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  1. Determination of chemical parameters and storage stability of extra virgin olive oil extracted by Mobile Olive Oil Processing Unit

    Article • OCL, January 2020, EDP Sciences

    Dr Esmaeil Ghanbari Shendi

  2. Effects of filtration process on the minor constituents and oxidative stability of virgin olive oil during 24 months storage time

    Article • OCL, January 2020, EDP Sciences

    Dr Esmaeil Ghanbari Shendi

  3. Chemical characterization and storage stability of extra virgin olive oil extracted from Derik Halhalı cultivar

    Article • Croatian Journal of Food Science and Technology, May 2019, Faculty of Food Technology Osijek

    Dr Esmaeil Ghanbari Shendi

  4. EFFECTS OF FİLTRATİON PROCESS AND STORAGE TİME ON THE CHEMİCAL CHANGES AND SENSORY PROPERTİES OF OLİVE OİL EXTRACTED FROM TURKİSH USLU CULTİVAR

    Article • Food Science and Technology, May 2019, Odessa National Academy of Food Technologies

    Dr Esmaeil Ghanbari Shendi

  5. Olive Oil: Nutraceutical and Pharmaceutical Food

    Article • International Journal of Medical Reviews, March 2019, Armenian Green Publishing Co.

    Dr Esmaeil Ghanbari Shendi

  6. Effects of filtration and storage on chemical composition and sensory properties of olive oil extracted from Beylik cultivar

    Article • Quality Assurance and Safety of Crops & Foods, February 2019, Wageningen Academic Publishers

    Dilek Sivri Özay, Mucahit Taha Ozkaya, Dr Esmaeil Ghanbari Shendi

  7. Changes occurring in chemical composition and oxidative stability of virgin olive oil during storage

    Article • OCL, October 2018, EDP Sciences

    Mucahit Taha Ozkaya, Dr Esmaeil Ghanbari Shendi

  8. Determination of some chemical and quality parameters of changes in turkish Sari Ulak monocultivar extra virgin olive oil during 12 months of storage

    Article • Food Science and Technology, October 2018, Odessa National Academy of Food Technologies

    Dr Esmaeil Ghanbari Shendi

  9. Investigation of using Guar Gum for Improving of Texture and Rheological Features of Iranian Low Fat White Cheese

    Article • International Journal of Advancements in Technology, January 2017, OMICS Publishing Group

    Dr Esmaeil Ghanbari Shendi

  10. Sensorial Properties, Chemical Characteristicsand Fatty Acids Profile of Cheese Fortified by Encapsulated Kilka Fish Oil

    Article • Modern Applied Science, February 2016, Canadian Center of Science and Education

    Dr Esmaeil Ghanbari Shendi

  11. Overall Evaluation of Produced Flavored Low Lactose Milk Powder for Lactose Intolerants

    Article • Modern Applied Science, February 2016, Canadian Center of Science and Education

    Dr Esmaeil Ghanbari Shendi

  12. A rapid method for determination of the origin of meat and meat products based on the extracted fat spectra by using of Raman spectroscopy and chemometric method

    Article • European Food Research and Technology, January 2014, Springer Science + Business Media

    Dr Esmaeil Ghanbari Shendi