic–Ultrasonic Dehydrated Quinces (چکیده)
22 - Effect of osmosis and ultrasound pretreatment on the moisture adsorption isotherms of quince (چکیده)
23 - Kinetic modeling of rehydration in air-dried quinces pretreated with osmotic dehydration and ultrasonic (چکیده)
24 - Application of Image Analysis and Artificial Neural Network to Predict Mass Transfer Kinetics and Color Changes of Osmotically (چکیده)
25 - Effect of Osmotic Dehydration and Air Drying on Physicochemical Properties of Dried Kiwifruit and Modeling of Dehydration Process Using Neural Network and Genetic Algorithm (چکیده)
26 - Nanoencapsulation of food ingredients using lipid based delivery systems (چکیده)
27 - Modelling of Some Physical Characteristics of Pomegranate (Punica granatum L.) Fruit during Ripening Using Artificial Neural Network (چکیده)
28 - Application of Fractal Theory for Prediction of Shrinkage of Dried Kiwifruit Using Artificial Neural Network and Genetic Algorithm (چکیده)
29 - Genetic Algorithm–Artificial Neural Network Modeling of Moisture and Oil Content of Pretreated Fried Mushroom (چکیده)
30 - Effects of Soy and Corn Flour Addition on Batter Rheology and Quality of Deep Fat-Fried Shrimp Nuggets (چکیده)
31 - Kinetics of Mass Transfer in Microwave Precooked and Deep-Fat Fried Ostrich Meat Plates (چکیده)
32 - Modeling and Optimization of Mass Transfer during Osmosis Dehydration of Carrot Slices by Neural Networks and Genetic Algorithms (چکیده)
33 - Kinetic modeling of mass transfer during deep fat frying of fried shrimp nugget prepared without a pre-frying step (چکیده)
34 - An empoweredadaptiveneuro-fuzzyinferencesystemusingself-organizingmap clustering topredictmasstransferkineticsindeep-fatfryingofostrichmeat plates (چکیده)
35 - The Effect of Methylcellulose, Temperature, and Microwave Pretreatment on Kinetic of Mass Transfer During Deep Fat Frying of Chicken Nuggets (چکیده)
36 - Computer vision systems (CVS)for moisture content estimation in dehydrated shrimp (چکیده)
37 - Modelling and optimization of viscosity in enzyme-modified cheese by fuzzy logic and genetic algorithm (چکیده)
38 - Rheological and Sensory evalution of Yoghurts containing Probiotic Cultures (چکیده)
39 - Evaluation of sourdough Effect on Iranian Barbari Bread Staling (چکیده)
40 - A perception to survival of Bifidobacterium Spp. In Bioyoghurt, Simulated Gastric Juice and Bile Soluation (چکیده)
41 - Microorgnism DNA Pattern Search in a Multi-agent Genomic Engine Framework (چکیده)
