PDF Print E-mail


محمد رضا امیریوسفی

دانشجوی مقطع دکتری- رشته مهندسی صنایع غذایی

گروه علوم و صنایع غذایی

دانشگاه فردوسی مشهد

Last Updated on Wednesday, 09 March 2011 15:42
 
PDF Print E-mail

پایان نامه کارشناسی ارشد

 

استادان راهنما:

دکتر فرامرز خدائیان، دکتر محبت محبی

 

رساله دکترا

استاد راهنما:

دکتر محبت محبی

 
PDF Print E-mail

Mohammad Reza Amiryousefi
Ph.D Student of Food Engineering

Department of Food Science and Technology
Ferdowsi University Of Mashhad
Email:  This e-mail address is being protected from spambots. You need JavaScript enabled to view it

Last Updated on Wednesday, 09 March 2011 16:21
 
PDF Print E-mail

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

 
PDF Print E-mail

GPA: 18.07 out of 20

Physics and Mathematics,

Shahed Sarallah of Esfahan,

Iran.

Diploma

GPA: 17.86 out of 20

(Top student)

Food Science and Technology,

Ferdowsi University of Mashhad,

Iran.

BSc

 

GPA: 18.06 out of 20

(Top student)

Food Engineering,

Tehran University,

Iran.

MSc

 

Food Engineering,

Ferdowsi University of Mashhad,

Iran.

PhD

Last Updated on Thursday, 10 March 2011 01:58
 
«StartPrev12NextEnd»

Page 1 of 2