| Physicochemical, functional, and nutritional characteristics of stabilized rice bran form tarom cultivar A Rafe, A Sadeghian, SZ Hoseini‐Yazdi Food science & nutrition 5 (3), 407-414, 2017 | 65 | 2017 |
| Stabilization of Tarom and Domesiah cultivars rice bran: Physicochemical, functional and nutritional properties A Rafe, A Sadeghian Journal of Cereal Science 74, 64-71, 2017 | 64 | 2017 |
| Effects of high amylose corn starch and microbial transglutaminase on the textural and microstructural properties of wheat flour composite gels at high temperatures L Shahsavani Mojarrad, A Rafe, A Sadeghian, R Niazmand Journal of Texture Studies 48 (6), 624-632, 2017 | 28 | 2017 |
| A comprehensive insight into peanut: Chemical structure of compositions, oxidation process, and storage conditions SEH Taheri, M Bazargan, PR Vosough, A Sadeghian Journal of Food Composition and Analysis 125, 105770, 2024 | 16 | 2024 |
| The effect of Xanthan, Guar and Transglutaminas on the physicochemical and textural properties of gluten-free doughnut A Fazeli, M Mazaheri-Tehrani, M Karimi, A Sadeghian, A Koochaki JRIFST 8 (1), 1-14, 2019 | 6 | 2019 |
| Optimizing the formulation of a natural soft drink based on biophysical properties using mixture design methodology F Zendeboodi, S Yeganehzad, A Sadeghian Journal of Food Measurement and Characterization 12, 763–769, 2018 | 6 | 2018 |
| Investigating the effect of whey protein-starch conjugate on quality attributes of oil-in-water emulsion AR Sadeghian, R Kadkhodaee, R Farhoosh, A Koocheki, M Najaf Najafi Research and Innovation in Food Science and Technology 2 (2), 139-152, 2013 | 6 | 2013 |
| Studying physicochemical properties of Sardasht red grape skin encapsulated extract and stability evaluation of these compounds in yoghurt S Matini, SA Mortazavi, AR Sadeghian, A Sharifi Research and Innovation in Food Science and Technology 7 (3), 241-254, 2018 | 5 | 2018 |
| Production of carbohydrate-protein based soft drink powder containing date syrup by spray dryer: Evaluation effect of drying carriers on physical properties of the powdered drink F Zendeboodi, S Yeganehzad, AR Sadeghian Journal of Food Science and Technology 15 (78), 43-54, 2018 | 5 | 2018 |
| Evaluation of antioxidant and antibacterial properties of essential oil and black cumin extract extracted by Clevenger and Ultrasound methods N Sepehry, SA Mortazavi, A Sadeghian, A Pedram nia, M Mohammadi Food Science and Technology 18, 57-68, 2022 | 4 | 2022 |
| Optimization of ultrasound assisted and maceration extraction of bioactive compounds of sardasht black grape residue by using response surface methodology S Matini, SA Mortazavi, AR Sadeghian, A Sharifi Journal of food science and technology (Iran) 17 (98), 147-158, 2020 | 4 | 2020 |
| Evaluation of type and concentration of wall materials in D-Limonene microencapsulation to determination of optimum condition for flavored rock candy production S Vatankhah Lotfabadi, SA Mortazavi, S Yeganehzad, A Sadeghian Innovative Food Technologies 5 (2), 159-176, 2017 | 4 | 2017 |
| Investigating the qualitative, textural and sensory characteristics of low fat Iranian white cheese containing a mixture of basil seed gum with xanthan or guar. MA Hesarinejad, A Arefkhani, A Rafe, F Javidi, AR Sadeghian Iranian Food Science & Technology Research Journal/Majallah-i Pizhūhishhā-yi …, 2021 | 3 | 2021 |
| Cover Image, Volume 48, Issue 6. L Shahsavani Mojarrad, A Rafe, A Sadeghian, R Niazmand Journal of Texture Studies 48 (6), 2017 | 3 | 2017 |
| Stability and heat resistance of soybean oil with natural antioxidants from seedless barberries extracted using subcritical water M Mohamadi, AM Maskooki, SA Mortazavi, M Nahardani, Z Pourfallah, ... Iranian Journal of Nutrition Sciences and Food Technology 8 (4), 113-124, 2014 | 3 | 2014 |
| Fabrication of elastic gel systems of Ricotta cheese containing some hydrocolloids in stuffed olive MA Hesarinejad, A Rafe, A Sadeghian, M Sarabi Jamab Journal of food science and technology (Iran) 17 (101), 81-91, 2020 | 2 | 2020 |
| Instantaneous adsorption and simultaneous removal of complex dyes with different charges through bio-based sorbent M Bazargan, SE Hosseini Taheri, P Rahnama Vosough, A Sadeghian, ... International Journal of Environmental Science and Technology, 1-24, 2024 | | 2024 |
| The Effect of Cast Iron, Ceramic and Clay Baking Substrate on Thermal, Textural, Sensory Characteristics and the Heavy Metals in Bread N Mazhari, A Sadeghian, H Zamani, S Yeganehzad, A Afrasiabi Research and Innovation in Food Science and Technology 12 (3), 291-304, 2023 | | 2023 |
| The effect of cast iron, ceramic and clay baking beds on bread quality N Mazhari, AR Sadeghian, H Zamani, S Yeganehzad, A Afrasiabi Research and Innovation in Food Science and Technology, 2022 | | 2022 |
| The effect of hydrocolloids on the yield and some physicochemical characteristics of Iranian White Cheese A Rafe, A Sadeghian, MA Hesarinejad International Conference on Promotion of Scientific & Regional Cooperation …, 2018 | | 2018 |