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Shahram Dokhani
Shahram Dokhani
Food science
Biology
Chemistry
Chromatography
Lactobacillus helveticus
5
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14
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OXIDATIVE STABILITY OF MAYONNAISE SUPPLEMENTED WITH ESSENTIAL OIL OF ACHILLEA MILLEFOLIUM SSP MILLEFOLIUM DURING STORAGE
2019
Food Science and Technology International
Asiye Ahmadi-Dastgerdi
Hamid Ezzatpanah
Sedighe Asgary
Shahram Dokhani
Ebrahim Rahimi
Majid Gholami-Ahangaran
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Citations (3)
Heat transfer modeling of canned vegetarian khoreshteh bademjan (VKB) using computational fluid dynamics
2017
Vahideh Jalali Nafiseh Zamindar
Shahram Dokhani
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Lactobacillus Helveticus as an Adjunct Culture for Removal of Bitterness in White-Brined Cheese
2015
World Academy of Science, Engineering and Technology, International Journal of Nutrition and Food Engineering
Fatemeh Nejati
Shahram Dokhani
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Functional assessment and subunit constitution of lentil (Lens culinaris) proteins during germination.
2009
International Journal of Agriculture and Biology
Fatemeh Bamdad
Shahram Dokhani
Javad Keramat
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Citations (11)
High pressure liquid chromatographic analysis of methyl ketones in quick ripened blue cheese
1978
Shahram Dokhani
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