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Author = Mohammad Ali Razavi
Number of Articles: 4
Effect of Infrared Roasting Process on the Microorganism Contaminations of Long and Round Iranian Pistachio Kernels

Volume 11, Issue 1, March 2020, Pages 23-36

10.22034/jon.2020.1869504.1057

Afsaneh Morshedi; Seyed Mohammad Ali Razavi

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  • PDF 348.06 K

Application of Artificial Neural Networks (ANN) and Image Processing for Prediction of Gravimetrical Properties of Roasted Pistachio Nuts and Kernels

Volume 10, Issue 2, December 2019, Pages 117-125

10.22034/jon.2019.554956.1038

Toktam Mohammadi Moghaddam; Mohammad Ali Razavi

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  • PDF 313.65 K
  •  scopus 1

Application of Artificial Neural Networks (ANN) and Image Processing for Prediction of the Geometrical Properties of Roasted Pistachio Nuts and Kernels

Volume 10, Issue 1, June 2019, Pages 79-93

10.22034/jon.2019.665897

Toktam Mohammadi Moghaddamm; Seyed Mohammad Ali Razavi

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  • PDF 501.02 K
  •  scopus 1

Roasting Process Optimization of Walnut Kernels for the Preparation of Walnut Cream Using Response Surface Methodology

Volume 08, Issue 01, May 2017, Pages 31-40

10.22034/jon.2017.530390

Seyed Hamidreza Ziaolhagh; Mostafa Mazaheri Tehrani; Mohammad Ali Razavi; Hassan Rashidi

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  • PDF 821.82 K
  •  scopus 5

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This work is licensed under a Creative Commons Attribution 4.0 International License

This work is licensed under a Creative Commons Attribution 4.0 International License

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