Ikuti
Dr. Ahmad Shakerardekani            دكتر احمد شاكر اردكاني
Dr. Ahmad Shakerardekani دكتر احمد شاكر اردكاني
Pistachio Research Center عضو هيأت علمي و پژوهشگر پژوهشكده پسته
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Judul
Dikutip oleh
Dikutip oleh
Tahun
Textural, rheological and sensory properties and oxidative stability of nut spreads—a review
A Shakerardekani, R Karim, HM Ghazali, NL Chin
International journal of molecular sciences 14 (2), 4223-4241, 2013
1422013
Effect of roasting conditions on hardness, moisture content and colour of pistachio kernels
NL Shakerardekani, A., Karim, R., Ghazali, H. M., & Chin
International Conference on Food Research, 2010
83*2010
Effect of different types of plastic packaging films on the moisture and aflatoxin contents of pistachio nuts during storage
A Shakerardekani, R Karim
Journal of Food Science and Technology 50, 409-411, 2013
482013
Effect of alginate coating enriched with Shirazi thyme essential oil on quality of the fresh pistachio (Pistacia vera L.)
M Hashemi, AM Dastjerdi, A Shakerardekani, SH Mirdehghan
Journal of Food Science and Technology 58, 34-43, 2021
422021
Chemical composition and rheological characterization of pistachio green hull's marmalade.
TM Moghaddam, S Razavi, F Malekzadegan, A Ardekani
Journal of Texture studies 40 (4), 2009
362009
The effect of processing variables on the quality and acceptability of pistachio milk
A Shakerardekani, R Karim, N Vaseli
Journal of Food Processing and Preservation 36 (1), 2012
352012
Development of Pistachio (Pistacia vera L.) Spread
A Shakerardekani, R Karim, HM Ghazali, NL Chin
Journal of food science 78 (3), S484-S489, 2013
342013
Hyperspectral imaging as an effective tool for prediction the moisture content and textural characteristics of roasted pistachio kernels
ASBP Toktam Mohammadimoghaddam, Masoud Taghizadeh,Ameneh Sazgarniaa
Journal of Food Measurement and Characterization, 2018
29*2018
The effect of sorting on aflatoxin reduction of pistachio nuts
A Shakerardekani, R Karim, F Mirdamadiha
Journal of Food, Agriculture & Environment 10 (1), 459-461, 2012
282012
Oxidative Stability of Pistachio (Pistacia vera L.) Paste and Spreads
A Shakerardekani, R Karim, HM Ghazali, NL Chin
Journal of the American Oil Chemists' Society 92 (7), 1015-1021, 2015
272015
Optimizing Formulation of Pistachio Butter Production
A SHaker Ardekani, M SHahedi, G Kabir
JWSS-Isfahan University of Technology 13 (47), 49-59, 2009
25*2009
The effect of monoglyceride addition on the rheological properties of pistachio spread
A Shakerardekani, R Karim, HM Ghazali, NL Chin
Journal of the American oil chemists' society 90, 1517-1521, 2013
242013
Modeling the Time-Dependent Rheological Properties of Pistachio Butter
S Razavi, M Taghizadeh, A Shaker Ardekani
International Journal of Nuts and Related Sciences (IJNRS) 1 (1), 2010
242010
A central composite design for the optimizing lipase and protease production from Bacillus subtilis PTCC 1720
M Esmaeili, M Yolmeh, A Shakerardakani, H Golivari
Biocatalysis and Agricultural Biotechnology 4 (3), 349-354, 2015
232015
Incorporation of Zataria multiflora Boiss essential oil into gum Arabic edible coating to maintain the quality properties of fresh in-hull pistachio (Pistacia vera L.)
M Hashemi, AM Dastjerdi, SH Mirdehghan, A Shakerardekani, JB Golding
Food Packaging and Shelf life 30, 100724, 2021
222021
The vital role of pistachio processing industries in development of Iran non-oil exports
ASH Ardakani
IV International Symposium on Pistachios and Almonds 726, 579-582, 2005
152005
Chemical Composition and Rheological Characterization of Pistachio Green Hull's Marmalade
T MOHAMMADI MOGHADDAM, S RAZAVI, F Malekzadegan, ...
Journal of Texture Studies 40 (4), 390-405, 2009
132009
Rous sarcoma virus RNA stability element inhibits deadenylation of mRNAs with long 3′ UTRs
V Balagopal, KL Beemon
Viruses 9 (8), 204, 2017
122017
Effect of soapwort root extract and glycyrrhizin on consumer acceptance, texture, and oil separation of pistachio halva
A Shakerardekani, M Shahedi
Journal of Agricultural Science and Technology 17 (6), 1495-1505, 2015
122015
Enhancing the quality of fresh pistachio fruit using sodium alginate enriched with thyme essential oil
A Shakerardekani, M Hashemi, M Shahedi, A Mirzaalian Dastjerdi
Journal of Agricultural Science and Technology 23 (1), 65-82, 2021
112021
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