| نویسندگان |
عنوان مقاله |
نام نشریه |
شماره |
صفحه |
سال چاپ |
|
Z
Piravi-Vanak, M
Ghavami, H Ezzatpanah, J Arab, H Safafar
|
Evaluation of authenticity of Iranian olive oil by fatty acid and triacylglycerol |
AOCS
|
86
|
827-833
|
2009 |
Z
Piravi-Vanak, JB
Ghasemi, M Ghavami, H Ezzatpanah, E Zolfonoun
|
The influence of growing region on fatty acids and sterol composition of Iranian olive oils by unsupervised clustering methods |
AOCS |
89 |
378-371
|
2012 |
Z
Piravi-Vanak, JB
Ghasemi, M Ghavami, H Ezzatpanah,
|
Detection and quantification of adulteration in olive oils by global method and extinction coefficient |
AJBAS |
4 |
6254-6259
|
2010 |
Ghasemi Jahanbakhsh, Piravi Vanak Z., Khavarian F.A.D
|
Quantitative structure property relationship modeling for prediction of retention index for a set of essential oils and organic substances of plant and animal origin |
Journal of sciences Islamic Azad university |
68
|
87-102
|
2008 |
N
Nikzad, M A Sahari, Z Piravi Vanak, H Safafar, S A Boland-nazar
|
Effect of the Processing Steps on Compositions of Table Olive since Harvesting
|
Recent Patents on on
food, nutrition & agriculture
|
5
|
154-165
|
2013 |
| Z
Piravi-vanak, S
Azadmard-Damirchi, D Kahrizi, N Mooraki, S Ercisli |
Physicochemical
properties of oil extracted from camelina (Camelina sativa) seeds as a new
source of vegetable oil in different regions of Iran |
Molecular
Liquids |
345 |
-
|
2022 |
| Fatemeh Fazeli, Seyyed Mahdi Seyedain Ardabili, Zahra
Piravivanak, Masoud Honarvar & Nargess Mooraki |
Optimization of extraction conditions for polycyclic aromatic
hydrocarbons determination in smoked rice using the high performance liquid
chromatography-fluorescence detection
|
Food
Measurement and Characterization |
14 |
1236-1248 |
2020 |
| Z.
Nilchiana, M.R. Ehsania, Z. Piravi-Vanakb, and H. Bakhoda |
Determination
of bovine tallow in butter using a comprehensive method |
Grasas y
Aceites |
71 |
-
|
2020 |
| F
Fazeli, SM Seyedain Ardabili, Z Piravivanak, M Honarvar, N Mooraki |
The effect of the smoking process on polycyclic
aromatic hydrocarbons contents in Hashemi and Domsiah rice cultivars |
Food
Processing and Preservation |
45 |
- |
2020 |
|
Z Piravi Vanak, F Mokhtari, F Ansari
|
Detection of GM colza in samples cultivated in Iran
and evaluation of their fatty acid profiles |
Biosafety |
8 |
23-35 |
2015 |
|
M Azizi-lalabadi, MM Mousavi, Z Piravi-Vanak, S Azadmard-Damirchi
|
MCPD fatty acid esters in vegetable oils: formation,
analysis and toxicology |
Food
and Bioprocess Engineering |
1 |
71-80 |
2017 |
|
J Shabani, L Rashidi, ZP Vanak, Z Gholami
|
Comparative study of oxidative stability, peroxide
number, iodine number with type, amount and activity of synthetic antioxidants
extracted from edible oils. |
Food
Science and Technology |
11 |
139-150 |
2019 |
| A
Ebrahimi Malati, K Rezaei, A Pourfarzad, Z Piravi Vanak, R Karimi |
Analysis and Comparison of Sardasht Black Grape Seed
Oil Extracted by Hexane Solvent, With and Without Ultrasonic |
Biosystems
Engineering |
50 |
389-398 |
2019 |
| S
Gholam Saghaee, Z Piravi Vanak |
Effect of Deep Frying on Fatty Aid Composition and
Sterol Content of Grape Seed Oil
|
Food
Technology and Nutrition |
17 |
49-62 |
2019 |
|
Bahrami Gh.R., Piravi Vanak Z |
Improvement of fatty acids composition and reduction of cholesterol contents in traditionally prepared butter and oil in west of Iran |
ARYA Atherosclerosis Journal |
4 |
153-157 |
2008 |
| F
ZARABADIPOUR, Z PIRAVI-VANAK, M AMINIFAR |
Evaluation of sterol composition in different
formulations of cocoa milk as milk fat purity indicator |
Food
Science and Technology
|
41 |
519-523 |
2020 |
| Ghazaei,
M Mizani, Z Piravi-Vanak, M Alimi |
Particle size and cholesterol content of a mayonnaise
formulated by OSA-modified potato starch |
Food
Science and Technology |
35 |
150-156 |
2015 |
| ZohrehTaghvaee,
Zahra Piravivanak, ,Keramatollah Rezaeeb |
- Determination of polycyclic aromatic hydrocarbons (PAHs)
in olive and refined pomace olive oils with of modified low temperature and
ultrasound-assisted liquid-liquid extraction method followed by the HPLC/FLD |
Food
Analytical Methods |
9 |
1220-1227 |
2015 |
| M
Homapour, M Ghavami, Z Piravi-Vanak, SE Hosseini |
- Chemical properties of virgin olive oil from Iranian
cultivars grown in the Fadak and Gilvan regions |
Grasas
y Aceites |
65 |
- |
2014 |
| M
Dolati, K Rezaei, ZP Vanak, S Movahed |
- Study of the Effects of Essential Oils of Cumin, Savory
and Cardamom as Natural Antioxidants on the Flavor and Oxidative Stability of
Soybean Oil during the Storage |
Journal
of Essential Oil Bearing Plants |
19 |
176-184 |
2016 |
| S
Zaringhalami, M Ebrahimi, Z Piravi Vanak, A Ganjloo |
Effects of cultivar and ripening stage of Iranian olive
fruit on bioactive compounds and antioxidant activity of its virgin oil |
International
Food Research Journal |
22 |
1961-1967 |
2015 |
| H
Khodabandehlo, ZP Vanak |
The study and measured oil and cholesterol Iranian beef
from stirps Sistani with 4 different solvents and 2 different methods
|
Food
Processing and Technology |
6 |
425-428 |
2015 |
| M.
Homapour , M. Ghavami , Z. Piravivanak |
Evaluation of chemical characteristics of extra
virgin olive oils extracted from three monovarieties of Mari, Arbequnia and
Koroneiki in Fadak and Gilvan regions |
food
bioscience and technology |
16 |
77-85 |
2016 |
| ZP
Somayeh Ranjbar Shamsi, , Zahra Piravivanak, Maryam Moslehishad |
Evaluation of Fatty Acid Composition of Raw Milk of
Iranian One Humped Camel |
Current
Nutrition & Food Science |
12 |
230-233 |
2016 |
| Z.
taghvaei, Z. Piravivanak, K.Rezaei |
|
Journal
of food bioscience and technology |
16 |
77-85 |
2016 |
| S
Soha, A M Mortazavian, Z Piravi-Vanak, M A Mohammadifar, H Sahafar |
Adequacy of the measurement capability of fatty acid
compositions and sterol profiles to determine authenticity of milk fat through
formulation of adulterated butter |
Recent
patents on food, nutrition & agriculture |
7 |
134-140 |
2015 |
| Z Y
Nasab, Z P Vanak |
A Study on the Specifications of Cold Pressed Colza
Oil
|
Recent
patents on food, nutrition & agriculture |
7 |
47-52 |
2015 |
| Zohreh
Taghvaee, Zahra Piravivanak, Keramatollah Rezaee |
The potential of low temperature extraction method
for analysis of polycyclic aromatic hydrocarbons in refined olive and refined
pomace olive oils by HPLC/FLD |
Nutrition
and Food Sciences Research |
2 |
47-54 |
2015 |
| R
Alavian, Z Piravi |
- Influence of Environmental Factors on Content of Saturated
Fatty Acids at the sn-2 Position in Iranian Extra Virgin Olive Oils- Influence of Environmental Factors on Content of Saturated
Fatty Acids at the sn-2 Position in Iranian Extra Virgin Olive Oils |
, Recent
patents on food, nutrition & agriculture |
6 |
64-69 |
2014 |
| Maryam
Amiri, AmirHosseinElham Zahra Piravi
Vanak |
Seasonal
Variation in Fatty acid composition of milk fat with special emphasis on
conjugated linoleic acid (CLA) |
Croizatia
Magazine |
93 |
62-77 |
2016 |
| Mahdieh
Mostafidi, Maryam Moslehishad, Zahra Piravivanak, , Zohreh Pouretedal |
Evaluation of
mineral content and heavy metals of dromedary camel milk in Iran |
Food
Science and Technology |
35 |
717-723 |
2015 |
| F
Soleimanifard, MG Dana, Z Piravivanak |
Screening local
Lactobacilli from Iran in terms of production of lactic acid and identification
of superior strains
|
Biological
Journal of Microorganism |
4 |
155-166 |
2015 |
| A.
Bolouki, L. Rashidi, E. Vasheghani, Z.
Piravi-Vanak |
Study of Mesoporous
Silica Nanoparticles as Nanocarriers for Sustained Release of Curcumin |
International
Journal of Nanoscience and Nanotechnology |
11 |
139-146 |
2015 |
| M.
Homapour , M. Ghavami , Z.
Piravivanak , E.S. Hosseini |
Evaluation of chemical
characteristics of extra virgin olive oils extracted from three monovarieties
of Mari, Arbequnia and Koroneiki in Fadak and Gilvan regions |
food
bioscience and technology |
|
77-85 |
2016 |
| Z.
Piravivanak, Sh. Poufalatoon |
Fatty Acid and Sterol Composition of Oils Extracted from
Pistachio, Walnut, Hazelnut and Almond Employing by Cold Press Method, (In
Persian) |
Food
Technology and Nutrition |
12 |
77-84 |
2015 |
| Ahangar
Banadkooki S, Piravi Vanak, Z,
Hadad Khodaparast M. H, Safafar H |
- Effect of the temperature on ∆ECN42 of Iranian olive
oil, (In Persian) |
JFST |
10 |
43-48 |
2013 |
| Alavian
R., Asadollahi
S., Piravi
vanak Z., Afsar A, |
Fatty
Acids Composition and Saturated Fatty Acid in 2- position Content of the Triacylglycerols
in Iranian Extra Virgin Olive Oils. (In Persian)
|
food
Technology and Nutrition |
9 |
5-12 |
2012 |
| Hassanpour
A, Piravi Z, Asadollahi S |
Study
on discarding points of some frying oils by spectrophotometry method, (In
Persian) |
Iranian
Journal of Innovation in food science and technology |
2 |
1-7 |
2016 |
| Nikzad,
N. , Sahari, M. A. , Ghavami M , Piravi Vanak, Z. , Hoseini, S. E.
Safafar, H. Boland Nazar, S. A |
Physico-chemical
properties and nutritional indexes of cultivars during table olive processing |
JFST |
10 |
31-41 |
2013 |
| Ghazaei SH.,Mizani M., Piravivanak Z.,Halimi M |
Evaluation
of physicochemical and microbial properties of low-fat mayonnaise formulated
with a type of potato starch as a substitute of egg yolk. (In Persian) |
Quaterly Journal of Food Technology and Nutrition |
13 |
103-111 |
2016 |
| S.
Mazinani, A. H. Elhami Rad , Z. Pyravy Vanak, M. R. Naghavi |
Evaluation
of the Thermal Stability, Antioxidant Activity, Total Phenolics and Fatty Acids
Profile in Some Edible Nut Oils (Pistachio,Walnut,Almond)
(In Persian)
|
Food
Science and Technology |
3 |
45-52 |
2011 |
| L.
Zinatbakhsh; Z. Piravi
vanak ; A. R. Mohajer;
T. Shokri;
A. R. Hasani
Baferani |
The Effects of Cold Pressed Colza Oil on the
Hematological, Biochemical and Liver Enzymes Factors of Rat (In Persian) |
Food Technology
and nutrition |
|
107-114 |
2017 |
| Salmanizadeh,
S., Piravi Vanak, Z |
Effect
of climate of the growth of the olives fruit on the pigments of the Iranian
extra virgin olive oils (In Persian) |
JFST |
39 |
19-29 |
2013 |
| Shokroalahi,
F., Piravi Vanak, Z |
- The
role of national and international standards on quality and purity criteria for
olive oil. (In Persian) |
JFST |
39 |
77-83 |
2013 |
| S.
Ahangar, M.H. Haddad Khodaparast, Z. Piravi vanak, A.R. Hasani Baferani, H. Safafar |
Comparing the
composition of fatty acid in different types of olive. (In Persian)
|
Food
Science and Technology |
5 |
39-49 |
2013 |
| Salmanizadeh,
S., Piravi Vanak, Z. , Safafar, H |
The effect
of carotenoids content on the oxidative stability of Iranian extra virgin olive
oils, (In Persian) |
JFST |
|
49-60 |
2013 |
| Salmanizadeh,
S., Asadollahi, S., Piravi Vanak, Z.
, Afsar, Ali |
The effect
of content of total chlorophylls and carotenoids on the oxidative stability of
Irainian virgin olive oils. |
Quarterly
biological Sciences (Danish- Zisti- Iran): |
3 |
27-34 |
2012 |
| G.H, Bahrami, H, rahi,
Z, Pyravi- vanak |
Changes
in fatty acids of milk products during the traditional ghee- making process. (In Persian)
|
Kerman
University of Medical
Sciences |
7 |
14-19 |
2000 |
| N.
Moayednia, Z.piravivanak, S. Bahrami |
Evaluation
of the residual sodium in some meat products. (In Persian)
|
food
Technology and Nutrition |
5 |
34-39 |
2008 |
| Z. Piravi vanak, S. Bahrami, N.
moaiednia |
Evaluation
of fatty acids composition in various meat products. (In Persian)
|
food
Technology and Nutrition |
6 |
47-52 |
2009 |
| Z.piravi
vanak |
An
Overview on Edible Oils with Integrity Approach |
Food
Biosciences and Technology |
2 |
11-18 |
2018 |
| M Esmaiili, Z Piravivanak |
Determination
of some physical and mechanical properties of two walnut varieties |
food
research |
2 |
161-169 |
2018 |
| |
- Study on the effect of activated carbon with
bleaching earth on the reduction of polycyclic aromatic hydrocarbons (PAHs) in
bleached soybean oil |
GRASAS
Y ACEITES |
|
|
2019 |
| |
- Formulation
and Characterization of Human Milk Fat Substitutes Made from Blends of Refined
Palm Olein, and Soybean, Olive, Fish, and Virgin Coconut Oils. |
J
Am Oil Chem Soc |
|
|
2019 |
| |
Application
of different amounts of activated carbon with bleaching earth during bleaching
process on physicochemical properties of soybean oil
|
Food
Biosciences and Technology |
|
|
2019 |
| |
Optimization of coconut milk formulation containing
gum tragacanth using response surface method.
|
Food
Science and Technology |
|
|
2020 |