[1] | Kadkhodaee, R.; Mehmandoost, N.; (2011) Fundamentals of Food engineering and Unit Operation. Khorasan Research Institute for food Science and Technology. In Press. |
[2] | Mortazavi, S. A.; Seyf Kordi, A.; Kadkhodaee, R.; Shaffafi Zonoozian, M. (1998) Introduction to Food engineering (Translated). Ed. Singh, P; Heldman, D. R. (1993) Academic Press, San Diego. |
[3] | Mortazavi, S. A.; Kadkhodaee, R.; Karimi, M.; Rahimi Yazdi, S. (1996) Biotechnology-A Text Book of Industrial Microbiology. Crueger, W.; Crueger, A. (1984), Sinauer Associates Inc, Sanderland. |
[4] | Koocheki, A; Kadkhodaee, R. (2011) Effect of Alyssum homolocarpum seed gum, Tween 80 and NaCl on droplets characteristics, flow properties and physical stability of ultrasonically prepared corn oil-in-water emulsions, Food Hydrocolloids. 25, 1149-1157. |
[5] | Najaf Najafi, M.; Kadkhodaee, R., Mortazavi, S. A. (2011) Effect of Drying process and wall material on the properties of encapsulated cardamom oil. Food Biophysics. 6, 68-76. |
[6] | Najaf Najafi, M.; Kadkhodaee, R.; Mortazavi, S. A. (2010) Factors influencing formation and nanoemulsion stabilized by sodium caseinate and Tween 80. . Iranian Food Science and Research Journal. 6, 9-16. |
[7] | Najaf Najafi, M.; Kadkhodaee, R.; Mortazavi, S. A. (2009) Ultrasonic assisted microencapsulation of cardamom essential oil. A paper presented at the 5th International Technical Symposium on Food Processing, Monitoring Technology in Bioprocess and Food Quality Management, Potsdam, Germany, 31 August-2 September 2009. |
[8] | Najaf Najafi, M.; Kadkhodaee, R.; Mortazavi, S. A. (2009) The use of ultrasound for preparation of O/W nanoemulsions. A paper presented at the International Conference on Nanoscience and Technology, Beijing, China, 1-3 September 2009. |
[9] | Najaf Najafi, M.; Kadkhodaee, R.; Mortazavi, S. A. (2009) The use of ultrasound for cardamom oil encapsulation into milk-based matrices. A paper presented at the 5th International Symposium on Food Rheology and Structure, Zurich, Switzerland, 15-18 June 2009. |
[10] | Koocheki, A.; Mortazavi, S. A.; Shahidi, F.; Razavi, S. M. A.; Kadkhodaee, R.; Milani, J. (2010) Optimization of mucilage extraction from Qodume shirazi seed (Alyssum homolocarpum) using response surface methodology. Journal of Food Process Engineering. 33, 861-882 |
[11] | Koocheki, A.; Kadkhodaee, R.; Mortazavi, S. A; Shahidi, F.; Taherian, A. R. (2009) Influence of Alyssum homolocarpum seed gum on the stability and rheological properties of O/W emulsion prepared by high intensity ultrasound. Food Hydrocolloids, 23, 2416-2424. |
[12] | Najaf Najafi, M.; Kadkhodaee, R.; Mortazavi, S. A. (2009) Factors influencing formation and stability of oil-in-water nanoemulsion prepared by ultrasound. Ultrasonics Sonochemistry. In Press. |
[13] | Najaf Najafi, M, Kadkhodaee, R. (2008) Protein stabilized micropheres of Dlimonene using power ultrasound. A paper presented at the 9th International Hydrocolloids Conference, Singapore, 15-19 June 2008. |
[14] | Hassani, A., Kadkhodaee, R., Hamed Mousavian, M. H. (2007) Producing stable emulsions by ultrasound with emphasis on the use of Taguchi statistical methodology: a new approach. A paper presented at the 5th International Congress on Food Technology, Thessaloniki, Greece, 7-11 March 2007. Kadkhodaee, R.; Sadeghian, A. R. (2007) Ultrasonic-assisted emulsification: probing creaming and droplet size distribution. A paper presented at the 5th International Congress on Food Technology, Thessaloniki, Greece, 7-11 March 2007. |
[15] | Mehmandoost, N.; kadkhodaee, R.; Hamed Mousavian, M. T. (2007) Investigation of the effect of ultrasound on pectinmethyl esterase and nutrient content of fresh orange juice. A paper presented at the 5th International Congress on Food Technology, Thessaloniki, Greece, 7-11 March 2007. |
[16] | Kadkhodaee, R.; Hemmati Kakhki, A. (2006) Ultrasonic extraction of active compounds of saffron. A paper presented at the 2nd International Symposium on Saffron Biology and Technology, Mashad, Iran, 28-30 October 2006 and also submitted to Ultrasonics Sonochemistry. |
[17] | Kadkhodaee, R.; Sadeghian, A. R. (2006) Ultrasonic emulsification: effect of temperature and acoustic power on droplet size distribution, emulsion stability and oil deterioration. A paper submitted to the 13th World Congress of Food Science and Technology, Nantes, France, 17-21 September 2006. |
[18] | Kadkhodaee, R (2006) Green chemistry: a comprehensive overview on acoustic cavitation and ultrasonic preservation of foods. A paper presented at the 16th National Congress of Food Industry, Gorgan, Iran, 11-12 April 2006. |
[19] | Kadkhodaee, R.; Povey, M. (2006) Ultrasonic inactivation of Bacillus α-amylase I. effect of gas content and emitting face of probe. Ultrasonics Sonochemistry. In Press. |
[20] | Kadkhodaee, R.; Povey, M. (2006) Ultrasonic inactivation of Bacillus α-amylase II. effect of amplitude and acoustic power. Ultrasonics Sonochemistry. In Press. |
[21] | Kadkhodaee, R; Povey, M (2003) "Correlation between spectral characteristics of acoustic cavitation and liquid temperature at different ultrasound intensities." A paper presented at the International Ultrasonics Conference, Granada, Spain, 30 June-3 July 2003. |
[22] | Kadkhodaee, R; Povey, M (2002) "Influence of different factors on acoustic inactivation of bacterial α-amylase." A paper presented at the 2nd Anglo-French Physical Acoustic Conference, Wissant, France, 10-12 December 2002. |
[23] | Kadkhodaee, R; Povey, M (2001) "Acoustic inactivation of bacterial α-amylase." A paper presented at the 1st Anglo-French Physical Acoustic Conference, Kent, UK, 13 December 2001. |
[24] | Mortazavi, A; Kadkhodaee, R; Karimi, M; Rahimi, S (2002) "Biotechnology: A Textbook of Industrial Microbiology." 2nd edition . Mashad University Press, Iran. A textbook translated from English into Persian edited by Brock, T D from German into English originally written by Crueger, W and Crueger, A (1984) Sunderland, Mass: Sinauer Associates. |
[25] | Mortazavi, A; Seyf-Kordi, A; Kadkhodaee, R; Shaffafi, M (2002) "Introduction to Food Engineering." 2nd edition. Mashad University Press, Iran. A book translated from English into Persian edited by Singh, P R and Heldman D R (1993) 2nd edition. San Diego; London: Academic Press. |
[26] | Kadkhodaee, R; Mortazavi, M (1998) "Producing a fermented beverage from sweet cream buttermilk" Iranian Journal of Agricultural Science and Technology. 2(5) 176-185. |
[27] | Shaffafi, M; Kadkhodaee, R (1995) "The use of edible biofilms in food preservation." A paper presented at the 8th Iranian National Conference of Food Technology, 25-28 October 1995, Karaj, Iran. |
[28] | Komeylidoost, S; Kadkhodaee, R (1994) "Degradation of aflatoxins by food additives." A paper presented at the 7th Iranian National Conference of Food Technology, 12-15 October 1994, Tehran, Iran. |
[29] | Mortazavi, M; Kadkhodaee, R; Gheybi, F (1993) "A study on the physicochemical characteristics of kefir grains." A paper presented at the 6th Iranian National Conference of Food Technology, 25-28 September 1993, Ramsar, Iran. |