Makaleler
- 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
Bildiriler
- Zeytinyağinda Tağşişin Belirlenmesinde Kullanilan Yöntemler - GHANBARISHENDI ESMAEIL
- 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
Kitaplar
- Chemical Composition of Everyday Products in Persian language (Farsça dilinde) – BEYHAGHİ PUBLICATION
Ödüller
- Graduate Scholarship Program For International Students – 2016
Çalışma Alanları
- Mühendislik Temel Alanı
- Gıda Bilimleri ve Mühendisliği
