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25.
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Einafshar, S.;Rohani A.;Sabeghi Y.;Tavassoli-kafrani M.H.;Farhoosh R.;Gandomzadeh D.
2025. Unveiling the power of bene (Pistacia atlantica) hull scum: Boosting oxidative stability with methanolic extract and ferrous ions. food chemistry، 466(466)، 1-9
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26.
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sharayei, p.;Azarpazhooh, E.;Einafshar, S.;Zomorodi, S.;Zare, Fatemeh;Ramaswamy, Hosahalli S
2024. Optimization of Wall Materials for Astaxanthin Powder Production from Shrimp Shell Extract Using Simplex Lattice Mixture Design. journal of food processing and preservation، 2024(9794290)، 1-15
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27.
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ecmaeilian, M.;Jahani, M.;Faizy, J.;Einafshar, S.
2024. Foam and emulsion properties of crude saponin extract from saffron (Crocus sativus L.) corm January 2024Journal of Food Engineering. journal of food engineering، 370(111956)، 1-9
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28.
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Malavi,D.; Nikkhahو َ.; Alighaleh,P.;Einafshar, S.;Katleen Raes; Haute, S.M.
2023. Detection of saffron adulteration with Crocus sativus style using NIR-hyperspectral imaging and chemometrics. food control، 0(157)، 1-13
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29.
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Alighaleh,P.;Pakdel,R.;Ghnei Ghooshkhaneh, N.;Einafshar, S.;Rohani, A.;Saeidirad, M.
2023. Detection and Classification of Saffron Adulterants by Vis-Nir Imaging, Chemical Analysis, and Soft Computing. foods، 12(11)، 1-17
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30.
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esmaeilian, M.;Jahani,M.;feizi. J.;Einafshar, S.
2022. Physicochemical and Functional Characteristics of Safron (Crocus sativus L.) Corm Starch: Gelling and Film‑Forming Properties. food biophysics، 0(0)، 0-0
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31.
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Alighaleh,P.;Khosravi,H.;Rohani,A.;Saeidirad, M.;Einafshar, S.
2022. The detection of saffron adulterants using a deep neural network approach based on RGB images taken under uncontrolled conditions. expert systems with applications، 198(1)، 1-9
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32.
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sharayei, p.;Azarpazhooh, E.;Zomorodi, S.;Einafshar, S.;Hosahalli S. Ramaswamy
2021. Optimization of ultrasonic-assisted extraction of astaxanthin from green tiger (Penaeus semisulcatus) shrimp shell. Ultrasonics Sonochemistry، 76(105666)، 1-11
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33.
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Esmaeelian, M.;Jahani, M.;Feizy, J.;Einafshar, S.
2020. Effects of Ultrasound-Assisted and Direct Solvent Extraction Methods on the Antioxidant and Antibacterial Properties of Saffron (Crocus sativus L.) Corm Extract. food analytical methods، 14(1)، 74-87
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34.
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Esmaeelian, M.;Jahani, M.;Einafshar, S.;Feizy, J.
2020. Optimization of experimental parameters in subcritical water extraction of bioactive constituents from the saffron (Crocus sativus L.) corm based on response surface methodology. journal of food measurement and characterization، 14(4)، 1822-1832
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35.
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sharayei, p.;Hedayatzadeh, M.;chaji, H.;Einafshar, S.
2018. Studying the thin-layer drying kinetics and qualitative characteristics of dehydrated saffron petals. Food processing and preservation، 42(9)، 1-9
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36.
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Einafshar, S.;poorazarang, H.;Farhoosh, R.;Asili, J.
2017. Isolation and identification of antioxidants components From Cumin seed (Cuminum cyminum). Iranian Food Science and Technology Research Journal ، 12(6)، 742-749
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37.
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Roohani, R.;Einafshar, S.;Ahmadxadeh Ghavidel, R.
2016. Effect of time and ultrasonic amplitude on extraction carotenoid compounds from saffron stamen. CIGR Journal، 18(4)، 171-176
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38.
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Barzegar, H.;Ahmadzadeh Ghavidel R.,;Einafshar, S.
2015. Ultrasonic Extraction of Antioxidants from Different Species of Wild Hawthorn Leaves. INTERNATIONAL JOURNAL OF Revolution Life Science، 5(9)، 1709-1715
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39.
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Ayoghi, S.;Ahmadzadeh ghavidel, R.;Einafshar, S.
2015. Determination of Total Carotenoid Content in Safflower Flower Using Cold Solvent and Ultrasonic Waves. International Journal of Review in Life Sciences، 5(4)، 108-112
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40.
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Hayati zeidanloo, M;Ahmadzadeh Ghavidel, R.;Einafshar, S.
2014. The evaluation of egg replacement with soy flour and guar gum in oil cake . International Journal of Biosciences (IJB)، 4(10)، 222-227
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41.
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Einafshar, S.;Poorazrang, H.;Farhoosh, R.;Seiedi, S.M.
2012. Antioxidant activity of the essential oil and methanolic extract of cumin seed (Cuminum cyminum). European Journal of food Lipid Science and Technology، 114(2)، 168-174
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42.
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Farhoosh, R.;Einafshar, S.;sharayei, p.
2009. The effect of commercial refining steps on the rancidity measures of soybean and canola oils. journal of food chemistry، 115(3)، 933-938
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