Search Results - Zamani‐Ghalehshahi, Atefeh

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  1. 1
    Effect of hydrocolloid coatings (Basil seed gum, xanthan, and methyl cellulose) on the mass transfer kinetics and quality of fried potato strips

    Effect of hydrocolloid coatings (Basil seed gum, xanthan, and methyl cellulose) on the mass transfer kinetics and quality of fried potato strips by Zamani‐Ghalehshahi, Atefeh, Farzaneh, Parisa

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  2. 2
    Oxidative Stability of Virgin Olive Oil as Affected by the Bene Unsaponifiable Matters and Tertiary-Butylhydroquinone

    Oxidative Stability of Virgin Olive Oil as Affected by the Bene Unsaponifiable Matters and Tertiary-Butylhydroquinone by Farhoosh, Reza, Haddad Khodaparast, Mohammad Hossein, Sharif, Ali, Zamani-Ghalehshahi, Atefeh, Hoseini-Yazdi, Seyedeh-Zohreh

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    Antioxidative and synergistic effects of bene kernel and hull oils during oxidation of virgin olive oil

    Antioxidative and synergistic effects of bene kernel and hull oils during oxidation of virgin olive oil by Farhoosh, Reza, Khodaparast, Mohammad Hossein Haddad, Sharif, Ali, Hoseini-Yazdi, Seyedeh-Zohreh, Zamani-Ghalehshahi, Atefeh

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