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Abstract Susceptibility of ‘satsuma’ mandarin fruit (Citrus unshiu Marc) to chilling injury limits the marketability of stored fruit. In this study, the effect of hot water dip (HWD) treatments onContinue Reading
  • Hossein Mashhadi Meighani, Mahmood Ghasemnezhad, Davood Bakhshi
  • Chemistry, Medicine
  • Journal of Food Science and Technology
  • 2014 (First Published: 1 July 2015)
  • The effect of three different coatings; resin wax (Britex Ti), carnauba wax (Xedasol M14), and chitosan (1 and 2 % w/v) on postharvest quality of pomegranate fruits were investigated. Fruits qualityContinue Reading
  • Mahmood Ghasemnezhad, Somayeh Zareh, Mehdi Rassa, Reza H Sajedi
  • Chemistry, Medicine
  • Journal of the science of food and agriculture
  • 2013 (First Published: 30 January 2013)
  • BACKGROUND Chitosan edible coating was used in an attempt to extend the storage life of pomegranate arils during 12 days at 4 °C. Prior to storage, treated arils were dipped in 0.25, 0.5 and 1% (w/v)Continue Reading
  • Abuzar Hashempour, Mahmood Ghasemnezhad, Reza Fotouhi Ghazvini, Mohammad Sohani
  • Biology
  • Acta Physiologiae Plantarum
  • 2014 (First Published: 1 December 2014)
  • The changes in the antioxidant enzymes activity, total protein and proline content and their correlations with freezing tolerance (FT) (expressed as LT50) were investigated at 11 different oliveContinue Reading
  • Mahmood Ghasemnezhad, Somayeh Zareh, Mohammad Ali Shiri, Zahra Javdani
  • Chemistry, Medicine
  • Journal of Food Science and Technology
  • 2013 (First Published: 1 April 2015)
  • In this study, the quality of minimally processed different Iranian pomegranate genotypes was investigated during storage at 4 °C for 14 days. The results showed that at the end of storage time, theContinue Reading