2025 : 9 : 7
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Fakhreddin Salehi

Fakhreddin Salehi

Academic rank: Associate Professor
ORCID: 0000-0002-6653-860X
Education: PhD.
ScopusId: 50262947600
HIndex:
Faculty: Faculty of Food Industry, Bahar
Address: Department of Food Science and Technology, Faculty of Food Industry, Bu-Ali Sina University, Hamedan, Iran
Phone:
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Research activities

Journal Papers
Application of mathematical and genetic algorithm-artificial neural network models in microwave drying of sprouted quinoa , Fakhreddin Salehi (2024) Journal of Food and Bioprocess Engineering: 7; 44-50
Effect of basil seed gum coating and ultrasound pretreatment on frying time, oil uptake, hardness, color indexes, and sensory properties of potato slices Fakhreddin Salehi, Sara Ghazvineh, (2024) ULTRASONICS SONOCHEMISTRY: 110; 107035
Effect of ultrasonic pretreatment on textural properties and sensory attributes of cooked faba beans Fakhreddin Salehi, , Sara Ghazvineh (2024) Ultrasonics Sonochemistry: 110; 107040
Rheological properties of Wild sage seed gum solution: Effects of different concentrations of ascorbic acid, citric acid, malic acid and tartaric acid Fakhreddin Salehi, Kimia Samary, Maryam Tashakori (2024) فناوری های جدید در صنعت غذا: 12; 1-16
Study on the quality characteristics of cooked faba beans as affected by microwave treatment Fakhreddin Salehi, Sara Ghazvineh, (2024) Journal of Food and Bioprocess Engineering: 7; 31-36
Modeling of microwave pretreatment effect on the oil extraction from tomato seeds by artificial neural network method , Aryou Emamifar, Fakhreddin Salehi, Mostafa Karami (2024) Journal of food science and technology ( Iran): 21; 181-193
The effect of microwave pretreatment and extraction technique on fatty acids profile and some chemical characteristics of tomato seed oil , Aryou Emamifar, Mostafa Karami, Fakhreddin Salehi (2024) Journal of food science and technology ( Iran): 21; 132-145
Effects of different drying techniques of ground sprouted chickpeas on quality, textural properties, and sensory attributes of fried falafel , Fakhreddin Salehi, Amir Daraei Garmakhany (2024) Food Science & Nutrition: 12; 6328-6337
Combined effects of guar gum based edible coating and sonication on quality of fried potato slices Fakhreddin Salehi, , Sara Ghazvineh (2024) Journal of Food and Bioprocess Engineering: 7; 37-43
Effect of edible organic acids (ascorbic, citric, malic, and tartaric) on the rheological behavior of xanthan gum dispersion Fakhreddin Salehi, Maryam Tashakori, Kimia Samary (2024) Journal of Food and Bioprocess Engineering: 7; 65-71
Evaluation and modelling of rheological properties of microwave treated xanthan gum solution Fakhreddin Salehi, Maryam Tashakori, Kimia Samary (2024) علوم و صنایع غذایی ایران: 21; 63-54
Estimating flow behavior of microwave-treated Wild sage seed gum dispersions using various flow behavior models Fakhreddin Salehi, Maryam Tashakori, Kimia Samary (2024) Journal of Food and Bioprocess Engineering: 7; 47-51
Comparison of four rheological models for estimating viscosity and rheological parameters of microwave treated Basil seed gum Fakhreddin Salehi, Maryam Tashakori, Kimia Samary (2024) Scientific Reports: 14; 15493
Influence of organic acids on the viscosity and rheological behavior of guar gum solution Fakhreddin Salehi, Kimia Samary, Maryam Tashakori (2024) Results in Engineering: 22; 102307
Use of microwave for change in rheological properties of Balangu seed mucilage Fakhreddin Salehi, Kimia Samary, Maryam Tashakori (2024) فناوری های جدید در صنعت غذا: 3; 212-225
Microwave pretreatment of sprouted mung beans before hot-air and infrared drying process Fakhreddin Salehi (2024) فناوری های جدید در صنعت غذا: 1; 182-197
Effects of different pretreatment techniques on the color indexes, drying characteristics and rehydration ratio of eggplant slices Fakhreddin Salehi, , (2024) Results in Engineering: 21; 101690
Effects of ultrasonic intensity and time on rheological properties of different concentrations of xanthan gum solution Fakhreddin Salehi, Moein Inanloodoghouz (2024) International Journal of Biological Macromolecules: 263; 130456
Application of microwave pretreatment to increase mass transfer rate during carrot slices drying process Fakhreddin Salehi, Kimia Goharpour, (2024) Journal of Food Science and Technology (Iran): 145; 139-148
Effects of basil seed and guar gums coatings on sensory attributes and quality of dehydrated orange slices using osmotic-ultrasound method , Fakhreddin Salehi, Ashraf Gohari Ardabili, narjes aghajani (2023)
Effects of ultrasound and microwave pretreatments of carrot slices before drying on the color indexes and drying rate Fakhreddin Salehi, Kimia Goharpour, (2023)
Rheological properties and color indexes of ultrasonic treated aqueous solutions of basil, Lallemantia, and wild sage gums Fakhreddin Salehi, Moein Inanloodoghouz (2023)
Effects of ultrasonic pretreatment and drying approaches on the drying kinetics and rehydration of sprouted mung beans Fakhreddin Salehi (2023)
Rheological properties of carboxymethyl cellulose (CMC) solution: Impact of high intensity ultrasound Fakhreddin Salehi, Moein Inanloodoghouz, Mostafa Karami (2023)
Influence of microwave pretreatment on the total phenolics, antioxidant activity, moisture diffusivity, and rehydration rate of dried sweet cherry Fakhreddin Salehi, Moein Inanloodoghouz, Sara Ghazvineh (2023)
Effect of sonication and edible coating on total phenolic content, antioxidant capacity, and physical characteristics of infrared-dried sweet cherries Fakhreddin Salehi, Moein Inanloodoghouz, (2023)
Effects of gum-based coatings combined with ultrasonic pretreatment before drying on quality of sour cherries Fakhreddin Salehi, Moein Inanloodoghouz (2023)
Impact of ultrasound intensity and duration on the rheological behaviour of sodium alginate solution Fakhreddin Salehi, Moein Inanloodoghouz (2023)
Recent progress and application of freeze dryers for agricultural product drying Fakhreddin Salehi (2023)
Effects of edible coatings and ultrasonic pretreatment on the phenolic content, antioxidant potential, drying rate, and rehydration ratio of sweet cherry Fakhreddin Salehi, Sara Ghazvineh, Moein Inanloodoghouz (2023)
Production and evaluation of total phenolics, antioxidant activity, viscosity, color, and sensory attributes of quince tea infusion: Effects of drying method, sonication, and brewing process Fakhreddin Salehi, HELIA RAZAVI KAMRAN, Kimia Goharpour (2023)
Effects of ultrasound treatment on the appearance characteristics of apple slices during osmotic dehydration Fakhreddin Salehi, (2023)
Effects of ultrasonic intensity and duration on the apparent viscosity, consistency coefficient, and flow behavior index of guar gum solution Fakhreddin Salehi, Moein Inanloodoghouz (2023)
Mass transfer analysis and kinetic modeling of ultrasound-assisted osmotic dehydration of kiwifruit slices Fakhreddin Salehi, , Majid Rasouli (2023)
Effects of ultrasound pre-treatment on the colour changes kinetics of kiwifruit slices during osmotic dehydration and hot-air drying Fakhreddin Salehi, (2023)
Improvement of physicochemical, textural and quality attributes of chicken kebabs using infrared-dried sprouted wheat flour Samira Amin Ekhlas, Mohamadreza Pajohi-Alamoti, Fakhreddin Salehi (2023)
Effects of ultrasound time, xanthan gum, and sucrose levels on the osmosis dehydration and appearance characteristics of grapefruit slices: process optimization using response surface methodology Fakhreddin Salehi, HELIA RAZAVI KAMRAN, Kimia Goharpour (2023)
Optimization of sonication time, edible coating concentration, and osmotic solution °Brix for the dehydration process of quince slices using response surface methodology Fakhreddin Salehi, Kimia Goharpour, HELIA RAZAVI KAMRAN (2023)
Prediction of drying time and moisture content of wild sage seed mucilage during drying by infrared system using GA-ANN and ANFIS approaches , Fakhreddin Salehi, Majid Rasouli (2023)
Effect pumpkin powder on physicochemical and sensory properties of gluten-free rice cake mohammad mansour samie, Aryou Emamifar, Fakhreddin Salehi (2023)
Effect of basil seed mucilage coating on the oil absorption and physical characteristics of fried zucchini slices Fakhreddin Salehi, Alireza Haseli, Amirreza Roustaei (2023)
Effect of ultrasonic pretreatments and process condition on mass transfer rate during osmotic dehydration of orange slices , Fakhreddin Salehi, Ashraf Gohari Ardabili, narjes aghajani (2023)
Effect of ultrasonic waves and drying method on the moisture loss kinetics and rehydration of sprouted wheat Samira Amin Ekhlas, Mohamadreza Pajohi-Alamoti, Fakhreddin Salehi (2023)
The effect of ultrasound pretreatment at different powers and temperatures on the drying process of cornelian cherry , Fakhreddin Salehi, Mostafa Karami, Ashraf Gohari Ardabili (2023)
Recent advances in the ultrasound-assisted osmotic dehydration of agricultural products: A review Fakhreddin Salehi (2023)
The effects of a gum-based edible coating on apple slices characteristics during infrared heating Fakhreddin Salehi, (2022)
Mass transfer kinetics (soluble solids gain and water loss) of ultrasound-assisted osmotic dehydration of apple slices Fakhreddin Salehi, , Majid Rasouli (2022)
Color changes and drying kinetics modeling of basil seed mucilage during infrared drying process , Fakhreddin Salehi, Majid Rasouli (2022)
Application of pulsed light technology for fruits and vegetables disinfection: A review Fakhreddin Salehi (2022)
Influence of frying conditions and Wild sage seed mucilage coating on the physical properties and oil uptake of zucchini slices during deep-fat frying Fakhreddin Salehi, Alireza Haseli, Amirreza Roustaei (2022)
Effect of infrared drying on drying kinetics and color changes of wild sage seed mucilage , Fakhreddin Salehi, Majid Rasouli (2022)
Coating of zucchini slices with Balangu, Basil, and Wild sage seeds gums to improve the frying properties Fakhreddin Salehi, Alireza Haseli, Amirreza Roustaei (2022)
Effect of surface coating with seeds mucilages and xanthan gum on oil uptake and physical properties of fried potato strips Fakhreddin Salehi, Amirreza Roustaei, Alireza Haseli (2021)
Textural properties and quality of meat products containing fruit and vegetable products: A review Fakhreddin Salehi (2021)
Drying kinetics of basil seed mucilage in an infrared dryer: Application of GA-ANN and ANFIS for the prediction of drying time and moisture ratio , Fakhreddin Salehi, Majid Rasouli (2021)
The effect of gum based edible coating on the infrared drying performance of apricot slices , Fakhreddin Salehi, Majid Rasouli (2021)
Quality, physicochemical, and textural properties of dairy products containing fruits and vegetables: A review Fakhreddin Salehi (2021)
Effect of basil seed and xanthan gums coating on colour and surface change kinetics of peach slices during infrared drying Fakhreddin Salehi, (2021)
Infrared drying kinetics of coated peach slices with basil seed and xanthan gums Fakhreddin Salehi, (2021)
Rheological and physicochemical properties of vegetable juices and concentrates: A review Fakhreddin Salehi (2021)
Influence of guar gum on texture profile analysis and stress relaxation characteristics of carrot sponge cake Fakhreddin Salehi, Mahdi Kashaninejad (2021)
The Influence of Xanthan and Balangu Seed Gums Coats on the Kinetics of Infrared Drying of Apricot Slices: GA-ANN and ANFIS Modeling , Fakhreddin Salehi, Majid Rasouli (2021)
Recent Applications of Heat Pump Dryer for Drying of Fruit Crops: A Review Fakhreddin Salehi (2021)
Influence of Infrared Drying on Drying Kinetics of Apple Slices Coated with Basil Seed and Xanthan Gums Fakhreddin Salehi, (2021)
Effect of coatings made by new hydrocolloids on the oil uptake during deep‐fat frying: A review Fakhreddin Salehi (2020)
Physico-chemical properties of fruit and vegetable juices as affected by ultrasound: a review Fakhreddin Salehi (2020)
Physicochemical characteristics and rheological behaviour of some fruit juices and their concentrates Fakhreddin Salehi (2020)
Edible Coating of Fruits and Vegetables Using Natural Gums: A Review Fakhreddin Salehi (2020)
Recent Advances in the Modeling and Predicting Quality Parameters of Fruits and Vegetables during Postharvest Storage: A Review Fakhreddin Salehi (2020)
Physico-chemical and rheological properties of fruit and vegetable juices as affected by high pressure homogenization: A review Fakhreddin Salehi (2020)
Recent Applications and Potential of Infrared Dryer Systems for Drying Various Agricultural Products: A Review Fakhreddin Salehi (2020)
Effect of dried fruits and vegetables powder on cakes quality: A review Fakhreddin Salehi, Sara Aghajanzadeh (2020)
Effect of common and new gums on the quality, physical, and textural properties of bakery products: A review Fakhreddin Salehi (2020)
Recent applications of powdered fruits and vegetables as novel ingredients in biscuits: A review Fakhreddin Salehi (2020)
Physico-chemical properties of fruit and vegetable juices as affected by pulsed electric field: a review Fakhreddin Salehi (2020)
Improvement of gluten‐free bread and cake properties using natural hydrocolloids: A review Fakhreddin Salehi (2019)
Characterization of different mushrooms powder and its application in bakery products: A review Fakhreddin Salehi (2019)
Prediction of methyl salicylate effects on pomegranate fruit quality and chilling injuries using adaptive neuro-fuzzy inference system and artificial neural network Mohammad Sayyari, Fakhreddin Salehi, Daniel Valero (2019)
Color changes kinetics during deep fat frying of kohlrabi (Brassica oleracea var. gongylodes) slice Fakhreddin Salehi (2019)
Color changes kinetics and heat transfer during deep fat frying of garlic slice Fakhreddin Salehi, Seyyed Hossein Hosseini Ghaboos (2019)
Color changes kinetics during deep fat frying of carrot slice Fakhreddin Salehi (2018)
The effects of wild sage seed gum (Salvia macrosiphon) on the rheological properties of batter and quality of sponge cakes Fakhreddin Salehi, Samira Amin Ekhlas (2018)
Modeling of moisture loss kinetics and color changes in the surface of lemon slice during the combined infrared-vacuum drying Fakhreddin Salehi, Mahdi Kashaninejad (2018)
Texture profile analysis and stress relaxation characteristics of quince sponge cake Fakhreddin Salehi, Mahdi Kashaninejad (2018)
Mass transfer and color changes kinetics of infrared-vacuum drying of grapefruit slices Fakhreddin Salehi, Mahdi Kashaninejad (2018)
Effect of thermal treatments on rheological behavior of Basil seed (Ocimum basilicum) and Balangu seed (Lallemantia royleana) gums Fakhreddin Salehi, Mahdi Kashaninejad (2018)
Rheological and physical properties and quality of the new formulation of apple cake with wild sage seed gum (Salvia macrosiphon) Fakhreddin Salehi (2017)
New Approaches to Modeling Methyl Jasmonate Effects on Pomegranate Quality during Postharvest Storage Mohammad Sayyari, Fakhreddin Salehi, Daniel Valero (2017)
Effect of drying methods on textural and rheological properties of basil seed gum Fakhreddin Salehi, Mahdi Kashaninejad (2017)
Rheological and physicochemical properties of honeys as a function of temperature, concentration and moisture content Marziyeh Ramzi, Mahdi Kashaninejad, Fakhreddin Salehi, alireza Sadeghi mahounak, Seyed Mohammad Ali Razavi (2017)
Adaptive neuro-fuzzy inference system (ANFIS) simulation for predicting overall acceptability of ice cream Maryam Bahram-Parvar, Fakhreddin Salehi, Seyed Mohammad Ali Razavi (2017)
Experimental and modeling investigation of mass transfer during infrared drying of Quince Mohammad Amin Mehrnia, Aigin Bashti, Fakhreddin Salehi (2017)
The Effect of Quince Powder on Rheological Properties of Batter and Physico-Chemical and Sensory Properties of Sponge Cake Fakhreddin Salehi, Mahdi Kashaninejad (2017)
Clarification of sour orange juice by ultrafiltration: Optimization of permeate flux and fouling resistances using response surface methodology Mohammad Mahdi Seyedabadi, Mahdi Kashaninejad, alireza Sadeghi mahounak, Yahya maghsoudlou, Fakhreddin Salehi (2016)
Salicyloyl chitosan alleviates chilling injury and maintains antioxidant capacity of pomegranate fruits during cold storage Mohammad Sayyari, Morteza Soleimani Aghdam, Fakhreddin Salehi, (2016)
Modeling of waste brine nanofiltration process using artificial neural network and adaptive neuro-fuzzy inference system Fakhreddin Salehi, Seyed Mohammad Ali Razavi (2016)
Improvement of quality attributes of sponge cake using infrared dried button mushroom Fakhreddin Salehi, Mahdi Kashaninejad, Fereshteh Asadi, Amin Najafi (2016)
Sponge cake making potential of infrared–hot air dried carrot Fakhreddin Salehi, Mahdi Kashaninejad, Ehsan Akbari, Seyyede Mahshid Sobhani, Fereshteh Asadi (2016)
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