Physical properties of watermelon seed as a function of moisture content and variety
A. Koocheki , E. Milani , S. M. A. Razavi , T. M. Moghadam
International Agrophysics 21 ( 4) 349 -359
68
2007
Moisture dependent physical properties of cucurbit seeds
A. Koocheki , E. Milani , V. Nikzadeh , A. Razavi
International Agrophysics 21 ( 2) 157 -168
85
2007
Evaluation of ultrasonic application for inulin extraction from Helianthus tuberosus & optimization of extraction conditions using response surface methodology (RSM).
H. Vakilian , E. Milani , Sh. Vatan Khah , R. Kadkhodaii
Iranian Food Science and Technology Research Journal 6 ( 2) 113 -120
1
2010
OPTIMIZATION OF INULIN EXTRACTION FROM HELIANTHUS TUBEROSUS USING RESPONSE SURFACE METHODOLOGY (RSM)
H. Vakilian , E. Milani , Sh. Vatan Khah , H. Poorazarang
Iranian Food Science and Technology Research Journal 6 ( 3) 176 -183
2010
Cookie from extruded sorghum flour: effect of extrusion and freezing conditions on frozen dough and cookie quality.
A. Koocheki , E. Milani , M. Mohebbi , N. Hasanoor
Iranian Food Science and Technology Research Journal 14 ( 5) 847 -864
2018
The effect of non-fibre carbohydrates supplementation on methanogenesis bacteria and protozoa populations in rumen fluid as determined by real-time polymerase chain reaction
A. Vakili , M. Danesh Mesgaran , H. Jahani-Azizabadi , S. Ghovvati
Advances in Animal Biosciences 1 ( 1) 253 -253
2010
Evaluation of physicochemical and functional properties of corn resistant starch prepared by autoclaving method
M. Hashemi , M. Mazaheri Tehrani , S.M.A. Razavi , E. Milani
Modern Food Technologies 6 ( 2) 187 -200
2
2019
Evaluating various nitrogen fractions and functional properties of chickpea (Cicer arietinum) protein isolate.
E Milani , S A Mortazavi , F Bakhshi Moghadam , M Hashemi
Journal of Innovation in Food Science and Technology 5 ( 418) 93 -103
2014
EVALUATION OF MECHANICAL AND OPTICAL PROPERTIES OF EDIBLE FILM FROM CHICKPEA PROTEIN ISOLATED (CICER ARIETINUM L.) CONTAINING THYME ESSENTIAL OIL WITH RESPONSE SURFACE METHOD (RSM)
E Milani , S A Mortazavi , L Sadeghian , S M Meshkani
INNOVATION IN FOOD SCIENCE AND TECHNOLOGY (JOURNAL OF FOOD SCIENCE AND TECHNOLOGY) 2 ( 36) 25 -36
2011
EFFECT OF RICE BRAN ADDITION ON DOUGH RHEOLOGY AND TEXTURAL PROPERTIES OF BARBARY BREAD
E Milani , H Pourazarang , SEYED ALI MORTAZAVI
IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 6 ( 1) 23 -31
2
2009
OPTIMIZATION OF ENZYMIC EXTRACTION OF EDIBLE GELATIN FROM CATTLE BONES USING RESPONSE SURFACE METHODOLOGY (RSM)
J Keramat , E Khanipour , S H Hosseini Parvar , E Milani
Iranian Food Science and Technology Research Journal 2 ( 1) 1 -14
2006
EVALUATION OF THE IN VITRO EFFECT OF β-FRUCTAN EXTRACTED FROM SALSIFY ROOT ON GROWTH OF B.BIFIDUM AND E.COLI
E Milani , L Nourbakhsh , A Mohamadi Sani , E Mansouri
JOURNAL OF FOOD RESEARCH (UNIVERSITY OF TABRIZ) 23 ( 4) 446 -456
2014
RESPONSE SURFACE METHODOLOGY FOR OPTIMIZATION OF ULTRASOUND-ASSISTED INULIN EXTRACTION FROM BURDOCK TUBEROUS
E Milani , R Kadkhodai , QA Golimovahhed , F Hosseini
Journal of Medicinal Plants 11 ( 9) 68 -76
2012
THE INFLUENCE OF ADDING INULIN AND ENCAPSULATION ON SURVIVABILITY LACTOBACILLUS CASEI STORAGE OF SYNBIOTIC YOGHURT
E Milani , S A Mortazavi , H Naeemi , A Koochaki
IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 10 ( 40) 27 -36
2013
OPTIMIZATION OF INULIN EXTRACTION FROM BURDOCK TUBER BY USING RESPONSE SURFACE METHODOLOGY (RSM)
A Tavakkoli , F Hosseini , E Milani , Q A Golimovahhed
Journal of Medicinal Plants 11 ( 8) 149 -158
2
2012
EFFECT OF RENNET TYPE, CONTAINER AND RIPENING PERIOD ON PHYSICOCHEMICAL AND MICROBIAL PROPERTIES OF LOCAL KURDISH CHEESE
A Pasban , E Milani , M Yavarmanesh , M Hashemi
IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 9 ( 37) 135 -147
1
2013
Effect of Qodume Shirazi (Alyssum homolocarpum) Seed and Xanthan Gum on Rheological Properties of Wheat Flour Dough and Quality of Bread
A Koocheki , E Milani , F Shahidi , S A Mortazavi
Iranian Food Science and Technology Research Journal 7 ( 1) 9 -16
6
2011
EFFECT OF PHYSICAL PROPERTIES AND OPTIMIZED FORMULATION OF EDIBLE FILM WITH USING FROM CHICKPEA PROTEIN ISOLATED(CICER ARIETINUM L.)
E Milani , S A Mortazavi , F Bakhshi Moghadam , S M Meshkani
IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 9 ( 36) 109 -117
2012
EVALUATION OF DATES SYRUP AND GUAR GUM ADDITION ON PHYSICOCHEMICAL, VISCOSITY & TEXTURAL PROPERTIES OF LOW FAT ORANGE YOG-ICE CREAM
E Milani , S A Mortazavi , H Baghaei
Iranian Food Science and Technology Research Journal 7 ( 2) 115 -120
2011
TIME-DEPENDENT BEHAVIOR OF LOW FAT MAYONNAISE PREPARED WITH LEPIDIUM PERFOLIATUM SEED GUM AND WHEY PROTEIN CONCENTRATE
H Seyfoddin , A Koocheki , E Milani , Razavi S.M.A.
IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 13 ( 59) 97 -107
2017