Ackurt F, Ozdemir M, Biringen G, Loker M (1999) Effects of geographical origin and variety on vitamin and mineral composition of hazelnut (Corylus avellana L.) varieties cultivated in Turkey. Food Chemistry. 65, 309- 313.
Afsharijoybari H, Farahnaki A, Majzobi M, Mesbahi GR, Niyakosari M (2013) The effect of drying temperature and velocity Mazafati variety Hvabr by drying cabinet. Iranian Food Science and Technology Research Journal. 8, 393-398. [In Persian].
Amiri T, Vosoughi M, Hamidi Esfahani Z (1998) Optimalization of Maize Bin Drier Parameters. Proceedings of the Ninth Iranian National Congress on Food Industries, Tehran, Iran 30-31 May. [In Persian].
Anonymous (2012) Edible oils containing natural extracts of specifications and test methods ISIRI. pp.7. 5-6. [In Persian]
Badiei M (1992) Formulas, Units and Figures in Engineering Sciences (Trans, Jafari Publications), Karaj. pp. 233. 88-92. [In Persian].
BolourchiVaghefi S (1979) Nutritional knowledge. Publications High School Girls Iran. pp. 443. 115-118. [In Persian]
Carlos Bada J, Leon- Camacho M, Prieto M, Alonso L (2004) Characterization of oils of hazelnuts from Asturias Spain. Journal of Lipid Science and Technology. 106, 294-300.
Cheraghi Dehdezi S, Hamdami N (2012) Effect of storage at different temperatures on moisture content, total soluble solids, acidity and PH of dates (Kabkab variety). Journal of Food Research. 22, 131-140. [In Persian]
Christopoulos MV, Tsantili E (2011) Effects of temperature and packaging atmosphere on total antioxidants and colour of walnut (Juglans regia L.) kernels during storage. Scientia Horticulturae. 131, 49-57.
Darvishian M (2000) Hazelnuts, cultivation and production. Technical Publications Tehran. pp. 176. 33-40. [In Persian].
Edalatiyan MR, Sedaghat N, sharif A (2007) Roasting temperature and time keeping the moisture, texture and sensory properties of pistachio. Iranian Food Science and Technology Research Journal. 3, 7-12. [In Persian].
Fao (2012) Availablefrom.http:// Faost.Fao.org/site.
Gazor HR, Minaei S (2005) Influence of Temperature and Air Velocity on Drying Time and Quality Parameters of Pistachio (PistaciaveraL.). Journal of Drying Technology. 23, 2463-2475.
Gholami Dashtaki T (2011) Hazelnut, Iranian Unknown Jewel. Iranian Agricultural Science Publications. pp. 68. 22-23. [In Persian]
Kashani Nejad M, Tabil LG, Mortazavi A, Safe Kordi A (2003) Effect of Drying Methods on Quality of Pistachio Nuts. Journal of Drying Technology. 21, 821-838.
Lopez A, Pique MT, Boatella J, Parcersa J, Romero A, Ferra A, Garci J (1997) Influence of drying conditions on the hazelnut quality. I. Lipid oxidation, drying technology. An International Journal. 15, 3-4
Maghsodi SH (2012) Hazelnut (agriculture, industry, nutrition and medicine). Dissemination of science and agriculture in Iran. pp. 108. 76-79. [In Persian].
Masoumi AN, Arzani K (2000) Study of pollination and determination of the best pollinizer for roughani mahali olive cultivar in Roudbar region. Seed and plant Journal. 14, 20-29. [In Persian].
Mohammad zadeh J, Yaghbani M (2005) Effect of Harvest Time Moisture and Drying Temperature of Canola Seeds on Quality of Resulted Oil. Journal of Agricultural Science and Natural Resources. 12, 119-127. [In Persian].
Nikzadeh V, Sedaghat N (2011) Effects of Roasting Temperature, Formulation and Storage Period on Qualitative Features of Pistachio Oil and its Organoleptic Features. Journal of Iranian Food Sciences and Industries. 6, 45-54. [In Persian].
Nikzadeh V, Sedaghat N, Shahidi F (2009) Effect of Variations in Moisture, Texture and Sensor Features of Pistachios under Roasting Temperature and Storage Period. Iranian Food Sciences and Industries Quarterly. 8, 101-109. [In Persian].
Omidi T, Vosoughi M, Hamidi Esfahani Z (1996) Optimalization of Maize Bin Drier Parameters. Proceedings of the Ninth. Iranian National Congress on Food Industries, Tehran. 89-93. [In Persian].
Pahlavanzadeh H (1998) Drying, principles, function and design. Tarbiat Modarres University Press. Tehran. pp. 430. 276-278. [In Persian].
Parvaneh V (1995) Quality Control and Chemical Tests on Food. Tehran University Publication Institute. pp.18-20. [In Persian].
Rasoul Zadeghan Y (1996) the planting of fruit in temperate regions. Isfahan University Press. pp. 759. 111- 115. [In Persian].
Soltani Nejad M, Shryfany M, JavanShah A, Hokmabadi H (2009) The effect of temperature, ascorbic acid and packaging on the shelf life of fresh pistachio. Sixth Congress of Horticultural Sciences. pp. 2-9. [In Persian]
Swern D, Formo MW, Jungermann E, Norris FA Sonntag NOV (1979) Bailey’s Industrial Oil and Fat Products.
Syarief AM, Morey RV, Gustafson RJ (1984) Thin-layer drying rates of sunflower seed. www.asabe.org
. doi: 10.13031/2013.32759
Tavakolipour H (2000) Optimalization the drying process and storage conditions pistachios. PhD Thesis. Science and Researches Branch, Islamic Azad University, Tehra. pp. 383. 202-210.[ In Persian].
Tavakoli pour H, Basiri AR, Kalbasiashtari A (2008) The effects of temperature and relative humidity of storage environments on qualitative indicators of pistachio during the period storage. Journal of the food science and Technology. 5, 57-66. [In Persian].
Wang YSXi (2005) Dryingcharacteristics and drying quality of carrot usinga two-stage microwave process. Journal of Food Engineering. 68, 505–511.