Determination of Fatty Acid Composition of Iranian Extra Virgin Olive Oils with Respect to Cultivar and Geographic Origin
, 2018
Production of Flavored Low Lactose Milk Powder with a Small Spray Dryer
, 2014
Production of Encapsulated Kilka Oil with Spray Dryer and Application for Cheese Fortification
, 2014
TURKISH FOOD EXPORT TO GULF COUNTRIES, CHALLENGES AND
STRATEGIES
, 2025
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
The Efect of Xanthan Gum Using on Improving Texture and Rheological Properties of Iranian Low Fat White Cheese. - GHANBARISHENDI ESMAEIL
Measurement of Lead and Cadmium Concentrations in Traditional Kashk - GHANBARISHENDI ESMAEIL
Some oxidative stability parameters of EVOOs which collected from different geographical locations in Turkey - GHANBARISHENDI ESMAEIL
Assessment of Antıoxidant Activity of Phlomidoschema Parviflorum - GHANBARISHENDI ESMAEIL
Optimization of Ultrasound Extraction of Dried Extract and Phenolic Compounds Phlomidoschema Parviflorum by Response Surface Methodlogy - GHANBARISHENDI ESMAEIL
The Effect of Different Bleching Earth on Quality of Edibles Oil - GHANBARISHENDI ESMAEIL
The Study of Antimicrobial Effect of Salvia leriifolia benth Essential Oil on the Growth of Staphylococcus aureus in Traditional Kashk. - GHANBARISHENDI ESMAEIL
Evaluation of Antioxidant Capacity and Total Phenolic Content of Achillea millefolium as Affected by Various Solvents and Extraction Methods - GHANBARISHENDI ESMAEIL
The Effect of Persian Bleaching Earth on the Quality of Edible Oils - GHANBARISHENDI ESMAEIL
Survey on Rate of Losses and Wastes in Oil Seeds Processing Plants in Southern of Iran - GHANBARISHENDI ESMAEIL
Chemical Evaluation of Oils Extracted from Different Varites of Soybeen in Southern of Iran - GHANBARISHENDI ESMAEIL
Comparative Evaluation of Various Solvents and Two Methods of Conventional and Ultrasound-assisted Extraction for Higher Antioxidant Activity and Phenolic Compounds of Achillea willhelmsii. - GHANBARISHENDI ESMAEIL
Chemical Evaluation of Oil Extracted from different Varities of Colza in Southern of Iran - GHANBARISHENDI ESMAEIL
Influence of spices (Black Pepper, Turmermeric and Cinnamon) usage in Iranian Food Cooking on Prevention of Trans-Fatty Acids Foramtion - GHANBARISHENDI ESMAEIL
The effect of packaging material and storage time on some qualitative parameters of dried potatoes - GHANBARISHENDI ESMAEIL
Chemical Characteristics and Fatty Acid Profile of Milk thistle (Silybum marianum, L. Gaertn) Naturally Grown in North of Iran - GHANBARISHENDI ESMAEIL
Functional Properties and Sensory Evaluation of Cream Mixed Vegetable and Dairy - GHANBARISHENDI ESMAEIL
Raman Spectroscopic Discrimination of Virgin Olive Oils According to Geographic Origin - GHANBARISHENDI ESMAEIL
Application of Raman Spectroscopy as a Rapid Tool to Classify Extra Virgin Olive Oils Extracted from Different Turkish Cultivars - GHANBARISHENDI ESMAEIL
Effects of storage time and filtration on volatile profiles of extra virgin olive oils (EVOO) - GHANBARISHENDI ESMAEIL
Quality Characteristics of Olive Oils Extracted from “Hurma” Olives
- GHANBARISHENDI ESMAEIL
Effects of storage time and filtration on volatile profiles of extra virgin olive oils (EVOO)
- GHANBARISHENDI ESMAEIL
Mobile Olive Oil Processing Unit (MOOPU) for protection of local varieties by producing of high Quality olive oil with their minor constituents
- GHANBARISHENDI ESMAEIL
Flavor and Aroma Components in Olive Oil
- GHANBARISHENDI ESMAEIL
