| Application of nanofluids for thermal processing of food products S Salari, SM Jafari Trends in food science & technology 97, 100-113, 2020 | 48 | 2020 |
| The influence of ohmic heating on degradation of food bioactive ingredients S Salari, SM Jafari Food Engineering Reviews 12, 191-208, 2020 | 42 | 2020 |
| Ohmic heating of lemon and grapefruit juices under vacuum pressure—comparison of electrical conductivity and heating rate A Fadavi, S Salari Journal of food science 84 (10), 2868-2875, 2019 | 33 | 2019 |
| Effects of vacuum and juice concentration on electrical conductivity by the ohmic method: A case study of sour cherry A Fadavi, S Salari, A Mansouri, S Hoseini Food and Bioprocess Technology 13, 1146-1153, 2020 | 15 | 2020 |
| Effects of Particle Size on Physicochemical and Nutritional Properties and Antioxidant Activity of Apple and Carrot Pomaces S Salari, J Ferreira, A Lima, I Sousa Foods 13 (5), 710, 2024 | 1 | 2024 |
| Department of Food Materials and Process Design Engineering, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran S Salari, SM Jafari Handbook of Food Nanotechnology: Applications and Approaches, 39, 2020 | | 2020 |
| ELECTRIC CONDUCTIVITY OF CHERRY JUICE UNDER VACUUM PRESSURE ALI FADAVI, S SALARI, S HOSEINI | | 2017 |
Seid Mahdi JafariProfessor, Gorgan University of Agricultural Sciences and Natural ResourcesVerified email at gau.ac.ir
