https://orcid.org/0000-0002-6653-860X
Citations (14)
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Fakhreddin Salehi. (2021) Recent Applications of Heat Pump Dryer for Drying of Fruit Crops: A Review. International Journal of Fruit Science 21:1, pages 546-555.
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Articles from other publishers (13)
Zhihua Geng, Hui Wang, Mehdi Torki, Mohsen Beigi, Lichun Zhu, Xiao Huang, Xuhai Yang & Bin Hu. (2023) Thermodynamically analysis and optimization of potato drying in a combined infrared/convective dryer. Case Studies in Thermal Engineering 42, pages 102671.
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Wilson Daniel Caicedo Chacon, Sarah L. Paz-Arteaga, Cristian Torres-León & Germán Ayala Valencia. (2022) Gums-Based Coatings Applied to Extend the Shelf Life of Foods: A Review. Journal of Polymers and the Environment 31:2, pages 433-446.
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Zhihua Geng, Mehdi Torki, Mohammad Kaveh, Mohsen Beigi & Xuhai Yang. (2022) Characteristics and multi-objective optimization of carrot dehydration in a hybrid infrared /hot air dryer. LWT 172, pages 114229.
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Fakhreddin Salehi, Rana Cheraghi & Majid Rasouli. (2022) Mass transfer kinetics (soluble solids gain and water loss) of ultrasound-assisted osmotic dehydration of apple slices. Scientific Reports 12:1.
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Dmitry Khudyakov, Maksim Sosnin, Ivan Shorstkii & Charles Odilichukwu R. Okpala. (2022) Cold filamentary microplasma pretreatment combined with infrared dryer: Effects on drying efficiency and quality attributes of apple slices. Journal of Food Engineering 329, pages 111049.
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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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Ehsan Akbari, Karim Parastouei & Sepideh Abbaszadeh. (2022) Physico-chemical and sensory analysis of walnut coated with rose extract and probiotic: a layer-by-layer approach. Journal of Food Measurement and Characterization 16:2, pages 1472-1482.
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Shiyu Zeng, Mengge Li, Guohua Li, Weiqiao Lv, Xiaojun Liao & Lijun Wang. (2022) Innovative applications, limitations and prospects of energy-carrying infrared radiation, microwave and radio frequency in agricultural products processing. Trends in Food Science & Technology 121, pages 76-92.
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Antai Chang, Xia Zheng, Hongwei Xiao, Xuedong Yao, Decheng Liu, Xiangyu Li & Yican Li. (2022) Short- and Medium-Wave Infrared Drying of Cantaloupe (Cucumis melon L.) Slices: Drying Kinetics and Process Parameter Optimization. Processes 10:1, pages 114.
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Walid Kamal ABDELBASSET, Saud Mashi ALRAWAILI, Safaa Mostafa ELKHOLI, Marwa Mahmoud EID, Amr Adel ABD-ELGHANY & Mustafa Zuhair MAHMOUD. (2022) The role of infrared waves in increasing the quality of food products. Food Science and Technology 42.
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Marcos Eduardo Viana Araujo, Eloiny Guimarães Barbosa, Roberto Precci Lopes, Paulo Cesar Corrêa & Elisa Guimarães Barbosa. (2021) Infrared drying of pear slices: Drying kinetics, energy, and exergy analysis. Journal of Food Process Engineering 44:12.
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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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Fakhreddin Salehi. (2021) Quality, physicochemical, and textural properties of dairy products containing fruits and vegetables: A review. Food Science & Nutrition 9:8, pages 4666-4686.
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