لیست مقالات در نشریات

نمایش ۲٬۶۴۱ تا ۲٬۶۶۰ مورد از کل ۶٬۴۵۸ مورد.
عنوانعنوان نشریهنویسندگان
New concept in reduced-calori sponge cake production by xylitol and oligofructoseJournal of Food QualityNourmohammadi E- Peighambardoust SH
Preparation and Evaluation of Nanoliposomes Containing green tea Extract and Investigating its Efficacy in Extending the Shelf Life of Fresh Orange and Pomegranate JuicesBiological ForumNaghavi S- Peighambardoust SH- Azadmard-Damirchi S- Sowti Khiabani M
Application of Organoclay Nanoparticle in Low-Density Polyethylene Films for Packaging of UF CheesePackaging Technology and SciencePeighambardoust SH- Beigmohammadi F- Peighambardoust SJ
Liposomes as carrier vehicles for functional compounds in food sectorJournal of Experimental NanoscienceEmami Sh- Azadmard-Damirchi S- Peighambardoust SH- Valizadeh H- Hesari J
Antibacterial properties of LDPE nanocomposite films in packaging of UF cheese.LWT - Food Science and TechnologyBeigmohammadi F- Peighambardoust SH- Hesari J- Azadmard-Damirchi S- Peighambardoust SJ- Karimian-KhosrowshahiN
A Comprehensive Study on the Effect of Maltitol and Oligofructose as Alternative Sweeteners in Sponge CakesInternational Journal of Food EngineeringNourmohammadi E- Peighambardoust SH
Effects of Grape Seed Powder as a Functional Ingredient on Flour Physicochemical Characteristics and Dough Rheological PropertiesJournal of Agricultural Science and Technology (JAST)Aghamirzaei M- Peighambardoust SH- Azadmard-Damirchi S- Majzoobi M
Comparing the efficiency of protein and maltodextrin on spray drying of honey: physical and functional properties, powder production yieldJournal of Middle East Applied Science and TechnologySarabandi K- Peighambardoust SH- Moradi Azad S
Physical properties of spray dried grape syrup as affected by drying temperature and drying aidsInternational Journal of Agriculture and Crop ScienceSarabandi K- Peighambardoust SH- Shirmohammadi M
Diversity of Lactobacillus Strains in Iranian Traditional Wheat SourdoughJournal of Food Quality and Hazards ControlGolshan Tafti A- Peighambardoust SH- Hejazi MA- Moosavy MH
Exploring Margarine in Anhydrous Milk Fat by Chromatographic ToolsAnnual Research & Review in BiologyFathitil R- Hesari J- Azadmard-Damirchi S- Nemati M- Peighambardoust SH- Rafat SA- Aghamirzaei M
Production of Butter Incorporated with Hazelnut PowderJournal of Agricultural Science and Technology (JAST)Emami Sh- Azadmard-Damirchi S- Hesari J- Peighambardoust SH- Ramezani Y- Nemati M- Esmaili M- Rafat SA
Physicochemical, Nutritional, Shelf Life and Sensory Properties of Iranian Sangak Bread Fortified with Grape Seed PowderJournal of Food Processing TechnologyPeighambardoust SH- Aghamirzaei M
Production and characterization of a functional Iranian white brined cheese by replacement of dairy fat with vegetable oilsFood Science and Technology InternationalFathi Achachlouei B- Hesari J- Azadmard Damirchi S- Peighambardoust SH- Esmaiili M- Alijani S
Biochemical characterization and technological properties of predominant Lactobacilli isolated from East-Azarbaijan sourdoughs (Iran)International Food Research JournalGolshan Tafti A- Peighambardoust SH- Hejazi MA
Effects of Spray-Dried Sourdough on Flour Characteristics and Rheological Properties of DoughCzech Journal of Food ScienceGolshan Tafti A- Peighambardoust SH- Behnam F- Bahrami A- Aghagholizadeh R- Ghamari M- Rafat SA
Physico-chemical and functional properties of spray-dried sourdough in breadmakingFood Science and Technology InternationalGolshan Tafti A- Peighambardoust SH- Hesari J- Bahrami A- Shakuoie Bonab E
Validation of the Use of Dried Blood Spot (DBS) Method to Assess Vitamin A StatusHealth Promotion PerspectiveFallah E- Peighambardoust SH
A kinetic study of osmotic dehydration of apricot using salt solutionsCYTA-Journal of FoodManafi M- Hesari J- Peighambardoust SH- Azadmard-Damirchi S- Rahimzadeh Khoyi M
Nuts Composition and their Health BenefitsWorld Academy of Science, Engineering and TechnologyAzadmard-Damirchi S- Emami Sh- Hesari J- Peighambardoust SH- Nemati M