Ashraf Gohari Ardabili

Research activities

Journal Papers

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)

The effect of ultrasound pretreatment at different powers and temperatures on the drying process of cornelian cherry , Fakhreddin Salehi, Mostafa Karami, Ashraf Gohari Ardabili (2023)

Response surface optimization of cupcake physicochemical and sensory attributes during storage period: Effect of apricot kernel flour addition , narjes aghajani, Ashraf Gohari Ardabili (2022)

An overview on some of important sources of natural antioxidants Hamid Akbarirad, Ashraf Gohari Ardabili, Sayed Mohammad Kazemeini, Amin Mousavi Khaneghah (2016)

Effect of Edaphoclimatic Region and Fruit Ripening Stage on Fatty Acid Profile of Tree Olive Oil Cultivars Maryam Roshani, Mohammad Ali Sahari, Shiva Amirkaveei, Ashraf Gohari Ardabili (2016)

Improved Quality Attributes of Brabari and Lavash Flat Breads with Wheat Doughs Incorporated with Fenugreek Seed (Trigonella foenum graecum ) Gum Fardokht Rahnama, Jafar Mohammadzadeh Milani, Ashraf Gohari Ardabili (2016)

Improved quality characteristics of Sangak bread by response surface optimisation of farinograph and extensograph traits of doughs formulated with fenugreek gum Fardokht Rahnama, Jafar Mohammadzadeh Milani, Ashraf Gohari Ardabili (2015)

Conference Papers

Evaluation of Antimicrobial Activity of Stachys lavandulifolia Essential oil in Iranian Yoghurt Drink Ashraf Gohari Ardabili, narjes aghajani, Amir Daraei Garmakhany (2018)

Response surface optimization of the effect of essential oil on peroxidase enzyme activity in edible vegetables narjes aghajani, Ashraf Gohari Ardabili, Amir Daraei Garmakhany (2018)

Effect of carboxymethyl cellulose, saalab and tragacanth coating agents on physicochemical and sensory properties of deep fried Doughnut Maryam Ajam, Razieh Niazmand, Ashraf Gohari Ardabili (2014)

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