| Comparison of floral ontogeny in wild-type and double-flowered phenotypes of Syringa vulgaris | Scientia Horticulturae | Dadpour MR- Naghiloo S- Peighambardoust SH- Panahirad S- Aliakbari M- Movafeghi A |
| Application of Gel-Protein Analysis Compared to Conventional Quality Tests in Characterisation of Iranian Wheat Cultivars | Cereal Research Communications | Peighambardoust SH- Ghamari M- Naghavi S |
| Application of spray drying for preservation of lactic acid starter cultures: a review | Trends in Food Science & Technology | Peighambardoust SH- Golshan Tafti A- Hesari J |
| Migration of gluten under shear flow: influence of process parameters on separation behaviour | Food Chemistry | Peighambardoust SH- van der Goot AJ |
| Application of epifluorescence light microscopy (EFLM) to study the microstructure of wheat dough: a comparison with confocal scanning laser microscopy (CSLM) technique | Journal of Cereal Science | Peighambardoust SH- Dadpour MR- Dokouhaki M |
| Aeration of bread dough influenced by different way of processing | Journal of Cereal Science | Peighambardoust SH- Fallah E- Hamer RJ- van der Goot AJ |
| Osmotic dehydration of apricot using salt-socurose solutions | World Academy of Science, Engineering and Technology | Manafi M- Hesari J- Peighambardoust SH- Rahimzadeh Khoyi M |
| Een niew prin van tarwebloem | NPT-Procestechnologie | van der Goot AJ- van der Zalm E- Peighambardoust SH- Bux W- Boom R.M |
| Creating Novel Structures in Food Materials: The Role of Well-Defined Shear Flow | Food Biophysics | van der Goot AJ- Peighambardoust SH- Akkermans C- van Osten-Manski J |
| Effect of shear rate on microstructure and rheological properties of sheared wheat doughs | Journal of Cereal Science | Peressini D- Peighambardoust SH- Hamer RJ- Sensidoni A- van der Goot AJ |
| Migration of gluten under shear flow as a novel mechanism for separating wheat flour into gluten and starch | Journal of Cereal Science | Peighambardoust SH- Hamer RJ- Boom RM- van der Goot AJ |
| Dough processing in a Couette-type device with varying eccentricity: effect on glutenin macro-polymer properties and dough micro-structure | Journal of Cereal Science | Peighambardoust SH- van Brenk S- van der Goot AJ- Hamer RJ- Boom RM |
| Een nieuwe kijk op een oud process: Het kneden van deeg. | NPT-Procestechnologie | van der Goot AJ- Peighambardoust SH |
| Process for the separation of gluten and starch | United States Patent | Peighambardoust SH- van der Goot AJ- Hamer RJ- Boom RM |
| Effect of flour extraction rate on flour composition, dough rheological characteristics and quality of flat bread | Journal of Agricultural Science and Technology (JAST) | Azizi MH- Sayeddin SM- Peighambardoust SH |
| Mixing behaviour of zero-developed dough compared to a flour–water mixture | Journal of Cereal Science | Peighambardoust SH- van der Goot AJ- Boom RM- Hamer RJ |
| Microstructure formation and rheological behaviour of dough under simple shear flow | Journal of Cereal Science | Peighambardoust SH- van der Goot AJ- van Vliet T- Hamer RJ- Boom RM |
| Effect of simple shear on the physical properties of glutenin macro-polymer (GMP) | Journal of Cereal Science | Peighambardoust SH- van der Goot AJ- Hamer RJ- Boom RM |
| A new method to study simple shear processing of wheat gluten-starch mixtures | Cereal Chemistry | Peighambardoust SH- van der Goot AJ- Hamer RJ- Boom RM |
| Description of intruder levels in the 162,164,166Dy nuclei by two different algebraic approaches | Nuclear Physics, Section A | Z. Jahangiri tazekand , H. Sabri |