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Iranian Journal of Reproductive Medicine|March 19, 2014
Investigating association between second trimester maternal serum biomarkers and pre-term deliveryZahra Sehat, Azita Goshetasbi, Mehdi Taheri Amin
Journal of Food Science and Technology|July 26, 2017
Ultrasound-assisted extraction process of phenolic antioxidants from Olive leaves: a nutraceutical study using RSM and LC-ESI-DAD-MSHabib Shirzad, Vahid Niknam, Mehdi Taheri, et al.
ISA Transactions|April 26, 2017
Adaptive fuzzy wavelet network control of second order multi-agent systems with unknown nonlinear dynamicsMehdi Taheri, Farid Sheikholeslam, Majddedin Najafi, et al.
Journal of AOAC International|July 27, 2017
A Multivariate Analysis of the Composition and Properties of Extra Virgin Olive Oils Produced from Different Cultivars Grown in IranHabib Shirzad, Vahid Niknam, Mehdi Taheri, et al.
Current Medical Mycology|May 1, 2018
Detection of ochratoxin A in human breast milk in Jiroft city, south of IranAli Kamali, Sareh Mehni, Mohadeseh Kamali, et al.
Archives of Iranian Medicine|May 3, 2014
Serum lipids and lipoproteins in patients with psoriasisMehdi Taheri Sarvtin, Mohammad Taghi Hedayati, Tahereh Shokohi, et al.
Food Science & Nutrition|February 19, 2024
The influence of carboxymethyl cellulose and hydroxypropyl methylcellulose on physicochemical, texture, and sensory characteristics of gluten-free pancakeMaryam Maghsoud, Ali Heshmati, Mehdi Taheri, et al.
Food Science & Nutrition|July 15, 2021
Effect of whey protein- and xanthan-based coating on the viability of microencapsulated Lactobacillus acidophilus and physiochemical, textural, and sensorial properties of yogurtMina Khorshidi, Ali Heshmati, Mehdi Taheri, et al.
Food Science & Nutrition|March 29, 2019
Texture and sensory characterization of functional yogurt supplemented with flaxseed during cold storageMalihe Mousavi, Ali Heshmati, Amir Daraei Garmakhany, et al.
Scientific Reports|April 14, 2022
The assessment of microencapsulated Lactobacillus plantarum survivability in rose petal jam and the changes in physicochemical, textural and sensorial characteristics of the product during storageFateme Shoaei, Ali Heshmati, Reza Mahjub, et al.
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