引用次数
引用: 934
H-指数: 14
I10-指数 : 22
出版物: 154
Effect of Aqueous Ozone on Alfatoxin Degradation in Pistachio of Ohadi Cultivar
P Bashiri , F Tabatabaei , M Nassiri Mahalati , M H Hadad Khodaparast
Iranian Food Science and Technology Research Journal 9 ( 3) 215 -221
2
2013
THE EVALUATION OF THE QUALITY PROPERTIES OF PISTACIA ATLANTICA VAR MUTICA (BENE) NUTS UNDER DIFFERENT STORAGE CONDITIONS AND PACKAGINGS
N Sedaghat , J Tavakoli
Iranian Food Science and Technology Research Journal 7 ( 1) 17 -26
2011
Effect of packaging method and storage temperature on chemical and sensory characteristics of compressed biscuit.
N Sedaghat , F Shahidi , M Deylami
Iranian Food Science and Technology Research Journal 5 ( 1) 11 -20
2009
MOISTURE, TEXTURE AND SENSORY CHANGES IN PISTACHIO NUTS AS AFFECTED BY ROASTING TEMPERATURE AND STORAGE TIME
V Nikzade , N Sedaghat , F Shahidi
IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 8 ( 1) 101 -109
2010
Optimization of alkaline extraction for dietary fiber of coffee silver skin and its effect on the quality and shelf life of Iranian Barbari bread
A Pourfarzad , N Sedaghat , A Hematian Sourki , H Mahdavian Mehr
Iranian Journal of Nutrition Sciences and Food Technology 8 ( 1) 11 -22
3
2013
Effect of Temperature, Relative Humidity and Packaging Film on Maintaining the Quality and Increasing the Shelf-life of Sorghum Gluten-free Bread
M Soleimani , B Sahraiyan , F Naghipour , N Sedaghat
Iranian Journal of Nutrition Sciences and Food Technology 10 ( 1) 61 -70
2015
Effect of edible coatings containing antioxidant agents on oxidative stability and sensory properties of roasted pistachio nuts (Ohadi variety).
S Khoshnoudinia , N Sedaghat
Iranian Journal of Nutrition Sciences and Food Technology 9 ( 1) 11 -20
1
2014
EFFECT OF PACKAGING AND TEMPERATURE ON THE SHELF-LIFE OF FREE GAS DOOGH
A Mirchooli Borazgh , N Sedaghat
INNOVATION IN FOOD SCIENCE AND TECHNOLOGY (JOURNAL OF FOOD SCIENCE AND TECHNOLOGY) 2 ( 36) 1 -8
1
2011
Effects of palmitic fatty acid on mechanical, thermal and permeability attributes of pistachio globulin edible film.
N Sedaghat , Y Zahedi , B Ghanbarzadeh
Iranian Food Science and Technology Research Journal 6 ( 2) 91 -99
2010
DETERMINATION OF MINIMUM INHIBITORY CONCENTRATION (MIC) OF SODIUM DIACETATE ON SPOILAGE MICROORGANISMS IN CARBONATED BEVERAGES BY CULTURE MEDIA
M Pahlavani , N Sedaghat , F Shahidi , Ebrahimzadeh Mousavi
IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 7 ( 3) 51 -59
2010
PREDICTION SHELF LIFE OF PISTACHIO NUTS AT VARIOUS CONDITIONS
N Sedaghat , A Mortazavi , Nasiri Mahalati Mahdi , Davarinezhad Gh.H.
JOURNAL OF AGRICULTURAL SCIENCES AND NATURAL RESOURCES 12 ( 6) 127 -135
2006
PHYSICAL PROPERTIES OF EDIBLE EMULSIFIED FILMS FROM PISTACHIO OIL CAKE GLOBULIN PROTEIN AND STEARIC ACID
N Sedaghat , Y Zahedi , B Ghanbarzadeh
IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 8 ( 33) 47 -57
2012
EVALUATION OF PHYSICOCHEMICAL AND SENSORY PROPERTIES OF PET CONTAINERS PACKED LEMON JUICE
N Sedaghat , F Hosseini
IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 8 ( 1) 93 -100
2
2010
EFFECT OF PACKAGING MATERIAL ON PHYSICOCHEMICAL PROPERTIES OF ROASTED PISTACHIO NUTS (OHADI VARIETY)
N Sedaghat , S Khoshnoudinia
JOURNAL OF FOOD RESEARCH (UNIVERSITY OF TABRIZ) 25 ( 4) 585 -596
2015
Investigation of physicochemical and microbiological characteristics of prepared films containing nanoparticles of titanium oxide based on soy flour polysaccharide
SA Mortazavi , N Sedaghat , D Salarbashi , M Shahidi Noghabi
Tolooebehdasht 15 ( 4) 91 -103
2016
Effects of Chitosan Coating and Modified Atmosphere Packaging on Quality Attributes of the Cucumber (Royal Cultivar) and Modeling the Vegetable Shelf-Life
M Farhoodi , N Sedaghat , G Maleki , M Mohebbi
Iranian Journal of Nutrition Sciences and Food Technology 14 ( 3) 51 -62
2019
INVESTIGATION THE EFFECT OF CABINET DRYING CONDITIONS AND DIFFERENT PRETREATMENTS ON DRYING RATE OF GRAPE AND QUALITY OF RAISIN
M Kashaninejad , N Sedaghat , M Mohebbi , A Ayoubi
IRANIAN FOOD SCIENCE AND TECHNOLOGY RESEARCH JOURNAL 12 ( 238) 226 -238
2016
EVALUATION OF COLOR AND TEXTURE CHARACTERISTICS OF
M Ghorbani , N Sedaghat , E Milani , A Koocheki
IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 14 ( 66) 1 -16
2
2017
Antimicrobial Properties of CMC-based Edible Films Incorporated with Coriander and Citrus Lemon Essential oils on the Shelf-life of Fresh Lamb-meat at Refrigerator Temperature
N Sedaghat , M Mohammad Hosseini , S Khoshnoudi-Nia , Habibi Najafi
Iranian Journal of Nutrition Sciences and Food Technology 9 ( 4) 53 -62
1
2015
Shelf-life determination of saffron stigma: water activity and temperature studies.
M Bolandi , F Shahidi , N Sedaghat , R Farhoush
5 ( 2) 132 -136
30
2008