Esmaeil Ghanbari Shendi

Author

Also Known As

E. Ghanbari Shendi, E. Ghanbari Shendia, Esmaeil Ghanbari Shendi, Esmael Ghanbari Shendi, Ghanbari Shendi, Esmaeil; HACETTEPE ÜNİVERSİTESİ, MÜHENDİSLİK FAKÜLTESİ

Publications

168

Citations

H-Index

Concepts

All Affiliations

Hacettepe University Ankara University

About

Esmaeil Ghanbari Shendi is an author at Hacettepe University specializing in food quality, health sciences, and food processing.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	4	4	72
2	Environmental Engineering	2	2	27
3	Engineering	1	1	35
4	Biochemical Engineering	1	1	35
5	Food Preservatives	1	1	16

Esmaeil Ghanbari Shendi

Publications

126

Citations

H-Index

Page 1

	Year	Citations
A rapid method for determination of the origin of meat and meat products based on the extracted fat spectra by using of Raman spectroscopy and chemometric method Reyhan Selin Uysal, Tümay Temiz, Esmaeil Ghanbari Shendi, European Food Research and Technology Food AuthenticationSpectroscopyFood AnalysisAnalytical ChemistryRapid Method	2014	54
Changes occurring in chemical composition and oxidative stability of virgin olive oil during storage Esmaeil Ghanbari Shendi, Dilek Sivri Özay, Mücahit Taha Özkaya, OCL Food ChemistryEvoo SamplesShelf LifeFood PackagingEngineering	2018	35
Effects of filtration process on the minor constituents and oxidative stability of virgin olive oil during 24 months storage time Esmaeil Ghanbari Shendi, Dilek Sivri Özay, Mücahit Taha Özkaya OCL Food ChemistryFiltration ProcessPolyphenolicsShelf LifeFood Bioactive Compound	2020	16
Effects of filtration and storage on chemical composition and sensory properties of olive oil extracted from Beylik cultivar Esmaeil Ghanbari Shendi, Dilek Sivri Özay, Mücahit Taha Özkaya, Quality Assurance and Safety of Crops & Foods Food PackagingChemical CompositionFood AnalysisFood PreservationPolyphenolics	2019	11
The effect of Arabic gum using on improving of texture and rheological properties of Iranian low fat white cheese. Esmaeil Ghanbari Shendi, Asghar Khosrowshahi Asl, Seyed Ali Mortazavi, American-Asian-Journal of agricultural & environmental sciences/American-Eurasian journal of agricultural & environmental sciences Rheological PropertiesRheologyFood EngineeringFood ProcessingFood Texture	2010	10

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