فهرست مقالات Ahmad Shakerardekani مقاله 1 - Optimizing the Extraction of Phenolic Compounds from Pistachio Hulls 10.22034/jon.2021.1941474.1132 Najmeh Pakdaman Rosa Dargahi Marieh Nadi Amanollah Javanshah Ahmad Shakerardekani Najmeh Saberi Journal of Nuts , شماره 5 , سال 12 , پاییز 2021 مقاله 2 - A Review of Pistachio Kernel Composition during Fruit Ripening 10.22034/jon.2022.1963848.1189 Ahmad Shakerardekani Fereshteh Fathi Hamid Alipour Journal of Nuts , شماره 5 , سال 13 , پاییز 2022 مقاله 3 - The Sanitizing Effect of Peracetic Acid on Microbial Contamination of Pistachio (Pistacia vera L.) 10.22034/jon.2021.1930202.1114 Najmeh Pakdaman Mohammad Moradi Ghahdarijani Amanollah Javanshah Ahmad Shakerardekani Najmeh Saberi Journal of Nuts , شماره 4 , سال 12 , تابستان 2021 مقاله 4 - Determination of Peeling Efficiency, Free Fatty Acid, Peroxide Value and Sensory Evaluation of Peeled Pistachio Kernel using Hot Water 10.22034/jon.2019.1877513.1067 Ahmad shakerardekani Abdolhossein Mohamadi Journal of Nuts , شماره 5 , سال 10 , بهار 2019 مقاله 5 - Investigating the Effects of Storage Time on Fats, Carbohydrates, Proteins, Taste, Color, and Texture Attributes of Roasted Pistachios by Two Fixed and Rotary Methods 10.22034/jon.2020.1869376.1056 Ahmad shakerardekani Mahin Rahdari Journal of Nuts , شماره 2 , سال 11 , بهار 2020 مقاله 6 - The Effect of Spirulina Algae Enrichment on the Quality of Pistachio Butter 10.22034/jon.2023.1967656.1196 Ahmad Shakerardekani Farzaneh Etemadi Journal of Nuts , شماره 2 , سال 14 , بهار 2023 مقاله 7 - Investigating Different Methods of Closed Shell Pistachios Splitting and Effects of Freezing Prior to Drying on Shell Splitting Percentage 10.22034/jon.2017.536241 Mehdi Nazari Davoud Ghanbarian Ahmad Shakerardekani Ali Maleki Journal of Nuts , شماره 5 , سال 8 , بهار 2017 مقاله 8 - Effect of Freezing and Vacuum Packaging on Quality Properties of Pistachio Powder During Storage 10.22034/jon.2018.542998 Najmeh Dabestani Rafsanjani Mohammad Daneshi Ahmad Shakerardekani Journal of Nuts , شماره 5 , سال 9 , بهار 2018
