Nasser Hamdami

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	Hepsi	2019 yılından bugüne
Alıntılar	3211	2234
h-endeksi	32	25
i10-endeksi	60	47

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Katkıda bulunan yazarlar

Mohammad ShahediProfessor of Food science and technology. Isfahan University of Technologycc.iut.ac.ir üzerinde doğrulanmış e-posta adresine sahip
Ali NasirpourAssociate Professor of Food Science, Isfahan University of Technologycc.iut.ac.ir üzerinde doğrulanmış e-posta adresine sahip
Sara (Somayeh) Taghian DinaniUniversity of Missouri-Columbiaumsystem.edu üzerinde doğrulanmış e-posta adresine sahip
Nafiseh SoltanizadehAssociate Professor of Food Science, College of Agriculture, Isfahan University of Technologycc.iut.ac.ir üzerinde doğrulanmış e-posta adresine sahip
Alireza Mousakhani GanjehLAQV-Requimte, University of Aveiro; University of Portoua.pt üzerinde doğrulanmış e-posta adresine sahip
Seid Mahdi JafariProfessor, Gorgan University of Agricultural Sciences and Natural Resourcesgau.ac.ir üzerinde doğrulanmış e-posta adresine sahip
Behzad AbbasnezhadDepartment of Food Science and Technology, Isfahan University of Technology, Iranag.iut.ac.ir üzerinde doğrulanmış e-posta adresine sahip
Mahdi KashaninejadProfessor of Food Process Eng., Gorgan University of Agricultural Sciences & Natural Resourcesgau.ac.ir üzerinde doğrulanmış e-posta adresine sahip
Maryam Khakbaz HeshmatiUniversity of Tabriztabrizu.ac.ir üzerinde doğrulanmış e-posta adresine sahip
faramarz TalatiUniversity of Tabriztabrizu.ac.ir üzerinde doğrulanmış e-posta adresine sahip
Hejazi M AProfessor of Food Biotechnology, Agricultural Biotechnology Research Institute of Iranabrii.ac.ir üzerinde doğrulanmış e-posta adresine sahip
Saadi Gharib-BibalanPh.Dag.iut.ac.ir üzerinde doğrulanmış e-posta adresine sahip
Sabihe Soleimanian-ZadProfessor of Food Microbiology at Isfahan University of Technology,Isfahan,Iran

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Nasser Hamdami

Department of Food Science and Technology, Isfahan University of Technology, Iran

iut.ac.ir üzerinde doğrulanmış e-posta adresine sahip - Ana Sayfa


Başlık Alıntılara göre sırala Yıla göre sırala Başlığa göre sırala	Alıntı yapanlar Alıntı yapanlar	Yıl
Review on the control of ice nucleation by ultrasound waves, electric and magnetic fields M Dalvi-Isfahan, N Hamdami, E Xanthakis, A Le-Bail Journal of Food Engineering 195, 222-234, 2017	232	2017
Thermal behavior of paraffin-nano-Al2O3 stabilized by sodium stearoyl lactylate as a stable phase change material with high thermal conductivity M Nourani, N Hamdami, J Keramat, A Moheb, M Shahedi Renewable energy 88, 474-482, 2016	189	2016
Effect of freezing under electrostatic field on the quality of lamb meat M Dalvi-Isfahan, N Hamdami, A Le-Bail Innovative Food Science & Emerging Technologies 37, 68-73, 2016	154	2016
Mathematical modeling of hot air/electrohydrodynamic (EHD) drying kinetics of mushroom slices ST Dinani, N Hamdami, M Shahedi, M Havet Energy conversion and Management 86, 70-80, 2014	150	2014
Impact of high voltage electric field thawing on the quality of frozen tuna fish (Thunnus albacares) A Mousakhani-Ganjeh, N Hamdami, N Soltanizadeh Journal of Food Engineering 156, 39-44, 2015	141	2015
The principles of high voltage electric field and its application in food processing: A review M Dalvi-Isfahan, N Hamdami, A Le-Bail, E Xanthakis Food Research International 89, 48-62, 2016	138	2016
Convective drying of apple: mathematical modeling and determination of some quality parameters. S Seiiedlou, HR Ghasemzadeh, N Hamdami, F Talati, M Moghaddam	113	2010
Thermophysical properties evolution of French partly baked bread during freezing N Hamdami, JY Monteau, A Le Bail Food Research International 37 (7), 703-713, 2004	98	2004
Effects of radiofrequency-assisted freezing on microstructure and quality of rainbow trout (Oncorhynchus mykiss) fillet N Hafezparast-Moadab, N Hamdami, M Dalvi-Isfahan, A Farahnaky Innovative Food Science & Emerging Technologies 47, 81-87, 2018	89	2018
Extraction and characterization of an alginate from the Iranian brown seaweed Nizimuddinia zanardini RA Khajouei, J Keramat, N Hamdami, AV Ursu, C Delattre, C Laroche, ... International journal of biological macromolecules 118, 1073-1081, 2018	87	2018
Effects of high voltage electric field thawing on the characteristics of chicken breast protein M Rahbari, N Hamdami, H Mirzaei, SM Jafari, M Kashaninejad, ... Journal of Food Engineering 216, 98-106, 2018	85	2018
Extraction, characterization, and applications of pectins from plant by-products A Belkheiri, A Forouhar, AV Ursu, P Dubessay, G Pierre, C Delattre, ... Applied Sciences 11 (14), 6596, 2021	84	2021
Drying of mushroom slices using hot air combined with an electrohydrodynamic (EHD) drying system S Taghian Dinani, M Havet, N Hamdami, M Shahedi Drying Technology 32 (5), 597-605, 2014	80	2014
Nanoporous cellulose nanocomposite foams as high insulated food packaging materials S Ahmadzadeh, A Nasirpour, J Keramat, N Hamdami, T Behzad, ... Colloids and Surfaces A: Physicochemical and Engineering Aspects 468, 201-210, 2015	78	2015
Heat and mass transfer in par-baked bread during freezing N Hamdami, JY Monteau, A Le Bail Food Research International 37 (5), 477-488, 2004	66	2004
Effect of high voltage electrostatic field thawing on the lipid oxidation of frozen tuna fish (Thunnus albacares) A Mousakhani-Ganjeh, N Hamdami, N Soltanizadeh Innovative Food Science & Emerging Technologies 36, 42-47, 2016	64	2016
Quality assessment of mushroom slices dried by hot air combined with an electrohydrodynamic (EHD) drying system ST Dinani, N Hamdami, M Shahedi, M Havet food and bioproducts processing 94, 572-580, 2015	63	2015
Quality and microbial characteristics of part-baked Sangak bread packaged in modified atmosphere during storage K Khoshakhlagh, N Hamdami, M Shahedi, A Le-Bail Journal of Cereal Science 60 (1), 42-47, 2014	56	2014
Comparison of electrohydrodynamic and hot-air drying of the quince slices A Elmizadeh, M Shahedi, N Hamdami Innovative Food Science & Emerging Technologies 43, 130-135, 2017	54	2017
Thawing of frozen tuna fish (Thunnus albacares) using still air method combined with a high voltage electrostatic field A Mousakhani-Ganjeh, N Hamdami, N Soltanizadeh Journal of Food Engineering 169, 149-154, 2016	54	2016

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