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Iran

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Education and qualifications (2)

Ferdowsi University of Mashhad: Mashhad, Razavi Khorasan, IR

2010-09-23 to 2016-01-27 | PhD (Food Science and technology)
Education
Source: Self-asserted source
Mohammad Reza Amiryousefi

University of Tehran: Tehran, Tehran, IR

2008-09-22 to 2010-09-06 | MSc (Food Science and Technology)
Education
Source: Self-asserted source
Mohammad Reza Amiryousefi

Works (12)

Encapsulation of caffeine in hydrogel colloidosome: Optimization of fabrication, characterization and release kinetics evaluation

Flavour and Fragrance Journal
2016 | Journal article
EID:

2-s2.0-84956785680

Contributors: Amiryousefi, M.R.; Mohebbi, M.; Golmohammadzadeh, S.; Koocheki, A.
Source: Self-asserted source
Mohammad Reza Amiryousefi via Scopus - Elsevier

Fuzzy logic application to model caffeine release from hydrogel colloidosomes

Journal of Food Engineering
2016 | Journal article
EID:

2-s2.0-85020420833

Contributors: Amiryousefi, M.R.; Mohebbi, M.; Golmohammadzadeh, S.; Koocheki, A.; Baghbani, F.
Source: Self-asserted source
Mohammad Reza Amiryousefi via Scopus - Elsevier

Applying an intelligent model and sensitivity analysis to inspect mass transfer kinetics, shrinkage and crust color changes of deep-fat fried ostrich meat cubes

Meat Science
2014 | Journal article
EID:

2-s2.0-84880972263

Contributors: Amiryousefi, M.R.; Mohebbi, M.; Khodaiyan, F.
Source: Self-asserted source
Mohammad Reza Amiryousefi via Scopus - Elsevier

Multi-objective optimization of deep-fat frying of ostrich meat plates using multi-objective particle swarm optimization (MOPSO)

Journal of Food Processing and Preservation
2014 | Journal article
EID:

2-s2.0-84904788896

Contributors: Amiryousefi, M.R.; Mohebbi, M.; Khodaiyan, F.; Ahsaee, M.G.
Source: Self-asserted source
Mohammad Reza Amiryousefi via Scopus - Elsevier

Physicochemical Properties of Bell Pepper and Kinetics of Its Color Change Influenced by Aloe vera and Gum Tragacanth Coatings during Storage at Different Temperatures

Journal of Food Processing and Preservation
2014 | Journal article
EID:

2-s2.0-84897511177

Contributors: Mohebbi, M.; Hasanpour, N.; Ansarifar, E.; Amiryousefi, M.R.
Source: Self-asserted source
Mohammad Reza Amiryousefi via Scopus - Elsevier

Viscous flow behavior, microstructure and physicochemical characteristics of a sweet paste functional dessert (Samanu) made from germinated wheat

Journal of Food Process Engineering
2013 | Journal article
EID:

2-s2.0-84878721071

Contributors: Amiryousefi, M.R.; Razavi, S.M.A.
Source: Self-asserted source
Mohammad Reza Amiryousefi via Scopus - Elsevier

Employing an intelligence model and sensitivity analysis to investigate some physicochemical properties of coated bell pepper during storage

International Journal of Food Science and Technology
2012 | Journal article
EID:

2-s2.0-84855900080

Contributors: Mohebbi, M.; Amiryousefi, M.R.; Hasanpour, N.; Ansarifar, E.
Source: Self-asserted source
Mohammad Reza Amiryousefi via Scopus - Elsevier

Kinetics of Mass Transfer in Microwave Precooked and Deep-Fat Fried Ostrich Meat Plates

Food and Bioprocess Technology
2012 | Journal article
EID:

2-s2.0-84858001860

Contributors: Amiryousefi, M.R.; Mohebbi, M.; Khodaiyan, F.
Source: Self-asserted source
Mohammad Reza Amiryousefi via Scopus - Elsevier

Modelling some physical characteristics of pomegranate (Punica granatum L.) fruit during ripening using artificial neural network

Journal of Agricultural Science and Technology
2012 | Journal article
EID:

2-s2.0-84863948810

Contributors: Amiryousefi, M.R.; Zarei, M.; Azizi, M.; Mohebbi, M.
Source: Self-asserted source
Mohammad Reza Amiryousefi via Scopus - Elsevier

Suitability of Aloe Vera and Gum Tragacanth as Edible Coatings for Extending the Shelf Life of Button Mushroom

Food and Bioprocess Technology
2012 | Journal article
EID:

2-s2.0-84867661328

Contributors: Mohebbi, M.; Ansarifar, E.; Hasanpour, N.; Amiryousefi, M.R.
Source: Self-asserted source
Mohammad Reza Amiryousefi via Scopus - Elsevier

An empowered adaptive neuro-fuzzy inference system using self-organizing map clustering to predict mass transfer kinetics in deep-fat frying of ostrich meat plates

Computers and Electronics in Agriculture
2011 | Journal article
EID:

2-s2.0-79955121804

Contributors: Amiryousefi, M.R.; Mohebbi, M.; Khodaiyan, F.; Asadi, S.
Source: Self-asserted source
Mohammad Reza Amiryousefi via Scopus - Elsevier

Neural network approach for modeling the mass transfer of potato slices during osmotic dehydration using genetic algorithm

African Journal of Agricultural Research
2010 | Journal article
EID:

2-s2.0-80053993450

Contributors: Amiryousefi, M.R.; Mohebbi, M.
Source: Self-asserted source
Mohammad Reza Amiryousefi via Scopus - Elsevier