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) International Journal of Horticultural Science and Technology: 11(4); 491-502
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) INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES: 253; 127056
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) Journal of Food Science and Technology (Iran): 20; 21-30
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) Food Science & Nutrition: 11; 4275-4288
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) Food Science & Nutrition: 11; 2344-2355
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) JOURNAL OF FOOD PROCESSING AND PRESERVATION: 46; e17019
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) Food Science & Nutrition: 10; 3302-3313
Response surface optimization of cupcake physicochemical and sensory attributes during storage period: Effect of apricot kernel flour addition , narjes aghajani, Ashraf Gohari Ardabili (2022) Food Science & Nutrition: 10; 661-677
Stability and antibacterial activity of Thymus daenensis L. essential oil nanoemulsion in mayonnaise , Mohamadreza Pajohi-Alamoti, narjes aghajani, Behnaz bazargani-Gilani, Alireza Nourian (2021) JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE: 101; 3880-3888
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) Food Science & Nutrition: 9; 331-344
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) Journal of Agricultural Science and Technology: 19; 1527-1537
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) JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE: 54(5); 1175–1183
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) JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE: 54(1); 196–208
Conference Papers
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