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Mahmoud Soltani Firouz

Showing results (1-10 of 9) with videos related to

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Ultrasonics Sonochemistry|June 19, 2019
Recent advances in ultrasound application as a novel technique in analysis, processing and quality control of fruits, juices and dairy products industries: A reviewMahmoud Soltani Firouz, Ali Farahmandi, Soleiman Hosseinpour
Scientific Reports|August 13, 2025
A deep learning model with machine vision system for recognizing type of the food during the food consumptionPouya Bohlol, Soleiman Hosseinpour, Mahmoud Soltani Firouz
Current Research in Food Science|March 24, 2025
Improved food recognition using a refined ResNet50 architecture with improved fully connected layersPouya Bohlol, Soleiman Hosseinpour, Mahmoud Soltani Firouz
Food Research International (Ottawa, Ont.)|March 1, 2021
A critical review on intelligent and active packaging in the food industry: Research and developmentMahmoud Soltani Firouz, Khaled Mohi-Alden, Mahmoud Omid
Ultrasonics Sonochemistry|October 14, 2023
The improvement of freezing time and functional quality of frozen mushrooms by application of probe-type power ultrasoundPouya Farshbaf Aghajani, Mahmoud Soltani Firouz, Peyman Alikhani Chamgordani
Ultrasonics Sonochemistry|May 15, 2022
Power ultrasound in the meat industry (freezing, cooking and fermentation): Mechanisms, advances and challengesMahmoud Soltani Firouz, Hamed Sardari, Peyman Alikhani Chamgordani, et al.
Journal of Food Science|December 23, 2021
Design and evaluation of an intelligent sorting system for bell pepper using deep convolutional neural networksKhaled Mohi-Alden, Mahmoud Omid, Mahmoud Soltani Firouz, et al.
Micromachines|January 23, 2024
Intelligent Navigation of a Magnetic Microrobot with Model-Free Deep Reinforcement Learning in a Real-World EnvironmentAmar Salehi, Soleiman Hosseinpour, Nasrollah Tabatabaei, et al.
Ultrasonics Sonochemistry|January 23, 2024
Dual-Stage ultrasound in deep frying of potato chips; effects on the oil absorption and the quality of fried chipsPeyman Alikhani Chamgordani, Mahmoud Soltani Firouz, Mahmoud Omid, et al.
Pageof 1

Showing results (1-10 of 9) with videos related to

Sort By:
Pageof 1
Ultrasonics Sonochemistry|June 19, 2019
Recent advances in ultrasound application as a novel technique in analysis, processing and quality control of fruits, juices and dairy products industries: A reviewMahmoud Soltani Firouz, Ali Farahmandi, Soleiman Hosseinpour
Scientific Reports|August 13, 2025
A deep learning model with machine vision system for recognizing type of the food during the food consumptionPouya Bohlol, Soleiman Hosseinpour, Mahmoud Soltani Firouz
Current Research in Food Science|March 24, 2025
Improved food recognition using a refined ResNet50 architecture with improved fully connected layersPouya Bohlol, Soleiman Hosseinpour, Mahmoud Soltani Firouz
Food Research International (Ottawa, Ont.)|March 1, 2021
A critical review on intelligent and active packaging in the food industry: Research and developmentMahmoud Soltani Firouz, Khaled Mohi-Alden, Mahmoud Omid
Ultrasonics Sonochemistry|October 14, 2023
The improvement of freezing time and functional quality of frozen mushrooms by application of probe-type power ultrasoundPouya Farshbaf Aghajani, Mahmoud Soltani Firouz, Peyman Alikhani Chamgordani
Ultrasonics Sonochemistry|May 15, 2022
Power ultrasound in the meat industry (freezing, cooking and fermentation): Mechanisms, advances and challengesMahmoud Soltani Firouz, Hamed Sardari, Peyman Alikhani Chamgordani, et al.
Journal of Food Science|December 23, 2021
Design and evaluation of an intelligent sorting system for bell pepper using deep convolutional neural networksKhaled Mohi-Alden, Mahmoud Omid, Mahmoud Soltani Firouz, et al.
Micromachines|January 23, 2024
Intelligent Navigation of a Magnetic Microrobot with Model-Free Deep Reinforcement Learning in a Real-World EnvironmentAmar Salehi, Soleiman Hosseinpour, Nasrollah Tabatabaei, et al.
Ultrasonics Sonochemistry|January 23, 2024
Dual-Stage ultrasound in deep frying of potato chips; effects on the oil absorption and the quality of fried chipsPeyman Alikhani Chamgordani, Mahmoud Soltani Firouz, Mahmoud Omid, et al.
Pageof 1