Production of low-fat doughnut using triticale flour and Basil gum and investigation of the effect of green cardamom essential oil on its shelf life by Zahra Sheikholeslami, Mahdi Karimi, Bahareh Sahraiyan

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Utilization concentrate of smoked and sun dried raisin as a natural humectant on quality and shelf life of taftoon bread by Zahra sheikholeslami, Mahdi Karimi, Toktam Hejrani

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Development of a System Dynamics Model for Prediction of Karaj Reservoir Share in Tehran Water Supply by Zahra Sheikholeslami, Majid Ehteshami, Sara Nazif

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Physicochemical, textural and sensory analysis of bread made from bakery premixe by Zahra Sheikholeslami, Mahdi Karimi, Sepideh Yosefzadeh sani

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The uncertainty analysis of life cycle assessment for water and wastewater systems: Review of literature by Zahra Sheikholeslami, Majid Ehteshami, Sara Nazif, Atiye Semiarian

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Improving the Nutritional Properties and Reducing the Oil Absorption of Donut Using Saponinized Quinoa Flour by Mahtab Moradnia, Akram Arianfar, Ali Mohamadi Sani, Zahra Sheikholeslami

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Effect of L. Sativum Seed Gum, Tragacanth and Concentrations on Properties of Partly Baked Frozen Barbari Bread by Zahra Sheikholeslami, Toktam Hejrani, Mahdi Karimi, Mehdi Ghiafeh Davoodi, Hamed Fatemian

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Ultrasound-assisted extraction of saponins from chubak plant (Acanthophyllum Glandulosum) root based on their emulsification and foaming properties by Vahid Keyhan, Seyed Ali Mortazavi, Mehdi Karimi, Hojjat Karazhiyan, Zahra Sheikholeslami

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Impact of the Basil and Balangu gums on physicochemical properties of part baked frozen Barbari bread by Toktam Hejrani, Zahra Sheikholeslami, S. Ali Mortazavi, Mahdi Karimi, Amir Hosesein Elhamirad

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Investigation and comparison of the effect of Chubak (Acanthophyllum glandulosum) extract and mono- and diglyceride on quality of muffin cake by Vahid Keyhani, Seyed Ali Mortazavi, Mahdi Karimi, Hojjat Karazhiyan, Zahra Sheikholeslami

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