Ferdowsi University of Mashhad, Academic Homepage of milad fathi - Publications
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My ducuments
  • Fractal-Persian

  • Neural Network-Persian

Selective Publications
  • Fathi, M., Mohebbi, M., Razavi, S.M.A. 2009. Application of image analysis and artificial neural network to predict mass transfer kinetics and color changes of osmotically dehydrated kiwifruit. Food and Bioprocess Technology, doi: 10.1007/s11947-009-0222-y.

  • Fathi, M., Mohebbi, M., Razavi, S.M.A. 2010. Effect of osmotic dehydration and air drying on physicochemical properties of dried kiwifruit and modeling of dehydration process using neural network and genetic algorithm. Food and Bioprocess Technology, DOI: 10.1007/s11947-010-0452-z.

  • Mohebbi, M., Fathi, M., Shahidi, F. 2010. Genetic algorithm-artificial neural network modeling of moisture and oil content of pretreated fried mushroom. Food and Bioprocess Technology, DOI 10.1007/s11947-010-0401-x.

  • Razavi, S.M.A., Fathi. M. 2009. Moisture-dependent physical properties of grape (vitis venifera L.) seed. The Philippine Agricultural Scientist, 92(2): 201-212.

  • Mohebbi, M., Shahidi, F., Fathi, M., Ehtiati, A., Noshad, M. 2010. Prediction of moisture content of pretreated banana using genetic algorithm and neural network. Food and Bioproducts Processing, doi:10.1016/j.fbp.2010.08.001.

  • Fathi, M., Mohebbi, M., Razavi, S.M.A. Application of fractal theory for prediction of shrinkage of dried kiwifruit using artificial neural network and genetic algorithm. Under review.

  • Fathi, M. and Razavi, S.M.A. Mechanical and image texture features of deep-fat fried carrot. Under review.

  • Fathi, M., Mohebbi, M.. and Razavi, S.M.A., 2010, Kinetic modeling of mass transfer during Kiwifruit osmotic dehydration operation by Artificial Neural Network, EJFPP, 1 (1), 1-12.

  • Fathi, M., Mohebbi, M. 2010. Application of nanotechnology to enhance food safety. National Nano Magazine. 153: 16-18.

Last Updated on Monday, 08 June 2009 04:50