A) Journals Papers

 

Rahimi-Khoigani, S. & Hamdami, N. (2023). Effect of improved latent heat storage system on the temperature fluctuations and quality of foods. Food Control, 146, 109542.

 

Rahimi-Khoigani, S., Hamdami, N. & Dalvi-Isfahan. (2023). Application of an improved latent heat storage system in the food packaging. Journal of Food Engineering, 341, 111351.

 

Mirzaei-Baktash, H., Hamdami, N., Torabi, P., Fallah-Joshaqani, S. & Dalvi-Isfahan, M. (2022). Impact of different pretreatments on drying kinetics and quality of button mushroom slices dried by hot-air or electrohydrodynamic drying. LWT, 155, 112894.

 

Lotfi, M., Hamdami, N., Dalvi-Isfahan, M. & Fallah-Joshaqani, S. (2022). Effects of high voltage electric field on storage life and antioxidant capacity of whole pomegranate fruit. Innovative Food Science & Emerging Technologies, 75, 102888.

 

Torabi, P., Hamdami, N. & Keramat, J. (2022). Optimization and kinetics of microwave-assisted extraction of sulfated fucose-rich polysaccharides from Nizamuddinia zanardinii. Biomass Conversion and Biorefinery, 1-17.

Torabi, P., Hamdami, N. & Keramat, J. (2022). Investigation on total phenolic content, antioxidant activity, and emulsifying capacity of sodium alginate from Nizimuddinia zanardini during microwave-assisted extraction; optimization and statistical modeling. Journal of Food Measurement and Characterization, 16, 1549–1558.

Hamzeh-Atani, S., Hamdami, N. & Fallah-Joshaqani, S. (2022). Effects of microwave-assisted freezing on the quality attributes of lamb meat. International Journal of Refrigeration, 143, 192-198.

 

Torabi, P., Hamdami, N. & Keramat, J. (2022). Microwave-assisted extraction of sodium alginate from brown macroalgae Nizimuddinia zanardini, optimization and physicochemical properties. Separation Science and Technology, 57 (6), 872-885.

 

Belkheiri, A., Forouhar, A., Ursu, A.V., Dubessay, P., Pierre, G., Delattre, C., Djelveh, G.R., Abdelkafi, S., Hamdami, N. & Michaud, P. (2021). Extraction, characterization, and applications of pectins from plant by-products. Applied Sceince, 11 (14), 6596.

Rahmani, K., Mirzaei, H., Ziaifar, A.M., Kashaninejad, M., Jafari, S.M. & Hamdami, N. (2021). The influence of Ca++ and Nacl and brining temperature on textural hardness and syneresis or swelling protein matrix in ultrafiltration feta cheese. Journal of Food Processing and Preservation, 13 (1), 139-154.

 

Jahanbakhshian, N. & Hamdami, N. (2021). Numerical simulation of heat and mass transfer during heating and cooling parts of canned‐green‐olive pasteurization. Journal of Food Process Engineering, e13909.

 

Khajouei, R.A., Keramat, J., Hamdami, N., AV Ursu, C Delattre, C Laroche, ... (2021). Effect of high voltage electrode discharge on the physicochemical characteristics of alginate extracted from an Iranian brown seaweed (Nizimuddinia zanardini). Algal Research, 56, 102326.

 

Movahedi, E., Sadeghi, M., Masoumi, A.A. & Hamdami, N. (2020). A continuous high voltage electrostatic field system for thawing food materials. Journal of Agricultural Engineering, 29(4), 13-28.

 

Torabi, P., Hamdami, N. & Keramat, J. (2021). Microwave-Assisted Extraction of Fucoidan from Brown Seaweeds of Nizimuddinia zanardini and Assessment of the Chemical and Antioxidant Properties of the Extracted Compound. Iranian Journal of Nutrition Sciences & Food Technology, 16 (1), 61-74.

 

Fallah-Joshaqani, S., Hamdami, N. & Keramat, J. (2021). Qualitative attributes of button mushroom (Agaricus bisporus) frozen under high voltage electrostatic field. Journal of Food Engineering, 293, 110384.

 

Belkheiri, A., Forouhar, A., Ursu, A.V., Dubessay, P., Pierre, G., Delattre, C., Hamdami, N., & Michaud, P. (2021). Extraction, characterization, and applications of pectins from plant by-products. Applied Sciences, 11 (14), 6596.

 

Rahbari, M., Hamdami, N., Mirzaei, H., Jafari, S.M. (2020). Investigation of the histological and textural properties of chicken breast thawed by high voltage electric field. Journal of Food Process Engineering, 43 (11), e13543.

 

Khajouei, R.A., Keramat, J. & Hamdami, N. (2020). Optimization of sodium alginate extraction conditions from an Iranian brown algae (Nizimuddinia zanardini) using response surface methodology. Journal of Food Research, 29(4), 13-28.

 

Fallah-Joshaqani, S. & Hamdami, N. (2020). Effects of Statically Electric Fields on Freezing Parameters and Microstructures of Button Mushrooms (Agaricus bisporus). Iranian Journal of Nutrition Sciences & Food Technology, 14(4), 37-44.

 

Arjenaki, N.O., Soltanizadeh, N. & Hamdami, N. (2019). Designing an active phase change material package for thermal and qualitative protection of meat. Food Packaging and Shelf Life, 21, 100362.

 

Vasafi, P. S., Hamdami, N. & Keramat, J. (2019). Quality and microbial stability of part-baked ‘Barbari bread’during freezing storage. LWT, 104, 173-179.

 

Harchegani, M.B., Nasirpour, N., Ahmadzadeh, S., Hamdami, N. & Keramat, J. (2019). Application possibility of electrohydrodynamic technique cellulose for cellulose extraction from bagasse: Optimization using response surface methodology. Cellulose Chemistry and Technology, 53 (3-4), 251-262.

 

Fallah-Joshaqani, S., Hamdami, N. & Keramat, J. (2019). Evaluation of the static electric field effects on freezing parameters of some food systems. International Journal of Refrigeration, 99, 30-36.

 

Khajouei, R.A., Keramat, J., Hamdami, N., AV Ursu, C Delattre, C Laroche, ... (2018). Extraction and characterization of an alginate from the Iranian brown seaweed Nizimuddinia zanardini. International Journal of Biological Macromolecules, 118, 1073-1081.

 

Nourani, M., Hamdami, N. & Keramat, J. (2018). Preparation and evaluation of a stable nanoalumina-paraffin composite: Melting rate investigation using image analysis. Journal of Dispersion Science and Technology, 39 (10), 1385-1393.

 

Dalvi‐Isfahan, M., Hamdami, N. & Keramat, J. (2018). Effect of combined high voltage electrostatic with air blast freezing on quality attributes of lamb meat. Journal of Food Process Engineering, 41 (6), e12811.

 

Gharib-Bibalan, S., Keramat, J. & Hamdami, N. (2018). Better lime purification of raw sugar beet juice by advanced fenton oxidation process. Ozone: Science & Engineering, 40 (1), 54-63, 41 (6), e12811.

 

Jamshidi, M., Keramat, J., Hamdami, N. & Frahadian, M. (2018). Optimization of protein extraction from Gelidiella acerosa by carbohydrases using response surface methodology. Phycological Research, 66 (3), 231-237.

 

Hafezparast-Moadab, N., Hamdami, N., Dalvi-Isfahan, M. &  Farahnaky, A. (2018). Effects of radiofrequency-assisted freezing on microstructure and quality of rainbow trout (Oncorhynchus mykiss) fillet. Innovative Food Science & Emerging Technologies, 47, 81-87.

 

Elmizadeh, A., Shahedi, M. & Hamdami, N. (2018). Quality assessment of electrohydrodynamic and hot-air drying of quince slice. Industrial Crops and Products, 116, 35-40.

 

Ahmadzadeh, S., Nasirpour, N., Harchegani, M., Hamdami, N. & Keramat, J. (2018). Effect of electrohydrodynamic technique as a complementary process for cellulose extraction from bagasse: Crystalline to amorphous transition. Carbohydrate Polymers, 188, 188-196.

 

Rahbari, M., Hamdami, N., Mirzaei, H., Jafari, S.M., Kashaninejad, & Khomeiri, M. (2018). Effects of high voltage electric field thawing on the characteristics of chicken breast protein. Journal of Food Engineering, 216, 98-106.

 

Elmizadeh, A., Shahedi, M. & Hamdami, N. (2017). Comparison of electrohydrodynamic and hot-air drying of the quince slices. Innovative Food Science & Emerging Technologies, 42, 151-156.

 

Dalvi-Isfahan, M., Hamdami, N. & Le-Bail, A. (2017). Effect of freezing under electrostatic field on selected properties of an agar gel. Innovative Food Science & Emerging Technologies, 42, 151-156.

 

Dalvi-Isfahan, M., Hamdami, N., Xanthakis, E., & Le-Bail, A. (2017). Review on the control of ice nucleation by ultrasound waves, electric and magnetic fields. Journal of Food Engineering, 195, 222-234.

 

Ayati, S. V., Hamdami, N., & Le-Bail, A. (2017). Frozen Sangak dough and bread properties: Impact of pre-fermentation and freezing Rate. International Journal of Food Properties, 20(4), 782-791.

 

Davarpanah, Z., Keramat, J., Hamdami, N., Shahedi, M., & Behzad, T. (2016). Dispersion of Silicate Layers in Zein/Montmorillonite Composite Films Using Two Sonication Methods. Journal of Agricultural Science and Technology, 18(6), 1523-1530.

 

Dalvi-Isfahan, M., Hamdami, N., & Le-Bail, A. (2016). Effect of freezing under electrostatic field on the quality of lamb meat. Innovative Food Science & Emerging Technologies, 37, 68-73.

 

Nourani, M., Hamdami, N., Keramat, J., Moheb, A., & Shahedi, M. (2016). Preparation of a stable nanocomposite phase change material (NCPCM) using sodium stearoyl lactylate (SSL) as the surfactant and evaluation of its stability using image analysis. Renewable Energy, 93, 404-411.

 

Mousakhani-Ganjeh, A., Hamdami, N., & Soltanizadeh, N. (2016). Effect of high voltage electrostatic field thawing on the lipid oxidation of frozen tuna fish (Thunnus albacares). Innovative Food Science & Emerging Technologies, 36, 42-47.

 

Ahmadzadeh, S., Keramat, J., Nasirpour, A., Hamdami, N., Behzad, T., Aranda, L. & Desobry, S. (2016). Structural and mechanical properties of clay nanocomposite foams based on cellulose for the food‐packaging industry. Journal of Applied Polymer Science, 133(2).

 

Dalvi-Isfahan, M., Hamdami, N., Le-Bail, A., & Xanthakis, E. (2016). The principles of high voltage electric field and its application in food processing: A review. Food Research International, 89, 48-62.

 

Gharib-Bibalan, S., Keramat, J., Hamdami, N., & Hojjatoleslamy, M. (2016). Optimization of Fenton Oxidation Process for the Degradation of Color Precursors in Raw Sugar Beet Juice. Sugar Tech, 18(3), 273-284.

 

Nourani, M., Hamdami, N., Keramat, J., Moheb, A., & Shahedi, M. (2016). Thermal behavior of paraffin-nano-Al₂O₃ stabilized by sodium stearoyl lactylate as a stable phase change material with high thermal conductivity. Renewable Energy, 88, 474-482.

 

Mousakhani-Ganjeh, A., Hamdami, N., & Soltanizadeh, N. (2016). Thawing of frozen tuna fish (Thunnus albacares) using still air method combined with a high voltage electrostatic field. Journal of Food Engineering, 169, 149-154.

 

Sadeghi, F., Hamdami, N., Shahedi, M., & Rafe, A. (2016). Numerical Modeling of Heat and Mass Transfer during Contact Baking of Flat Bread. Journal of Food Process Engineering, 39 (4), 345-356.

 

Abbasnezhad, B., Hamdami, N., & Khodaei, D. (2015). Modeling of rheological characteristics of liquid egg white and yolk at different pasteurization temperatures. Journal of Food Measurement and Characterization, 9(3), 359-368.

 

Roozegar, M. H., Shahedi, M., Keramet, J., Hamdami, N., & Roshanak, S. (2015). Effect of coated and uncoated ground flaxseed addition on rheological, physical and sensory properties of Taftoon bread. Journal of Food Science and Technology, 52(8), 5102-5110.

 

Ahmadzadeh, S., Nasirpour, A., Keramat, J., Hamdami, N., Behzad, T., & Desobry, S. (2015). Nanoporous cellulose nanocomposite foams as high insulated food packaging materials. Colloids and Surfaces A: Physicochemical and Engineering Aspects, 468, 201-210.

 

Mousakhani-Ganjeh, A., Hamdami, N., & Soltanizadeh, N. (2015). Impact of high voltage electric field thawing on the quality of frozen tuna fish (Thunnus albacares). Journal of Food Engineering, 156, 39-44.

 

Ataei, A. S. M., Sadeghi, M., Beheshti, B., Minaei, S., & Hamdami, N. (2015). Vibro-fluidized bed heat pump drying of mint leaves with respect to phenolic content, antioxidant activity, and color indices. Chemical Industry and Chemical Engineering Quarterly, 21(2), 239-247.

 

Dinani, S. T., Hamdami, N., Shahedi, M., Havet, M., & Queveau, D. (2015). Influence of the electrohydrodynamic process on the properties of dried button mushroom slices: A differential scanning calorimetry (DSC) study. Food and Bioproducts Processing, 95, 83-95.

 

Dinani, S. T., Hamdami, N., Shahedi, M., & Havet, M. (2015). Quality assessment of mushroom slices dried by hot air combined with an electrohydrodynamic (EHD) drying system. Food and Bioproducts Processing, 94, 572-580.

 

Izadi Najafabadi, L., Hamdami, N., Le-Bail, A., Monteau, J. Y., & Keramat, J. (2015). Impact of Baking Bed and Baking Temperature on Staling of Sangak Bread. Journal of Agricultural Science and Technology, 17(2), 375-386.

 

Khoshakhlagh, K., Hamdami, N., Shahedi, M., & Le-bail, A. (2014). Heat and mass transfer modeling during storage of part-baked Sangak traditional flat bread in MAP. Journal of Food Engineering, 140, 52-59.

 

Dinani, S. T., Hamdami, N., Shahedi, M., & Havet, M. (2014). Mathematical modeling of hot air/electrohydrodynamic (EHD) drying kinetics of mushroom slices. Energy Conversion and Management, 86, 70-80.

 

Khoshakhlagh, K., Hamdami, N., Shahedi, M., & Le-Bail, A. (2014). Quality and microbial characteristics of part-baked Sangak bread packaged in modified atmosphere during storage. Journal of Cereal Science, 60(1), 42-47.

 

Taghian Dinani, S., Havet, M., Hamdami, N., & Shahedi, M. (2014). Drying of mushroom slices using hot air combined with an electrohydrodynamic (EHD) drying system. Drying Technology, 32(5), 597-605.

 

Abbasnezhad, B., Hamdami, N., Shahedi, M., & Vatankhah, H. (2014). Thermophysical and rheological properties of liquid egg white and yolk during thermal pasteurization of intact eggs. Journal of Food Measurement and Characterization, 8(4), 259-269.

 

Taghian Dinani, S., Hamdami, N., Shahedi, M., & Keramat, J. (2014). Optimization of Carboxymethyl Cellulose and Calcium Chloride Dip‐Coating on Mushroom Slices Prior to Hot Air Drying Using Response Surface Methodology. Journal of Food Processing and Preservation, 38(3), 1269-1278.

 

Najafabadi, L. I., Le-Bail, A., Hamdami, N., Monteau, J. Y., & Keramat, J. (2014). Impact of baking conditions and storage temperature on staling of fully and part-baked Sangak bread. Journal of Cereal Science, 60(1), 151-156.

 

Khakbaz Heshmati, M., Shahedi, M., Hamdami, N., Hejazi, M. A., Motalebi, A. A., & Nasirpour, A. (2014). Mathematical Modeling of Heat Transfer and Sterilizing Value Evaluation during Caviar Pasteurization. Journal of Agricultural Science and Technology, 16(4), 827-839.

 

Heshmati, M. K., Hamdami, N., Shahedi, M., Hejazi, M. A., Motalebi, A. A., & Nasirpour, A. (2013). Impact of Zataria multiflora essential oil, nisin, potassium sorbate and LDPE packaging containing nano-ZnO on shelf life of caviar. Food Science and Technology Research, 19(5), 749-758.

 

Jamshidi, M., Hamdami, N., Dohkani, S., & Keramat, J. (2012). Single-and Multi-Objective Optimization of Low Fat Ice-Cream Formulation, Based on Genetic Algorithms. Journal of Agricultural Science and Technology, 14(6), 1285-1296.

 

Akbari, A., Shahedi, M., Hamdami, N., Dokhani, S.H. and Sadeghi, M. 2009. Studi of water loss kinetics of the tomato slices during drying, Journal of Science and Technology of Agriculture and Natural Resources, 13(47): 445-461.

 

Dalvi, M. and Hamdami, N. 2011. Numerical Three Dimensional Heat Transfer Modeling in Ultrafilterated White Cheese, Iranian Journal of Biosystems Engineering, 41(2): 175-185.

 

Dalvi, M. and Hamdami, N. 2011. Numerical Heat Transfer Modeling in Ultrafilterated White Cheese, Journal of Food Research, 20(2): 45-61.

 

Dalvi, M. and Hamdami, N. 2011. Characterization of Thermophysical Properties of Iranian Ultrafiltrated White Cheese: Measurement and Modeling, Journal of Agricultural Science and Technology, 47(1): 67-78.

 

Seiiedlou, S., Ghasemzadeh, H.R., Hamdami, N., Talati F. and Moghaddam, M. 2010. Convective drying of apple: mathematical modeling and determination of some quality parameters. Int. J. Agric. Biol., 12: 171–178.

 

Behfar, S., Hamdami, N., and Asadi, Gh. H. 2010, Thin layer drying modeling of Date (V. Barhee) by a cabinet dryer, Food Technology and Nutrition, 7(3): 43-51.

 

Cheraghi, S. and Hamdami, N. 2010. A Study of Kinetics and Some Resulting Physical Characteristics of Dates (Barhi variety) During Drying (Modeling and Experimental Validation, Iranian Journal of Biosystems Engineering, 41(1): 81-88.

 

Cheraghi, S. and Hamdami, N. 2010. A Study of the Diffusivity Coefficient Changes and Shrinkage of Dates (Barhi in Khalal Stage) During Drying through a Cabinet Dryer, Iranian Journal of Biosystems Engineering, 41(1): 89-96.

 

SEIEDLOU S., GHASEMZADEH H., HAMDAMI N., TALATI F., MOGHADDAM M. 2010. Convective drying of apple: mathematical modeling and determination of some quality parameters, International Journal of Agricultural and Biology, 12: 171-178.

 

Izady, L., Hamdami, N., and Mohammadi, S. A. 2009. Determination of moisture diffusivity in Iranian white cheese during brining, Journal of Science and Technology of Agriculture and Natural Resources, 13(47): 15-27.

 

Hamdami, N., Pham, Q.T., Le Bail, and Monteau J.-Y. 2007, Two-stage freezing for part baked bread, Journal of Food Engineering, 82: 418-426.

 

LeBail, A., Hamdami, N., and Bahuaud, S., 2006, Effect of high-pressure processing on the mechanical and barrier properties of selected packagings, Packaging Technology and Science, 19.

 

Ayaseh, A., Ahmadi-Zenouz A., Hamdami, N. and Valizadeh, M., 2006, Extraction of pectin from sunflower heads and studying of its functional properties, Agricultural Science, 15(4): 114.

 

LeBail, A., Davenel , A., Hamdami, N., Jury, V., Lucas, T., Monteau, J.-Y., et Ribotta, P. D., 2006, Congelation du pain: contraction de la mie et phenomene d`ecaillage de la croute, Revue Général du Froid, 1068: 43.

 

LeBail, A., Davenel , A., Hamdami, N., Jury, V., Lucas, T., Monteau, J.-Y., et Ribotta, P. D., 2006, Examining crust problems of frozen bread, New Food, 3: 10 (4): 237-243.

 

Hamdami, N., Monteau, J.-Y. and Le Bail, A., 2005, Effective moisture diffusivity and water activity of frozen part baked bread., International Journal of Food Science and Technology, 41(1): 33-44.

 

LeBail, A., Monteau, J.-Y., Hamdami, N., Margerie, F., LeBail, P., Popineau, Y., Lucas, T., Davenel , A., Chargelegue, A., Dussol, J.Y. et Reverdy, Y., 2005, Effet du refroidissement et de la congélation sur l'écaillage du pain précuit., Revue Général du Froid, 1053: 36-40.

 

Monteau, J.-Y., Hamdami, N., and LeBail, A., 2005, Transfert de masse et de chaleur lors de la congelation du pain precuit, Industies des Cereales, 143: 24-26.

 

LeBail, A., Monteau, J.-Y., Hamdami, N., Margerie, F., LeBail, P., Popineau, Y., Lucas, T., Davenel , A., Chargelegue, A., Dussol, J.Y., Reverdy, Y. et Ribotta, P., 2005, Impact of selected process parameters on the crust flaking of frozen part baked bread, Industies des Cereales, 143: 22-23.

 

LeBail, A., Monteau, J.-Y., Hamdami, N., Margerie, F., LeBail, P., Popineau, Y., Lucas, T., Davenel , A., Chargelegue, A., Dussol, J.Y. et Reverdy, Y., 2005, Congélation des pains précuits. Application à des baguettes, Industies des Cereales, 143: 16-21.

 

Hamdami, N., Monteau, J.-Y. and Le Bail, A., 2004, Transport properties of a high porosity model food at above and sub-freezing temperature. Part 1): Thermophysical properties and water activity, Journal of Food Engineering, 62(4): 373-383.

 

Hamdami, N., Monteau, J.-Y. and Le Bail, A., 2004, Transport properties of a high porosity model food at above and sub-freezing temperature. Part 2): Evaluation of the effective moisture diffusivity from drying data., Journal of Food Engineering, 62(4): 385-392.

 

Hamdami, N., Monteau, J.-Y. and Le Bail, A., 2004, Simulation of coupled heat and mass transfer during freezing of a porous humid matrix., International Journal of Refrigeration, 27: 595-603.

 

Hamdami, N., Monteau, J.-Y. and Le Bail, A., 2004, Thermophysical properties evolution of French partly baked bread during freezing., Food Research International, 37: 703-713.

 

Hamdami, N., Monteau, J.-Y. and Le Bail, A., 2004, Heat and mass transfer in par baked bread during freezing., Food Research International, 37: 477-488.

 

Hamdami, N., Monteau, J.-Y. and Le Bail, A., 2003, Effective thermal conductivity of a high porosity model food at above and sub-freezing temperatures., International Journal of Refrigeration, 26(7): 809-816.

 

Hamdami, N., Monteau, J.-Y. and Le Bail, A., 2003, Effective thermal conductivity evolution as a function of temperature and humidity during freezing of a high-porosity model food., Trans IChemE Part A - Chemical Engineering Research and Design, 81(9): 1123-1128.

 

Radbeh, Z., Afshar,  D., Ahmadi-Zenouz A. and Hamdami, N., 2002, Effect of controlled on coulour stability of pomegranate juice anthocyanins. Part I) Quantitative analysis, Agricultural Science, 40(5): 520-532.

 

B) Patents:

 

Hamdami, N. (2019). Freezing process of chicken and meat by electrostatic field system under high voltage (4.5 to 18 kV) (IR Iran Patent No. 139750140003010155). I.R. Iran Patent and Trademark Office. https://ipm.ssaa.ir/Search-Result?page=1&DecNo=139750140003010155&RN=100741.

 

Hamdami, N. (2017). Production technology of Frozen Part-Baked Sangak Bread (IR Iran Patent No. 139650140003005611). I.R. Iran Patent and Trademark Office. https://ipm.ssaa.ir/Search-Result?page=1&DecNo=139650140003005611&RN=95513.

 

Hamdami, N. (2009). How to prevent softening of UF-cheese during dry salting (IR Iran Patent No. 388070415). I.R. Iran Patent and Trademark Office. https://ipm.ssaa.ir/Search-Result?page=1&DecNo=388070415&RN=64105.

  

C) Book and Book Chapters

 

Hamdami, N. (Editor) 2015. Introduction to food process engneering, Isfahn University of Technology Publishing, Iran [Translation of the Introduction to food process engneering (Edited by P.G. Smith) in Persian]

 

Abbasnezhad, B., Dalvi-Isfahan, M. & Hamdami, N. (2018). CFD Analysis of Thermal Processing of Intact Eggs. In Computational Fluid Dynamics in Food Processing 2e. D.-W. Sun ed. Boca Raton, CRS Press: 389.

 

Hamdami, N., Monteau, J.-Y., Le Bail, A. & Jury, V. (2017). Heat and mass transfer during bread freezing. In Advances in heat transfer unit operations. Baking and freezing in bread making. G. Calderón-Domínguez, G. F. Gutiérrez-López and K. Niranjan eds. Boca Raton, CRS Press: 249-278.

 

Monteau, J.-Y., Hamdami, N., Jury, V. & Le Bail, A. (2008). Coupled Heat and Mass Transfers in a Solid Foam with Water Phase Transitions: Application to a Model Foam and Bread. In Bubbles in Food 2: Novelty,Health and Luxury. G. M. Campbell. M. G. Scanlon and D. L. Pyle, 1^st edition. Minnesota, AACC International Inc., Eagan Press: 251-265