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1.Amiryousefi, M. R., & Mohebbi, M. (2009). Evaluation of the operational parameters' effect on mass transfer kinetics during osmosic dehydration of potato slices using sensitivity analysis based on artificial neural networks. Iranian Food Science & Technology Research Journal, 5(2), 123-135.

2.Amiryousefi, M. R., & Mohebbi, M. (2010). Neural network approach for modeling the mass transfer of potato slices during osmotic dehydration using genetic algorithm. African Journal of Agricultural Research, 5(1), 70-77.

3.Amiryousefi, M. R., Mohebbi, M., & Khodaiyan, F. (2010). Kinetics of Mass Transfer in Microwave Precooked and Deep-Fat Fried Ostrich Meat Plates. Food and Bioprocess Technology, 10.1007/s11947-11010-10373-x.

4.Amiryousefi, M. R., Mohebbi, M., Khodaiyan, F., & Asadi, S. (2011). An empowered adaptive neuro-fuzzy inference system using self-organizing map clustering to predict mass transfer kinetics in deep-fat frying of ostrich meat plates. Computers and Electronics in Agriculture, In Press, Corrected Proof, 10.1016/j.compag.2011.1001.1008