Papers published in national and international journals
1. Emamifar, A. M. Kadivar M. Shahedi and S. Solimanian-Zad. 2012. Effect of Nanocomposite Packaging Containing Ag and Zno on Reducing Pasteurization Temperature of Orange Juice. Journal of Food Processing and Preservation. V. 36, No. 2, Pp: 104–112.
2. Hosseini, E., M. Kadivar and M. Shahedi, (2012). Physicochemical Properties and Storability of Non alcoholic Malt Drinks Prepared from Oat and Barley Malts. J. of Agric. Sci. and Technol. Volume14, pp:173-182
3. Emamifar A., M. Kadivar, M. Shahedi and S. Soleimanian-Zad.2011. Effect of nanocomposite packaging containing Ag and ZnO on inactivation of Lactobacillus plantarum in orange juice. Food Control 22(2011) 408-413
4. Fazilati M. A. Badii, N. Nekoei, M, Shahedi and S. Badiei 2011. Effect of Consuming Zinc-Fortified Bread on Serum Zinc and Iron Status of Zinc-deficient Women. International. J. of Preventive Medicine V. 44, No.13.
5. Nafiseh Zamindar, Mohamad Shahedi Baghekhandan, Ali Nasirpour, Mahmoud Sheikhzeinoddin. 2011. Effect of line, soaking and cooking time on water absorption, texture and splitting of red kidney beans. J. of Food Sci. and Technol.
6. Sedaghati M., M. Kadivar; M. Shahedi and N. Soltanizadeh. 2011. Evaluation of the Effect of Fermentation, Hydrothermal Treatment, Soda, and Table Salt on Phytase Activity and Phytate Content of Three Iranian Wheat Cultivars. J. of Agric. Sci. and Technol. V. 13, Pp: 1065-1075
7. Emamifar A. M. Kadivar, M. Shahedi and S. Soleimanianzadeh 2011. Effects of Nanocomposite Packaging Containing Silver and Zinc Oxide on the Shelf-life of Fresh Orange Juice. Iranian J. of Nutrition and Technol. V. 6, No. 1
8. Pourmohammadi K.,Aalami M.,Shahedi M.,Sadeghi mahoonak A. 2011. Effect of Microbial Transglutaminase on Dough Rheological Properties of Wheat flour supplemented with Hull-less Barley flour. J. of Food Research. 2011; 21(3):269-279
9. Emamifar E. M. Kadivar, M. Shahedi and S. Soleimanian-Za 2010. Evaluation of Nanocomposite Packaging Containing Ag and ZnO on Shelf life of Fresh Orange juice. Innovative Food Science & Emerging Technologies.accepted.
10. Emamifar E. M. Kadivar, M. Shahedi and S. Soleimanian-Zad 2010. Preparation and Evaluation of Nanocomposite LDPE Films Containing Ag and ZnO for Food-Packaging Applications. Advanced Materials Research (Vol.129 - 131),pp 1228-1
11. Moharami E., M. Shahedi and M. Kadivar. 2009. Evaluation of α-Amylase, Lipase and Lipoxygenase Activity in Wheat Flour before and after Germination. J. of Sci. and Technol. of Agric. and Natural Resources V. 13, No. 47.
12. Amirkaveei Sh., M. Shahedi, Gh. Kabir and M. Kadivar. 2009. Effects of Treated and Untreated Bran in Dough Dynamic Rheology. International J. of Food Sci. and Nutrition.
13. Poormohammadi, K., M. Aalami, M. Shahedi, and A. Sadeghi Mahoonak. 2009. Comparison of Wheat Bread Supplemented with Hull Less Barley Flour with Wheat Bread Supplemented with Hulled Barley Flour. Iranian Food Sci. and Technol. Research J. Vol.5 , No.2
14. Shiva A. Shaokong Dai, Marcus Newberry, Fuzhong Qi., Shahedi M. and R. I. Tanner(2009). A Comparison of the Rheology of Four Wheat Flour Dough Via A Damage Function Model. Appl. Rheol.19(2009)34305
15. Shiva A., Shahedi, M. Kabir, Gh. And Kadivar, M. 2009. Effect of Treated and Untreated Bran in Dough Dynamic Rheology. Inter. J. of Food Sc. And Nut.
16. Mosharraf, L., M. Kadivar and M.Shahedi, 2009. Effect of Hydrothermaled Bran on physicochemical, Rheological and Microstructural Characteristics of Sangak Bread. J. of Cereal Sci. 49 398-404.
17. Akbari A. M. Shahedi, S. Dokhani and M. Sadeghi, 2009. Moisture loss kinetichs and Quality of Tomato slices. J. of Agric. and Natural Sci. of Technol. Vol. 11, No. 1.
18. Ardekani A. S. H., M. Shahedi and G. Kabir, (2009). Formulation of Pistachio Butter Optimizing Production. J. of Sci. and Technol. Of Agric. and Nat. Resources, Vol. 13, No. 47.
19. Mirmoghtadaei, L., Kadivar and M. Shahedi, 2008. Effect of Cross-linking and acetylation on Some Properties of Oat Starches. Cereal Chemistry.
20. Mirmoghtadaie,L., Kadivar, M., Shahedi, M. 2008. Effect of Succilination and Deamidation of Functional Properties of Oat Protein Isolate, Food Chemistry.
21. Ghanbari, M. and M. Shahedi. 2008. The Effect of Baking Time and Temperature on Taftoon Bread Staling. J. of Sci. and Technol. of Agric. and Nat. Resources. V. 12, No. 43.
22. Ghanbari M. and M. Shahedi 2008. Effects of Shortening and Emulsifier (SSL) on Retarding Barbari Bread Staling. J. of Sci. and Technol. of Agric. and Nat. Resources. V. 12, No. 43.
23. Malek s.,Heidari soltanabadi M.,Khanahmadi M.,ghazvini H.R.,Mirmajidi A.,Shahedi M.,Kermani A.2008. effect of accelerating drying on prune quality characteristics in a solar dryer. j. of agric. engineering research 2008; 9(3):107-122.
24. Ahmadi F. Kadivar M. and M. Shahedi. 2007. Antioxidant activity of kelussia odoratissima Mozaff. In model and food systems. Food Chemistry 105 (2007) 57-64.
25. Abdollahzadeh, A. and M. Shahedi, 2007. Qualitative Properties of four Varieties of Sabzavar province Wheat Dough. J., Sci. & Technol. Agric. & Nat. Resource., Vol. 11, No. 40.
26. Sadeh R., M. Shahedi and M. Mazloumi, 2007. Fortification of Milk with Vitamine A , its Reduction during Storage period and Sensory Evaluation of it. J. Sci. & Technol. Agric. & Nat. Resource., Vol. 11, No. 41.
27. 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. Sci. and Technol.Vol.,20, No., 7.
28. Salehifar, M. and .M. Shahedi, 2007. Effects of Oat Flour on Dough Rheology, Texture and Organoleptic Properties of Taftoon Bread, J. Agric. Sci. Technol. (2007) Vol. 9, Pp: 227-234
29. Shahedi M. and M. Fazilati 2007. Effect of Oat Bread Consumption on Blood Sugar and Blood Cholestrol. J. of Isfahan Medical School. 25(86):87-95.
30. 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 Sci. V. 20, No. 6.
31. Ardekani A. S. H., M. Shahedi, G. Kabir, 2006. Optimizing of the Process of Pistachio Butter Production. Acta Horticulturae, Vol. 726 (2006), pp. 565-568.
32. Zamindar, N. and M. Shahedi. 2006. Effects of Cultivars (Agria and Marfona) and Packaging Atmosphere (Atmospheric Air and Nitrogen) on Texture, Color and Peroxide Value of Formulated Potato Chips. J. of Sci. and Technol. of Agric. and Nat. Resources V. 10, No. 3.
33. Roozbeh N., L., S. Dokhani, M. Shahedi and R. Shokrani (2006). Effect of packaging and storage on Physical Properties of Two kiwifruit cultivars produced in north Of Iran. J. of Agric. Sci. and Natural Resources University of Technol. Vol. 9. No. 4.
34. Dokhani S., R. Beheshti., M. Shahedi and M. Kabir 2006. Effect of Packaging and Storage on some Physicochemical Properties and Storage life of two apple cultivars. J. of Agric. Sci. and Technol., V. 20 No. 6.
35. Soleymani, M. and M. shahedi, 2006. Time and Drying Rate Constant Relationship for Corn. J. of Food Science and Technol. Isfahan, Vol. 10, No. 2.
36. Soleymani, M. and M. Shahedi, 2006. Sorption and Adsorption Isothermal Curves of Corn Seeds. J. of Food Sci. and Technol. Vol. 10, No. 2.
37. Salehi, M., M. Shahedi and Gh. Kabir, 2006. Study of Oat and Wheat Bread with Different percent of Oat Flour. J. of Agric. and Natural Sci. of Technol. Vol. 10, No. 2.
38. Shahedi, M., Gh. Kabir, and M. Bahrami, 2005. Quality Indexes and Rheological Properties of Iranian Wheat Flour and Dough for Taftoon Bread J. of Food Sci. and Technol. Vol. 12. No. 3.
39. Rozbeh Nasiraee, L, Sh. Dokhani, M. Shahedi and R. Shokrani 2005. Study of Shelf life and Packaging of Iran Variety of Kiwi. J. of Agric. and natural Sci. and Technol, Isfahan Vol. 9, No. 4.
40. Shahedi, M. and N. Zamindar, 2005. Study of Shelf life of Fabricated Potato, Chips. J, of Agric. and Natural Sci, of Technol, Isfahan Vol. 10, No. 3.
41. Meghdadian, N., M. Shahedi, and G. H. Kabir. 2004. Optimization of Taftoon Bread Shelf Life Using Different Packing. J. Sci. and Technol. Agric. and Nat. Resource, Vol. 8, No. 1.
42. Bahrami, S. and M. Shahedi, 2004. Effect of Wheat Cultivar, Flour Extraction Rate, and Baking Duration and Temperature on Dough Rheological Properties, Bread Staling, and Organoleptic Properties. J. Sci. and Technol. Agric. and Nat. Resource, Vol. 8, No. 1.
43. Cheraghi Dehdezi, S., Sh. Dokhani, and, M. Shahedi, 2003. Study of Canned Sausage Production and its Physicochemical Changes during Processing and Storage. J. Sci. and Tech. Agric. and Nat. Resource, Vol. 7, No. 3.
44. Zomorodi, Sh, R. Shokrani, M. Shahedi B. and Sh. Dokhani, 2003. Interesterification Mixture of Soybean Oil with Fully Hydrogenated Oil for Production of Shortenings. J. Sci. Agric.Vol.34, No. 1.
45. Ahoonmanesh, A. and M. Shahedi, 2002. Agricultural Science and Technology Development in Iran, Scientific Journal of Sharif University of Technol. Vol. 18.
46. Tajadodi Talab K., M. Shahedi, R. Shokrani and S. Dokhani, 2002. Stabilization of Rice Bran oil by Inactivation of its Lipase and Lipoxidas. Iranian, J. Agric. Sci. Vol. 33, No. 4, Tehran University Iran.
47. Tajadodi Talab K., M. Shahedi, R. Shokrani and S. Dokhani, 2002. Heat Processing and Storage Time Effects on Rice Bran Oil Quality, J. Sci. & Tech. Agric. & Resource ,Vol. 5, No. 4.
48. Khoshtaghaza M. H., M. Soleymani and M. Shahedi, 2002. Correlation of Head Rice Yield (HRY) with Rough Rice Fissuring and Bending Strength in Drying Process, Iranian. J. Agric. Sci. Vol. 33, No. 1.
49. Abdollahzadeh, A. and M. Shahedi, 2001. Effects of Ascorbic Acid and Mono and Diglycerides on Taftoon Bread Quality, J. Sci. & Tech. Agric. & Nat. Resource., Vol. 5, No. 3.
50. Zomorrodi, S., S. Shokrani, M. Shahedi and S. Dokhani, 2000. Application of Sterification Method for Production of Margarine Oil. J. of Agric. Sci. and Technol. Vol.4 No. 2.
51. Shahedi M. and B. Mansouri, 2000. Effect of Alfa-amylase Activity on Macaroni Cooking Quality. J. Sci. & Tech. Agric. & Nat. Resource, Vol. 4, No. 3.
52. Khan-Ahmadi and M. Shahedi B. 1999. Pomegranate Juice Pigments as Affected by Conditions of Concentration and Storage. Iranian J. Agric. Vol. 30, No. 3.
53. Shahedi M., P. Goli Khorasgani and Z. Hamidi Isfahani, 1999. Effect of Gluten Extruder and Drying Temperature on Macaroni Stickiness and Pastiness. J. Sci. and Tech. Agric. & Nat. Resource, Vol. 3, No. 2.
54. Shahedi M., P. Goli and z. Hamidi, 1999. Extruder and Drying Temperature Effects on Adhesiveness and Pastiness of Macaroni. Journal of Agric. Sci. and Technol. Vol. 3, No. 2, Pp. 65-73.
55. Amiri, R., A. Rezaee, M. Shahedi and S. Dokhani, 1999. Application of High Performance Liquid Chromatographi for Determination of Wheat Genetical Variations . J. of Agric. Sci. Vol.3 No. 3.
56. Askari, M. and M. Shahedi, 1994. Storage Temperatures Effects of some Quantity and Quality Properties of four Savah cultivar of Pomogrenates. Journal of Agric. Sci. Vol. 25 No. 3, Pp: 46-53
57. Shahedi Baghe-Khandan M. 1993. Experimental Thermal Conductivity of Fruits. Journal of Agric. Sci. and Technol. Vol. 1, No. 2, Pages: 31-36.
58. Shahedi M. and F. Behnam, 1993. Comparison of two Storage methods for two varieties of Iran Pomogrenates. J. of Agric. Sci. Vol. 24, No. 1, Pp: 19-28.
59. Shahedi Baghe-Khandan M. and Okos M. R. 1981. Effect of Cooking on the Thermal Conductivity of Whole and Ground Lean Beef. J. of Food Sci. (46) Pages: 1302-1305
60. Shahedi Baghe-Khandan M., S. Yongheo Choi and Martin R.O. 1981. Improved Line Heat Source Thermal Conductivity of Whole and Ground Lean Beef. J. of Food Sci. (46) pages: 1302-1305
1. Shahedi, M., Jamalian, J., Lamea, H., and Dokhani, S., 2011. A Dictionary of Agriculture and Natural Resources. 2ed Edition. Vol. 7, Food Science and Technology Tehran University Press, Tehran, Iran( First Edition 2000).
2. Shahedi, M. A chapter of New Method of Farm Production(2011). Ferdoosi University, Mashad, Iran.
3. Shahedi. M. and M. Kadivar. 1995. Principles of Storage and Preservation of Fruits and Vegetables. Shahrekord University, Shahrekord Iran. pp. 300.
4. To be Completed