Esmaeil Ghanbari Shendi

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 et al. · European Food Research and Technology · 2014 · 54 citations

Food Authentication, Spectroscopy, Food Analysis +6

Changes occurring in chemical composition and oxidative stability of virgin olive oil during storage

Esmaeil Ghanbari Shendi, Dilek Sivri Özay, Mücahit Taha Özkaya et al. · OCL · 2018 · 35 citations · Full text

Food Chemistry, Evoo Samples, Shelf Life +15

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 · 2020 · 16 citations · Full text

Food Chemistry, Filtration Process, Polyphenolics +15

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 et al. · Quality Assurance and Safety of Crops & Foods · 2019 · 11 citations · Full text

Food Packaging, Chemical Composition, Food Analysis +16

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 et al. · American-Asian-Journal of agricultural & environmental sciences/American-Eurasian journal of agricultural & environmental sciences · 2010 · 10 citations

Rheological Properties, Rheology, Food Engineering +6