| Risk assessment of benzene in food samples of Iran's market A Heshmati, S Ghadimi, AM Khaneghah, FJ Barba, JM Lorenzo, F Nazemi, ... Food and chemical toxicology 114, 278-284, 2018 | 73 | 2018 |
| Changes in aflatoxins content during processing of pekmez as a traditional product of grape A Heshmati, S Ghadimi, A Ranjbar, AM Khaneghah LWT 103, 178-185, 2019 | 48 | 2019 |
| Dietary exposure to toxic and essential trace elements by consumption of wild and farmed carp (Cyprinus carpio) and Caspian kutum (Rutilus frisii kutum) in Iran A Heshmati, J Karami-Momtaz, A Nili-Ahmadabadi, S Ghadimi Chemosphere 173, 207-215, 2017 | 48 | 2017 |
| Assessment of processing impacts and type of clarifier on the concentration of ochratoxin A in pekmez as a conventional grape-based product A Heshmati, S Ghadimi, A Ranjbar, AM Khaneghah LWT 119, 108882, 2020 | 28 | 2020 |
| Microbial quality and antimicrobial resistance of Staphylococcus aureus and Escherichia coli Isolated from traditional ice cream in Hamadan city, West of Iran S Ghadimi, A Heshmati, MA Shafa, M Nooshkam Avicenna Journal of Clinical Microbiology and Infection 4 (1), 39781-39781, 2016 | 14 | 2016 |
| The influence of processing and clarifier agents on the concentrations of potentially toxic elements (PTEs) in pekmez (a grape molasses-like syrup) A Heshmati, S Ghadimi, A Ranjbar, A Mousavi Khaneghah Environmental Science and Pollution Research 27, 10342-10350, 2020 | 9 | 2020 |
| Influence of ethanol and methanol extracts of walnut leaf and green hull on saccharomyces cerevisiae, bacillus licheniformis and aspergillus niger in date syrup A Heshmati, M Azizi, S Ghadimi Iranian Journal of Nutrition Sciences and Food Technology 11 (4), 81-88, 2017 | 5 | 2017 |
