Evaluation of diacetyl encapsulated alginate–whey protein microspheres release kinetics and mechanism at simulated mouth conditions von Zandi, M., Mohebbi, M., Varidi, M., Ramezanian, N.

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Study of stability characteristics of sesame milk: effect of pasteurization temperature, additives, and homogenisation pressure von Ahmadian-Kouchaksaraei, Z, Varidi, M, Varidi, M. Javad, Pourazarang, H

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Study on quality characteristics of camel burger and evaluating its stability during frozen storage von Heydari, F., Varidi, M. J., Varidi, M., Mohebbi, M.

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Effect of Mincing Degree on Color Properties in Camel, Beef and Ostrich Meat von Heydari, E, Varidi, M J, Varidi, M

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The impact of browning intensity on interfacial properties of gellan gum-soy protein conjugate obtained through the Maillard reaction von Lavaei, Yasaman, Varidi, Mehdi, Nooshkam, Majid

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Evaluation of the Different Levels of Ginger and Yoghurt Whey on Physicochemical and Sensory Properties of Fermented Carrot von Zhandari, Fatemeh, shahidi, fakhri, Varidi, Mohammad Javad, Tabatabaei yazdi, Farideh, Edalatian Dovom, Mohammad Reze, Roshanak, Sahar

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Estimation and evaluation of diffusion coefficient of diacetyl encapsulated alginate-whey protein microspheres at simulated mouth conditions von Zandi, M, Mohebbei, M, Varidi, M, Ramezanian, N

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Evaluation of factors effecting on extraction of the green tea polyphenols and antioxidant properties von Arianfar, A, Shahidi, F, Kadkhodaee, R, Varidi, M

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Evaluation the effect of whole oleaster and oat flours in breakfast cereals formulation von Tatari, Shohreh, Shahidi, Fakhri, Varidi, Mohammad Javad, Mialni, Elnaz, Mohebbi, Mohebat

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Development of rapid PCR-RFLP technique for identification of sheep, cattle and goat’s species and fraud detection in Iranian commercial meat products von Amjadi, H, Varidi, MJ, Marashi, SH, Javadmanesh, A, Ghovvati, S

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Purification and Zymography of Lipase from Aspergillus niger PTCC5010

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