- najmeh mazhary,Alireza Sadeghian,Hossein Zamani*,Samira Yeganehzad,Abbas Afrasiabi Garakani , The Effect of Cast Iron, Ceramic and Clay Baking Substrate on Thermal, Textural, Sensory Characteristics and the Heavy Metals in Bread , Research and Innovation in Food Science and Technology , 2023 ; 12 (3) : 291 - 304
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- , ,mahshid Atashparvar,Samira Yeganehzad, ,Fatemeh Akbarzadeh, * , Formulation and antibacterial properties of lollipops containing of chitosan- zinc oxide nano particles on planktonic and biofilm forms of Streptococcus mutans and Lactobacillus acidophilus , BMC Oral Health , 2023 ; : -
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- mona kaveh,Samira Yeganehzad*,Mansour Rabie Ashkezary,Mohammad Ali Hesarinejad,Aldo Todaro,Katsuyoshi Nishinari , Chewing gum base: A comprehensive review of composition, production, and assessment methods: Advances and approaches in biodegradability , JOURNAL OF TEXTURE STUDIES , 2023 ; : -
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- Hashem Ahmadi Tighchi,Mohammad Hossein Keihani*,Ali Faezian,Samira Yeganehzad,Reinhard Miller , Examination of a Theoretical Model for Drainage of Foams Prepared from Licorice Root Extract Solution , colloids and interfaces , 2023 ; 7 (2) : 1 - 14
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- Elham Ommat Mohammadi,Samira Yeganehzad*,Mohammad Ali Hesarinejad,Mohsen Dabestani,Emanuel Schneck,Reinhard Miller , Effects of Various Types of Vacuum Cold Plasma Treatment on the Chemical and Functional Properties of Whey Protein Isolate with a Focus on Interfacial Properties , Colloids and Interfaces , 2023 ; 3 (7) : 1 - 16
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- Vasilissa Kutsenkova*,Nataliia Nepovinnykh,Samira Yeganehzad , Hybrid Gel as a Substitute for Hard Fats in Confectionery , Food Processing: Technique asnd Technology , 2023 ; 53 (1) : 183 - 191
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- Alessia Benanti,Mansour Rabie Ashkezary*,Ignazio Maria Gugino,Michele Canale,Samira Yeganehzad,Aldo Todaro , Evaluation of biscuits obtained from novel composite flour containing Maiorca malt flour , ITALIAN JOURNAL OF FOOD SCIENCE , 2023 ; 35 (1) : 49 - 56
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- Hashem Ahmadi Tighchi,Mohammad Hossein Keihani*,Ali Faezian,Samira Yeganehzad,Reinhard Miller , Dynamic interfacial properties and foam behavior of licorice root extract solutions , COLLOIDS AND SURFACES B-BIOINTERFACES , 2023 ; 224 : 113181 -
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- Zohreh Baratian Ghorghi,Samira Yeganehzad*,Mohammad Ali Hesarinejad,Ali Faezian,Vasilissa Kutsenkova,Zhiming Gao,Katsuyoshi Nishinari,Nataliia Nepovinnykh , Fabrication of novel hybrid gel based on beeswax oleogel: Application in the compound chocolate formulation , FOOD HYDROCOLLOIDS , 2023 ; (140) : 108599 -
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- Farnaz Rezaiyan Attar,Naser Sedaghat*,Atena Pasban,Samira Yeganehzad,Mohammad Ali Hesarinejad , Modified atmosphere packaging with chitosan coating to prevent deterioration of fresh in-hull Badami’s pistachio fruit , Chemical and Biological Technologies in Agriculture , 2023 ; 10 (16) : 1 - 18
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- Seyyed Mahdi Mirzababaee,Duygu Ozmen,Mohammad Ali Hesarinejad*,Omer SaidToker*,Samira Yeganehzad , A study on the structural, physicochemical, rheological and thermal properties of high hydrostatic pressurized pearl millet starch , INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES , 2022 ; 223 : 511 - 523
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- maral khoshkish,Maryam Gharachorloo*,Samira Yeganehzad , Using of Bamboo Fiber as A Fat Substitute in Breakfast Chocolate (Chocolate Cream) and the Study of Its Sensory, Texture and Physicochemical Characteristics , Food Engineering Research , 2022 ; 20 (71) : 151 - 166
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- Mohammad Ali Hesarinejad,Seyyed Mahdi Mirzababaee*,Omer said Toker,Samira Yeganehzad , Dimensional and experimental analysis of high hydrostatic pressure process Case study: Application of dimensionless numbers in millet starch rheological test , Research and Innovation in Food Science and Technology , 2022 ; : -
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- Morteza Mohammadi*,Mohammad Ghorbani,Alireza Sadeghi Mahoonak,Adel Beigbabaei,Samira Yeganehzad , Optimization of subcritical water fluid extraction of phenolic compounds from pistachio hull: evaluation of radical scavenging properties of extracts , Iranian Food Science and Technology Research Journal , 2022 ; 18 (2) : 277 - 293
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- Zohreh Baratian Ghorghi,Ali Faezian,Samira Yeganehzad*,Mohammad Ali Hesarinejad , Changes in Thermal, Textural, Color and Microstructure Properties of Oleogel Made from Beeswax with Grape Seed Oil under the Effect of Cooling Rate and Oleogelator Concentration , Research and Innovation in Food Science and Technology , 2022 ; 11 (1) : 43 - 54
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- ,Mohammad Taghi Hamed Mosavian*,Samira Yeganehzad , Evaluation of temperature and pulsed electric field conditions on sugar extraction from carrots , Food Science and Technology , 2022 ; 18 (120) : 27 - 39
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- Marieh Mardani,Mahmut Kilicli,Omer said Toker*,Samira Yeganehzad*,Razieh Niazmand,Ibrahim Palabiyik,Nevzat Konar , Investigation of process parameters and albumin concentration as foaming agent on quality of marshmallow dough: production simulation with rheometer , RHEOLOGICA ACTA , 2022 ; 61 (4-5) : 339 - 351
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- Farnaz Rezaiyan Attar,Naser Sedaghat*,Atena Pasban,Samira Yeganehzad,Mohammad Ali Hesarinejad , Modeling the respiration rate of chitosan coated fresh in-hull pistachios (Pistacia vera L. cv. Badami) for modified atmosphere packaging design , Journal of Food Measurement and Characterization , 2022 ; 16 (2) : 1049 - 1061
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- Marieh Mardani,Samira Yeganehzad*,Razieh Niazmand , Structure-function relationship of licorice (Glycyrrhiza glabra) root extract–xanthan/guar gum mixture in a high sugar content system , JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE , 2022 ; 102 (3) : 1056 - 1065
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- NM Belova,VS Kutsenkova,ON Petrova,OM Popova,Samira Yeganehzad,Nataliia Nepovinnykh* , New insights into grain hydrogels with reinforced textural properties: design of low-calorie jelly desserts technology , IOP Conference Series: Earth and Environmental Science , 2021 ; 723 (3) : 032066 - 032066
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- Mohsen Dabestani*,Samira Yeganehzad*,Reinhard Miller , A natural source of saponin: Comprehensive study on interfacial properties of Chubak (Acanthophyllum Glandulosum) root extract and related saponins , COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS , 2021 ; 630 : 127594 -
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- Marieh Mardani,Samira Yeganehzad*,Razieh Niazmand , The Effect of Various Levels of Xanthan/Guar Gum and Chubak Extract on Rheological, Thermal, Sensory and Microstructure of Gelatin Free Marshmallow , Research and Innovation in Food Science and Technology , 2021 ; 10 (2) : 107 - 126
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- Razieh Niazmand*,Samira Yeganehzad , Evaluation of the effect of disinfection pre-treatment and carbon dioxide relative atmosphere on the physicochemical and microbial characteristics of fresh barberry during storage , Innovative Food Technologies , 2021 ; 8 (2) : 199 - 219
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- Farnaz Rezaiyan Attar,Naser Sedaghat*,Samira Yeganehzad,Atena Pasban,Mohammad Ali Hesarinejad , Shelf life modeling of Badami's fresh pistachios coated with chitosan under modified atmosphere packaging conditions , Food Science and Technology , 2021 ; 18 (114) : 181 - 194
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- Razieh Niazmand*,Samira Yeganehzad,Azam Niazmand , Application of laminated and metalized films to prolong the shelf life of dried barberries , JOURNAL OF STORED PRODUCTS RESEARCH , 2021 ; 92 : 101809 - 101809
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- Bibi Marzieh Razavizadeh*,Mostafa Shahidi Noghabi,Samira Yeganehzad,Sahar Hashemi , Optimization of formulation of Fortified Milk Chocolate with Chia Seed Oil, Vitamin D3, and Calcium by Surface Response Method , Research and Innovation in Food Science and Technology , 2021 ; 10 (1) : 29 - 42
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- Razieh Niazmand*,Samira Yeganehzad , Capability of oxygen‑scavenger sachets and modified atmosphere packaging to extend fresh barberry shelf life , Chemical and Biological Technologies in Agriculture , 2020 ; 28 (7) : 1 - 14
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- Samira Yeganehzad*,Maryam Kiumarsi,narjes nadali,Mansour Rabie Ashkezary , Formulation, development and characterization of a novel functional fruit snack based on fig (Ficus carica L.) coated with sugar-free chocolate , Heliyon , 2020 ; 6 (7) : e04350-1 - e04350-6
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- Abdul Fateh Hosseini,Mostafa Mazaheri Tehrani*,Samira Yeganehzad,Seyed Mohammad Ali Razavi , Investigation of the rheological, thermal, sensory properties, and particle size distribution of sesame paste white compound chocolate as influenced by the soy flour and emulsifier levels , International Journal of Food Engineering , 2020 ; 16 (7) : 20190272-1 - 20190272-10
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- valentinV.B. Fainerman,E.V. Aksenenko,A.V. Makievski,D.V. Trukhin,Samira Yeganehzad,G. Gochev,Reinhard Miller* , Surface tension and dilational rheology of mixed β-casein – β-lactoglobulin aqueous solutions at the water/air interface , FOOD HYDROCOLLOIDS , 2020 ; 106 : 105883-1 - 105883-9
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- Maryam Kiumarsi,Dorota Majchrzak,Samira Yeganehzad, ,Mahdiyar Shahbazi* , Comparative study of instrumental properties and sensory profiling of low-calorie chocolate containing hydrophobically modified inulin. Part 1: Rheological, thermal, structural and external preference mapping , FOOD HYDROCOLLOIDS , 2020 ; 104 : 1 - 13
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- Seyyed Mohammad Reza Mousavi,Ali Rafe*,Samira Yeganehzad , Structure-rheology relationships of composite gels: Alginate and Basil seed gum/guar gum , CARBOHYDRATE POLYMERS , 2020 ; 232 : 115809 - 115817
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- ,Seyed Ali Mortazavi,Samira Yeganehzad*, , Effect of basil seed gum, xanthan gum and carrageenan on rheological and sensory properties of suspended barberry pulp in syrup , Ukrainian food journal , 2019 ; 8 (4) : 840 - 850
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- Shahrzad Vatankhah,Seyed Ali Mortazavi*,Samira Yeganehzad* , Study on the release and sensory perception of encapsulated d-limonene flavor in crystal rock candy using the time–intensity analysis and HS-GC/MS spectrometry , Food science & nutrition , 2019 ; 8 (2) : 933 - 941
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- Morteza Mohammadi*,Mohammad Ghorbani,Adel Beigbabaei,Samira Yeganehzad,Alireza Sadeghi Mahoonak , Investigation effects of extracted compounds from shell and cluster of pistachio nut on the inactivation of free radicals , Heliyon , 2019 ; 5 (9) : 1 - 6
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- Morteza Mohammadi,Mohammad Ghorbani*,Adel Beigbabaei,Samira Yeganehzad,Alireza Sadeghi Mahoonak , Investigation on the Adding Effect of Subcritical Water Extracts from Pistachio Hull for Increasing the Stability of Soybean Oil , Iranian Journal of Nutrition Sciences & Food Technology , 2019 ; 14 (1) : 36 - 46
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- ,نارملا اصفی*,Samira Yeganehzad , Effect of the Ratio of an Emulsion Containing Sugar Alcohols and Particle Size on Thermal Resistance and Some Physical and Sensory Characteristics of Chocolate , Research and Innovation in Food Science and Technology , 2019 ; 8 (2) : 165 - 186
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- Fatemeh Zendeboodi,Samira Yeganehzad*,Alireza Sadeghian, , Optimization of formulation of energetic soft drink containing natural sweetener and whey protein using mixture design-extreme vertices , Food Science and Technology , 2019 ; 16 (89) : 113 - 123
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- Nataliia Nepovinnykh*,o.n Petrova,N.M Belova,Samira Yeganehzad , Physico-Chemical and Texture Properties of Gelatin-Free Jelly Desserts , Food Processing: Techniques and Technology , 2019 ; 49 (1) : 43 - 49
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- Maryam Kiumarsi,Mahdiyar Shahbazi*,Samira Yeganehzad,Dorota Majchrzak,Oliver Lieleg,Benjamin Winkeljannd , Relation between structural, mechanical and sensory properties of glutenfree bread as affected by modified dietary fibers , FOOD CHEMISTRY , 2019 ; 277 : 664 - 673
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- Mohsen Dabestani,Samira Yeganehzad*,Marcel krzan,Reinhard Miller , Characterisation of egg white adsorption layers under equilibrium and dynamic conditions , COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS , 2019 ; 568 : 29 - 35
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- Mohsen Dabestani,Samira Yeganehzad* , Effect of Persian gum and Xanthan gum on foaming properties and stability of pasteurized fresh egg white foam , FOOD HYDROCOLLOIDS , 2019 ; 87 : 550 - 560
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- Marieh Mardani,Samira Yeganehzad*,Nataliia Ptichkina,Yury Kodatsky,Oksana Kliukina,Nataliia Nepovinnykh,Sara Naji tabasi , Study on foaming, rheological and thermal properties of gelatin-free marshmallow , FOOD HYDROCOLLOIDS , 2019 ; 93 : 335 - 341
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- Seyyed Mohammad Reza Mousavi,Ali Rafe*,Samira Yeganehzad , Optimization of textural characteristics of restructured pimiento strips by response surface methodology (RSM) , Food Science & Nutrition , 2019 ; 7 (5) : 1595 - 1605
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- Seyyed Mohammad Reza Mousavi,Ali Rafe*,Samira Yeganehzad , Textural, mechanical, and microstructural properties of restructured pimiento alginate-guar gels , JOURNAL OF TEXTURE STUDIES , 2019 ; 50 (2) : 155 - 164
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- Ali Faezian*,Samira Yeganehzad,Hashem Ahmadi Tighchi , A simplified model to describe drainage of egg white powder foam containing additives , CHEMICAL ENGINEERING SCIENCE , 2019 ; 195 : 631 - 641
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- Fateme Aliakbari,نارملا اصفی*,Samira Yeganehzad , effect of gelatin and corn starch on thermal stability, textural and sensory properties of milk chocolate , Iranian Journal of Nutrition Sciences & Food Technology , 2018 ; 13 (2) : 99 - 106
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- Elham Zaerzadeh,Mostafa Mazaheri Tehrani*,Samira Yeganehzad,Mohabbat Mohebbi , Investigating the Effect of Roasting Time on Some Physicochemical, Technological, Flowability, Antioxidant and Sensory Properties of Roasted Soybean Flours as Cocoa Substitute , Research and Innovation in Food Science and Technology , 2018 ; 7 (2) : 177 - 196
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- Nataliia Nepovinnykh*,Oksana Kliukina,Yury Kodatsky,Nataliia Ptichkina,Samira Yeganehzad , Study of the stability of foam and viscoelastic properties of marshmallow without gelatin , Foods and Raw Materials , 2018 ; 6 (1) : 90 - 98
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- Mansour Rabie Ashkezary*,Samira Yeganehzad,Hamed Vatankhah,Aldo Todaro,یحیی مقصودلو , Effects of different emulsifiers and refining time on rheological and textural characteristics of compound chocolate , ITALIAN JOURNAL OF FOOD SCIENCE , 2018 ; 30 (1) : 26 - 36
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- Fatemeh Zendeboodi,Samira Yeganehzad*,Alireza Sadeghian , Optimizing the formulation of a natural soft drink based on biophysical properties using mixture design methodology , Journal of Food Measurement and Characterization , 2018 ; 12 (2) : 763 - 769
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- Shahrzad Vatankhah,Seyed Ali Mortazavi*,Samira Yeganehzad,Alireza Sadeghian , Evaluation of type and concentration of wall materials in D-Limonene microencapsulation to determination of optimum condition for flavored rock candy production , Innovative Food Technologies , 2018 ; 5 : 159 - 176
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- Samira Yeganehzad*,Abolfazl Pahlevanloo,Maryam Kiumarsi,azade Zayerzade,Seyyed Alireza Sagadi,Mostafa Shahidi Noghabi,narjes nadali , Effects of sugar-free, αs1-casein–enriched chocolate on stress: based on salivary cortisol measurement and questionnaire data collection , Journal of Nutritional Sciences and Dietetics , 2018 ; 4 (2) : 112 - 119
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- Fatemeh Zendeboodi,Samira Yeganehzad*,Alireza Sadeghian , Production of carbohydrate-protein based soft drink powder containing date syrup by spray dryer: evaluation effect of drying carriers on physical properties of the powdered drink , Food Science and Technology , 2018 ; 15 (78) : 43 - 54
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- Maryam Kiumarsi,Samira Yeganehzad*,Mostafa Shahidi Noghabi,Abolfazl Pahlevanloo,maral khoshkish , Optimization of formulation of dark chocolate using mixture of inulin, isomalt and maltitol , Innovation in food science and technology , 2017 ; 9 (3) : 73 - 86
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- Samira Yeganehzad*,Mohsen Dabestani , Influence of Some Additives on Physical Properties of Pasteurized Liquid Egg White , Research and Innovation in Food Science and Technology , 2017 ; 6 (3) : 301 - 312
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- Maryam Kiumarsi,Ali Rafe*,Samira Yeganehzad , Effect of Different Bulk Sweeteners on the Dynamic Oscillatory and Shear Rheology of Chocolate , APPLIED RHEOLOGY , 2017 ; 6 (27) : 64123 - 64132
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- فاطمه نورانی,Samira Yeganehzad,Akram Arianfar*,مریم سردرودیان,الهام مهدیان , Investigation on Antioxidant Effect of Ginger (Zingiber officinale) Essence Oil on Oily Cake , Natural Products: An Indian Journal , 2016 ; 12 (1) : 1 - 9
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- Yury Kodatsky*,Oksana Kliukina,Nataliia Nepovinnykh,Nataliia Ptichkina,Sergei Lvovich,Samira Yeganehzad,Rasoul Kadkhodaee , Study of the Viscoelastic Properties and Water Activity in the Marshmallow, Based on Polysaccharides of Plant and Microbial Origin , Food processing Industry , 2016 ; 4 (4) : 30 - 33
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- Samira Yeganehzad,Mostafa Mazaheri Tehrani,Zohreh Baratian Ghorghi , Impact of the replacement of milk powder by soy flour on chemical properties, texture, particle size distribution and whiteness index of chocolate product , Research and Innovation in Food Science and Technology , 2015 ; 4 (2) : 173 - 182
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- Samira Yeganehzad,Mostafa Mazaheri Tehrani,Mohabbat Mohebbi,Mohammadbagher Habibi Najafi,Zohreh Baratian Ghorghi , Effects of Replacing Skim Milk Powder with Soy Flour and Ball Mill Refining Time on Particle Size and Rheological Properties of Compound Chocolate , Journal of Agricultural Science and Technology (JAST) , 2013 ; (15) : 125 - 135
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