H. Lashkari

Effect of Pomegranate Juice on the Manufacturing Process and Characterization of Feta-Type Cheese during Storage

M. Varidi, M. Eskandari, M. Varidi, 2020, Journal of Food Quality.

The effect of different stages of chemical refining process on the oxidative stability of Bene kernel oil during intense and long thermal process

J. Tavakoli, Aniseh Zarei Jelyani, M. Aminlari, 2022, Food Science and Technology.

Different effect of chemical refining process on Baneh (Pistacia atlantica var mutica) kernel oil: Regeneration of tocopherols

M. Aminlari, J. Tavakoli, Aniseh Zarei Jelyani, 2021, Food science & nutrition.

Effects of double emulsion encapsulated iron on the properties of fortified cream

H. Lashkari, Donya Keshvari Koohenjani, 2022, LWT.

Study on Biodegradable Chitosan-Whey Protein-Based Film Containing Bionanocomposite TiO2 and Zataria multiflora Essential Oil

A. Shirazinejad, H. Lashkari, M. Gohargani, 2020 .

Chemical composition and rheology of low-fat Iranian white cheese incorporated with guar gum and gum arabic as fat replacers

A. Madadlou, M. Alizadeh, H. Lashkari, 2014, Journal of Food Science and Technology.

Shelf Life Extension of Veal Meat by Edible Coating Incorporated with Zataria multiflora Essential Oil

A. Rafati, H. Lashkari, Majid Halabinejad, 2020 .

An Antioxidant and Intelligent pH-Sensitive Composite Film Based on Gelatin and Persian Gum Using Purple Carrot Extract

M. Niakousari, M. Eskandari, H. Lashkari, 2023, Journal of food processing and preservation.