Professors

Professors of the Faculty

Salehi Fakhreddin

Salehi Fakhreddin (FA Page)

Associate Professor

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Articles

Morteza Soleimani Aghdam,Fakhreddin Salehi, ,Mohammad Sayyari ,Salicyloyl chitosan alleviates chilling injury and maintains antioxidant capacity of pomegranate fruits during cold storage ,SCIENTIA HORTICULTURAE , ,2016 ,pp. 110-117 ,
Fakhreddin Salehi,Mahdi Kashaninejad ,The Effect of Quince Powder on Rheological Properties of Batter and Physico-Chemical and Sensory Properties of Sponge Cake ,Journal of Food Biosciences and Technology , ,2017 ,pp. 1-8 ,
Fakhreddin Salehi,Mahdi Kashaninejad,Ehsan Akbari,Seyyede Mahshid Sobhani,Fereshteh Asadi ,Sponge cake making potential of infrared–hot air dried carrot ,JOURNAL OF TEXTURE STUDIES , ,2016 ,pp. 34-39 ,
Marziyeh Ramzi,Mahdi Kashaninejad,Fakhreddin Salehi,alireza Sadeghi mahounak,Seyed Mohammad Ali Razavi ,Rheological and physicochemical properties of honeys as a function of temperature, concentration and moisture content ,Journal of Food Biosciences and Technology , ,2017 ,pp. 35-48 ,
Fakhreddin Salehi,Seyed Mohammad Ali Razavi ,Modeling of waste brine nanofiltration process using artificial neural network and adaptive neuro-fuzzy inference system ,Desalination and Water Treatment , ,2016 ,pp. 14369-14378 ,
Fakhreddin Salehi,Mahdi Kashaninejad,Fereshteh Asadi,Amin Najafi ,Improvement of quality attributes of sponge cake using infrared dried button mushroom ,JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE , ,2016 ,pp. 1418–1423 ,
Maryam Bahram-Parvar,Fakhreddin Salehi,Seyed Mohammad Ali Razavi ,Adaptive neuro-fuzzy inference system (ANFIS) simulation for predicting overall acceptability of ice cream ,Engineering in Agriculture; Environment and Food , ,2017 ,pp. 79-86 ,
Mohammad Amin Mehrnia,Aigin Bashti,Fakhreddin Salehi ,Experimental and modeling investigation of mass transfer during infrared drying of Quince , , ,2017 ,pp. 758-766 ,
Fakhreddin Salehi,Mahdi Kashaninejad ,Mass transfer and color changes kinetics of infrared-vacuum drying of grapefruit slices ,International Journal of Fruit Science , ,2018 ,pp. 394-409 ,
Fakhreddin Salehi ,Color changes kinetics during deep fat frying of carrot slice ,HEAT AND MASS TRANSFER , ,2018 ,pp. 3421-3426 ,
Fakhreddin Salehi,Samira Amin Ekhlas ,The effects of wild sage seed gum (Salvia macrosiphon) on the rheological properties of batter and quality of sponge cakes ,Journal of Food Biosciences and Technology , ,2018 ,pp. 41-48 ,
Mohammad Mahdi Seyedabadi,Mahdi Kashaninejad,alireza Sadeghi mahounak,Yahya maghsoudlou,Fakhreddin Salehi ,Clarification of sour orange juice by ultrafiltration: Optimization of permeate flux and fouling resistances using response surface methodology , , ,2016 ,pp. 350-361 ,
Mohammad Sayyari,Fakhreddin Salehi,Daniel Valero ,New Approaches to Modeling Methyl Jasmonate Effects on Pomegranate Quality during Postharvest Storage ,International Journal of Fruit Science , ,2017 ,pp. 374-390 ,
Fakhreddin Salehi,Mahdi Kashaninejad ,Effect of drying methods on textural and rheological properties of basil seed gum ,International Food Research Journal , ,2017 ,pp. 2090-2096 ,
Fakhreddin Salehi ,Rheological and physical properties and quality of the new formulation of apple cake with wild sage seed gum (Salvia macrosiphon) ,Journal of Food Measurement and Characterization , ,2017 ,pp. 2006-2012 ,
Fakhreddin Salehi,Mahdi Kashaninejad ,Effect of thermal treatments on rheological behavior of Basil seed (Ocimum basilicum) and Balangu seed (Lallemantia royleana) gums ,Journal of Food Biosciences and Technology , ,2018 ,pp. 35-46 ,
Fakhreddin Salehi,Mahdi Kashaninejad ,Texture profile analysis and stress relaxation characteristics of quince sponge cake ,Journal of Food Measurement and Characterization , ,2018 ,pp. 1203-1210 ,
Fakhreddin Salehi,Mahdi Kashaninejad ,Modeling of moisture loss kinetics and color changes in the surface of lemon slice during the combined infrared-vacuum drying ,Information Processing in Agriculture , ,2018 ,pp. 516-523 ,
Fakhreddin Salehi ,Characterization of different mushrooms powder and its application in bakery products: A review ,INTERNATIONAL JOURNAL OF FOOD PROPERTIES , ,2019 ,pp. 1375-1385 ,
Fakhreddin Salehi ,Color changes kinetics during deep fat frying of kohlrabi (Brassica oleracea var. gongylodes) slice ,INTERNATIONAL JOURNAL OF FOOD PROPERTIES , ,2019 ,pp. 511-519 ,
Fakhreddin Salehi,Seyyed Hossein Hosseini Ghaboos ,Color changes kinetics and heat transfer during deep fat frying of garlic slice ,Journal of Food Biosciences and Technology , ,2019 ,pp. 45-52 ,
Fakhreddin Salehi,Sara Aghajanzadeh ,Effect of dried fruits and vegetables powder on cakes quality: A review ,TRENDS IN FOOD SCIENCE & TECHNOLOGY , ,2020 ,pp. 162-172 ,
Fakhreddin Salehi ,Improvement of gluten‐free bread and cake properties using natural hydrocolloids: A review ,Food Science & Nutrition , ,2019 ,pp. 3391-3402 ,
Fakhreddin Salehi ,Physico-chemical properties of fruit and vegetable juices as affected by pulsed electric field: a review ,INTERNATIONAL JOURNAL OF FOOD PROPERTIES , ,2020 ,pp. 1036-1050 ,
Fakhreddin Salehi ,Physico-chemical properties of fruit and vegetable juices as affected by ultrasound: a review ,INTERNATIONAL JOURNAL OF FOOD PROPERTIES , ,2020 ,pp. 1748-1765 ,
Mohammad Sayyari,Fakhreddin Salehi,Daniel Valero ,Prediction of methyl salicylate effects on pomegranate fruit quality and chilling injuries using adaptive neuro-fuzzy inference system and artificial neural network ,Journal of Food Biosciences and Technology , ,2019 ,pp. 29-40 ,
Fakhreddin Salehi,Alireza Haseli,Amirreza Roustaei ,Influence of frying conditions and Wild sage seed mucilage coating on the physical properties and oil uptake of zucchini slices during deep-fat frying ,Journal of Food Biosciences and Technology , ,2022 ,pp. 15-22 ,
Fakhreddin Salehi ,Physicochemical characteristics and rheological behaviour of some fruit juices and their concentrates ,Journal of Food Measurement and Characterization , ,2020 ,pp. 2472-2488 ,
Fakhreddin Salehi ,Effect of common and new gums on the quality, physical, and textural properties of bakery products: A review ,JOURNAL OF TEXTURE STUDIES , ,2020 ,pp. 361-370 ,
Fakhreddin Salehi ,Physico-chemical and rheological properties of fruit and vegetable juices as affected by high pressure homogenization: A review ,INTERNATIONAL JOURNAL OF FOOD PROPERTIES , ,2020 ,pp. 1136-1149 ,
Fakhreddin Salehi ,Edible Coating of Fruits and Vegetables Using Natural Gums: A Review ,International Journal of Fruit Science , ,2020 ,pp. S570-S589 ,
Fakhreddin Salehi ,Application of pulsed light technology for fruits and vegetables disinfection: A review ,JOURNAL OF APPLIED MICROBIOLOGY , ,2022 ,pp. 2521-2530 ,
,Fakhreddin Salehi,Majid Rasouli ,Effect of infrared drying on drying kinetics and color changes of wild sage seed mucilage , , ,2022 ,pp. 67-79 ,
Fakhreddin Salehi ,Recent applications of powdered fruits and vegetables as novel ingredients in biscuits: A review ,Nutrire , ,2020 ,pp. 1-10 ,
Fakhreddin Salehi,Amirreza Roustaei,Alireza Haseli ,Effect of surface coating with seeds mucilages and xanthan gum on oil uptake and physical properties of fried potato strips ,Food Science & Nutrition , ,2021 ,pp. 6245-6251 ,
Fakhreddin Salehi ,Recent Applications and Potential of Infrared Dryer Systems for Drying Various Agricultural Products: A Review ,International Journal of Fruit Science , ,2020 ,pp. 586-602 ,
Fakhreddin Salehi ,Recent Advances in the Modeling and Predicting Quality Parameters of Fruits and Vegetables during Postharvest Storage: A Review ,International Journal of Fruit Science , ,2020 ,pp. 506-520 ,
Fakhreddin Salehi ,Effect of coatings made by new hydrocolloids on the oil uptake during deep‐fat frying: A review ,JOURNAL OF FOOD PROCESSING AND PRESERVATION , ,2020 ,pp. 1-12 ,
Fakhreddin Salehi,Sara Ghazvineh,Moein Inanloodoghouz ,Effects of edible coatings and ultrasonic pretreatment on the phenolic content, antioxidant potential, drying rate, and rehydration ratio of sweet cherry ,ULTRASONICS SONOCHEMISTRY , ,2023 ,pp. 106565 ,
,Fakhreddin Salehi,Majid Rasouli ,Prediction of drying time and moisture content of wild sage seed mucilage during drying by infrared system using GA-ANN and ANFIS approaches ,Journal of Food Biosciences and Technology , ,2023 ,pp. 41-52 ,
,Aryou Emamifar,Mostafa Karami,Fakhreddin Salehi ,Investigation on replacing egg with soy flour and Psyllium seed gum in gluten-free rice cake ,Journal of Food Science and Technology (Iran) , ,2024 ,pp. 62-77 ,
Fakhreddin Salehi,Moein Inanloodoghouz ,Rheological properties and color indexes of ultrasonic treated aqueous solutions of basil, Lallemantia, and wild sage gums ,INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES , ,2023 ,pp. 127828 ,
Fakhreddin Salehi,Kimia Goharpour, ,Application of microwave pretreatment to increase mass transfer rate during carrot slices drying process ,Journal of Food Science and Technology (Iran) , ,2024 ,pp. 139-148 ,
Fakhreddin Salehi ,Rheological and physicochemical properties of vegetable juices and concentrates: A review ,JOURNAL OF FOOD PROCESSING AND PRESERVATION , ,2021 ,pp. 1-13 ,
,Fakhreddin Salehi,Majid Rasouli ,Drying kinetics of basil seed mucilage in an infrared dryer: Application of GA-ANN and ANFIS for the prediction of drying time and moisture ratio ,JOURNAL OF FOOD PROCESSING AND PRESERVATION , ,2021 ,pp. e15258 ,
Fakhreddin Salehi, ,Effect of basil seed and xanthan gums coating on colour and surface change kinetics of peach slices during infrared drying ,Acta Technologica Agriculturae , ,2021 ,pp. 150-156 ,
Fakhreddin Salehi,Mahdi Kashaninejad ,Influence of guar gum on texture profile analysis and stress relaxation characteristics of carrot sponge cake ,Journal of Food Biosciences and Technology , ,2021 ,pp. 1-10 ,
,Fakhreddin Salehi,Mostafa Karami,Ashraf Gohari Ardabili ,The effect of ultrasound pretreatment at different powers and temperatures on the drying process of cornelian cherry ,Journal of Food Science and Technology (Iran) , ,2023 ,pp. 118-109 ,
,Fakhreddin Salehi,Ashraf Gohari Ardabili,narjes aghajani ,Effect of ultrasonic pretreatments and process condition on mass transfer rate during osmotic dehydration of orange slices ,Journal of Food Science and Technology (Iran) , ,2023 ,pp. 21-30 ,
Fakhreddin Salehi,HELIA RAZAVI KAMRAN,Kimia Goharpour ,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 , ,2023 ,pp. 106505 ,
mohammad mansour samie,Aryou Emamifar,Fakhreddin Salehi ,Rheological batter and textural characteristics of gluten-free sponge cake containing pumpkin powder ,Journal of Food Science and Technology (Iran) , ,2023 ,pp. 68-81 ,
Fakhreddin Salehi ,Effects of ultrasonic pretreatment and drying approaches on the drying kinetics and rehydration of sprouted mung beans ,Legume Science , ,2023 ,pp. e211 ,
Fakhreddin Salehi,Kimia Goharpour, ,Effects of ultrasound and microwave pretreatments of carrot slices before drying on the color indexes and drying rate ,ULTRASONICS SONOCHEMISTRY , ,2023 ,pp. 106671 ,
,Fakhreddin Salehi,Ashraf Gohari Ardabili,narjes aghajani ,Effects of basil seed and guar gums coatings on sensory attributes and quality of dehydrated orange slices using osmotic-ultrasound method ,INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES , ,2023 ,pp. 127056 ,
Fakhreddin Salehi ,Recent progress and application of freeze dryers for agricultural product drying ,ChemBioEng Reviews , ,2023 ,pp. 618-627 ,
,Fakhreddin Salehi,Majid Rasouli ,Color changes and drying kinetics modeling of basil seed mucilage during infrared drying process ,Information Processing in Agriculture , ,2022 ,pp. 397-405 ,
Fakhreddin Salehi,Alireza Haseli,Amirreza Roustaei ,Coating of zucchini slices with Balangu, Basil, and Wild sage seeds gums to improve the frying properties ,EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY , ,2022 ,pp. 2100120 ,
Fakhreddin Salehi, ,Majid Rasouli ,Mass transfer kinetics (soluble solids gain and water loss) of ultrasound-assisted osmotic dehydration of apple slices ,Scientific Reports , ,2022 ,pp. 15392 ,
Fakhreddin Salehi, ,The effects of a gum-based edible coating on apple slices characteristics during infrared heating ,Journal of Food Biosciences and Technology , ,2022 ,pp. 1-10 ,
Fakhreddin Salehi,Moein Inanloodoghouz,Sara Ghazvineh ,Influence of microwave pretreatment on the total phenolics, antioxidant activity, moisture diffusivity, and rehydration rate of dried sweet cherry ,Food Science & Nutrition , ,2023 ,pp. 7870-7876 ,
Fakhreddin Salehi,Moein Inanloodoghouz ,Effects of gum-based coatings combined with ultrasonic pretreatment before drying on quality of sour cherries ,ULTRASONICS SONOCHEMISTRY , ,2023 ,pp. 106633 ,
mohammad mansour samie,Aryou Emamifar,Fakhreddin Salehi ,Effect pumpkin powder on physicochemical and sensory properties of gluten-free rice cake ,Journal of Food Science and Technology (Iran) , ,2023 ,pp. 129-141 ,
,Fakhreddin Salehi,Majid Rasouli ,The Influence of Xanthan and Balangu Seed Gums Coats on the Kinetics of Infrared Drying of Apricot Slices: GA-ANN and ANFIS Modeling ,International Journal of Fruit Science , ,2021 ,pp. 468-480 ,
,Fakhreddin Salehi,Majid Rasouli ,The effect of gum based edible coating on the infrared drying performance of apricot slices ,Journal of Food Biosciences and Technology , ,2021 ,pp. 1-10 ,
Fakhreddin Salehi, ,Influence of Infrared Drying on Drying Kinetics of Apple Slices Coated with Basil Seed and Xanthan Gums ,International Journal of Fruit Science , ,2021 ,pp. 519-527 ,
Fakhreddin Salehi, ,Infrared drying kinetics of coated peach slices with basil seed and xanthan gums ,LATIN AMERICAN APPLIED RESEARCH , ,2021 ,pp. 173-178 ,
Fakhreddin Salehi ,Recent Applications of Heat Pump Dryer for Drying of Fruit Crops: A Review ,International Journal of Fruit Science , ,2021 ,pp. 546-555 ,
Fakhreddin Salehi ,Quality, physicochemical, and textural properties of dairy products containing fruits and vegetables: A review ,Food Science & Nutrition , ,2021 ,pp. 4666-4686 ,
Fakhreddin Salehi ,Textural properties and quality of meat products containing fruit and vegetable products: A review ,Journal of Food and Nutrition Research , ,2021 ,pp. 187-202 ,
Fakhreddin Salehi ,Recent advances in the ultrasound-assisted osmotic dehydration of agricultural products: A review ,Food Bioscience , ,2023 ,pp. 102307 ,
Samira Amin Ekhlas,Mohamadreza Pajohi-Alamoti,Fakhreddin Salehi ,Effect of ultrasonic waves and drying method on the moisture loss kinetics and rehydration of sprouted wheat ,Journal of Food Science and Technology (Iran) , ,2023 ,pp. 159-168 ,
Fakhreddin Salehi, ,Majid Rasouli ,Mass transfer analysis and kinetic modeling of ultrasound-assisted osmotic dehydration of kiwifruit slices ,Scientific Reports , ,2023 ,pp. 11859 ,
Fakhreddin Salehi,Kimia Goharpour,HELIA RAZAVI KAMRAN ,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 , ,2023 ,pp. 3959-3975 ,
Fakhreddin Salehi, ,Effects of ultrasound pre-treatment on the colour changes kinetics of kiwifruit slices during osmotic dehydration and hot-air drying ,LATIN AMERICAN APPLIED RESEARCH , ,2023 ,pp. 403-408 ,
Fakhreddin Salehi,Moein Inanloodoghouz,Mostafa Karami ,Rheological properties of carboxymethyl cellulose (CMC) solution: Impact of high intensity ultrasound ,ULTRASONICS SONOCHEMISTRY , ,2023 ,pp. 106655 ,
Fakhreddin Salehi,HELIA RAZAVI KAMRAN,Kimia Goharpour ,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 , ,2023 ,pp. 106591 ,
Fakhreddin Salehi, ,Effects of ultrasound treatment on the appearance characteristics of apple slices during osmotic dehydration ,Journal of Food Science and Technology (Iran) , ,2023 ,pp. 113-124 ,
Fakhreddin Salehi,Moein Inanloodoghouz, ,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 ,pp. 5014055 ,
Fakhreddin Salehi,Alireza Haseli,Amirreza Roustaei ,Effect of basil seed mucilage coating on the oil absorption and physical characteristics of fried zucchini slices ,Journal of Food Biosciences and Technology , ,2023 ,pp. 11-19 ,

Project Name	Degree	download-thesis	def-date

اثر پوشش دهی با صمغ های دانه ریحان و گوار بر سینتیک انتقال جرم و کیفیت برش های پرتقال آب زدایی شده به روش های اسمزی- فراصوت و هوای داغ	M.S	Download	1402/07/19
بررسی پیش تیمارهای فراصوت و پوشش دهی با صمغ های مرو و گزانتان بر فرآیند خشک کردن زغال اخته توسط خشک کن فروسرخ	M.S	Download	1402/11/10
اثر صمغ های مختلف بر پایداری و ویژگی های فیزیکوشیمیایی شیر غنی شده با آبومین	M.S	Download	1402/04/21
استفاده از پودر جوانه گندم تهیه شده به روش های نوین (فراصوت و فروسرخ) در فرمولاسیون کباب مرغ	M.S	Download	1402/03/01
بررسی ماندگاری و خصوصیات کیفی نان سنگگ غنی شده با پودر تفاله هویج در بسته بندی با اتمسفر کنترل شده	M.S	Download	1397/11/29
اثر پوشش های خوراکی تهیه شده از صمغ های دانه مرو، دانه ریحان و گزانتان بر جذب روغن و خصوصیات ظاهری بادمجان طی فرآیند سرخ کردن	M.S	Download	1400/04/28
استفاده از روش های تجربی و نرو- فازی برای مدل سازی خشک کردن موسیلاژ دانه های ریحان و مرو با خشک کن فروسرخ	M.S	Download	1399/12/03
اثر پوشش دهی با صمغ های گزانتان و دانه بالنگو بر ویژگی ظاهری و سینتیک خشک شدن برش های زردآلو در سامانه فروسرخ و مدل سازی فرآیند به روش الگوریتم ژنتیک- شبکه عصبی مصنوعی	M.S	Download	1400/02/20
تأثیر پودر کدوحلوایی بر ویژگی های فیزیکوشیمیایی کیک بدون گلوتن بر پایه آرد برنج	M.S	Download	1401/10/27
امکان جایگزینی تخم مرغ با آرد سویا و صمغ دانه اسفرزه در تولید کیک بدون گلوتن بر پایه آرد برنج	M.S	Download	1401/12/08
بررسی تجربی و مدل سازی فرایند خشک شدن صمغ دانه های به و بالنگو با خشک کن فروسرخ به روش الگوریتم ژنتیک - شبکه عصبی مصنوعی	M.S	Download	1401/06/29
اثر پوشش دهی ژل آلوئه ورا و موسیلاژ بذر ریحان بر انبارداری و کیفیت میوه زردآلو رقم نوری و گیلاس رقم تک دانه	M.S	Download	1396/11/10

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