Mehrdad Ghavami

Evaluation the Organic Acids Ability for Extraction of Anthocyanins and Phenolic Compounds from different sources and Their Degradation Kinetics during Cold Storage

Sepideh Hosseini, Maryam Gharachorloo, Babak Ghiassi Tarzi et al. · Polish Journal of Food and Nutrition Sciences · 2016 · 57 citations · Full text

Effects of Ultrasound Amplitude on the Physicochemical Properties of Some Edible Oils

Sepideh Hosseini, Maryam Gharachorloo, Babak Ghiassi Tarzi et al. · Journal of the American Oil Chemists Society · 2015 · 43 citations

Engineering, Sesame Oil, Food Chemistry +16

The Influence of Growing Region on Fatty Acids and Sterol Composition of Iranian Olive Oils by Unsupervised Clustering Methods

Zahra Piravi‐Vanak, Jahan B. Ghasemi, Mehrdad Ghavami et al. · Journal of the American Oil Chemists Society · 2011 · 41 citations

Food Chemistry, Lipid Analysis, Fatty Acids +10

Comparison and analysis characteristics of flax, perilla and basil seed oils cultivated in Iran

A. Zamani Ghaleshahi, Hamid Ezzatpanah, Ghadir Rajabzadeh et al. · Journal of Food Science and Technology · 2019 · 39 citations · Full text

Seed Processing, Analysis Characteristics, Seed Oils +1

Thermal stability of natural pigments produced by <i>Monascus purpureus</i> in submerged fermentation

Fatemeh Abdollahi, Mahshid Jahadi, Mehrdad Ghavami · Food Science & Nutrition · 2021 · 39 citations · Full text