| Effect of infrared final cooking on some physico-chemical and engineering properties of partially fried chicken nugget D Rahimi, M Kashaninejad, AM Ziaiifar, AS Mahoonak Innovative Food Science & Emerging Technologies 47, 1-8, 2018 | 48 | 2018 |
| Postbiotic and Anti-aflatoxigenic Capabilities of Lactobacillus kunkeei as the Potential Probiotic LAB Isolated from the Natural Honey M Ebrahimi, A Sadeghi, D Rahimi, H Purabdolah, S Shahryari Probiotics and Antimicrobial Proteins 13, 343-355, 2021 | 45 | 2021 |
| Postbiotic characterization of a potential probiotic yeast isolate, and its microencapsulation in alginate beads coated layer-by-layer with chitosan D Rahimi, A Sadeghi, M Kashaninejad, M Ebrahimi Heliyon 10 (7), 2024 | 8 | 2024 |
| Effects of Infrared cooking techniques and Balangu (Lallemantia royleana) gum concentration on quality characteristics and stress relaxation of chicken nugget D Rahimi, M Hasani, M Kashaninejad Journal of Food and Bioprocess Engineering 4 (1), 26-36, 2021 | 1 | 2021 |
| Exploring novel antifungal peptides from peptic hydrolysis of chicken cruor protein via regression-based machine learning approach D Rahimi, Z Sanchez-Reinoso, J Thibodeau, S García-Vela, ... Food Chemistry 471, 142606, 2025 | | 2025 |
| Application of fermented black rice along with malt coating containing potential probiotic yeast to produce a functional cupcake D Jafari Koshkghazi, F, Sadeghi, A, Aalami, M, Shahiri Tabarestani, H ... Journal of food science and technology (Iran) 21 (155), 170-179, 2024 | | 2024 |
| Molecular identification and evaluation of probiotic and antifungal properties of Entrococcus faecium isolated from natural honey S Shahryari, D Rahimi, H Purabdolah, M Ebrahimi, A Sadeghi Journal of Food Microbiology 10 (3), 2023 | | 2023 |
| Evaluation of probiotic and antifungal properties of the selected yeast isolated from fermented black rice D Jafari Koshkghazi, F, Sadeghi, A, Aalami, M, Shahiri Tabarestani, H ... Journal of Food Microbiology, 59-70, 2022 | | 2022 |
| Study effect of infrared radiation on qualitative attributes of chicken nugget coated by batter containing Balangu gum D Rahimi, M Kashaninejad, M Hasani Journal of food science and technology (Iran) 17 (102), 83-92, 2020 | | 2020 |
| Study of mass transfer kinetics of chicken nugget during cooking by infrared system M Rahimi, D.,Kashaninejad, M.*, Ziaiifar, A.M., Sadeghi Mahoonak Journal of Food Science & Technology, 73-86, 2018 | | 2018 |
| Effect of cooking process using infrared radiation on quality characteristics and mass transfer of chicken nugget D Rahimi Gorgan University of Agricultural Sciences and Natural Resources, 2017 | | 2017 |
Mahdi KashaninejadProfessor of Food Process Eng., Gorgan University of Agricultural Sciences & Natural Resources在 gau.ac.ir 的电子邮件经过验证
