نمایش نتایج جستجو برای
نویسنده: mohammad reza amiryousefi
موارد یافت شده: 18
1 - Sodium metabisulfite in dried plum and its cytotoxic effects on K‐562 and L‐929 normal cell lines (چکیده)2 - Fuzzy logic application to model caffeine release from hydrogel colloidosomes (چکیده)
3 - Encapsulation of caffeine in hydrogel colloidosome: optimization of fabrication, characterization and release kinetics evaluation (چکیده)
4 - Multi-Objective Optimization of Deep-Fat Frying of Ostrich Meat Plates Using Multi-Objective Particle Swarm Optimization (MOPSO) (چکیده)
5 - Modelling of Some Physical Characteristics of Pomegranate (Punica granatum L.) Fruit during Ripening Using Artificial Neural Network (چکیده)
6 - 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)
7 - 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)
8 - Viscous Flow Behavior, Microstructure and Physicochemical Characteristics of a Sweet Paste Functional Dessert (Samanu) Made from Germinated Wheat (چکیده)
9 - استفاده از تحلیل تصویر و شاخص بعد برخالی در آنالیز سطح قطعات گوشت شترمرغ، حین سرخ شدن به روش عمیق (چکیده)
10 - Suitability of Aloe Vera and Gum Tragacanth as Edible Coatings for Extending the Shelf Life of Button Mushroom (چکیده)
11 - Employing an intelligence model and sensitivity analysis to investigate some physicochemical properties of coated bell pepper during storage (چکیده)
12 - مطالعه خصوصیات فیزیکی و مکانیکی میوه کنار (چکیده)
13 - Modelling of Some Physical Characteristics of Pomegranate (Punica granatum L.) Fruit during Ripening Using Artificial Neural Network (چکیده)
14 - Kinetics of Mass Transfer in Microwave Precooked and Deep-Fat Fried Ostrich Meat Plates (چکیده)
15 - An empowered adaptive neuro-fuzzy inference system using self-organizing map clustering to predict mass transfer kinetics in deep-fat frying of ostrich meat plates (چکیده)
16 - بررسی تأثیر پارامترهای عملیاتی برکینتیک انتقال جرم طی فرآیند آبگیری اسمزی سیب زمینی با استفاده از تحلیل حساسیت مبتنی بر شبک ههای عصبی مصنوعی (چکیده)
17 - Neural network approach for modeling the mass transfer of potato slices during osmotic dehydration using genetic algorithm (چکیده)
18 - مدلسازی انتقال جرم طی فرایند خشک کردن اسمزی سیب زمینی با استفاده از شبکه های عصبی مصنوعی (چکیده)
