Seyedeh-Zohreh Hoseini-Yazdi

Shelf-life prediction of olive oils using empirical models developed at low and high temperatures.

R. Farhoosh, Seyedeh-Zohreh Hoseini-Yazdi, 2013, Food chemistry.

Evolution of Oxidative Values during Kinetic Studies on Olive Oil Oxidation in the Rancimat Test

R. Farhoosh, Seyedeh-Zohreh Hoseini-Yazdi, 2014 .

Oxidative stability of virgin olive oil as affected by the bene unsaponifiable matters and tertiary-butylhydroquinone.

R. Farhoosh, A. Sharif, Seyedeh-Zohreh Hoseini-Yazdi, 2012, Journal of food science.

Physicochemical, functional, and nutritional characteristics of stabilized rice bran form tarom cultivar

A. Rafe, Seyedeh-Zohreh Hoseini-Yazdi, A. Sadeghian, 2016, Food science & nutrition.

Antioxidative and synergistic effects of bene kernel and hull oils during oxidation of virgin olive oil

M. Khodaparast, R. Farhoosh, A. Sharif, 2012 .