| 1 |
Effects of high voltage electric field thawing on the characteristics of chicken breast protein
Rahbari M, Hamdami N, Mirzaei H, Jafari SM, Kashaninejad M, Khomeiri M
Journal of Food Engineering, 216, 98, 2018 |
| 2 |
Review on the control of ice nucleation by ultrasound waves, electric and magnetic fields
Dalvi-Isfahan M, Hamdami N, Xanthakis E, Le-Bail A
Journal of Food Engineering, 195, 222, 2017 |
| 3 |
Thawing of frozen tuna fish (Thunnus albacares) using still air method combined with a high voltage electrostatic field
Mousakhani-Ganjeh A, Hamdami N, Soltanizadeh N
Journal of Food Engineering, 169, 149, 2016 |
| 4 |
Thermal behavior of paraffin-nano-Al2O3 stabilized by sodium stearoyl lactylate as a stable phase change material with high thermal conductivity
Nourani M, Hamdami N, Keramat J, Moheb A, Shahedi M
Renewable Energy, 88, 474, 2016 |
| 5 |
Preparation of a stable nanocomposite phase change material (NCPCM) using sodium stearoyl lactylate (SSL) as the surfactant and evaluation of its stability using image analysis
Nourani M, Hamdami N, Keramat J, Moheb A, Shahedi M
Renewable Energy, 93, 404, 2016 |
| 6 |
Impact of high voltage electric field thawing on the quality of frozen tuna fish (Thunnus albacares)
Mousakhani-Ganjeh A, Hamdami N, Soltanizadeh N
Journal of Food Engineering, 156, 39, 2015 |
| 7 |
Mathematical modeling of hot air/electrohydrodynamic (EHD) drying kinetics of mushroom slices
Dinani ST, Hamdami N, Shahedi M, Havet M
Energy Conversion and Management, 86, 70, 2014 |
| 8 |
Heat and mass transfer modeling during storage of part-baked Sangak traditional flat bread in MAP
Khoshakhlagh K, Hamdami N, Shahedi M, Le-bail A
Journal of Food Engineering, 140, 52, 2014 |
| 9 |
Two-stage freezing of part baked breads: Application and optimization
Hamdami N, Pham QT, Le-Bail A, Monteau JY
Journal of Food Engineering, 82(4), 418, 2007 |
| 10 |
Transport properties of a high porosity model food at above and sub-freezing temperatures. Part 1: Thermophysical properties and water activity
Hamdami N, Monteau JY, Le Bail A
Journal of Food Engineering, 62(4), 373, 2004 |
