2025 : 4 : 21
فارسی
narjes aghajani

narjes aghajani

Academic rank: Assistant Professor
ORCID:
Education: PhD.
ScopusId: 54782143800
HIndex:
Faculty: Faculty of Food Industry, Bahar
Address:
Phone: 09133060049
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Research activities

Journal Papers
Utilizing Artificial Neural Networks for Predictive Modeling Physicochemical Attributes in Maltodextrin-Coated Grapes with Potassium Carbonate and Pyracantha Extract in Storage Maryam Ebrahimi, rohollah karimi, Amir Daraei Garmakhany, narjes aghajani, Alireza Shayganfar (2024)
Effects of basil seed and guar gums coatings on sensory attributes and quality of dehydrated orange slices using osmotic-ultrasound method , Fakhreddin Salehi, Ashraf Gohari Ardabili, narjes aghajani (2023)
Effect of ultrasonic pretreatments and process condition on mass transfer rate during osmotic dehydration of orange slices , Fakhreddin Salehi, Ashraf Gohari Ardabili, narjes aghajani (2023)
Edible film based on corn zein containing dill extract and essential oil/β-cyclodextrin inclusion complex: Shelf life enhancement of common carp fillet , Behnaz bazargani-Gilani, narjes aghajani (2023)
Influence of extraction techniques on the efficiency of pomegranate (Punica granatum L.) peel extracts in oxidative stability of edible oils , Behnaz bazargani-Gilani, narjes aghajani (2023)
Response surface optimization of the effect of Aloe vera gel coating enriched with golpar essential oil on the shelf life, postharvest quality, color change and sensory attributes of fresh-cut orange fruit , Behnaz bazargani-Gilani, narjes aghajani, Amir Daraei Garmakhany (2022)
Effect of extraction methods on the efficiency of sumac (Rhus coriaria L.) fruit extract in soybean oil quality during accelerated conditions , Behnaz bazargani-Gilani, narjes aghajani (2022)
Response surface optimization of cupcake physicochemical and sensory attributes during storage period: Effect of apricot kernel flour addition , narjes aghajani, Ashraf Gohari Ardabili (2022)
Stability and antibacterial activity of Thymus daenensis L. essential oil nanoemulsion in mayonnaise , Mohamadreza Pajohi-Alamoti, narjes aghajani, Behnaz bazargani-Gilani, Alireza Nourian (2021)
Incorporation of omega‐3 fatty acid‐rich grape seed oil in yoghurt: Response surface optimization of physicochemical, textural, and sensory attributes during refrigerated storage samane kokabi, Mostafa Soltani, shahriar dabirian, Atusa Kokabian, Amir Daraei Garmakhany, narjes aghajani, shima jafarzadeh (2021)
Mathematical Modeling of Thin Layer Drying of Pomegranate (Punica granatum L.) Arils: Various Drying Methods Zahra Mazandarani, narjes aghajani, Amir Daraei Garmakhany, mohamadjafar baniardalan, Mojtaba Nouri (2017)
Response surface optimization of low-fat ice cream production by using resistant starch and maltodextrin as a fat replacing agent Mojtaba Azari-Anpar, Morteza Khomeiri, Hamed Ghafouri-Oskuei, narjes aghajani (2017)
Optimization of the new formulation of ice cream with native Iranian seed gums (Lepidium perfoliatum and Lepidium sativum) using response surface methodology (RSM) Mojtaba Azari-Anpar, Naser Soltani Tehrani, narjes aghajani, Morteza Khomeiri (2017)
Conference Papers
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