| The effects of concentration and heating-cooling rate on rheological properties of Plantago lanceolata seed mucilage MA Hesarinejad, MS Jokandan, MA Mohammadifar, A Koocheki, ... International journal of biological macromolecules 115, 1260-1266, 2018 | 39 | 2018 |
| The dependency of rheological properties of Plantago lanceolata seed mucilage as a novel source of hydrocolloid on mono-and di-valent salts MA Hesarinejad, E Shekarforoush, FR Attar, S Ghaderi International journal of biological macromolecules 147, 1278-1284, 2020 | 19 | 2020 |
| A study on contamination of white rice by cadmium, lead and arsenic in Tabriz AF Rezaiyan, J Hesari JOURNAL OF FOOD RESEARCH (UNIVERSITY OF TABRIZ) 23 (4), 581-594, 2014 | 18 | 2014 |
| Modified atmosphere packaging with chitosan coating to prevent deterioration of fresh in-hull Badami’s pistachio fruit F Rezaiyan Attar, N Sedaghat, A Pasban, S Yeganehzad, ... chemical and biological technologies in agriculture 10 (1), 16, 2023 | 17 | 2023 |
| Modeling the respiration rate of chitosan coated fresh in-hull pistachios (Pistacia vera L. cv. Badami) for modified atmosphere packaging design F Rezaiyan Attar, N Sedaghat, A Pasban, S Yeganehzad, ... Journal of Food Measurement and Characterization 16 (2), 1049-1061, 2022 | 9 | 2022 |
| The effect of incorporation of chlorella vulgaris into cake as an egg white substitute on physical and sensory properties MA Hesarinejad, AF REZAIYAN, O Mosaffa, YB SHOKROLAHI IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 14 (68), 61-72, 2017 | 9 | 2017 |
| Vicia villosa protein isolate: a new source of protein to make a biodegradable film. FR Attar, F Rezagholi, MA Hesarinejad | 8 | 2018 |
| Shelf life modeling of Badami's fresh pistachios coated with chitosan under modified atmosphere packaging conditions F Rezaiyan Attar, N Sedaghat, S Yeganehzad, A Pasban, ... Journal of food science and technology (Iran) 18 (114), 181-194, 2021 | 7 | 2021 |
| Investigating the effect of wheat flour enrichment with Phaseolus vulgaris flour on the physical, sensory and shelf-life characteristics of sponge cake MA Hesarinejad, Z Siyar, F Rezaiyan Attar Journal of food science and technology (Iran) 16 (86), 213-222, 2019 | 7 | 2019 |
| Physicochemical and nutritional characteristics of nutrition bar fortified with cowpea protein G Maleki, T Shadordizadeh, MR Mozafari, FR Attar, MA Hesarinejad Journal of Food Measurement and Characterization 17 (2), 2010-2015, 2023 | 2 | 2023 |
| The dynamic (oscillatory) rheological properties of imitation pizza cheese containing soy protein isolate as a partial caseinate substitute F Rezaiyan Attar, J Hesari Journal of food science and technology (Iran) 13 (58), 131-144, 2016 | 1 | 2016 |
| The dynamic (oscillatory) rheological properties of imitation pizza cheese containing modified potato starch as a partial caseinate substitute AF REZAIYAN, J Hesari, H Jodeiri JOURNAL OF FOOD RESEARCH (UNIVERSITY OF TABRIZ) 24 (2), 291-306, 2014 | 1 | 2014 |
| مروری بر اثرات پرتوهای یونیزه کننده بر مواد غذایی بسته بندی شده فرناز رضائیان عطار, ناصر صداقت, ناصر فصلنامه علمی علوم و فنون بسته بندی 7 (26), 56-65, 2016 | | 2016 |
Mohammad Ali HesarinejadResearch Institute of Food Science and Technology (RIFST)在 rifst.ac.ir 的电子邮件经过验证
Mohammad Ali HesarinejadResearch Institute of Food Science and Technology (RIFST)在 rifst.ac.ir 的电子邮件经过验证
JavadHesari在 tabrizu.ac.ir 的电子邮件经过验证