Monitoring of Some Chemical Changes in Turkish Uslu Monocultivar EVOO During 12 Months of Storage ,2018
Overall Evaluation of Produced Flavored Low Lactose Milk Powder for Lactose Intolerants, Modern Applied Science ,2016
Characterization Of Turkish Extra Virgin Olive Oils According To The Their Fatty Acid Profile ,2019
Evaluation of Homogenization Effect on Rheological Properties and Stability of Peach Nectar, ,2022
EFFECT OF XANTHAN GUM ON TEXTURAL AND RHEOLOGICAL PROPERTIES OF IRANIAN LOW–FAT WHITE CHEESE ,2011
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
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
Kitaplar
Chemical Composition of Everyday Products in Persian language (Farsça dilinde) – BEYHAGHİ PUBLICATION
Ödüller
Graduate Scholarship Program For International Students – 2016
