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Publications-2004

 Dokhani Sh. 1983. Preparation and Use of One Type of Australian Oil in Grape Dehydration. Technical Report No. 8, College of Agric. Shiraz, Iran. In Persian. English Abstract.

 Dokhani Sh. 1984. The Study of Potato Chips Processing and the Shelf Life from Varieties Cultivated in Isfahan Province. Technical Research Report at Isfahan Univ. of Tech. No. 101. In Persian. English Abstract.

 Dokhani Sh. 1989. Potato Granules Processing and Determination of Physicochemical Characteristics. The Proceedings of the Second Iranian Congress of Food Technology. University of Tehran, Iran. In Persian. English Abstract.

 Dokhani Sh. and M. Maleki. 1990. Preservation of Foods by Thermal Processing, Freezing and Dehydration. Shiraz University Publishers. In Persian. 499 PP.

 Dokhani Sh. and B. Ooraikul. 1990. HPLC. Determination of Sugars in Potatoes during Storage at Cold Temperature. The Proceedings of the Third Iranian Congress of Food Technology. University of Tehran, Iran. In Persian. English Abstract.

 Dokhani Sh. 1991. HPLC Determination of Methyl Ketones in Quick Ripened Blue Cheese. The Proceedings of the 4th Iranian Congress of Food Technology. University of Tehran, Iran. In Persian. English Abstract.

 Dokhani Sh. and S. Malek. 1992. The Study of Enzymatic Coagulation of Recombined milk for Iranian or Foreign Cheese Processing. The Proceedings of the Fifth Iranian Congress of Food Technology. University of Tehran, Iran. In Persian. English Abstract.

 Dokhani Sh. 1992. Potato Flakes and Gnanules Processing. The Proceeding of the International Congress of Potato Storage and Processing. Ministry of Industries, Tehran, Iran. In Persian. English Abstract.

 Dokhani Sh. 1993. The Study of Processing and Physico-chemical Characteristics of Iranian Fermented Recombined Cheese. Iranian. J. of Agric. Sci. Vol. 24, No. 22. University of Tehran. In Persian. English Abstract.

 Dokhani Sh. et al. 1994. Determination and Chemical Analysis of Sodium Chloride in Different Types of Breads for Consumption in Isfahan Population. J. Medicine and Health, No. 13 and 14, Pages 23-25. Isfahan University of Medical Sciences, Iran. In Persian. English Abstract.

 Dokhani Sh. et al. 1994. Determination and Chemical Analysis of Sodium Chloride in Different Type of Cheese for Consumption in Isfahan Population. Iranian. J. Standard, Pages 18-23. In Persian.

 Dokhani Sh. and K. Tajaddodi Talab. 1995. The Effect of Storage Temperatures on the Quality of Iranian Potato Chips and Nuts. The Proceeding of the Ninth Iranian Congress of Food Technology. University of Tehran, College of Agriculture, Karaj, Iran. In Persian. English Abstract.

 Dokhani Sh. and M. Shariatifar. 1997. The Study of Physicochemical Characteristics of Gums and Their Effects on the Quality of different Processed Foods. The Proceedings of the Iranian Congress of Food Technology. Ferdowsi University, Mashhad, Iran. In Persian. English Abstract.

 Dokhani Sh. and E. Jahanmard. 1977. The Study of the Effects of Whey Protein Concentrates (WPCs) on the Quality of Processed Foods. The Proceedings of the Iranian Congress of Food Technology. Ferdousi University, Mashhad. In Persian. English Abstract.

 Dokhani Sh. and L. Rabiei. 2001. HPLC Determination of Sugars and Organic Acids in Potato Cultivars of Isfahan Province (Moran, Marfona and Agria) During Storage. J. Sci. and Tech. of Agric. and Natural Resources. Vol. 5, No.1, Pages, 161-173. Isfahan Univ. of Technology. In Persian. English Abstract.

 Zomorrodi S., R. Shokrani M. Shahedi, and Sh. Dokhani. 2003. Intersterification of Mixtures of Soybean Oil with Fully Hydrogenated Oil for Production of Shortenings. Iranaian J. of Agricultural Sci., Vol. 34. No. 3. University of Tehran, Iran. In Persian. English Abstract.

 Zomorrodi S., R. Shokrani M. Shahedi, and Sh. Dokhani. 2000. Application of Esterification in the Manufacture of Suitable Fat for the Production of Margarine. J. Sci. and Tech. of Agric. and Natural Resources Vol. 4, No. 2, Pages. 129-139. Isfahan Univ.of Tech. Iran. In Persian. English Abstract.

 Dokhani Sh., B.R. Harte, and I. J. Gray. 2004. The Effects of Packaging and Storage Conditions on the Shelf Life of Dried Ice Cream Mix Powder (DIMP). JAST. The Ministry of Sciences, Tehran, Iran. Submitted for Publication. In English.

 Dokhani Sh. et al. 2001. Qualitative and Quantitative Changes Determination of Organic Acids in Processed Olives by HPLC. J. Sci. and Tech. of Agric. and Natural Resources. Vol. 4, No. 4, Pages: 103-117. Isfahan, Univ. of Tech. Iran. In Persian. English Abstract.

 Amiri R., A. Rezai M. Shahedi and Sh. Dokhani. 1999. Capability of Reversed Phase High Performance Liquid Chromatography (RP-HPLC) in the Study of Genetic Variation in Bread Wheat. J. Sci. and Tech. of Agric. and Nat. Res., Vol. 3, No.3, Pages, 41-60, Isfahan Univ. of Tech. Iran. In Persian. English Abstract.

 Dokhani Sh. and B. Ghanaati, 2002. The Study of Processing and Texture Quality Determination of Low Fat Iranian Fermented Cheese. The Proceedings of the Six Iranian Congress of Nutrition. Ahwaz Univ. of Medical Sciences. Iran. In Perisan. English Abstract.

 Dokhani Sh. et al. 2001. The Study of Organic Acid Changes with Different Lactic Acid Starters During Iranian Fermented Cheese Ripening. J. Sci. and Tech. of Agric. and Natural Res. Vol. 6, No. 1, Isfahan Univ. of Tech. In Persian. English Abstract.

 Dokhani Sh. et al. 2000. The Study of the Effects of Industrial Whey Powder on the Quality and Shelf Life of Taftoon Bread. The Proceedings of the 11th Iranian Congress of Food Tech. University of Tehran, Iran. In Persian. English Abstract.

 Habibi M.B. R. Satari, Sh. DOKHANI and H. Ghoddusi. 2003. Effect of Starter Bacteria on Physico-chemical and Sensory Properties of Iranian White Cheese. Iran Agric. Res. J., Vol. 22, No. 1, Shiraz University. In English. Persian Abstract.

 Dokhani Sh. 1979. HPLC Analysis of Methyl Ketones in Quick Ripened Blue Cheese. Dissertation Abstract. Int. B. Vol. 39, No7.

 Dokhani Sh., Harte, B. R., and C.M. Stine. 1986. Functional Characterization of Milk Components: Soy Isolate Blends. J. Iran Agric. Res., Vol.5, No.2, In English. Persian Abstract.

 Dokhani Sh. and C.M. Stine. 1984. The Effect of Several Antioxidants on the Storage Stability of Potato Flakes. J. Iran. Agric. Res. Vol. 3, No.2. In English. Persian Abstract.

 Low, N., Z. Jiang, B. Ooraikul, Sh. Dokhani, and M.M. Palcic. 1989. Reduction of Glucose Content in Potatoes with Glucose Oxidase. J. Food Science. Vol.54, No.1.

 Dokhani Sh. et. al. 1988. HPLC Analysis of Sugars in Raw and Processed Potatoes. Iran Agric. Res. J., Vol. 7 No. 1. In English.

 DOKHANI, Sh. 1997. Cholesterol Oxidation and Human Atherosclerosis. Annual Iranian Congress of Cardiovascular Disease. Medical� J. of Islamic Republic of Iran. Vol.11 No. (S). In English.

� Dokhani Sh. 1998. HPLC Analysis of Organic Acids in Recombined Iranian - Fermented White Cheese. J. Iran Agric. Research.. Vol. 17, No.2, Shiraz University, In English. Persian Abstract.

� Dokhani Sh. et al. 2000. �A Dictionary of Food Sci. and Technology in Agriculture and Natural Resources�, (Including Explanations and Persian Equivalents of� Scientific terms ). Vol.7. Dept. Agric., No. 17, PP. 270. Tehran Univ. Publishers. In English and Persian.

� Dokhani Sh. Saburi-Helestani, and R. Shokrani. 2000. Qualitative and Quantitative Changes of Sugars in Processed Olives during Fermentation by HPLC. Iranian J. of Agric. Sci., Vol. 31, No. 4, P., 677-687. Tehran University. In Persian. English Abstract.

� Dokhani Sh., J. Keramat and S. Roofigari Haghighat. 2003. Total Glycoalkaloids and α-Solanine Changes in Potato tubers During Storage and Heat Processing. J. Sci. and Tech. of Agric. and Natural Res., Vol. 7, No. 2., P. 171-183. IUT, Iran. In Persian. English Abstract.

� Dokhani Sh.,. 2004. The Study of Cationic and Anionic Balance in Syrup Refining of Sugar Beet Industry. J. Sci. and Tech. of Agric. and Natural Res., IUT. Submitted for publication. In Persian. English Abstract.

� Tajaddodi Talab K.R. Shokrani, M. Shahedi, and Sh. DOKHANI, 2002. Heat Processing and Storage Time Effects on Rice Bran Oil Quality. J. Sci. and Tech. of Agric. and Natural Res. Vol. 5, No. 4.,P. 175-187. IUT, Iran. In Persian. English� Abstract.

� Dokhani Sh., and S. Jafarian. 2001. The Study of Potato Chips Production from Potato Granules. The Proceedings of the 12th National Congress of Food Technology. University of Tehran, Iran.

� Dokhani Sh., and S. Jafarian. 2001. Functional Foods. The Proceedings of the 12th National Congress of Food Technology. University of Tehran, Iran.

� Dokhani Sh. and M. Mirlohi. 2001. Use of Hydrocolloids in low and High Fat Cheese Production. The Proceedings of the First Specialized Dairy Industry Symposium of Iran. Tehran.

� Dokhani Sh., Sattari. R., and R. Shahedi. 2001. The Determination and Effect of Whey Protein Concentrates in Production of Iranian Breads, Meat Products, and Potato Products. The Proceedings of the First Specialized Dairy Industry Symposium of Iran. University of Tehran, Iran.

� Dokhani Sh. and R. Beheshti. 2004. HPLC Analysis of Dominant Sugars and Organic Acids of Two Apple Cultivars from Semirom Region in Packages during Cold Storage.� J. of Sci. and Tech. of Agric. and Natural Resources, Vol.7, No.4, P., 169-183. In Persian. English Abstract.

� Mirzaei H., Boldaji F. and Sh. Dokhani. 2003. The Effect of Kind of Oil on the Quality of Partially Fried French Fried Potatoes Prepared from Potatoes of Golestan Province. J. Agric. Sci. Natur. Resour., Vol. 10, No.1, Pages 207-215. Gorgan University of Agricultural Sciences and Natural Resources. In Persian. English Abstract.

� Tajadodi Talab K., M. Shahedi R. Shokrani and Sh. Dokhani. 2002. Stablization of Rice Bran Oil by Inactivation of its Lipase and Lipoxidase . Iranian J. of Agric. Sci., Vol. 33, No. 4, P., 539-603. Tehran University. In Persian. English abstract.

�  Mirzaei H., Boldaji F. and Sh. Dokhani. 2003. Study Amount of Changes of Texture in Partially Fried Three Potato Varieties( Fulva, Draga and Cosima) with Three Types of Oils

� During Preparation and Storage Time. Vol. 10, No.3, Pages 77-85. Gorgan University of Agricultural Sciences and Natural Resources. In Persian. English Abstract.

�  Mirzaei H., Boldaji F. and Sh. Dokhani. 2003. Study Amount of Changes of Texture in Partially Fried Three Potato Varieties( Fulva, Draga and Cosima) with Three Types of Oils During Preparation and Storage Time. Vol. 10, No.3, Pages 77-85. Gorgan University of Agricultural Sciences and Natural Resources. In Persian. English Abstract.

�  Cheraghi S., Dokhani Sh. and M. Shahedi. 2003. Study of Canned Sausage Production and its Physicochemical Changes During Processing and Storage. J. of Sci. and Tech. of Agric. and Natural Resources., Vol.7, No.3. P., 185-197. IUT, Iran. In Persian, English Abstract.

�  Khosravi E., Gh. kabir and Sh., Dokhani. 2004. The Effect of Natural Antioxidants on the Physicochemical Properties of Beef Burger. Iranian J. of Agric. Sci. Vol. 35, No.4, P., 1025-1031, Tehran University. In Persian. English Abstract.

�  Khosravi E., Dokhani, Sh. and Gh.� Kabir. 2005. Study of the Effect of α -Tochopherol and Propyl Gallate on Autoxidation, Physical and Chemical Properties of German Sausages During Storage in Different Packaging. J. of Sci. and Tech of� Agric. and Natural Res., Vol., 9, No., 3, P., 217-229, IUT, Iran. In Persian, English Abstract.

�  Mirzaei H., Boldaji F. and Sh. Dokhani. 2005. Using HPLC to Determine the Amount of� Sugar in three Varieties of Potato: Cosima, Draga and Folva, during Storage, and the Effect of these Sugars on the Color of Partially French Fried Potatoes. J. Agric. Sci. Natur. Resour., Vol.12, No 1, Pages53-59. Gorgan University of Agricultural Sciences and Natural Resources. In Persian. English Abstract..

�  Dokhani Sh., T. Cottrell, J. Khajeddin, and� G. Mazza. 2005. Analysis of Aroma and Phenolic Components of Selected Achillea Species. Plant Foods for Human Nutrition Journal. 60(2):55-62.

�  Dokhani Sh., R. Beheshti, M. Shahedi and Gh. Kabir. 2006. The Study of Packaging and Storage on the Physico-chemical Characteristics and Shelf Life of Two Apple Cultivars from Semirom Region. J. Agric. Sciences and Technol.,Vol.20, No.6, P.,5-14. Ferdowsi University of Mashhad, Iran. In Persian. English Abstract.

�  Nassiraie-Roozbeh L., Sh., Dokhani, M. Shahedi and R. Shokrani. 2006. Effect of Packaging and Storage on the Physicochemical Characteristics of Two Kiwi Fruit Cultivars. J. of Sci. and Tech. of Agric. and Natural Resources, Vol., 9, No., 4, P., 223-236. IUT, Iran. In Persian. English abstract.

�  Mirzaei H., Boldaji F. and Sh. Dokhani. 2006. Changes in Fatty Acids Content of two Oils Used for Partially Frying of Potato. J. Agric. Sci. Natur. Resour., Vol.12, No. 6, Pages 120-126. Gorgan University of Agricultural Sciences and Natural Resources. In Persian. English Abstract.

�  Shahedi M., Sh., Dokhani, Gh., Kabir and N. Zamindar. 2006. Production of formulated potato chips from Agria and Marfona potato cultivars. J. of� Sci. and Tech. of Agric. and Natural Resources , Vol. 10, No 1. IUT, Iran. In Persian .� English abstract.

�  Mirlohi M. and Sh. Dokhani. 2006. Organic Food Industry. Proceedings of the Second Iranian Conference of Food Science and Technology, 9 � 11 September. Isfahan University of Technology, Isfahan, Iran.

�  Bamdad F. and Sh. Dokhani. 2006. Radio Frequency Processing of Foods.� Proceedings of the Second Iranian Conference of Food Science and Technology, 9 � 11 September. Isfahan University of Technology, Isfahan, Iran.

�  Jamshidi M., Sh.Dokhani, and J. Keramat. 2006. Effect of Simplesse and Maltodextrin as Fat Replacer on Physical Properties of Vanilla Ice Cream. Submitted for the 27th IDF World Dairy Congress, Shanghai China 2006.

�  Jamshidi M.,� J. Keramat and Sh. Dokhani. 2006. Effect of Maltodextrin as Fat Replacer on the Sensory and Physical Properties of Vanilla Ice Cream. Submitted to Journal of Food Research International.

�  Keramat J., Sh. Dokhani and M. Bozorgzad. 2006. The Study of the Effects of Whey Concentrate and Whey Powder on the Quality of Wheat Flouer � Baked� Products. Iranaian J. of Agricultural Sci., Vol. 37. No. 3. University of Tehran, Iran. In Persian.� English Abstract.

�  Bamdad F., Sh. Dokhani and A. Akbari. 2006. Royal Jelly: a Potent Functional Food. The Proceedings of the First National Congress of Honey Bees Products, Human Health Benefits and Their Use for Prevention of Disease. 6 � 8 June, Isfahan Agri � Jahad, Iran

�  Mirlohi M. and Sh. Dokhani. 2006. Honey Bee and Infant Botulism. The Proceedings of the First National Congress of Honey Bees Products, Human Health Benefits and Their Use for Prevention of Disease. 6 � 8 June, Isfahan Agri � Jahad, Iran.

�  Bamdad F. and Sh. Dokhani. 2006.The Effect of Processing on Milk Bioactive Peptides. Proceedings of the Second Iranian Conference of Food Science and Technology, 9 � 11 September. Isfahan University of Technology, Isfahan, Iran.

�  Dokhani Sh., R. Beheshti and M. Shahedi. 2007. Texture Changes of Two Apple Cultivars from Semirom Region Packed and Kept in Cold Storage. Submitted for publication in the Iranian J. of Agric. and Natural Sciences . Gorgan University, Iran.

�  Sadeh R., M. Azar, M. Shahedi, M.T. Mazloomi and Sh. Dokhani. 2007. Effect of Package Type and Fat Concentration on Vitamin A losses and Sensory Characteristics of Milk Fortified with Vitamin A. J. of Sci. and Tech. of Agric. and Natural Resources, Vol.,11, No., 41,P., 357-363., IUT, Iran. In Persian . English abstract.

�  Nassiraie-Roozbeh L., Sh., Dokhani, M. Shahedi and R. Shokrani. 2007. The Effect of Packaging and Storage on Sugar and Organic Acids of Two Kiwi Fruit Cultivars. (Hayward and Abbot) determined by HPLC.� J. Agric. Sciences and Technol.Vol.,20, No., 7. Ferdowsi University of Mashhad, Iran. In Persian. English abstract.

�  Jafarian S., Sh. Dokhani, Gh. Kabir and A. Mortazavi-Beck. 2007. The Effect of Potato Preheating and Hydrocolloid on the Quality of Frozen French Fries. J. Agric. Sciences and Technol.Vol. 20, No.5, P.23-33 . Ferdowsi University of Mashhad. Iran. In Persian. English Abstract.

�  Akbari A.,Shahedi M., Dokhani, Sh. and M. Sadeghi. 2007. The Study of Water Loss Kinetics and Quality Characteristics of the Tomato Slices During Drying by Three Methods: Solar Drying, Open Sun Drying and Hot Air Drying. J. of Sci. and Tech. of Agric. and Natural Resources. Submitted for publication.

�  Eshghi S., Tafazoli E., Dokhani, Sh., Rahemi, M., and Y. Emam. 2007. Changes in Carbohydrate Contents in Shoot Tips, Leaves and Roots of Strawberry (Fragaria ananassa Duch.) During Flower-Bud Differentiation. Scientia Holticulturae. 113:255-260.

�  Bamdad F., Dokhani Sh. and J. Keramat. 2007. Legume Proteins; A Novel Source of Peptide Inhibitors of Angiotensin Converting Enzyme. International Conference on� Food Factors for� Health Promotion. November 27 - December 1, 2007. Takaragaike, Sakyo-ku, Kyoto 606-0001, Japan. Submitted for the Journal of Clinical Biochemistry and Nutrition, Kyoto Prefectural University of Medicine Kyoto 602-8566, Japan(2008).

�  Dokhani Sh., R. Beheshti and M. Shahedi and Gh. Kabir. 2007. The Study of Packaging and Storage on the Quality and Shelf Life of Two Apple Cultivars from Semirom Region. J. Agric. Sciences and Technol., Vol. 20, No., 6. Ferdowsi University of Mashhad. In Persian. English Abstract.

�  Dokhani Sh., S. Jafarian and Gh. Kabir and A. Mortazavi-Beck. 2007. The Effect of Preheating and Potato Cultivar on the Quality of Frozen French Fries. J. of Sci. and Tech. of Agric. and Natural Resources. IUT, Vol. 11, No 1(B).In Persian. English abstract.

�  Nejati Hafdani F, Sh. Dokhani and S. Soleimanian Zad. 2008. Evaluation of L. helveticus as an adjunct culture for removal of bitterness in Iranian white-brined cheese. Fifth IDF Symposium on Cheese Ripening in Bern Switzerland, 9 -13 March 2008.

�  Dokhani Sh., , T.D. Durance, T. Cottrell and G. Mazza. 2008. Effects of Drying on Major Volatile and Phenolic Components of Achillea filipendulina Lam.,� Submitted for publication in the Int. J.

�  Dalvi M., Hamdami N., and Sh. Dokhani. 2007. Thermophysical Properties and Water Activity of Ultrafiltered Cheese (UF). The First Iranian Thermodynamics Conference of the University of Isfahan, Isfahan, Iran, Oct.-Nov., 2007.

�  Haghgou L.M., Zareie R. and Sh. Dokhani. 2007. Pomegranate Peel Anthocyanins. Proceedings of The Australian Society for Biochemistry and Molecular Biology, Incorporating Vol. 39, Pos-Tue-58. Combined Conference Abstracts, Sept.22-26, 2007.

�  Taddayoni M., Sheikh-Zeinodin, M., and Sh. Dokhani. 2008. Exo-Polysaccharide Production of Lactic Acid Bacteria (LAB) and its effects on Physical Properties of some Traditional and Industrial Yoghurt of Isfahan. Submitted for Publication in the J. of Sci. and Tech. of Agric. and Natural Resources, IUT, Iran.

�  Davarpanah Z., Sheikh-Zeinoddin M., Sh. Dokhani and Gh. Saedi. 2008. Determination of Glycyrrhizic Acid Content of Licorice Root by HPLC and Studying Effects of Harvesting Time and Location. Submitted for Publication in the J. of Sci. and Tech. of Agric. and Natural Resources, IUT, Iran.

�  Bamdad, F., Dokhani, Sh. and J. Keramat. 2008. Legume Proteins; A Novel Source of Peptide Inhibitorsof Angiotensin-I-Converting Enzyme.J. Clinic. Biochem. Nutr., Suple. 43, 1-5, June,P165.

�  Abghari, A., Zeinoddin, M. Soleimanian-Zad, S. and Sh. Dokhani. 2009. survival of Lactobacillus acidophilus and Lactobacillus rhamnosus in non-fermented ice cream. Submitted to the Int. J. of Food science and Technology.

�  Mirlohi, M., Soleimanian-Zad, S. Dokhani, Sh. and M. Zeinoddin. 2009.� Coparison of acid and bile tolerance of native Lactobacilli isolated form fecal flore of infants and commercial probiotics through growth and survival studies. Submitted for publication.

�  Jamshidi, M., Hamdami, N., Dokhani, Sh., and J. Keramat. 2009. Application of genetic algorithm in optimization of low fat ice cream formulation. Submitted for publication.