Concepedia

H Pourazarang

HP

4

Publications

71

Citations

4

H-Index

2004

Active since

Affiliations

Ferdowsi University of Mashhad(Current)

H Pourazarang is an author at Ferdowsi University of Mashhad specializing in chromatography, food technology, and food processing.

Top concepts

HealthFood SafetyChromatographyFood ChemistryFood ProcessingFood TechnologyBotanyMedicineMycologyNutrition

Publications per year

2004–2014

4

Publications

4

Effects of Packaging Materials, Modified Atmospheric Conditions, and Storage Temperature on Physicochemical Properties of Roasted Pistachio Nut

Masoomeh Raei, A Mortazavi, H Pourazarang · Food Analytical Methods · 2009 · 30 citations

Food Chemistry, Meat Packaging, Shelf Life +8

EXTRACTION AND SEPARATION OF ANTIOXIDATIVE COMPOUNDS FROM SALVIA LERIIFOLIA LEAVES

R Farhoush, Khoda Parast M.H.H., Mostafa Gholizadeh et al. · 2004 · 16 citations

Methanolic Extraction, Polyphenolics, Food Preservatives +12

Effects of endemic hydrocolloids and xanthan gum on foaming properties of white button mushroom puree studied by cluster analysis: A comparative study

Atena Pasban, Mohebbat Mohebbi, H Pourazarang et al. · Journal of Taibah University for Science · 2013 · 13 citations · Full text

Food Colloid, Nutrition, Fresh Mushrooms +16

Optimization of Foaming Condition and Drying Behavior of White Button Mushroom (<i>A</i> <i>garicus bisporus</i>)

Atena Pasban, Mohebbat Mohebbi, H Pourazarang et al. · Journal of Food Processing and Preservation · 2014 · 12 citations

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