مقالات در نشریات
- 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,Biological Forum,Vol. 8,pp. 1-15,2016.
- 82. Nourmohammadi E ,& Peighambardoust SH,New concept in reduced-calori sponge cake production by xylitol and oligofructose,Journal of Food Quality,Vol. 39,pp. 627-633,2016,Q1.
- 83. Rasouli Pirouzian H , Peighambardoust SH , Azadmard , Damirchi S,Sucrose-Free Milk Chocolate Sweetened with Different Bulking Agents: Effects on Physicochemical and Sensory Properties,Biological Forum,Vol. 8,pp. 340-349,2016.
- 84. Beikzadeh S et al.,Effect of Psyllium Husk on Physical, Nutritional, Sensory, and Staling Properties of Dietary Prebiotic Sponge Cake,Czech Journal of Food Science,Vol. 34,pp. 534-540,2016,Q2.
- 85. Jafarzadeh et al.,Optimization of Ultrasonically Assisted Extraction of Pectin from Sugar Beet Pulp,Biological Forum,Vol. 8,pp. 1-7,2016.
- 86. Effects of Grape Seed Powder as a Functional Ingredient on Flour Physicochemical Characteristics and Dough Rheological Properties,Journal of Agricultural Science and Technology (JAST),Vol. 17,pp. 365-373,2015,Q2.
- 87. Nourmohammadi E ,& Peighambardoust SH,A Comprehensive Study on the Effect of Maltitol and Oligofructose as Alternative Sweeteners in Sponge Cakes,International Journal of Food Engineering,Vol. 11,pp. 557-562,2015,Q2.
- 88. Peighambardoust SH ,& Aghamirzaei M,Physicochemical, Nutritional, Shelf Life and Sensory Properties of Iranian Sangak Bread Fortified with Grape Seed Powder,Journal of Food Processing Technology,Vol. 5,pp. 1-5,2014.
- 89. Emami Sh et al.,Production of Butter Incorporated with Hazelnut Powder,Journal of Agricultural Science and Technology (JAST),Vol. 16,pp. 1623-1632,2014,Q2.
- 90. Fathitil R et al.,Exploring Margarine in Anhydrous Milk Fat by Chromatographic Tools,Annual Research & Review in Biology,Vol. 4,pp. 611-624,2014.
- 91. Golshan Tafti A , Peighambardoust SH , Hejazi MA , Moosavy MH,Diversity of Lactobacillus Strains in Iranian Traditional Wheat Sourdough,Journal of Food Quality and Hazards Control,Vol. 1,pp. 41-45,2014.
- 92. Sarabandi K , Peighambardoust SH , Shirmohammadi M,Physical properties of spray dried grape syrup as affected by drying temperature and drying aids,International Journal of Agriculture and Crop Science,Vol. 7,pp. 928-934,2014.
- 93. Sarabandi K , Peighambardoust SH , Moradi Azad S,Comparing the efficiency of protein and maltodextrin on spray drying of honey: physical and functional properties, powder production yield,Journal of Middle East Applied Science and Technology,Vol. 14,pp. 404-408,2014.
- 94. Physico-chemical and functional properties of spray-dried sourdough in breadmaking,Food Science and Technology International,Vol. 19,pp. 271-278,2013,Q2.
- 95. Golshan Tafti A et al.,Effects of Spray-Dried Sourdough on Flour Characteristics and Rheological Properties of Dough,Czech Journal of Food Science,Vol. 31,pp. 361-367,2013,Q2.
- 96. Golshan Tafti A , Peighambardoust SH , Hejazi MA,Biochemical characterization and technological properties of predominant Lactobacilli isolated from East-Azarbaijan sourdoughs (Iran),International Food Research Journal,Vol. 20,pp. 3293-3298,2013,Q3.
- 97. Fathi Achachlouei B et al.,Production and characterization of a functional Iranian white brined cheese by replacement of dairy fat with vegetable oils,Food Science and Technology International,Vol. 19,pp. 389-398,2013,Q2.
- 98. Fallah E ,& Peighambardoust SH,Validation of the Use of Dried Blood Spot (DBS) Method to Assess Vitamin A Status,Health Promotion Perspective,Vol. 2,pp. 180-189,2012.
- 99. Peighambardoust SH , Golshan Tafti A , Hesari J,Application of spray drying for preservation of lactic acid starter cultures: a review,Trends in Food Science & Technology,Vol. 22,pp. 215-224,2011,Q1.
- 100. Peighambardoust SH , Ghamari M , Naghavi S,Application of Gel-Protein Analysis Compared to Conventional Quality Tests in Characterisation of Iranian Wheat Cultivars,Cereal Research Communications,Vol. 39,pp. 394-404,2011,Q2.
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