Papers in Journals
| # | Paper Title | Authors | Journal | Published At |
|---|---|---|---|---|
| 101 | Comparison of floral ontogeny in wild-type and double-flowered phenotypes of Syringa vulgaris | Dadpour MR- Naghiloo S- Peighambardoust SH- Panahirad S- Aliakbari M- Movafeghi A | Scientia Horticulturae | 2011 |
| 102 | Nuts Composition and their Health Benefits | Azadmard-Damirchi S- Emami Sh- Hesari J- Peighambardoust SH- Nemati M | World Academy of Science, Engineering and Technology | 2011 |
| 103 | A kinetic study of osmotic dehydration of apricot using salt solutions | Manafi M- Hesari J- Peighambardoust SH- Azadmard-Damirchi S- Rahimzadeh Khoyi M | CYTA-Journal of Food | 2011 |
| 104 | Een niew prin van tarwebloem | van der Goot AJ- van der Zalm E- Peighambardoust SH- Bux W- Boom R.M | NPT-Procestechnologie | 2010 |
| 105 | Osmotic dehydration of apricot using salt-socurose solutions | Manafi M- Hesari J- Peighambardoust SH- Rahimzadeh Khoyi M | World Academy of Science, Engineering and Technology | 2010 |
| 106 | Aeration of bread dough influenced by different way of processing | Peighambardoust SH- Fallah E- Hamer RJ- van der Goot AJ | Journal of Cereal Science | 2010 |
| 107 | Application of epifluorescence light microscopy (EFLM) to study the microstructure of wheat dough: a comparison with confocal scanning laser microscopy (CSLM) technique | Peighambardoust SH- Dadpour MR- Dokouhaki M | Journal of Cereal Science | 2010 |
| 108 | Migration of gluten under shear flow: influence of process parameters on separation behaviour | Peighambardoust SH- van der Goot AJ | Food Chemistry | 2010 |
| 109 | Migration of gluten under shear flow as a novel mechanism for separating wheat flour into gluten and starch | Peighambardoust SH- Hamer RJ- Boom RM- van der Goot AJ | Journal of Cereal Science | 2008 |
| 110 | Effect of shear rate on microstructure and rheological properties of sheared wheat doughs | Peressini D- Peighambardoust SH- Hamer RJ- Sensidoni A- van der Goot AJ | Journal of Cereal Science | 2008 |
| 111 | Creating Novel Structures in Food Materials: The Role of Well-Defined Shear Flow | van der Goot AJ- Peighambardoust SH- Akkermans C- van Osten-Manski J | Food Biophysics | 2008 |
| 112 | Dough processing in a Couette-type device with varying eccentricity: effect on glutenin macro-polymer properties and dough micro-structure | Peighambardoust SH- van Brenk S- van der Goot AJ- Hamer RJ- Boom RM | Journal of Cereal Science | 2007 |
| 113 | Microstructure formation and rheological behaviour of dough under simple shear flow | Peighambardoust SH- van der Goot AJ- van Vliet T- Hamer RJ- Boom RM | Journal of Cereal Science | 2006 |
| 114 | Mixing behaviour of zero-developed dough compared to a flour–water mixture | Peighambardoust SH- van der Goot AJ- Boom RM- Hamer RJ | Journal of Cereal Science | 2006 |
| 115 | Effect of flour extraction rate on flour composition, dough rheological characteristics and quality of flat bread | Azizi MH- Sayeddin SM- Peighambardoust SH | Journal of Agricultural Science and Technology (JAST) | 2006 |
| 116 | Process for the separation of gluten and starch | Peighambardoust SH- van der Goot AJ- Hamer RJ- Boom RM | United States Patent | 2006 |
| 117 | Een nieuwe kijk op een oud process: Het kneden van deeg. | van der Goot AJ- Peighambardoust SH | NPT-Procestechnologie | 2006 |
| 118 | Effect of simple shear on the physical properties of glutenin macro-polymer (GMP) | Peighambardoust SH- van der Goot AJ- Hamer RJ- Boom RM | Journal of Cereal Science | 2005 |
| 119 | A new method to study simple shear processing of wheat gluten-starch mixtures | Peighambardoust SH- van der Goot AJ- Hamer RJ- Boom RM | Cereal Chemistry | 2004 |
Showing 101-119 of 119 items.