1. Hoda Shahiri Tabarestani , Nasser Sedaghat , M. Jahanshahi , A. Motamedzadegan , Mohebbat Mohebbi , Physicochemical and Rheological Properties of White-cheek Shark (Carcharhinus dussumieri) Skin Gelatin , International Journal of Food Properties , Volume ( 19 ) , 2016-7, Pages 2788-2804
  2. Davoud Salar Bashi , Sayed Ali Mortazavi , Mostafa Shahidi Noghabi , Bibi Sedigheh Fazly Bazzaz , Nasser Sedaghat , Mohammad Ramezani , Iman Shahabi Ghahfarrokhi , Development of new active packaging film made from a soluble soybean polysaccharide incorporating ZnO nanoparticles , Carbohydrate Polymers , Volume ( 140 ) , 2016-6, Pages 220-227
  3. Maryam Vanaei , Nasser Sedaghat , Hossein Abbaspour , mehdi kaviani , HAMIDREZA AZARBAD , Novel edible coating based on Aloe vera Gel to Maintain pistachio Quality , International Journal of Scientific Engineering and Technology , Volume ( 3 ) , 2014-6, Pages 1016-1019
  4. fereshte hosseini , Mohammad B Habibi Najafi , Nasser Sedaghat , nafiseh vahedi , Comparison of tp can and flexible pouch on physicochemical, microbial and sensory properties of mashhad blackcherry preserves at different storage conditions , Journal of Food Processing and Preservation , Volume ( 37 ) , 2013-10, Pages 727-733
  5. Hoda Shahiri Tabarestani , Nasser Sedaghat , الهام ساعدی پویا , asiyeh alipour , Shelf life Improvement and Postharvest Quality of Cherry Tomato (Solanum lycopersicum L.) Fruit Using Basil Mucilage Edible Coating and Cumin Essential Oil , International Journal of Agronomy and Plant Production , Volume ( 4 ) , 2013-9, Pages 2346-2353
  6. Amir Pourfarzad , hadi mahdavian mehr , Nasser Sedaghat , Coffee silverskin as a source of dietary fiber in bread-making: Optimization of chemical treatment using response surface methodology , LWT- Food Science and Technology , Volume ( 50 ) , 2013-3, Pages 599-606
  7. Nasser Sedaghat , Younes Zahedi Dizaj Yekan , Application of edible coating and acidic washing for extending the storage life of mushrooms (Agaricus bisporus) , Food Science and Technology International , Volume ( 18 ) , 2012-6, Pages 523-530
  8. Nasser Sedaghat , Younes Zahedi Dizaj Yekan , Babak Ghanbarzadeh , Effect of Physical State of Fatty Acids on the Physical Properties of PGP-Based Emulsified Edible Film , International Journal of Nuts and Related Sciences , Volume ( 2 ) , 2011-7, Pages 56-63
  9. Nasser Sedaghat , Pistachio Nuts Shelf Life Based on Sensory Evaluation , American-Eurasian Journal of Agricultural & Environmental Science , Volume ( 8 ) , 2010-10, Pages 570-575
  10. Anders Luefven , Nasser Sedaghat , Mohammad B Habibi Najafi , Influence of Different Packaging Systems on Stability of Raw Dried Pistachio nuts at Various Conditions , American-Eurasian Journal of Agricultural & Environmental Science , Volume ( 8 ) , 2010-10, Pages 576-581
  11. Nasser Sedaghat , Application of Arrhenius Kinetics to Evaluate the Stability of Pistachio Nuts at Various Conditions , Middle-East Journal of Scientific Research , Volume ( 6 ) , 2010-10, Pages 224-229
  12. Nasser Sedaghat , Evaluation of Pistachio nuts stability at various conditions based on Metrohm Rancimat , Middle-East Journal of Scientific Research , Volume ( 6 ) , 2010-10, Pages 271-275
  13. younes zahedidizajyekan , B. Ghanbarzadeh , Nasser Sedaghat , Physical properties of edible emulsified films based on pistachio globulin , Journal of Food Engineering , Volume ( 100 ) , 2010-5, Pages 102-108
  14. - - , Fakhri Shahidi , Nasser Sedaghat , Reza Farhoosh , H. Mousavi-Nik , Shelf-life Determination of Saffron Stigma: Water Activity and Temperature Studies , World Applied Sciences Journal , Volume ( 5 ) , 2008-5, Pages 132-136
  15. , Nasser Sedaghat , Physical and sensory changes in pistachio nuts as affected by roasting temperature and storage , American-Eurasian Journal of Agricultural & Environmental Science , Volume ( 4 ) , 2008-4, Pages 478-483
  16. A Leufven , Nasser Sedaghat , Mohammad B Habibi Najafi , Influence of Different Packaging Systems on Stability of Raw Dried Pistachio Nuts at Various Conditions , پژوهشهای علوم و صنایع غذایی ایران , Volume ( 3 ) , 2007-5, Pages 29-36