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Food Research International (Ottawa, Ont.)|May 9, 2018
The impacts of water compositions on sensory properties of foods and beverages cannot be underestimatedErshad Sheibani, Abdorreza MohammadiJournal of the Science of Food and Agriculture|August 5, 2017
Linear programming: an alternative approach for developing formulations for emergency food productsErshad Sheibani, Arasb Dabbagh Moghaddam, Anousheh Sharifan, et al.Journal of Food Science|January 13, 2016
SDE and SPME Analysis of Flavor Compounds in Jin Xuan Oolong TeaErshad Sheibani, Susan E Duncan, David D Kuhn, et al.Food Science & Nutrition|June 2, 2016
Changes in flavor volatile composition of oolong tea after panning during tea processingErshad Sheibani, Susan E Duncan, David D Kuhn, et al.Pageof 1