| Optimization of the enzyme‐assisted aqueous extraction of phenolic compounds from pistachio green hull AP Ghandahari Yazdi, M Barzegar, MA Sahari, H Ahmadi Gavlighi Food science & nutrition 7 (1), 356-366, 2019 | 93 | 2019 |
| Use of encapsulation technology to enrich and fortify bakery, pasta, and cereal-based products LK Rousta, S Bodbodak, M Nejatian, APG Yazdi, Z Rafiee, J Xiao, ... Trends in Food Science & Technology 118, 688-710, 2021 | 58 | 2021 |
| Physicochemical properties and organoleptic aspects of ice cream enriched with microencapsulated pistachio peel extract AP Ghandehari Yazdi, M Barzegar, H Ahmadi Gavlighi, MA Sahari, ... International Journal of Dairy Technology 73 (3), 570-577, 2020 | 50 | 2020 |
| Improving the thermal stability of natural bioactive ingredients via encapsulation technology S Bodbodak, M Nejatian, AP Ghandehari Yazdi, L Kamali Rousta, ... Critical Reviews in Food Science and Nutrition 64 (10), 2824-2846, 2024 | 31 | 2024 |
| Optimization of athletic pasta formulation by D‐optimal mixture design L Kamali Rousta, AP Ghandehari Yazdi, M Amini Food Science & Nutrition 8 (8), 4546-4554, 2020 | 25 | 2020 |
| Brewers spent grain protein hydrolysate as a functional ingredient for muffins: Antioxidant, antidiabetic, and sensory evaluation N Bazsefidpar, APG Yazdi, A Karimi, M Yahyavi, M Amini, HA Gavlighi, ... Food Chemistry 435, 137565, 2024 | 19 | 2024 |
| Optimization of novel multigrain pasta and evaluation of physicochemical properties: using D‐optimal mixture design L Kamali Rousta, A Pouya Ghandehari Yazdi, S Khorasani, M Tavakoli, ... Food Science & Nutrition 9 (10), 5546-5556, 2021 | 19 | 2021 |
| Encapsulation of pistachio green hull phenolic compounds by spray drying AP Ghandehari Yazdi, M Barzegar, MA Sahari, H Ahmadi Gavlighi Journal of Agricultural Science and Technology 23 (1), 51-64, 2021 | 16 | 2021 |
| Recent trends in the nanoencapsulation processes for food and nutraceutical applications S Khorasani, APG Yazdi, E Taghavi, MAA Abadi, H Ghobadi, B Zihayat, ... Elsevier, 2021 | 13 | 2021 |
| A review of pharmacological properties and functional of Cinnamon AP Ghandehari Yazdi, A Nikooie, L Sedaghat Boroujeni Journal of Medicinal Herbs, 5 (3 Special issue (in Persian or Farsi)), 127-135, 2014 | 12 | 2014 |
| The Evaluation of saccharose replacing by adding stevioside‐maltodextrin mixture on the physicochemical and sensory properties of Naanberenji (an Iranian confectionary) A Ghandehari Yazdi, M Hojjatoleslamy, J Keramat, M Jahadi, E Amani Food science & nutrition 5 (4), 845-851, 2017 | 11 | 2017 |
| A review: New Approach to Enrich Pasta with fruits and vegetables L Kamali Rousta, MH Azizi Tabrizzad, M Amini, M Tavakoli, M Yahyavi Journal of food science and technology (Iran) 17 (103), 129-149, 2020 | 10 | 2020 |
| Optimization of protein extraction from brewer’s spent grain and production of bioactive peptides N Bazsefidpar, H Ahmadi Gavlighi, AP Ghandehari Yazdi, SM Jafari Biomass Conversion and Biorefinery 14 (15), 17455-17465, 2024 | 9 | 2024 |
| Increasing the shelf life of fresh in-hull pistachio using nanocomposite packaging of zinc nanoparticles and pistachio green hull essential oil M Nejatian, APG Yazdi, S Khorasani, J Simal-Gandara Scientia Horticulturae 313, 111888, 2023 | 9 | 2023 |
| Valorization of saffron tepals for the green synthesis of silver nanoparticles and evaluation of their efficiency against foodborne pathogens S Khorasani, AP Ghandehari Yazdi, A Saadatfar, L Kamali Rousta, ... Waste and Biomass Valorization 13 (11), 4417-4430, 2022 | 9 | 2022 |
| Effect of sucrose replacement by Stevia as a non-nutritive sweetener and bulking compounds on physiochemical properties of foodstuffs A Nikooie, AP Ghandehari Yazdi, M Shamsaei, L Sedaghat Boroujeni Journal of Medicinal Herbs, 6 (2), 121-128, 2015 | 9 | 2015 |
| Improving the storage and oxidative stability of essential fatty acids by different encapsulation methods; a review M Nejatian, APG Yazdi, R Fattahi, H Saberian, N Bazsefidpar, ... International Journal of Biological Macromolecules 260, 129548, 2024 | 7 | 2024 |
| Replacing Sucrose by Stevioside an Adding Arabic Gum: Investigation of Rheological Properties of Apple Jam Amir Pouya Ghandehari Yazdi, Mohammad Hojjatoleslami, Javad Keramat ... Journal of applied Science and Agriculture, 508-513, 2014 | 7* | 2014 |
| The Investigation of Sucharose Replacing by Adding Maltodextrin-Steviodide Mixture on the Rheological and sensory properties of Halva Masghati Lari (an Iranian Confectionary) Soheil Omidvar, Javad Keramat, Mohammad Hojjatoleslami, Seiied Hossein ... International Journal of Scientific Research Engineering &technology 3 (4 …, 2014 | 6 | 2014 |
| The prediction of academic procrastination based on emotional intelligence components M Mosavi, S Hashemi, A Yazdi, E Soltani, Z Ahmadi, M Khanzadeh, ... J Ilam Univ Med Sci 21 (4), 21-9, 2013 | 6 | 2013 |
Seid Mahdi JafariProfessor, Gorgan University of Agricultural Sciences and Natural ResourcesZweryfikowany adres z gau.ac.ir