Assistant Professor ESMAEIL GHANBARISHENDI

Articles

• Influences of filtration and storage time on the quality of Tavsan Yüregi extra virgin olive oil (EVOO) , 2020
• Effects of filtration process on the minor constituents and oxidative stability of virgin olive oil during 24 months storage time , 2020
• Determination of some chemical and quality parameters of changes in turkish Sari Ulak monocultivar extra virgin olive oil during 12 months of storage , 2018
• Olive Oil: Nutraceutical and Pharmaceutical Food , 2019
• Determination of chemical parameters and storage stability of extra virgin olive oil extracted by Mobile Olive Oil Processing Unit , 2020
• Investigation of using Guar Gum for Improving of Texture and Rheological Features of Iranian Low Fat White Cheese , 2017
• Effects of filtration and storage on chemical composition and sensory properties of olive oil extracted from Beylik cultivar , 2019
• EFFECT OF XANTHAN GUM ON TEXTURAL AND RHEOLOGICAL PROPERTIES OF IRANIAN LOW–FAT WHITE CHEESE , 2025
• Sensorial Properties, Chemical Characteristicsand Fatty Acids Profile of Cheese Fortified by Encapsulated Kilka Fish Oil , 2016
• Chemical characterization and storage stability of extra virgin olive oil extracted from Derik Halhalı cultivar , 2019
• The effect of Arabic gum using on improving of texture and rheological properties of Iranian low fat white cheese. , 2025
• Changes occurring in chemical composition and oxidative stability of virgin olive oil during storage , 2018
• A rapid method for determination of the origin of meat and meat products based on the extracted fat spectra by using of Raman spectroscopy and chemometric method , 2014