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Latifeh Ahmadi
Latifeh Ahmadi
Brescia University College
Verified email at uwo.ca
Title
Cited by
Cited by
Year
Essential Oil of Salvia multicaulis Vahl from Iran
L Ahmadi, M Mirza
Journal of Essential Oil Research 11 (3), 289-290, 1999
741999
Secretory elements of needles and berries of Juniperus communis L. ssp. communis and its volatile constituents
F Shahmir, L Ahmadi, M Mirza, SAA Korori
Flavour and fragrance journal 18 (5), 425-428, 2003
702003
The volatile constituents of Artemisia marschaliana Sprengel and its secretory elements
L Ahmadi, M Mirza, F Shahmir
Flavour and fragrance journal 17 (2), 141-143, 2002
602002
Functionality and physical properties of interesterified high oleic shortening structured with stearic acid
L Ahmadi, AG Marangoni
Food Chemistry 117 (4), 668-673, 2009
592009
Chemical and enzymatic interesterification of tristearin/triolein‐rich blends: chemical composition, solid fat content and thermal properties
L Ahmadi, AJ Wright, AG Marangoni
European Journal of Lipid Science and Technology 110 (11), 1014-1024, 2008
562008
Composition of the Essential Oil of Salvia atropatana Bunge
M Mirza, L Ahmadi
Journal of Essential Oil Research 12 (5), 575-576, 2000
522000
Influence of interesterification of a stearic acid-rich spreadable fat on acute metabolic risk factors
DM Robinson, NC Martin, LE Robinson, L Ahmadi, AG Marangoni, ...
Lipids 44 (1), 17-26, 2009
472009
Antioxidant effect of plant extracts of labiatae family.
P Zandi, L Ahmadi
Journal of Food Science and Technology (Mysore) 37 (4), 436-439, 2000
412000
Composition of the volatile oil of Thymus transcaspicus Klokov from Iran
R Miri, M Ramezani, K Javidnia, L Ahmadi
Flavour and fragrance journal 17 (4), 245-246, 2002
392002
Structural and mechanical behavior of tristearin/triolein-rich mixtures and the modification achieved by interesterification
L Ahmadi, AJ Wright, AG Marangoni
Food biophysics 4 (2), 64-76, 2009
372009
Chemical and enzymatic interesterification of tristearin/triolein‐rich blends: Microstructure and polymorphism
L Ahmadi, AJ Wright, AG Marangoni
European Journal of Lipid Science and Technology 110 (11), 1025-1034, 2008
272008
Microbial and sensory evaluation of probiotic yoghurt supplemented with cereal/pseudo‐cereal grains and legumes
M Soltani, S Hekmat, L Ahmadi
International Journal of Dairy Technology 71, 141-148, 2018
232018
Essential Oil of Teucrium melissoides Boiss. et Hausskn. ex Boiss.
L Ahmadi, M Mirza, F Shahmir
Journal of Essential Oil Research 14 (5), 355-356, 2002
232002
Volatile constituents of Hymenocrater incanus Bunge, an Iranian endemic species
M Mirza, L Ahmadi, M Tayebi
Flavour and fragrance journal 16 (4), 239-240, 2001
222001
Volatile Constituents of the Essential Oil of Pycnocycla spinosa Decne. & Boiss. from Iran
L Ahmadi, M Mirza
Journal of essential oil research 10 (2), 197-198, 1998
221998
Fat crystal networks
MA Rogers, D Tang, L Ahmadi, AG Marangoni
Food Materials Science, 369-414, 2008
212008
Chemical Composition of Essential Oils from Two Iranian Species of Artemisia
L Ahmadi, M Mirza
Journal of Essential Oil Research 13 (1), 30-30, 2001
182001
Composition of the Essential Oil of Dittrichia graveolens (L.) Greuter
M Mirza, L Ahmadi
Journal of Essential Oil Research 12 (4), 507-508, 2000
172000
Essential Oil of Echlnophora cinerea (Boiss.) Hedge and Lamond from Iran
L Ahmadi, M Mirza, MT Khorram
Journal of essential oil research 13 (2), 82-83, 2001
162001
Examining the cultural competence of third-and fourth-year nutrition students: a pilot study
R Hack, S Hekmat, L Ahmadi
Canadian Journal of Dietetic Practice and Research 76 (4), 178-184, 2015
132015
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