Alam N, Amin R, Khan A, Ara,I, Shim M J, Lee M W and Lee T S. 2008. Nutritional analysis of cultivated mushrooms in Bangladesh-Pleurotus ostreatus, Pleurotus sajor-caju, Pleurotus florida and Calocybe indica. Mycobiology 36(4): 228-232.
Arora S, Shivhare US, Ahmed J and Raghavan GSV. 2003. Drying kinetics of Agaricus bisporus and Pleurotus florida mushrooms. Transactions-American Society of Agricultural Engineers 46(3): 721-724.
BahramParvar M, Salehi F and Razavi SMA, 2014. Predicting total acceptance of ice cream using artificial neural network. Journal of Food Processing and Preservation 38(3): 1080-1088.
Brennan M, Le Port G, Pulvirenti A and Gormley R, 2000. Post-harvest Treatment with Citric Acid or Hydrogen Peroxide to Extend the Shelf Life of Fresh Sliced Mushrooms, LWT-Food Science and Technology 33: 285-289.
Doymaz I and Pala M. 2003. The thin-layer drying characteristics of corn. Journal of Food Engineering, 60: 125-130.
Doymaz I, 2007. Air drying characteristics of tomatoes. Food Engineering. 78: 1291-1297.
Erenturk S and Erenturk K, 2007. Comparison of genetic algorithm and neural network approaches for drying process of carrot. Journal of Food Engineering 78: 905-912.
Farkas I, Reményi P and BirÓ B, 2000. A neural network topology for modeling grain drying. Computers and Electronics in Agriculture 26: 147-158.
Giri SK and Prasad S, 2007. Drying kinetics and rehydration characteristics of microwave-vacuum and convective hot-air dried mushroom. Journal of Food Engineering 78 (2): 512-521.
Kotwaliwale N, Bakane P and Verma A, 2007. Changes in textural and optical properties of Oyster mushroom during hot air drying. Journal of Food Engineering 78 (4): 1207-1211.
Lertworasirikul S and Saetan S, 2010. Artificial neural network modeling of mass transfer during osmotic dehydration of kaffir lime peel. Journal of Food Engineering 98: 214–223.
Motevali A, Minaei ., Khoshtaghaza MH and Amirnejat H. 2011. Comparison of energy consumption and specific energy requirements of different methods for drying mushroom slices. Energy 36(11): 6433-6441.
Mujumdar AS, 1997. Industrial drying of foods. in: G.J.B. Christopher (Ed.), Drying fundamentals. Blakie academic and professional publications.
Salehi F and Razavi SMA, 2012. Dynamic modeling of flux and total hydraulic resistance in nanofiltration treatment of regeneration waste brine using artificial neural network. Desalination and Water Treatment 41: 95-104.
Salehi F, Abbasi Shahkoh Z, Godarzi M, 2014. Apricot Osmotic Drying Modeling Using Genetic Algorithm - Artificial Neural Network. Journal of Innovation in Food Science and Technology. (In Farsi).
Singh U, Jain S, Doshi A, Jain H and Chahar V, 2008. Effects of Pretreatments on Drying Characteristics of Button Mushroom. International Journal of Food Engineering 4(4): DOI: 10.2202/1556-3758.1179.