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, 76, 89-95. 

5. Amiryousefi, M. R., Zarei, M., Azizi, M., & Mohebbi, M. (2011). Modelling of some physical characteristics of pomegranate (Punica granatum L.) fruit during ripening using artificial neural network. Journal of Agricultural Science and Technology (JAST)

6. Mohebbi, M., Amiryousefi, M. R., Hasanpour, N. & Ansarifar, E. (2011). Employing an Intelligence Model and Sensitivity Analysis to Investigate some Physicochemical Properties of Coated Bell Pepper During Storage. International Journal of Food Science & Technology

7. Mohebbi, M.  Ansarifar, E. Hasanpour, N., & Amiryousefi, M. R. (2011). Suitability of Aloe Vera and Gum Tragacanth as Edible Coatings for Extending Shelf-Life of Button Mushroom. Food and Bioprocess Technology

8.  Amiryousefi, M. R., Mohebbi, M., Khodaiyan, F. (2011). Surface analysis of ostrich meat plates during deep-fat frying using image processing and fractal dimension. Iranian Food Science & Technology Research Journal, 8(2).