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  1. Integrated ultrasonic-transglutaminase modification of lesser mealworm protein isolate: A pioneering cobalamin delivery vehicle in gluten-free breads

    Article • Food Chemistry, March 2024, Elsevier

    Dr Seyed Mohammad Taghi Gharibzahedi

  2. Transglutaminase-crosslinked lesser mealworm protein isolate: A new milk fat substitute for high-quality probiotic set yogurts

    Article • Food Hydrocolloids, January 2024, Elsevier

    Dr Seyed Mohammad Taghi Gharibzahedi

  3. State-of-the-art sensor technologies for tracking SARS-CoV-2 in contaminated food and packaging: Towards the future techniques of food safety assurance

    Article • TrAC Trends in Analytical Chemistry, January 2024, Elsevier

    Dr Seyed Mohammad Taghi Gharibzahedi

  4. Recent Advances in Dietary Sources, Health Benefits, Emerging Encapsulation Methods, Food Fortification, and New Sensor-Based Monitoring of Vitamin B12: A Critical Review

    Article • Molecules, November 2023, MDPI AG

    Dr Seyed Mohammad Taghi Gharibzahedi

  5. The potential modulation of gut microbiota and oxidative stress by dietary carotenoid pigments

    Article • Critical Reviews in Food Science and Nutrition, September 2023, Taylor & Francis

    Dr Seyed Mohammad Taghi Gharibzahedi

  6. Lesser mealworm (Alphitobius diaperinus L.) larvae oils extracted by pure and binary mixed organic solvents: Physicochemical and antioxidant properties, fatty acid composition, and lipid quality indices

    Article • Food Chemistry, May 2023, Elsevier

    Dr Seyed Mohammad Taghi Gharibzahedi

  7. Bionanocomposite films with plasticized WPI-jujube polysaccharide/starch nanocrystal blends for packaging fresh-cut carrots

    Article • Food Packaging and Shelf Life, April 2023, Elsevier

    Dr Seyed Mohammad Taghi Gharibzahedi

  8. Processing Technologies for the Extraction of Value-Added Bioactive Compounds from Tea

    Article • Food Engineering Reviews, February 2023, Springer Science + Business Media

    Dr Seyed Mohammad Taghi Gharibzahedi

  9. Characterization of synbiotic films based on carboxymethyl cellulose/β-glucan and development of a shelf life prediction model

    Article • Food Bioscience, February 2023, Elsevier

    Dr Seyed Mohammad Taghi Gharibzahedi

  10. Biosensing technology in food production and processing

    Article • January 2023, Elsevier

    Dr Seyed Mohammad Taghi Gharibzahedi

  11. Emerging technologies for processing of plant proteins

    Article • January 2023, Elsevier

    Dr Seyed Mohammad Taghi Gharibzahedi

  12. Whey protein isolate/jujube polysaccharide-based edible nanocomposite films reinforced with starch nanocrystals for the shelf-life extension of banana: Optimization and characterization

    Article • International Journal of Biological Macromolecules, December 2022, Elsevier

    Dr Seyed Mohammad Taghi Gharibzahedi

  13. Bioactive and health-promoting properties of enzymatic hydrolysates of legume proteins: a review

    Article • Critical Reviews in Food Science and Nutrition, October 2022, Taylor & Francis

    Dr Seyed Mohammad Taghi Gharibzahedi

  14. Ultrasound-Assisted Alcoholic Extraction of Lesser Mealworm Larvae Oil: Process Optimization, Physicochemical Characteristics, and Energy Consumption

    Article • Antioxidants, September 2022, MDPI AG

    Dr Seyed Mohammad Taghi Gharibzahedi

  15. Single and combined hydrodistillation techniques of microwave and ultrasound for extracting bio-functional hydrosols from Iranian Eryngium caucasicum Trautv

    Article • Chemical Papers, September 2022, Springer Science + Business Media

    Dr Seyed Mohammad Taghi Gharibzahedi

  16. Transglutaminase-Induced Free-Fat Yogurt Gels Supplemented with Tarragon Essential Oil-Loaded Nanoemulsions: Development, Optimization, Characterization, Bioactivity, and Storability

    Article • Gels, August 2022, MDPI AG

    Dr Seyed Mohammad Taghi Gharibzahedi

  17. Electronic Sensor Technologies in Monitoring Quality of Tea: A Review

    Article • Biosensors, May 2022, MDPI AG

    Dr Seyed Mohammad Taghi Gharibzahedi

  18. Current emerging trends in antitumor activities of polysaccharides extracted by microwave- and ultrasound-assisted methods

    Article • International Journal of Biological Macromolecules, March 2022, Elsevier

    Dr Seyed Mohammad Taghi Gharibzahedi

  19. The Extended Oxidative and Sensory Stability of Traditional Dairy-Based Oil with Steam-Distilled Essential Oils Extracted from the Bioactive-Rich Leaves of Ziziphora tenuior, Ferulago angulata, and Bunium persicum

    Article • Journal of Food Quality, May 2021, Hindawi Publishing Corporation

    Dr Seyed Mohammad Taghi Gharibzahedi

  20. Yogurts supplemented with lipid emulsions rich in omega-3 fatty acids: New insights into the fortification, microencapsulation, quality properties, and health-promoting effects

    Article • Trends in Food Science & Technology, April 2021, Elsevier

    Dr Seyed Mohammad Taghi Gharibzahedi

  21. Microwave-assisted extraction of arabinan-rich pectic polysaccharides from melon peels: Optimization, purification, bioactivity, and techno-functionality

    Article • Carbohydrate Polymers, March 2021, Elsevier

    Dr Seyed Mohammad Taghi Gharibzahedi

  22. Legume proteins are smart carriers to encapsulate hydrophilic and hydrophobic bioactive compounds and probiotic bacteria: A review

    Article • Comprehensive Reviews in Food Science and Food Safety, January 2021, Wiley

    Dr Seyed Mohammad Taghi Gharibzahedi

  23. Effects of high hydrostatic pressure on the quality and functionality of protein isolates, concentrates, and hydrolysates derived from pulse legumes: A review

    Article • Trends in Food Science & Technology, January 2021, Elsevier

    Dr Seyed Mohammad Taghi Gharibzahedi

  24. Garlic (Allium sativum L.): a potential unique therapeutic food rich in organosulfur and flavonoid compounds to fight with COVID-19

    Article • Nutrition Journal, November 2020, Springer Science + Business Media

    Dr Seyed Mohammad Taghi Gharibzahedi

  25. Non-conventional osmotic solutes (honey and glycerol) improve mass transfer and extend shelf life of hot-air dried red carrots: Kinetics, quality, bioactivity, microstructure, and storage stability

    Article • LWT, September 2020, Elsevier

    Dr Seyed Mohammad Taghi Gharibzahedi

  26. Future nutrient-dense diets rich in vitamin D: a new insight toward the reduction of adverse impacts of viral infections similar to COVID-19

    Article • Nutrire, August 2020, Springer Science + Business Media

    Dr Seyed Mohammad Taghi Gharibzahedi

  27. Rhamnolipid as a unique emulsifier to stabilize sesame oil‐in‐water beverage emulsions formed by ultrasound‐induced cavitation: Optimizing the formulation and physical properties

    Article • Journal of Food Processing and Preservation, August 2020, Wiley

    Dr Seyed Mohammad Taghi Gharibzahedi

  28. Microwave-assisted extraction of polysaccharides from the marshmallow roots: Optimization, purification, structure, and bioactivity

    Article • Carbohydrate Polymers, July 2020, Elsevier

    Dr Seyed Mohammad Taghi Gharibzahedi

  29. Effects of temperature and fluid velocity on beer pasteurization in open and closed loop heating systems: numerical modeling and simulation

    Article • International Journal of Food Engineering, May 2020, De Gruyter

    Dr Seyed Mohammad Taghi Gharibzahedi

  30. The functional modification of legume proteins by ultrasonication: A review

    Article • Trends in Food Science & Technology, April 2020, Elsevier

    Dr Seyed Mohammad Taghi Gharibzahedi

  31. Pectin extraction from common fig skin by different methods: The physicochemical, rheological, functional, and structural evaluations

    Article • International Journal of Biological Macromolecules, September 2019, Elsevier

    Dr Seyed Mohammad Taghi Gharibzahedi

  32. Ultrasound-microwave assisted extraction of pectin from fig (Ficus carica L.) skin: Optimization, characterization and bioactivity

    Article • Carbohydrate Polymers, June 2019, Elsevier

    Dr Seyed Mohammad Taghi Gharibzahedi

  33. Global research trends in food safety in agriculture and industry from 1991 to 2018: A data-driven analysis

    Article • Trends in Food Science & Technology, March 2019, Elsevier

    Dr Seyed Mohammad Taghi Gharibzahedi

  34. High pressure processing of food-grade emulsion systems: Antimicrobial activity, and effect on the physicochemical properties

    Article • Food Hydrocolloids, February 2019, Elsevier

    Dr Seyed Mohammad Taghi Gharibzahedi

  35. Identifying Worldwide Interests in Organic Foods by Google Search Engine Data

    Article • IEEE Access, January 2019, Institute of Electrical & Electronics Engineers (IEEE)

    Dr Seyed Mohammad Taghi Gharibzahedi

  36. Innovative processing techniques for altering the physicochemical properties of wholegrain brown rice (Oryza sativa L.) – opportunities for enhancing food quality and health attributes

    Article • Critical Reviews in Food Science and Nutrition, July 2018, Taylor & Francis

    Shahin Roohinejad, Dr Seyed Mohammad Taghi Gharibzahedi

  37. Favorite and traditional rice flour–based puddings, breads, and pastries in the north of Iran: A review

    Article • Journal of Ethnic Foods, June 2018, Springer Science + Business Media

    Dr Seyed Mohammad Taghi Gharibzahedi

  38. Innovative food processing technologies on the transglutaminase functionality in protein-based food products: Trends, opportunities and drawbacks

    Article • Trends in Food Science & Technology, May 2018, Elsevier

    Dr Seyed Mohammad Taghi Gharibzahedi

  39. Crosslinking of milk proteins by microbial transglutaminase: Utilization in functional yogurt products

    Article • Food Chemistry, April 2018, Elsevier

    Dr Seyed Mohammad Taghi Gharibzahedi

  40. Recent advances in the application of microbial transglutaminase crosslinking in cheese and ice cream products: A review

    Article • International Journal of Biological Macromolecules, February 2018, Elsevier

    Dr Seyed Mohammad Taghi Gharibzahedi

  41. Rheological characterization of functional walnut oil-enriched butters stabilized by the various polysaccharides

    Article • Journal of Dispersion Science and Technology, January 2018, Taylor & Francis

    Dr Seyed Mohammad Taghi Gharibzahedi

  42. New Trends in the Microencapsulation of Functional Fatty Acid-Rich Oils Using Transglutaminase Catalyzed Crosslinking

    Article • Comprehensive Reviews in Food Science and Food Safety, January 2018, Wiley

    Dr Seyed Mohammad Taghi Gharibzahedi, Dr María José Frutos

  43. Fabrication of Nanoemulsions by Ultrasonication

    Article • January 2018, Elsevier

    Dr Seyed Mohammad Taghi Gharibzahedi

  44. Pulsed electric fields as an alternative to thermal processing for preservation of nutritive and physicochemical properties of beverages: A review

    Article • Journal of Food Process Engineering, November 2017, Wiley

    Dr Seyed Mohammad Taghi Gharibzahedi

  45. Microbial transglutaminase in noodle and pasta processing

    Article • Critical Reviews in Food Science and Nutrition, August 2017, Taylor & Francis

    Dr Seyed Mohammad Taghi Gharibzahedi

  46. Cellulase-assisted extraction of polysaccharides from Malva sylvestris : Process optimization and potential functionalities

    Article • International Journal of Biological Macromolecules, August 2017, Elsevier

    Dr Seyed Mohammad Taghi Gharibzahedi

  47. Ultrasound-mediated nettle oil nanoemulsions stabilized by purified jujube polysaccharide: Process optimization, microbial evaluation and physicochemical storage stability

    Article • Journal of Molecular Liquids, May 2017, Elsevier

    Dr Seyed Mohammad Taghi Gharibzahedi

  48. Mathematical Modeling of Mucilage Extraction Kinetic from the Waste Hydrolysates of Fruiting Bodies ofZizyphus jujubaMill

    Article • Journal of Food Processing and Preservation, April 2017, Wiley

    Dr Seyed Mohammad Taghi Gharibzahedi

  49. The importance of minerals in human nutrition: Bioavailability, food fortification, processing effects and nanoencapsulation

    Article • Trends in Food Science & Technology, April 2017, Elsevier

    Dr Seyed Mohammad Taghi Gharibzahedi

  50. Effect of novel bioactive edible coatings based on jujube gum and nettle oil-loaded nanoemulsions on the shelf-life of Beluga sturgeon fillets

    Article • International Journal of Biological Macromolecules, February 2017, Elsevier

    Dr Seyed Mohammad Taghi Gharibzahedi

  51. Nanoencapsulation of Minerals

    Article • January 2017, Elsevier

    Dr Seyed Mohammad Taghi Gharibzahedi

  52. Nanocapsule formation by cyclodextrins

    Article • January 2017, Elsevier

    Dr Seyed Mohammad Taghi Gharibzahedi

  53. Characterizing the novel surfactant-stabilized nanoemulsions of stinging nettle essential oil: Thermal behaviour, storage stability, antimicrobial activity and bioaccessibility

    Article • Journal of Molecular Liquids, December 2016, Elsevier

    Dr Seyed Mohammad Taghi Gharibzahedi

  54. Microwave-assisted extraction of jujube polysaccharide: Optimization, purification and functional characterization

    Article • Carbohydrate Polymers, June 2016, Elsevier

    Dr Seyed Mohammad Taghi Gharibzahedi

  55. Preparation and Characterization of Starch Nanocrystals

    Article • October 2015, Royal Society of Chemistry

    Dr Seyed Mohammad Taghi Gharibzahedi

  56. Formulation Design and Physicochemical Stability Characterization of Nanoemulsions of Nettle (Urtica dioica) Essential Oil Using a Model-Based Methodology

    Article • Journal of Food Processing and Preservation, September 2015, Wiley

    Dr Seyed Mohammad Taghi Gharibzahedi

  57. Optimisation and kinetic studies on the production of intracellular canthaxanthin in fed-batch cultures of Dietzia natronolimnaea HS-1

    Article • Quality Assurance and Safety of Crops & Foods, August 2015, Wageningen Academic Publishers

    Dr Seyed Mohammad Taghi Gharibzahedi

  58. Development of a stable low-fat yogurt gel using functionality of psyllium ( Plantago ovata Forsk) husk gum

    Article • Carbohydrate Polymers, July 2015, Elsevier

    Dr Seyed Mohammad Taghi Gharibzahedi

  59. Wheat sprout flour as an attractive substrate for the producing probiotic fermented beverages: process development and product characterisation

    Article • Quality Assurance and Safety of Crops & Foods, April 2015, Wageningen Academic Publishers

    Dr Seyed Mohammad Taghi Gharibzahedi

  60. Critical quality attributes of Iranian ‘Taftoon’ breads as affected by the addition of rice bran sourdough with different lactobacilli

    Article • Quality Assurance and Safety of Crops & Foods, March 2015, Wageningen Academic Publishers

    Dr Seyed Mohammad Taghi Gharibzahedi

  61. Characterising the synbiotic beverages based on barley and malt flours fermented by Lactobacillus delbrueckii and paracasei strains

    Article • Quality Assurance and Safety of Crops & Foods, March 2015, Wageningen Academic Publishers

    Dr Seyed Mohammad Taghi Gharibzahedi

  62. Bioconversion enhancement of conjugated linoleic acid by Lactobacillus plantarum using the culture media manipulation and numerical optimization

    Article • Journal of Food Science and Technology, January 2015, Springer Science + Business Media

    Dr Seyed Mohammad Taghi Gharibzahedi

  63. Optimization and partial purification of a high-activity lipase synthesized by a newly isolated Acinetobacter from offshore waters of the Caspian Sea under solid-state fermentation

    Article • RSC Advances, January 2015, Royal Society of Chemistry

    Dr Seyed Mohammad Taghi Gharibzahedi

  64. The effect of high methoxyl pectin and gellan including psyllium gel on Doogh stability

    Article • RSC Advances, January 2015, Royal Society of Chemistry

    Dr Seyed Mohammad Taghi Gharibzahedi

  65. Optimal Development of a New Stable Nutraceutical Nanoemulsion Based on the Inclusion Complex of 2-Hydroxypropyl-β-cyclodextrin with Canthaxanthin Accumulated byDietzia natronolimnaeaHS-1 Using Ultrasound-Assisted Emulsification

    Article • Journal of Dispersion Science and Technology, December 2014, Taylor & Francis

    Dr Seyed Mohammad Taghi Gharibzahedi

  66. Response Surface Modeling for Optimization of Textural and Color Characteristics of Dried Grapes

    Article • International Journal of Food Engineering, September 2014, De Gruyter

    Dr Seyed Mohammad Taghi Gharibzahedi

  67. Enzymatically hydrolysed molasses and sodium citrate as new potentials for the improvement of canthaxanthin batch synthesis by Dietzia natronolimnaea HS-1: A statistical media optimisation

    Article • Czech Journal of Food Sciences, August 2014, Czech Academy of Agricultural Sciences

    Dr Seyed Mohammad Taghi Gharibzahedi

  68. Studying the Interaction of Xanthan Gum and Pectin with Some Functional Carbohydrates on the Rheological Attributes of a Low-Fat Spread

    Article • Journal of Dispersion Science and Technology, June 2014, Taylor & Francis

    Professor Zahra Emam-Djomeh, Dr Seyed Mohammad Taghi Gharibzahedi

  69. Canthaxanthin biosynthesis by Dietzia natronolimnaea HS-1: effects of inoculation and aeration rate

    Article • Brazilian Journal of Microbiology, June 2014, FapUNIFESP (SciELO)

    Dr Seyed Mohammad Taghi Gharibzahedi

  70. Formulation Optimization of Pistachio Oil Spreads by Characterization of the Instrumental Textural Attributes

    Article • International Journal of Food Properties, March 2014, Taylor & Francis

    Professor Zahra Emam-Djomeh, Dr Seyed Mohammad Taghi Gharibzahedi

  71. Feeding strategies for the improved biosynthesis of canthaxanthin from enzymatic hydrolyzed molasses in the fed-batch fermentation of Dietzia natronolimnaea HS-1

    Article • Bioresource Technology, February 2014, Elsevier

    Dr Seyed Mohammad Taghi Gharibzahedi

  72. Characterizing the natural canthaxanthin/2-hydroxypropyl-β-cyclodextrin inclusion complex

    Article • Carbohydrate Polymers, January 2014, Elsevier

    Dr Seyed Mohammad Taghi Gharibzahedi

  73. Physicochemical properties of Moringa peregrina seed and its oil

    Article • Quality Assurance and Safety of Crops & Foods, December 2013, Wageningen Academic Publishers

    Dr Seyed Mohammad Taghi Gharibzahedi

  74. Mechanical Behavior of Lentil Seeds in Relation to their Physicochemical and Microstructural Characteristics

    Article • International Journal of Food Properties, November 2013, Taylor & Francis

    Professor Zahra Emam-Djomeh, Dr Seyed Mohammad Taghi Gharibzahedi

  75. Carotenoid production from hydrolyzed molasses by Dietzia natronolimnaea HS-1 using batch, fed-batch and continuous culture

    Article • Annals of Microbiology, October 2013, Springer Science + Business Media

    Dr Seyed Mohammad Taghi Gharibzahedi

  76. Specific Heat, Thermal Conductivity and Thermal Diffusivity of Red Lentil Seed as a Function of Moisture Content

    Article • Journal of Food Processing and Preservation, September 2013, Wiley

    Dr Seyed Mohammad Taghi Gharibzahedi

  77. A practical optimization on salt/high-methoxyl pectin interaction to design a stable formulation for Doogh

    Article • Carbohydrate Polymers, September 2013, Elsevier

    Professor Zahra Emam-Djomeh, Dr Seyed Mohammad Taghi Gharibzahedi

  78. Scrutinizing the different pectin types on stability of an Iranian traditional drink “Doogh”

    Article • International Journal of Biological Macromolecules, September 2013, Elsevier

    Professor Zahra Emam-Djomeh, Dr Seyed Mohammad Taghi Gharibzahedi

  79. Potential applications and emerging trends of species of the genus Dietzia: a review

    Article • Annals of Microbiology, August 2013, Springer Science + Business Media

    Dr Seyed Mohammad Taghi Gharibzahedi

  80. Comparison of antioxidant and free radical scavenging activities of biocolorant synthesized by Dietzia natronolimnaea HS-1 cells grown in batch, fed-batch and continuous cultures

    Article • Industrial Crops and Products, August 2013, Elsevier

    Dr Seyed Mohammad Taghi Gharibzahedi

  81. Ultrasound-assisted formation of the canthaxanthin emulsions stabilized by arabic and xanthan gums

    Article • Carbohydrate Polymers, July 2013, Elsevier

    Dr Seyed Mohammad Taghi Gharibzahedi

  82. Engineering characterization of Persian walnut and its kernel (Juglans regia L.) for obtaining high quality produce

    Article • Quality Assurance and Safety of Crops & Foods, June 2013, Wageningen Academic Publishers

    Dr Seyed Mohammad Taghi Gharibzahedi

  83. Microbial canthaxanthin: Perspectives on biochemistry and biotechnological production

    Article • Engineering in Life Sciences, May 2013, Wiley

    Dr Seyed Mohammad Taghi Gharibzahedi

  84. Evaluation of physicochemical properties and antioxidant activities of Persian walnut oil obtained by several extraction methods

    Article • Industrial Crops and Products, February 2013, Elsevier

    Dr Seyed Mohammad Taghi Gharibzahedi

  85. Psyllium husk gum: An attractive carbohydrate biopolymer for the production of stable canthaxanthin emulsions

    Article • Carbohydrate Polymers, February 2013, Elsevier

    Dr Seyed Mohammad Taghi Gharibzahedi

  86. Characterization of bacteria of the genus Dietzia: an updated review

    Article • Annals of Microbiology, January 2013, Springer Science + Business Media

    Dr Seyed Mohammad Taghi Gharibzahedi

  87. Kinetic analysis and mathematical modeling of cell growth and canthaxanthin biosynthesis by Dietzia natronolimnaea HS-1 on waste molasses hydrolysate

    Article • RSC Advances, January 2013, Royal Society of Chemistry

    Dr Seyed Mohammad Taghi Gharibzahedi

  88. Relating consumer preferences to textural attributes of cooked beans: Development of an industrial protocol and microstructural observations

    Article • LWT, January 2013, Elsevier

    Professor Zahra Emam-Djomeh, Dr Seyed Mohammad Taghi Gharibzahedi

  89. High efficiency canthaxanthin production by a novel mutant isolated from Dietzia natronolimnaea HS-1 using central composite design analysis

    Article • Industrial Crops and Products, November 2012, Elsevier

    Dr Seyed Mohammad Taghi Gharibzahedi

  90. Developing an emulsion model system containing canthaxanthin biosynthesized by Dietzia natronolimnaea HS-1

    Article • International Journal of Biological Macromolecules, November 2012, Elsevier

    Dr Seyed Mohammad Taghi Gharibzahedi

  91. Recent developments on new formulations based on nutrient-dense ingredients for the production of healthy-functional bread: a review

    Article • Journal of Food Science and Technology, September 2012, Springer Science + Business Media

    Dr Seyed Mohammad Taghi Gharibzahedi

  92. Analysis of physicochemical and thermo-mechanical characteristics of Iranian black seed (Nigella oxypetala Boiss)

    Article • International Journal of Food Engineering, July 2012, De Gruyter

    Dr Seyed Mohammad Taghi Gharibzahedi

  93. Structural investigation and response surface optimisation for improvement of kefiran production yield from a low-cost culture medium

    Article • Food Chemistry, July 2012, Elsevier

    Dr Seyed Mohammad Taghi Gharibzahedi

  94. Assessment of Physical and Chemical Aspects of New Persian Walnut Cultivars to Optimize Process Conditions

    Article • International Journal of Food Engineering, April 2012, De Gruyter

    Dr Seyed Mohammad Taghi Gharibzahedi

  95. Physical and mechanical properties of hemp seed

    Article • International Agrophysics, April 2012, Institute of Agrophysics, Polish Academy of Sciences

    Dr Seyed Mohammad Taghi Gharibzahedi

  96. Optimization and characterization of walnut beverage emulsions in relation to their composition and structure

    Article • International Journal of Biological Macromolecules, March 2012, Elsevier

    Dr Seyed Mohammad Taghi Gharibzahedi

  97. Physical properties of psyllium seed

    Article • International Agrophysics, February 2012, Institute of Agrophysics, Polish Academy of Sciences

    Dr Seyed Mohammad Taghi Gharibzahedi

  98. Comparative analysis of new Persian walnut cultivars: nut/kernel geometrical, gravimetrical, frictional and mechanical attributes and kernel chemical composition

    Article • Scientia Horticulturae, February 2012, Elsevier

    Dr Seyed Mohammad Taghi Gharibzahedi

  99. Response surface modeling for optimization of formulation variables and physical stability assessment of walnut oil-in-water beverage emulsions

    Article • Food Hydrocolloids, January 2012, Elsevier

    Dr Seyed Mohammad Taghi Gharibzahedi

  100. Proximate composition, mineral content, and fatty acids profile of two varieties of lentil seeds cultivated in Iran

    Article • Chemistry of Natural Compounds, January 2012, Springer Science + Business Media

    Dr Seyed Mohammad Taghi Gharibzahedi

  101. Development of an optimal formulation for oxidative stability of walnut-beverage emulsions based on gum arabic and xanthan gum using response surface methodology

    Article • Carbohydrate Polymers, January 2012, Elsevier

    Dr Seyed Mohammad Taghi Gharibzahedi

  102. Application of Response Surface Modeling to Optimize Critical Structural Components of Walnut–Beverage Emulsion with Respect to Analysis of the Physicochemical Aspects

    Article • Food and Bioprocess Technology, December 2011, Springer Science + Business Media

    Dr Seyed Mohammad Taghi Gharibzahedi

  103. MECHANICAL BEHAVIOR OF PERSIAN WALNUT AND ITS KERNEL UNDER COMPRESSION LOADING: AN EXPERIMENTAL AND COMPUTATIONAL STUDY

    Article • Journal of Food Processing and Preservation, December 2011, Wiley

    Dr Seyed Mohammad Taghi Gharibzahedi

  104. Determination and characterization of kernel biochemical composition and functional compounds of Persian walnut oil

    Article • Journal of Food Science and Technology, August 2011, Springer Science + Business Media

    Dr Seyed Mohammad Taghi Gharibzahedi

  105. Enhanced Production of Iranian Kefir Grain Biomass by Optimization and Empirical Modeling of Fermentation Conditions Using Response Surface Methodology

    Article • Food and Bioprocess Technology, April 2011, Springer Science + Business Media

    Dr Seyed Mohammad Taghi Gharibzahedi

  106. Study on Postharvest Physico-Mechanical and Aerodynamic Properties of Mungbean [Vigna radiate (L.) Wilczek] Seeds

    Article • International Journal of Food Engineering, November 2010, De Gruyter

    Dr Seyed Mohammad Taghi Gharibzahedi

  107. Study on some engineering attributes of pine nut (Pinus pinea) to the design of processing equipment

    Article • Research in Agricultural Engineering, September 2010, Czech Academy of Agricultural Sciences

    Dr Seyed Mohammad Taghi Gharibzahedi