| Optimisation of pumpkin mass transfer kinetic during osmotic dehydration using artificial neural network and response surface methodology modelling M Mokhtarian, M Heydari Majd, F Koushki, H Bakhshabadi, ... Quality Assurance and Safety of Crops & Foods 6 (2), 201-214, 2014 | 34 | 2014 |
| Feasibility investigation of using artificial neural network in process monitoring of pumpkin air drying S Mokhtarian, F Koushki, H Bakhshabadi, B Askari, A Daraei Garmakhany, ... Quality assurance and safety of crops & foods 6 (2), 191-199, 2014 | 11 | 2014 |
| Estimation of tomato drying parameters using artificial neural networks M Mokhtarian, F Koushki Research and Innovation in Food Science and Technology 1 (1), 61-74, 2012 | 6 | 2012 |
| The effects of solar drying on drying kinetics and effective moisture diffusivity of pistachio nut M Mokhtarian, H Tavakolipour, A Kalbasi-Ashtari, F Koushki Science and Research Branch, Islamic Azad University, Tehran, Iran 4 (4), 7-12, 2021 | 4 | 2021 |
| The effects of moisture content and type of cultivars on physical properties of pistachio nuts F Koushki, M Mokhtarian PISTACHIO AND HEALTH JOURNAL 4 (4), 91-107, 2021 | 2 | 2021 |
| Application of artificial neural network to moisture ratio anticipation and investigation of sense and nutrition properties of tomato during dried M Mokhtarian, F Koushki INNOVATION IN FOOD SCIENCE AND TECHNOLOGY (JOURNAL OF FOOD SCIENCE AND …, 2012 | 1 | 2012 |
| APPLICATION OF ULTRASOUND-OSMOTIC HYBRID METHOD TO INCREASE THE MASS TRANSFER IN DAIKON TEXTURE M Mokhtarian, ZM SHAFFAFI, M ARMIN, F KOUSHKI INNOVATION IN FOOD SCIENCE AND TECHNOLOGY (JOURNAL OF FOOD SCIENCE AND …, 2012 | 1 | 2012 |
| Anticipation of Pistachio Physical Properties Using Artificial Neural Network during Processing M Mokhtarian, H Tavakolipour, F Koushki INNOVATION IN FOOD SCIENCE AND TECHNOLOGY (JOURNAL OF FOOD SCIENCE AND …, 2011 | 1 | 2011 |
| Modeling of Vitamin C Degradation Kinetics of Fresh Cucumis sativus as a Function of Edible Coating Kind and Storage Time M Mokhtarian, F Koushki, B Jannat Research and Innovation in Food Science and Technology 12 (1), 93-104, 2023 | | 2023 |
| Assessing the Performance of a Machine Learning System to Predict Geometrical Properties of Ahmad Aghaei Pistachio Kernels F Koushki, H Tavakolipour, M Mokhtarian Pistachio and Health Journal 5 (1), 22-29, 2022 | | 2022 |
| Effects of shirazi gum edible coating containing of peppermint essential oil on shelf-life of fresh greenhouse cucumbers (Cucumis sativus) and its quality … M Mokhtarian, F Koushki, B Jannat | | 2022 |
| ULTRASOUND-OSMOTIC DEHYDRATION KINETIC MONITORING OF ZUCCHINI IN DIFFERENT CONDITION PROCESS M MOKHTARIAN, ZM SHAFAFI, M ARMIN, F KOUSHKI INNOVATION IN FOOD SCIENCE AND TECHNOLOGY (JOURNAL OF FOOD SCIENCE AND …, 2013 | | 2013 |
| MONITORING OF PUMPKIN OSMOTIC PROCESSING IN DIFFERENT CONDITION M MOKHTARIAN, ZM SHAFAFI, F KOUSHKI, M SALAMINIA INNOVATION IN FOOD SCIENCE AND TECHNOLOGY (JOURNAL OF FOOD SCIENCE AND …, 2012 | | 2012 |
