Author = Kashaninejad, Mehdi
Study of Kinetics during Infrared-Fluidized Bed Drying of Carrot Cubes

Volume 14, Issue 1, September 2022, Pages 59-72

10.22069/fppj.2022.18315.1635

Sara Saeedfar; Mehdi Kashaninejad; Mehran Alami; Alireza Asadiamirabadi


Effect of adding millet flour and Xanthan gum on the physicochemical and sensorial properties of gluten-free cake

Volume 13, Issue 1, September 2021, Pages 57-70

10.22069/ejfpp.2021.16568.1547

Sima Mohajer Khorasani; Mehran Aalami; Mahdi Kashaninejad; Hoda Shahiri Tabarestani


The effect of pulsed electric field on ascorbic acid content in tomato juice

Volume 12, Issue 1, June 2020, Pages 49-66

10.22069/ejfpp.2020.15714.1512

sara Aghajanzadeh Suraki; Aman Mohammad ZIAIIFAR; Mahdi Kashaninejad; Abbas Rezaei Asl


Inactivation of Pectin methylesterase in carrot-kiwi juice during thermal processing

Volume 11, Issue 1, July 2019, Pages 103-116

10.22069/ejfpp.2019.10758.1334

Sadaf Kanudan; Aman Mohammad Ziaiifar; Mahdi Kashaninejad; Yahya Maghsoudlou; Sara Aghajanzadeh Suraki


Investigation of Color Changes of Sour Orange Juice During Thermal Processing

Volume 8, Issue 2, January 2017, Pages 1-24

10.22069/ejfpp.2017.6486.1114

sara Aghajanzadeh Suraki; Aman Mohammad Ziaiifar; Mahdi Kashaninejad; Yahya Maghsoudlou; Ebrahim Esmailzadeh