Ahmad, J., Shivhare, U. S., Singh. G. (2001) .Drying characteristics and product quality of coriander leaves. Institution of Chemical Engineers Transactions. 79, 234-239.
Ahmed, J. (2011). Drying of vegetables: principals and dryer design: Handbook of vegetables processing. Whiley-Blackwell Publishing, pp. 279-298.
Argyropoulos, D., Heindl, A., Muller, J. (2011). Assessment of convection, hot-air combined with microwave-vacum and freez drying method for mushroom with regard quality. International Journal of Food Science and Technology. 46(2), 333-342.
Athanasia, M., Goula, F., Konstantinos, G., Adamopoulos, S. (2004). Spray drying of tomato pulp in dehumidified air: II. The effect on powder properties. Journal of Food Engineering. 66, 35–42.
Bhandri, B., Howes, T. (1999). Implication of glass transition for the drying and stability of dried foods. Journal of Food Engineering. 40, 71-79
Camire, M. E., Dougherty, M. P., Briggs, J. L. (2007). Functionality of fruit powders in extruded corn breakfast cereals. Food Chemestry. 101(2), 765-770.
Chua, K., Chou, S. (2005). A modular approach to study the performance of a two stage heat pump system for drying. Applied Thermal Engineering. 25, 1363-1379.
Cuningham, S. E., Mcminn, W. A. M., Magee, T. R.A., Richardson, P. S. (2008). Experimental study of rehydration kinetics of potato cylinders. Food and Bioproducts Processing. 86, 15- 24.
Doymaz, I., Tugrul, N., Pala, M. (2006). Drying characteristics of dill and parsley leaves. Journal of Food Engineering. 77, 559-565.
Funebo, T., Ohlsson, T. (1998). Microwave-assisted air dehydration of apple and mushroom. Journal of Food Engineering. 38, 353-367.
Garcia-Pascual, P., Sanjuan, N., Melis, R., Mulet, A. (2006). Morchella esculenta (morel) rehydration process modelling. Journal of Food Engineering. 72, 346- 353.
ISIRI (Iranian Standard and Industrial Research Institute). (2004). Measurement of packed mass density and the free drop. Iranian National Standard. No 3345, First Edition.
Kathirvel, K., Ramachandra, N., Gariepy, Y., Orsat, V., Raghvan, G. S. V. (2006). Microwave drying – a promising alternative for the herb processes industry. The Canadian society for Engineering in Agricultural, Food, Environmental, and Biological Systems. Paper No. 06-212
Lewicki, P. P. (1998). Some remarks on rehydration of dried food. Journal of Food Engineering. 36, 81-87.
Ngankham, J., Singh, K., Pandey, R. (2011). Rehydration characteristics and structural changes of sweet potato cubes after dehydration. American Journal of Food Technology. 6, 709-716.
Omidbeigi, R. (2005). Production and processing of aromatic plants. Volume 1, Astane-Ghods-Press, Mashhad, pages 347 and 397.
Pal, U., Khan, M., Mohanty, S. (2008). Heat pump drying of green sweet pepper. Drying Technology. 26(12), 1584-1590.
Pirzad, A., Alyari, H., Shakiba, M. R., Zehtab-Salmasi, S., and Mohammadi, A. (2006). Essential oil content and composition of german Chamomile (Matricaria chamomilla L.) at different irrigation regimes. Journal of Agronomy. 5(3), 451-455.
Russo, P., Adiletta G., Di Matteo, M. (2013). The influence of drying air temperature on the physical properties of dried and dehydrated eggplant. Food Bioproduct Process. 91(3), 249-256.
Sagar, V. R., Kumar, P. S. (2010). Recent advances in drying and dehydration of fruit and vegetables. Journal of Food Science. 47(1), 15-26.
Sevik, S., Aktas, M., Dogan, H., Kocak, S. (2013). Mushroom drying with solar assistedheat pump system. Energy Conversion and Management. 72, 171-178.
Singh, H.B., Singh, A., Rai, S. K., Katiyar, R. S., Johri, J. K. and Singh,.S. P. (2003). Evaluation of Indian coriander accessions for resistance.against stems gall disease.GenCrop. 339-343.
Soleimanifard, S. (2009). Modeling of adsorption and desorption isotherms of pistatue (Ohadi variety) and drying conditions modification. Thesis for degree of master, Faculty Agriculture, Isfahan Technology University.
Tavakolipour, H., Sharifi, A. (2011). Determination of effective parameters on rivas drying with hot air and possibility of powder extraction. Journal of Food Sciences and Technology. 3(2), 59-67.
Wang, N., Brennan, J. G. (1995). Changes in structure, density and porosity of potato during dehydration. Journal of Food Engineering. 24, 61-76.
Yadollahinia, A., Jahangiri, M. (2009). Shrinkage of potato slice during drying. Journal of Food Engineering. 94(1), 52-58.
Zargari, E. (2012). Aromatic plants. University of Tehran Press. 270pp.
Zhang, Z. P., Song, H. G., Peng, Z., Luo, Q. N., Ming, J., Zhao, G. H. (2012). Characterization of stipe and cap powders of mushroom prepared by different grinding methods. Journal of Food Engineering, 109(3), 406-413.