Masoumeh Azari

Optimization of physical properties of new gluten-free cake based on apple pomace powder using starch and xanthan gum

H. Hosseini, S. Shojaee-Aliabadi, L. Mirmoghtadaie, 2020, Food science and technology international = Ciencia y tecnologia de los alimentos internacional.

Novel D–π–A type triphenylamine based chromogens for DSSC: design, synthesis and performance studies

M. Zarandi, A. S. Beni, B. Hosseinzadeh, 2016 .

A comprehensive review on yogurt syneresis: effect of processing conditions and added additives

Neda Mollakhalili-Meybodi, M. Arab, E. Khanniri, 2022, Journal of Food Science and Technology.

A comprehensive review on yogurt syneresis: effect of processing conditions and added additives

Neda Mollakhalili-Meybodi, M. Arab, E. Khanniri, 2022, Journal of Food Science and Technology.

Synthesis and characterization of new triphenylamine-based dyes with novel anchoring groups for dye-sensitized solar cell applications

A. S. Beni, B. Hosseinzadeh, Raheleh Ghahary, 2016, Journal of Materials Science: Materials in Electronics.