A. M. Hashtjin

Evaluation of Physico-Mechanical and Antimicrobial Properties of Gelatin- Carboxymethyl Cellulose Film Containing Essential Oil of Bane (Pistacia atlantica)

M. Ranjbar, M. H. Azizi, A. M. Hashtjin, 2017 .

Optimization of ultrasonic emulsification conditions for the production of orange peel essential oil nanoemulsions

S. Abbasi, A. M. Hashtjin, 2015, Journal of Food Science and Technology.

Nano-emulsification of orange peel essential oil using sonication and native gums

S. Abbasi, A. M. Hashtjin, 2015 .

The Effect of Edible Coating Containing Spirulina platensis, Chitosan and Gelatin on Physicochemical, Sensory and Nutritional Properties of Dried Kiwifruit

Z. Beigmohammadi, A. M. Hashtjin, Seideh Zeinab Asadi, 2020, Food Science and Technology.

Determination of suitable storage conditions for fresh salicornia

R. F. Momen, A. M. Hashtjin, Nayyer Azam Khoshkholgh Sima, 2020 .

Evaluation of Chitosan-Nisin Coating on Quality Characteristic of Fresh Chicken Fillet under Refrigerated Conditions

H. Tavakolipour, M. Azizi, R. Pourahmad, 2020 .