1. A comprehensive review of the physicochemical, quality and nutritional properties of Nigella sativa oil. Issue 4 (19th May 2019) Authors: Mazaheri, Yeganeh; Torbati, Mohammadali; Azadmard-Damirchi, Sodeif; Savage, Geoffrey P. Journal: Food reviews international Issue: Volume 35:Issue 4(2019) Page Start: 342 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. Addition of calcium compounds to reduce soluble oxalate in a high oxalate food system. (15th April 2017) Authors: Bong, Wen-Chun; Vanhanen, Leo P.; Savage, Geoffrey P. Journal: Food chemistry Issue: Volume 221(2017) Page Start: 54 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
3. Common ash (Fraxinus excelsior L.) seeds as a new vegetable oil source. (September 2020) Authors: Naderi, Mehran; Torbati, Mohammadali; Azadmard-Damirchi, Sodeif; Asnaashari, Solmaz; Savage, Geoffrey P. Journal: Lebensmittel-Wissenschaft + Technologie = Issue: Volume 131(2020) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
4. Effect of roasting and microwave pre-treatments of Nigella sativa L. seeds on lipase activity and the quality of the oil. (15th February 2019) Authors: Mazaheri, Yeganeh; Torbati, Mohammadali; Azadmard-Damirchi, Sodeif; Savage, Geoffrey P. Journal: Food chemistry Issue: Volume 274(2019) Page Start: 480 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
5. Extraction of Oil from Roman Nettle Seed by Cold Press and Evaluation of its Quality during Storage. Issue 1 (5th December 2022) Authors: Siabi, Shahla; Torbati, Mohammadali; Azadmard‐Damirchi, Sodeif; Naebi, Maryam; Savage, Geoffrey P. Journal: European journal of lipid science and technology Issue: Volume 125:Issue 1(2023) Page Start: n/a Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
6. Oil extraction from blends of sunflower and black cumin seeds by cold press and evaluation of its physicochemical properties. Issue 10 (14th August 2019) Authors: Mazaheri, Yeganeh; Torbati, Mohammadali; Azadmard‐Damirchi, Sodeif; Savage, Geoffrey P. Journal: Journal of food processing and preservation Issue: Volume 43:Issue 10(2019) Page Start: n/a Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
7. Production of a spreadable emulsion gel using flaxseed oil in a matrix of hydrocolloids. Issue 8 (27th May 2020) Authors: Nasirpour‐Tabrizi, Parisa; Azadmard‐Damirchi, Sodeif; Hesari, Javad; Khakbaz Heshmati, Maryam; Savage, Geoffrey P. Journal: Journal of food processing and preservation Issue: Volume 44:Issue 8(2020) Page Start: n/a Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
8. Quality properties of puffed corn snacks incorporated with sesame seed powder. Issue 1 (20th November 2017) Authors: Hashempour‐Baltork, Fataneh; Torbati, Mohammadali; Azadmard‐Damirchi, Sodeif; Savage, Geoffrey P. Journal: Food science & nutrition Issue: Volume 6:Issue 1(2018) Page Start: 85 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
9. Rheological and physicochemical properties of novel low-fat emulgels containing flaxseed oil as a rich source of ω-3 fatty acids. (November 2020) Authors: Nasirpour-Tabrizi, Parisa; Azadmard-Damirchi, Sodeif; Hesari, Javad; Khakbaz Heshmati, Maryam; Savage, Geoffrey P. Journal: Lebensmittel-Wissenschaft + Technologie = Issue: Volume 133(2020) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
10. Vegetable oil blending: A review of physicochemical, nutritional and health effects. (November 2016) Authors: Hashempour-Baltork, Fataneh; Torbati, Mohammadali; Azadmard-Damirchi, Sodeif; Savage, Geoffrey P. Journal: Trends in food science & technology Issue: Volume 57:Part A(2016) Page Start: 52 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗