مقالات در نشریات

#عنوان مقالهنویسندگاننشریهتاریخ انتشار
 
۱۰۱Comparison of floral ontogeny in wild-type and double-flowered phenotypes of Syringa vulgarisDadpour MR- Naghiloo S- Peighambardoust SH- Panahirad S- Aliakbari M- Movafeghi AScientia Horticulturae2011
۱۰۲Nuts Composition and their Health BenefitsAzadmard-Damirchi S- Emami Sh- Hesari J- Peighambardoust SH- Nemati MWorld Academy of Science, Engineering and Technology2011
۱۰۳A kinetic study of osmotic dehydration of apricot using salt solutionsManafi M- Hesari J- Peighambardoust SH- Azadmard-Damirchi S- Rahimzadeh Khoyi MCYTA-Journal of Food2011
۱۰۴Een niew prin van tarwebloemvan der Goot AJ- van der Zalm E- Peighambardoust SH- Bux W- Boom R.MNPT-Procestechnologie2010
۱۰۵Osmotic dehydration of apricot using salt-socurose solutionsManafi M- Hesari J- Peighambardoust SH- Rahimzadeh Khoyi MWorld Academy of Science, Engineering and Technology2010
۱۰۶Aeration of bread dough influenced by different way of processingPeighambardoust SH- Fallah E- Hamer RJ- van der Goot AJJournal of Cereal Science2010
۱۰۷Application of epifluorescence light microscopy (EFLM) to study the microstructure of wheat dough: a comparison with confocal scanning laser microscopy (CSLM) techniquePeighambardoust SH- Dadpour MR- Dokouhaki MJournal of Cereal Science2010
۱۰۸Migration of gluten under shear flow: influence of process parameters on separation behaviourPeighambardoust SH- van der Goot AJFood Chemistry2010
۱۰۹Migration of gluten under shear flow as a novel mechanism for separating wheat flour into gluten and starchPeighambardoust SH- Hamer RJ- Boom RM- van der Goot AJJournal of Cereal Science2008
۱۱۰Effect of shear rate on microstructure and rheological properties of sheared wheat doughsPeressini D- Peighambardoust SH- Hamer RJ- Sensidoni A- van der Goot AJJournal of Cereal Science2008
۱۱۱Creating Novel Structures in Food Materials: The Role of Well-Defined Shear Flowvan der Goot AJ- Peighambardoust SH- Akkermans C- van Osten-Manski JFood Biophysics2008
۱۱۲Dough processing in a Couette-type device with varying eccentricity: effect on glutenin macro-polymer properties and dough micro-structurePeighambardoust SH- van Brenk S- van der Goot AJ- Hamer RJ- Boom RMJournal of Cereal Science2007
۱۱۳Microstructure formation and rheological behaviour of dough under simple shear flowPeighambardoust SH- van der Goot AJ- van Vliet T- Hamer RJ- Boom RMJournal of Cereal Science2006
۱۱۴Mixing behaviour of zero-developed dough compared to a flour–water mixturePeighambardoust SH- van der Goot AJ- Boom RM- Hamer RJJournal of Cereal Science2006
۱۱۵Effect of flour extraction rate on flour composition, dough rheological characteristics and quality of flat breadAzizi MH- Sayeddin SM- Peighambardoust SHJournal of Agricultural Science and Technology (JAST)2006
۱۱۶Process for the separation of gluten and starchPeighambardoust SH- van der Goot AJ- Hamer RJ- Boom RMUnited States Patent2006
۱۱۷Een nieuwe kijk op een oud process: Het kneden van deeg.van der Goot AJ- Peighambardoust SHNPT-Procestechnologie2006
۱۱۸Effect of simple shear on the physical properties of glutenin macro-polymer (GMP)Peighambardoust SH- van der Goot AJ- Hamer RJ- Boom RMJournal of Cereal Science2005
۱۱۹A new method to study simple shear processing of wheat gluten-starch mixturesPeighambardoust SH- van der Goot AJ- Hamer RJ- Boom RMCereal Chemistry2004
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