Mahdi Shavandi

Effect of food and key micronutrients on Covid-19: A review

Mahdi Shavandi, Atena Sarani, 2022, Heliyon.

Novel infrared puffing: Effect on physicochemical attributes of puffed rice ( Oryza sativa L.)

M. Javanmard, A. Basiri, Mahdi Shavandi, 2022, Food Science & Nutrition.

Continuous Infrared Popping: Effect on Key Physicochemical Attributes of Popcorn

M. Javanmard, A. Bassiri, Mahdi Shavandi, 2022, ACS Food Science & Technology.

Novel popping through infrared: Effect on some physicochemical properties of popcorn (Zea Mays L. var. Everta)

M. Javanmard, A. Basiri, Mahdi Shavandi, 2022, LWT.

Modeling the effect of different infrared treatment on B. cereus in cardamom seeds and using genetic algorithm-artificial neural network

A. Sadeghi, Mahdi Shavandi, Atena Sarani, 2020 .

Novel pulsed infrared radiation: Effect on microbial, chemical and sensory properties of saffron (Crocus sativus L.)

Majid Javanmard dakheli, Mahdi Shavandi, 2022, Journal of applied microbiology.

Modeling the inactivation of Bacillus cereus by infrared radiation in paprika powder ( Capsicum annuum )

M. Sepandi, M. Taghdir, S. Abbaszadeh, 2020 .

Decontamination of Bacillus cereus in cardamom ( Elettaria cardamomum ) seeds by infrared radiation and modeling of microbial inactivation through experimental models

S. Jafari, M. Kashaninejad, A. Sadeghi, 2020, Journal of Food Safety.