| Application of artificial neural network method to exergy and energy analyses of fluidized bed dryer for potato cubes M Azadbakht, H Aghili, A Ziaratban, MV Torshizi Energy 120, 947-958, 2017 | 113 | 2017 |
| Application of artificial neural network method for prediction of osmotic pretreatment based on the energy and exergy analyses in microwave drying of orange slices M Azadbakht, MV Torshizi, F Noshad, A Rokhbin Energy 165, 836-845, 2018 | 52 | 2018 |
| Energy and Exergy Analyses during Eggplant Drying in a Fluidized Bed Dryer HA Mohsen Azadbakht, Mohammad Vahedi Torshizi,Armin Ziaratban Agricultural Engineering International: CIGR Journal 19 (3), 177-182, 2017 | 38* | 2017 |
| Application of Artificial Neural Network (ANN) in predicting mechanical properties of canola stem under shear loading M Azadbakht, MV Torshizi, A Ziaratban, E Ghajarjazi Agricultural Engineering International: CIGR Journal 18 (2), 413-425, 2016 | 35 | 2016 |
| The application of solar energy in agricultural systems MV Torshizi, AH Mighani Journal of Renewable Energy and Sustainable Development 3 (2), 234-240, 2017 | 33 | 2017 |
| The use of CT scan imaging technique to determine pear bruise level due to external loads M Azadbakht, M Vahedi Torshizi, MJ Mahmoodi Food Science & Nutrition 7 (1), 273-280, 2019 | 21 | 2019 |
| APPLICATION OF ARTIFICIAL NEURAL NETWORK (ANN) IN DRYING KINETICS ANALYSIS FOR POTATO CUBES AZ Mohsen Azadbakht, Mohammad Vahedi Torshizi, Hajar Aghili CARPATHIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 10 (2), 96-106, 2018 | 19 | 2018 |
| Effects of different loading forces and storage periods on the percentage of bruising and its relation with the qualitative properties of pear fruit M Azadbakht, MJ Mahmoodi, M Vahedi Torshizi International Journal of Horticultural Science and Technology 6 (2), 177-188, 2019 | 14 | 2019 |
| The relation of pear volume and it’s bruised volume by CT scan imaging M Azadbakht, M Vahedi Torshizi, MJ Mahmoodi Journal of Food Measurement and Characterization 13, 1089-1099, 2019 | 14 | 2019 |
| Application of response surface method to energy and exergy analyses of the ohmic heating dryer for sour orange juice MV Torshizi, M Azadbakht, M Kashaninejad Fuel 278, 118261, 2020 | 12 | 2020 |
| The antioxidant activity components change of pears subject to static and dynamic loads M Azadbakht, M Vahedi Torshizi International journal of fruit science 20 (sup2), 1255-1275, 2020 | 10 | 2020 |
| Investigation of physical properties changes of kiwi fruit during different loadings, storage, and modeling with artificial neural network M Vahedi Torshizi, M Khojastehpour, F Tabarsa, A Ghorbanzadeh, ... International journal of fruit science 20 (sup3), S1417-S1435, 2020 | 9 | 2020 |
| A study on the energy and exergy of Ohmic heating (OH) process of sour orange juice using an artificial neural network (ANN) and response surface methodology (RSM) M Vahedi Torshizi, M Azadbakht, M Kashaninejad Food Science & Nutrition, 2020 | 9 | 2020 |
| Generating Electricity Using Geothermal Energy in Iran A Ramezani, M Vahedi Torshizi, A Attari, F Tabarsa Journal of Renewable Energy and Sustainable Development (RESD) 4 (1), 42-55, 2018 | 8 | 2018 |
| Investigating the Various Effects of Pear Packaging Box Design Factors Subject to Stress Forces M Azadbakht, H Rayeni Moghbeli, M Vahedi Torshizi International Journal of Fruit Science 20 (1), 38-59, 2020 | 7 | 2020 |
| Mathematical modeling of the biochemical properties of carrots by microwave drying with different pretreatments using response surface methodology MJ Mahmoodi, R Ghazagh Jahed, M Vahedi Torshizi Food Engineering Research 21 (1), 35-56, 2022 | 6 | 2022 |
| Evaluation of ambient light and moisture, and edible coatings in different storage period, on pressurized kiwifruit antioxidant properties M Azadbakht, A Rezaeiasl, MJ Mahmoodi, M Vahedi Torshizi, ... Journal of Food Measurement and Characterization 15, 697-706, 2021 | 6 | 2021 |
| CLASSIFICATION BY ARTIFICIAL NEURAL NETWORK FOR MUSHROOM COLOR CHANGING UNDER EFFECT UV-A IRRADIATION MV Torshizi, A Asghari, F Tabarsa, P Danesh, A Akbarzadeh CARPATHIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 12 (2), 157-167, 2020 | 6 | 2020 |
| Study on Firmness and texture changes of pear fruit when loading different forces and stored at different periods using artificial neural network MV Torshizi, M Azadbakht Iranian Food Science and Technology Research Journal 15 (6), 113-132, 2020 | 6 | 2020 |
| THERMODYNAMIC ANALYSIS OF DRYING POTATO CUBES IN A FLUIDIZED BED DRYER. M Azadbakht, MV Torshizi, H Aghili, A Ziaratban Carpathian Journal of Food Science & Technology 9 (4), 2017 | 6 | 2017 |
Mohsen AzadbakhtGorgan University of Agricultural Sciences and Natural ResourcesVerified email at gau.ac.ir
