Citations (25)
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Read on this site (3)
Fakhreddin Salehi. (2020) Recent Applications and Potential of Infrared Dryer Systems for Drying Various Agricultural Products: A Review. International Journal of Fruit Science 20:3, pages 586-602.
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Fakhreddin Salehi. (2020) Physico-chemical and rheological properties of fruit and vegetable juices as affected by high pressure homogenization: A review. International Journal of Food Properties 23:1, pages 1136-1149.
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Fakhreddin Salehi. (2020) Physico-chemical properties of fruit and vegetable juices as affected by pulsed electric field: a review. International Journal of Food Properties 23:1, pages 1036-1050.
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Articles from other publishers (22)
Fakhreddin Salehi, Kimia Goharpour & Helia Razavi Kamran. (2023) Effects of ultrasound and microwave pretreatments of carrot slices before drying on the color indexes and drying rate. Ultrasonics Sonochemistry 101, pages 106671.
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Fakhreddin Salehi, Moein Inanloodoghouz & Mostafa Amiri. (2023) Effect of Sonication and Edible Coating on Total Phenolic Content, Antioxidant Capacity, and Physical Characteristics of Infrared-Dried Sweet Cherries. Journal of Food Processing and Preservation 2023, pages 1-8.
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Fakhreddin Salehi & Moein Inanloodoghouz. (2023) Effects of gum-based coatings combined with ultrasonic pretreatment before drying on quality of sour cherries. Ultrasonics Sonochemistry 100, pages 106633.
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Fakhreddin Salehi, Helia Razavi Kamran & Kimia Goharpour. (2023) Production and evaluation of total phenolics, antioxidant activity, viscosity, color, and sensory attributes of quince tea infusion: Effects of drying method, sonication, and brewing process. Ultrasonics Sonochemistry 99, pages 106591.
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Fakhreddin Salehi, Helia Razavi Kamran & Kimia Goharpour. (2023) Effects of ultrasound time, xanthan gum, and sucrose levels on the osmosis dehydration and appearance characteristics of grapefruit slices: Process optimization using response surface methodology. Ultrasonics Sonochemistry 98, pages 106505.
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Fakhreddin Salehi, Kimia Goharpour & Helia Razavi Kamran. (2023) Optimization of sonication time, edible coating concentration, and osmotic solution °Brix for the dehydration process of quince slices using response surface methodology. Food Science & Nutrition 11:7, pages 3959-3975.
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Özge Süfer, Ravi Pandiselvam & Yoncagül Yavaş Kaya. (2023) Drying kinetics, powder properties, and bioactive components of bitter orange (Citrus aurantium L.) dried by microwave-assisted foam-mat approach. Biomass Conversion and Biorefinery.
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Hatice Aybuke Karaoglan & Ayse Burcu Aktas. (2023) Optimization of Spontaneous Fermentation Conditions of Kohlrabi by Response Surface Methodology. Fermentation 9:6, pages 550.
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Cuicui Li, Long Chen, David Julian McClements, Wenmeng Liu, Jie Long, Chao Qiu, Yi Wang, Zhongyu Yang, Zhenlin Xu, Man Meng & Zhengyu Jin. (2023) Utilization of plant extracts to control the safety and quality of fried foods—A review. Comprehensive Reviews in Food Science and Food Safety 22:3, pages 2310-2345.
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Fakhreddin Salehi. (2023) Recent advances in the ultrasound-assisted osmotic dehydration of agricultural products: A review. Food Bioscience 51, pages 102307.
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Solomon Kofi Chikpah, Joseph Kudadam Korese, Barbara Sturm & Oliver Hensel. (2022) Colour change kinetics of pumpkin (Cucurbita moschata) slices during convective air drying and bioactive compounds of the dried products. Journal of Agriculture and Food Research 10, pages 100409.
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P. Yilmaz, E. Demirhan & B. Ozbek. (2022) Assessment of the quality parameters of microwave-dried Ficus carica Linn leaves. Biomass Conversion and Biorefinery.
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Ghazale Amini, Fakhreddin Salehi & Majid Rasouli. (2022) Color changes and drying kinetics modeling of basil seed mucilage during infrared drying process. Information Processing in Agriculture 9:3, pages 397-405.
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Josef Soukup, Lenka Kouřimská, Monika Sabolová & Monika Okrouhlá. (2022) Effects of frying oil type on its stability and composition of fried food. Czech Journal of Food Sciences 40:4, pages 323-330.
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Madhuparna Deb & Kshirod K. Dash. (2021) Rheological and mass transport characteristics of hydrocolloid incorporated multilayered wheat flour dough sheet (Khaja) during frying. Journal of Food Processing and Preservation 46:2.
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Fakhreddin Salehi, Alireza Haseli & Amirreza Roustaei. (2021) Coating of Zucchini Slices with Balangu, Basil, and Wild Sage Seeds Gums to Improve the Frying Properties. European Journal of Lipid Science and Technology 124:2.
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Satish Kumar, Shweta Sharma, Vikas Kumar, Rakesh Sharma, Anamika Minhas & Revathi Boddu. 2022. Current Advances for Development of Functional Foods Modulating Inflammation and Oxidative Stress. Current Advances for Development of Functional Foods Modulating Inflammation and Oxidative Stress
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Meric Simsek & Özge Süfer. (2021)
Effect of pretreatments on refractance window drying, color kinetics and bioactive properties of white sweet cherries (
Prunus avium
L. stark gold)
. Journal of Food Processing and Preservation 45:11.
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Fakhreddin Salehi, Amirreza Roustaei & Alireza Haseli. (2021) Effect of surface coating with seeds mucilages and xanthan gum on oil uptake and physical properties of fried potato strips. Food Science & Nutrition 9:11, pages 6245-6251.
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Fakhreddin Salehi & Maryam Satorabi. (2021) Effect of Basil Seed and Xanthan Gums Coating on Colour and Surface Change Kinetics of Peach Slices During Infrared Drying. Acta Technologica Agriculturae 24:3, pages 150-156.
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Ousha Pourmohammadi, Seyyed Hossein Hosseini Ghaboos & Sara Jafarian. (2020) Physicochemical, rheological, and sensorial properties of bread supplemented with pumpkin powder and basil seed gum. Journal of Food Processing and Preservation 44:12.
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Fakhreddin Salehi. (2020) Effect of coatings made by new hydrocolloids on the oil uptake during deep‐fat frying: A review. Journal of Food Processing and Preservation 44:11.
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