Search Results - Farahmandfar, Ali

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  1. 1
    Properties of ground granulated blast-furnace slag-based geopolymer mortars containing glass powder, feldspar, and metakaolin under different curing conditions

    Properties of ground granulated blast-furnace slag-based geopolymer mortars containing glass powder, feldspar, and metakaolin under different curing conditions by Kohani Khoshkbijari, Reza, Farahmandfar, Ali, Zaati Zehni, Nariman, Fard Samimi, Mohammad

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  2. 2
    A comparative study of the surface modification of cellulose using glutaric anhydride and succinic anhydride through a greener technique

    A comparative study of the surface modification of cellulose using glutaric anhydride and succinic anhydride through a greener technique by Fahim, Hoda, Motamedzadegan, Ali, Farahmandfar, Reza, Ghaffari Khaligh, Nader

    Published in Cellulose (London)
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  3. 3
    Surface analysis and thermal behavior of the functionalized cellulose by glutaric anhydride through a solvent-free and catalyst-free process

    Surface analysis and thermal behavior of the functionalized cellulose by glutaric anhydride through a solvent-free and catalyst-free process by Fahim, Hoda, Motamedzadegan, Ali, Farahmandfar, Reza, Khaligh, Nader Ghaffari

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  4. 4
    Optimization of Iranian golpar (Heracleum persicum) extract encapsulation using sage (Salvia macrosiphon) seed gum: chitosan as a wall materials and its effect on the shelf life of soybean oil during storage

    Optimization of Iranian golpar (Heracleum persicum) extract encapsulation using sage (Salvia macrosiphon) seed gum: chitosan as a wall materials and its effect on the shelf life of... by Kenari, Reza Esmaeilzadeh, Amiri, Zeinab Raftani, Motamedzadegan, Ali, Milani, Jafar Mohammadzadeh, Farmani, Jamshid, Farahmandfar, Reza

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  5. 5
    Development of an Ionic Liquid based-Fe3O4/Gr Nanocomposite for Sensitive Electrochemical Sensing and Monitoring of Vanillin in Food Products

    Development of an Ionic Liquid based-Fe3O4/Gr Nanocomposite for Sensitive Electrochemical Sensing and Monitoring of Vanillin in Food Products by Khademi, Feryal, Motamedzadegan, Ali, Farahmandfar, Reza, Hamzeh, Shabnam, Shahidi, Seyed-Ahmad

    Published in Topics in catalysis
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  6. 6
    Investigation of hot air and foam‐mat dried cress seed gum by FT‐IR, zeta potential, steady shear viscosity, dynamic oscillatory behavior, and other physical properties

    Investigation of hot air and foam‐mat dried cress seed gum by FT‐IR, zeta potential, steady shear viscosity, dynamic oscillatory behavior, and other physical properties by Moniri, Hannaneh, Farahmandfar, Reza, Motamedzadegan, Ali

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  7. 7
    The effect of methadone, buprenorphine, and shift of methadone to buprenorphine on sperm parameters and antioxidant activity in a male rat model

    The effect of methadone, buprenorphine, and shift of methadone to buprenorphine on sperm parameters and antioxidant activity in a male rat model by Haddadi, Mohammadreza, Ai, Jafar, Shirian, Sadegh, Kadivar, Ali, Farahmandfar, Maryam

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  8. 8
    Amplified electrochemical carbon nano-structure sensor for determination of tert-butylhydroquinone in food samples

    Amplified electrochemical carbon nano-structure sensor for determination of tert-butylhydroquinone in food samples by Khademi, Feryal, Motamedzadegan, Ali, Farahmandfar, Reza, Hamzeh, Shabnam, Shahidi, Seyed-Ahmad

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  9. 9
    Effect of S. macrosiphon and L. perfoliatum seed gums on rheological characterization of bitter orange (Citrus aurantium L.) and pomegranate (Punica granatum L.) paste blends

    Effect of S. macrosiphon and L. perfoliatum seed gums on rheological characterization of bitter orange (Citrus aurantium L.) and pomegranate (Punica granatum L.) paste blends by Asnaashari, Maryam, Motamedzadegan, Ali, Farahmandfar, Reza, Rad, Tandis Khosravi

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  10. 10
    Cress seed (Lepidium sativum) gum dried by vacuum, freeze, and microwave drying methods: Structural, rheological, emulsifying, and foaming properties

    Cress seed (Lepidium sativum) gum dried by vacuum, freeze, and microwave drying methods: Structural, rheological, emulsifying, and foaming properties by Moniri, Hannaneh, Farahmandfar, Reza, Motamedzadegan, Ali

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