has been cited by the following article(s):
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[1]
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Combined Effect of Bioactive Compound Enrichment Using Rosa damascena Distillation Side Streams and an Optimized Osmotic Treatment on the Stability of Frozen …
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Applied Sciences,
2023 |
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[2]
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Application of response surface methodology based on a box-behnken design to determine optimal parameters to produce brined cabbage used in Kimchi
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Foods,
2021 |
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[3]
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Application of response surface methodology based on a box-behnken design to determine optimal parameters to produce brined cabbage used in kimchi …
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2021 |
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[4]
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انتقال جرم قارچ دکمه ای با امواج فراصوت با پیش فرایند آبگیری اسمزی
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مجله علوم و صنایع غذایی ایران,
2020 |
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[5]
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تاثیر عوامل فرآیندی و فرآصوت بر انتقال جرم در فرآیند اسمزی قارچ دکمه ای
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2020 |
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[6]
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انتقال جرم قارچ دکمهاي با امواج فراصوت با پیش فرایند آبگیري اسمزي
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2020 |
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[7]
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انتقال جرم قارچ دکمهای با امواج فراصوت با پیش فرایند آبگیری اسمزی
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2020 |
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[8]
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The Effect of processing factors and ultrasound on Mass Transfer of Botton Mushroom During Osmotic Dehydration
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2020 |
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[9]
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Ultrasonic mass transfer button mushroom after osmotic dehydration process
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2020 |
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[10]
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Determination of the Osmotic Dehydration Parameters of Mushrooms using Constrained Optimization
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Scientific Journal of Mehmet Akif Ersoy University,
2019 |
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[11]
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Designing data governance structure: an organizational perspective
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2018 |
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[12]
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A Metaheuristic Procedure for Calculating Optimal Osmotic Dehydration Parameters: A Case Study of Mushrooms
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2017 |
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[13]
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An Evolutionary Firefly Algorithm, Goal Programming Optimization Approach for Setting the Osmotic Dehydration Parameters of Papaya
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2017 |
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[14]
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Optimization of vacuum-assisted microwave drying parameters of green bell pepper using response surface methodology
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Journal of Food Measurement and Characterization,
2017 |
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[15]
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Drying Characteristics and Quality of Kiwifruit Slices with/without Osmotic Dehydration under Short-and Medium-Wave Infrared Radiation Drying
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International Journal of Food Engineering,
2017 |
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[16]
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响应面法优化杏鲍菇护色工艺的研究
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食品科技,
2016 |
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[17]
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The Calculation of Optimal Osmotic Dehydration Process Parameters for Mushrooms by Employing: A Firefly Algorithm
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2016 |
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[18]
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Dried Broccoli (Brassica oleracea L. var. italica) Stalk through Application of Osmotic Dehydration and Microwave-Assisted Hot Air Drying
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2016 |
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[19]
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Fireflies in the Fruits and Vegetables: Combining the Firefly Algorithm with Goal Programming for Setting Optimal Osmotic Dehydration Parameters of Produce
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Recent Advances in Swarm Intelligence and Evolutionary Computation,
2015 |
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[20]
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Determining Optimal Osmotic Dehydration Process Parameters for Papaya: A Parametric Testing of the Firefly Algorithm for Goal Programming Optimization
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Scientia,
2015 |
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[21]
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Study on Flammulina Velutipes Ready‐to‐Eat Snacks Prepared by Microwave Vacuum Osmotic Dehydration Combined with Hot‐Air Drying
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Journal of food process engineering,
2015 |
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[22]
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Computing Optimal Food Drying Parameters Using the Firefly Algorithm
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Journal on Computing (JoC),
2014 |
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[23]
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A parametric testing of the firefly algorithm in the determination of the optimal osmotic drying parameters of mushrooms
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Journal of Artificial Intelligence and Soft Computing Research,
2014 |
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[24]
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Computing Optimal Food Drying Parameters Using the Firefly Algorithm.
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2014 |
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[1]
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Application of Response Surface Methodology Based on a Box-Behnken Design to Determine Optimal Parameters to Produce Brined Cabbage Used in Kimchi
Foods,
2021
DOI:10.3390/foods10081935
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[2]
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An Evolutionary Firefly Algorithm, Goal Programming Optimization Approach for Setting the Osmotic Dehydration Parameters of Papaya
Journal of Software Engineering and Applications,
2017
DOI:10.4236/jsea.2017.102007
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[3]
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Optimization of vacuum-assisted microwave drying parameters of green bell pepper using response surface methodology
Journal of Food Measurement and Characterization,
2017
DOI:10.1007/s11694-017-9557-7
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[4]
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Drying Characteristics and Quality of Kiwifruit Slices with/without Osmotic Dehydration under Short- and Medium-Wave Infrared Radiation Drying
International Journal of Food Engineering,
2017
DOI:10.1515/ijfe-2016-0391
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[5]
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Study onFlammulina VelutipesReady-to-Eat Snacks Prepared by Microwave Vacuum Osmotic Dehydration Combined with Hot-Air Drying
Journal of Food Process Engineering,
2016
DOI:10.1111/jfpe.12228
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