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A comparative study of dried apple using hot air, intermittent and continuous microwave: evaluation of kinetic parameters and physicochemical quality attributes.
Food Sci Nutr. 2015 May 11;3(6):519-26. doi: 10.1002/fsn3.241. eCollection 2015 Nov.
Food Sci Nutr. 2015.
PMID: 26788293
Free PMC article.
Optimization of intermittent microwave-convective drying using response surface methodology.
Aghilinategh N, Rafiee S, Hosseinpur S, Omid M, Mohtasebi SS.
Aghilinategh N, et al.
Food Sci Nutr. 2015 Jul;3(4):331-41. doi: 10.1002/fsn3.224. Epub 2015 May 11.
Food Sci Nutr. 2015.
PMID: 26286706
Free PMC article.
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Real-time color change monitoring of apple slices using image processing during intermittent microwave convective drying.
Aghilinategh N, Rafiee S, Hosseinpour S, Omid M, Mohtasebi SS.
Aghilinategh N, et al.
Food Sci Technol Int. 2016 Oct;22(7):634-646. doi: 10.1177/1082013216636263. Epub 2016 Apr 4.
Food Sci Technol Int. 2016.
PMID: 27048559
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Detection of ripeness grades of berries using an electronic nose.
Aghilinategh N, Dalvand MJ, Anvar A.
Aghilinategh N, et al.
Food Sci Nutr. 2020 Jul 19;8(9):4919-4928. doi: 10.1002/fsn3.1788. eCollection 2020 Sep.
Food Sci Nutr. 2020.
PMID: 32994953
Free PMC article.
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Application of E-nose technique to predict sugarcane syrup quality based on purity and refined sugar percentage.
Zaki Dizaji H, Adibzadeh A, Aghili Nategh N.
Zaki Dizaji H, et al.
J Food Sci Technol. 2021 Nov;58(11):4149-4156. doi: 10.1007/s13197-020-04879-4. Epub 2020 Nov 4.
J Food Sci Technol. 2021.
PMID: 34538899
Free PMC article.
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