| 81 | Preparation and Evaluation of Nanoliposomes Containing green tea Extract and Investigating its Efficacy in Extending the Shelf Life of Fresh Orange and Pomegranate Juices | Naghavi S- Peighambardoust SH- Azadmard-Damirchi S- Sowti Khiabani M | Biological Forum | 2016 |
| 82 | New concept in reduced-calori sponge cake production by xylitol and oligofructose | Nourmohammadi E- Peighambardoust SH | Journal of Food Quality | 2016 |
| 83 | Sucrose-Free Milk Chocolate Sweetened with Different Bulking Agents: Effects on Physicochemical and Sensory Properties | Rasouli Pirouzian H- Peighambardoust SH- Azadmard-Damirchi S | Biological Forum | 2016 |
| 84 | Effect of Psyllium Husk on Physical, Nutritional, Sensory, and Staling Properties of Dietary Prebiotic Sponge Cake | Beikzadeh S- Peighambardoust SH- Beikzadeh M- Asghari Javar-Abadi M- Homayouni-Rad A | Czech Journal of Food Science | 2016 |
| 85 | Optimization of Ultrasonically Assisted Extraction of Pectin from Sugar Beet Pulp | Jafarzadeh-Moghaddam M- Peighambardoust SH- Hesari J- Azadmard-Damirchi S | Biological Forum | 2016 |
| 86 | Effects of Grape Seed Powder as a Functional Ingredient on Flour Physicochemical Characteristics and Dough Rheological Properties | Aghamirzaei M- Peighambardoust SH- Azadmard-Damirchi S- Majzoobi M | Journal of Agricultural Science and Technology (JAST) | 2015 |
| 87 | A Comprehensive Study on the Effect of Maltitol and Oligofructose as Alternative Sweeteners in Sponge Cakes | Nourmohammadi E- Peighambardoust SH | International Journal of Food Engineering | 2015 |
| 88 | Physicochemical, Nutritional, Shelf Life and Sensory Properties of Iranian Sangak Bread Fortified with Grape Seed Powder | Peighambardoust SH- Aghamirzaei M | Journal of Food Processing Technology | 2014 |
| 89 | Production of Butter Incorporated with Hazelnut Powder | Emami Sh- Azadmard-Damirchi S- Hesari J- Peighambardoust SH- Ramezani Y- Nemati M- Esmaili M- Rafat SA | Journal of Agricultural Science and Technology (JAST) | 2014 |
| 90 | Exploring Margarine in Anhydrous Milk Fat by Chromatographic Tools | Fathitil R- Hesari J- Azadmard-Damirchi S- Nemati M- Peighambardoust SH- Rafat SA- Aghamirzaei M | Annual Research & Review in Biology | 2014 |
| 91 | Diversity of Lactobacillus Strains in Iranian Traditional Wheat Sourdough | Golshan Tafti A- Peighambardoust SH- Hejazi MA- Moosavy MH | Journal of Food Quality and Hazards Control | 2014 |
| 92 | Physical properties of spray dried grape syrup as affected by drying temperature and drying aids | Sarabandi K- Peighambardoust SH- Shirmohammadi M | International Journal of Agriculture and Crop Science | 2014 |
| 93 | Comparing the efficiency of protein and maltodextrin on spray drying of honey: physical and functional properties, powder production yield | Sarabandi K- Peighambardoust SH- Moradi Azad S | Journal of Middle East Applied Science and Technology | 2014 |
| 94 | Physico-chemical and functional properties of spray-dried sourdough in breadmaking | Golshan Tafti A- Peighambardoust SH- Hesari J- Bahrami A- Shakuoie Bonab E | Food Science and Technology International | 2013 |
| 95 | Effects of Spray-Dried Sourdough on Flour Characteristics and Rheological Properties of Dough | Golshan Tafti A- Peighambardoust SH- Behnam F- Bahrami A- Aghagholizadeh R- Ghamari M- Rafat SA | Czech Journal of Food Science | 2013 |
| 96 | Biochemical characterization and technological properties of predominant Lactobacilli isolated from East-Azarbaijan sourdoughs (Iran) | Golshan Tafti A- Peighambardoust SH- Hejazi MA | International Food Research Journal | 2013 |
| 97 | Production and characterization of a functional Iranian white brined cheese by replacement of dairy fat with vegetable oils | Fathi Achachlouei B- Hesari J- Azadmard Damirchi S- Peighambardoust SH- Esmaiili M- Alijani S | Food Science and Technology International | 2013 |
| 98 | Validation of the Use of Dried Blood Spot (DBS) Method to Assess Vitamin A Status | Fallah E- Peighambardoust SH | Health Promotion Perspective | 2012 |
| 99 | Application of spray drying for preservation of lactic acid starter cultures: a review | Peighambardoust SH- Golshan Tafti A- Hesari J | Trends in Food Science & Technology | 2011 |
| 100 | Application of Gel-Protein Analysis Compared to Conventional Quality Tests in Characterisation of Iranian Wheat Cultivars | Peighambardoust SH- Ghamari M- Naghavi S | Cereal Research Communications | 2011 |