Investigating the Effects of Storage Time on Fats, Carbohydrates, Proteins, Taste, Color, and Texture Attributes of Roasted Pistachios by Two Fixed and Rotary Methods

by Ahmad shakerardekani, Mahin Rahdari
Published 2020-06-01

Determination of Peeling Efficiency, Free Fatty Acid, Peroxide Value and Sensory Evaluation of Peeled Pistachio Kernel using Hot Water

by Ahmad shakerardekani, Abdolhossein Mohamadi
Published 2019-12-01

Effect of Freezing and Vacuum Packaging on Quality Properties of Pistachio Powder During Storage

by Najmeh Dabestani Rafsanjani, Mohammad Daneshi, Ahmad Shakerardekani
Published 2018-12-01

Investigating Different Methods of Closed Shell Pistachios Splitting and Effects of Freezing Prior to Drying on Shell Splitting Percentage

by Mehdi Nazari, Davoud Ghanbarian, Ahmad Shakerardekani, Ali Maleki
Published 2017-12-01

Textural, Rheological and Sensory Properties and Oxidative Stability of Nut Spreads—A Review

by Hasanah Mohd Ghazali, Nyuk Ling Chin, Ahmad Shakerardekani, Roselina Karim
Published 2013-02-01

The Sanitizing Effect of Peracetic Acid on Microbial Contamination of Pistachio (Pistacia vera L.)

by Najmeh Pakdaman, Mohammad Moradi Ghahdarijani, Amanollah Javanshah, Ahmad Shakerardekani, Najmeh Saberi
Published 2021-08-01