Atefeh Zamani-Ghalehshahi

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.

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

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

Effect of hydrocolloid coatings (Basil seed gum, xanthan, and methyl cellulose) on the mass transfer kinetics and quality of fried potato strips.

Atefeh Zamani-Ghalehshahi, P. Farzaneh, 2021, Journal of food science.