| Evaluating the rancidity and quality of discarded oils in fast food restaurants F Esfarjani, K Khoshtinat, A Zargaraan, F Mohammadi‐Nasrabadi, ... Food science & nutrition 7 (7), 2302-2311, 2019 | 93 | 2019 |
| Application of supercritical fluids in cholesterol extraction from foodstuffs: a review SM Pourmortazavi, Z Saghafi, A Ehsani, M Yousefi Journal of Food Science and Technology, 1-11, 2018 | 38 | 2018 |
| Zero-trans cake shortening: effects on batter, texture and sensory characteristics of high ratio cake Z Saghafi, MH Naeli, M Bahmaei, M Tabibiazar, A Zargaraan Journal of Food Measurement and Characterization, 1-9, 2019 | 20 | 2019 |
| Zero‐Trans Cake Shortening: Formulation and Characterization of Physicochemical, Rheological, and Textural Properties Z Saghafi, MH Naeli, M Tabibiazar, A Zargaraan Journal of the American Oil Chemists' Society 95 (2), 171-183, 2018 | 20 | 2018 |
| Effect of rheological properties on sensory acceptance of two‐model dysphagia‐oriented food products A Zargaraan, Z Saghafi, M Hasandokht Firouz, G Fadavi, S Ghorbani Gorji, ... Journal of Texture Studies 46 (3), 219-226, 2015 | 19 | 2015 |
| Influence of time and temperature on stability of added vitamin D3 during cooking procedure of fortified vegetable oils Z Saghafi, B Nikooyeh, A Jamali, M Mehdizadeh, A Zargaraan Nutrition and Food Sciences Research, 6-0, 2018 | 16 | 2018 |
| Modeling the rheological behavior of chemically interesterified blends of palm stearin/canola oil as a function of physicochemical properties Z Saghafi, MH Naeli, M Tabibiazar, A Zargaraan Journal of the American Oil Chemists' Society 96 (11), 1219-1234, 2019 | 11 | 2019 |
| Is trans fatty acid still an issue for policy makers in Iran? A Technical Report Z Saghafi, A Zargaraan, M Tabibiazar, H Hosseini Nutrition and Food Sciences Research 5 (2), 47-51, 2018 | 11 | 2018 |
| Investigation of the Effects of Methylcellulose and Carrageenan Use on Textural, Physicochemical and Sensory Characteristics of Chicken Nuggets B Maleki Moyeri, M Mizani, M Raoofi Asl Soofiani, Z Saghafi, A Zargaraan Iranian Journal of Nutrition Sciences and Food Technology 18 (1), 109-118, 2023 | | 2023 |
| The effect of batters containing tragacanth and zedu gum on chicken nugget properties AZ Mona Farno,Zahra Saghafi The International Symposium on Food Rheology and Texture, Istanbul, Turkey …, 2018 | | 2018 |
Azizollaah ZargaraanDepartment of Food and Nutrition Policy and Planning Research, National Nutrition and FoodVerified email at sbmu.ac.ir
