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Co-authors
- Babak GhanbarzadehProfessor of Food Engineering, University of Tabriz and Near East UniversityVerified email at tabrizu.ac.ir
- Ali Akbar EntezamiProfessor of Chemistry, University of TabrizVerified email at tabrizu.ac.ir
- Sajed AmjadiAssistant Professor, Research Institute of Food Science and Technology, IranVerified email at rifst.ac.ir
- Mehran MoradiAssociate Professor of Food Hygiene, Faculty of Veterinary Medicine, Urmia UniversityVerified email at urmia.ac.ir
- Hamed HamishehkarDrug Applied Research Center, Tabriz University of Medical Sciences, Tabriz, Iran.Verified email at tbzmed.ac.ir
- Laleh MehryarPh.D of Food Science & TechnologyVerified email at urmia.ac.ir
- Seyed Amir OleyaeiFerdowsi Uninversity of MashhadVerified email at mail.um.ac.ir
- Ainaz AlizadehAssociate prof. at Department of food science and technology, Tabriz branch,Islamic Azad universityVerified email at iaut.ac.ir
- Samira MohammadalinejhadNorwegian University of Science and Technology (NTNU)Verified email at ntnu.no
- Jalal DehghannyaProfessor of Food Process Engineering, University of TabrizVerified email at tabrizu.ac.ir
- Mehrdad ForoughDepartment of Chemistry, Middle East Technical UniversityVerified email at metu.edu.tr
- Hossein TajikUrmia UniversityVerified email at urmia.ac.ir
- Sara BeikzadehUniversity of AucklandVerified email at aucklanduni.ac.nz
- Seyedehalaleh KoushehPhD of Food Science, University of MissouriVerified email at missouri.edu
- Jonas GuimaraesUniversidade Federal FluminenseVerified email at id.uff.br
- Nooshin NoshirvaniAssistant Professor, Bu Ali Sina UniversityVerified email at basu.ac.ir
- Mahmoud HosseinniaPh.D of Food Science &TechnologyVerified email at urmia.ac.ir
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Hadi Almasi
Department of food science and technology, Faculty of agriculture, Urmia University
Verified email at urmia.ac.ir - Homepage