R. Chaleshtori

Antioxidant and antibacterial activity of basil (Ocimum basilicum L.) essential oil in beef burger

E. Salehi, M. Rafieian-kopaei, R. S. Chaleshtori, 2015 .

Determination of Synthetic Dyes in Various Food Samples of Iran’s Market and their Risk Assessment of Daily Intake

E. Rahimi, M. Zahedi, A. Shakerian, 2020 .

The Evaluation of the Antibacterial and Antioxidant Activity of Tarragon (Artemisia dracunculus L.) Essential Oil and Its Chemical Composition

V. Razavilar, R. S. Chaleshtori, M. R. Kopaei, 2013 .

Microbial quality of some medicinal herbal products in Kashan, Iran

M. Rafieian-kopaei, N. M. Arani, R. Chaleshtori, 2014 .

A systematic review of the concentration of potentially toxic elements in fish from the Persian Gulf: A health risk assessment study.

A. Khaneghah, G. Conti, R. S. Chaleshtori, 2022, Food and chemical toxicology : an international journal published for the British Industrial Biological Research Association.

The Effects of Chitosan Incorporated with Eucalyptus and Cuminum Essential Oils on Storage Time of Oncorhynchus mykiss

M. Taghizadeh, R. S. Chaleshtori, Sepideh Hesami, 2016 .

Enhancing Quality Characteristics of Cold-Pressed Sesame Oil with Ethanolic Extract of Quince (Cydonia oblonga), alongside with Exploring the Interaction of Trans Fatty Acids with Key Proinflammatory Cytokines via Molecular Docking

A. Jafari, R. Chaleshtori, Hamed Mirzaei, 2024, Journal of Food Processing and Preservation.