Papers in Journals
- 101. Dadpour MR et al.,Comparison of floral ontogeny in wild-type and double-flowered phenotypes of Syringa vulgaris,Scientia Horticulturae,Vol. 127,pp. 535-541,2011,Q1.
- 102. Azadmard et al.,Nuts Composition and their Health Benefits,World Academy of Science, Engineering and Technology,Vol. 81,pp. 508-512,2011.
- 103. Manafi M et al.,A kinetic study of osmotic dehydration of apricot using salt solutions,CYTA-Journal of Food,Vol. 9,pp. 167-170,2011,Q3.
- 104. Een niew prin van tarwebloem,NPT-Procestechnologie,Vol. 1,pp. 20-21,2010.
- 105. Manafi M , Hesari J , Peighambardoust SH , Rahimzadeh Khoyi M,Osmotic dehydration of apricot using salt-socurose solutions,World Academy of Science, Engineering and Technology,Vol. 68,pp. 1088-1091,2010.
- 106. Peighambardoust SH , Fallah E , Hamer RJ , van der Goot AJ,Aeration of bread dough influenced by different way of processing,Journal of Cereal Science,Vol. 51,pp. 89-95,2010,Q1.
- 107. Peighambardoust SH , Dadpour MR , Dokouhaki M,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,Vol. 51,pp. 21-27,2010,Q1.
- 108. Peighambardoust SH ,& van der Goot AJ,Migration of gluten under shear flow: influence of process parameters on separation behaviour,Food Chemistry,Vol. 118,pp. 712-718,2010,Q1.
- 109. Peighambardoust SH , Hamer RJ , Boom RM , 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,Vol. 48,pp. 327-338,2008,Q1.
- 110. Effect of shear rate on microstructure and rheological properties of sheared wheat doughs,Journal of Cereal Science,Vol. 48,pp. 426-438,2008,Q1.
- 111. Creating Novel Structures in Food Materials: The Role of Well-Defined Shear Flow,Food Biophysics,Vol. 3,pp. 120-125,2008.
- 112. Dough processing in a Couette-type device with varying eccentricity: effect on glutenin macro-polymer properties and dough micro-structure,Journal of Cereal Science,Vol. 45,pp. 34-48,2007,Q1.
- 113. Microstructure formation and rheological behaviour of dough under simple shear flow,Journal of Cereal Science,Vol. 43,pp. 183-197,2006,Q1.
- 114. Peighambardoust SH , van der Goot AJ , Boom RM , Hamer RJ,Mixing behaviour of zero-developed dough compared to a flour–water mixture,Journal of Cereal Science,Vol. 44,pp. 12-20,2006,Q1.
- 115. Azizi MH , Sayeddin SM , Peighambardoust SH,Effect of flour extraction rate on flour composition, dough rheological characteristics and quality of flat bread,Journal of Agricultural Science and Technology (JAST),Vol. 8,pp. 323-330,2006.
- 116. Peighambardoust SH , van der Goot AJ , Hamer RJ , Boom RM,Process for the separation of gluten and starch,United States Patent,pp. US2009/0202689/A1,2006.
- 117. van der Goot AJ ,& Peighambardoust SH,Een nieuwe kijk op een oud process: Het kneden van deeg.,NPT-Procestechnologie,Vol. 6,pp. 8-9,2006.
- 118. Peighambardoust SH , van der Goot AJ , Hamer RJ , Boom RM,Effect of simple shear on the physical properties of glutenin macro-polymer (GMP),Journal of Cereal Science,Vol. 42,pp. 59-68,2005,Q1.
- 119. 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,Vol. 81,pp. 714-721,2004,Q1.
Showing 101-119 of 119 items.