Articles published in scientific-research journals
1- Alamdari, H., Dalganova, N. V., Panamaryov, S. V., Yakubava, O. S., 2013. The results of improving the starter diet using fish protein hydrolyzate and fish gelatin, Russian Journal of Zootechnia, No. 11, pp. 14-15.
2- Alamdari, H., Dalganova, N. V., Panamaryov, S. and., 2013. Prophylactic-medicinal effect of probiotics in the composition of starter diet for sturgeon, Russian Journal of Zootechnia, No. 5, pp. 17-18.
3- Alamdari, H., Panamaryov, S. V., Dalganova, N. and., 2013. Results of microencapsulation of fish protein hydrolyzate in the process of preparing fish starter diet using chitosan, Russian electronic journal Vestnik M.G.O.O., No. 2, pp. 1-7.
4- Alamdari, H., Dalganova, N. V., Panamaryov, S. V., Vinov, A. S., 2013. The results of improving the initial diet for sturgeon larvae based on the use of Kilka protein hydrolyzate and commercial probiotic Bifitrilac, Russian Journal of Vestnik A.G.T.O., No. 2, pp. 172-177.
5- Alamdari, H., Panamaryov, S. and., 2013. The results of using probiotic compounds in sturgeon feeding when the water temperature is lower than the optimum, Russian magazine Vestnik A.G.T.O., No. 3, pp. 133-140.
6- Alamdari, H., Dalganova, N. V., Panamaryov, S. and., 2013. Optimum regimes for extraction of protein hydrolyzate compounds from kilka for the initial diets of sturgeon fishes, Russian magazine Vestnik A.G.T.O., No. 1, pp. 173-179.
7- Talebian Nik, S.S. and Alamdari, H., 2020. Addition of Iranian oak fruit (Quercus brantii) to common carp (Cyprinus carpio Linnaeus, 1758) diet and its effects on growth performance, carcass composition and resistance to salinity stress. Scientific Journal of Iranian Fisheries, 29(2): 83-91.
8- Narui, M. and Alamdari, H., 2022. The effect of feeding with soaked and fermented Iranian oak fruit (Quercus brantii) on the growth rate, food consumption and carcass composition of common carp (Cyprinus carpio). Scientific Journal of Iranian Fisheries, 31(1): 47-56.
9- Nadri, A. and Alamdari, H., 2022. Effects of soaking oak acorn, Quercus brantii in water on the removal of phenolic compounds and its digestibility for common carp, Cyprinus carpio. Aquatic Animals Nutrition, 8(1): 57-66.
10- Mousavi, Kh. and Alamdari, H., 2023. Effect of extruded Iranian oak fruit (Quercus brantii) on growth performance and carcase composition of common carp (Cyprinus carpio). Scientific Journal of Iranian Fisheries, 32(3): 13-22.
11. Alandari,H. and Musavi, Kh., 2023. Effects of extruding Persian acron, Quercus brantii flour under different temperature and humidity conditions on its biochemical indices, phenolic compounds and digestibility by common carp, Cyprinus carpio. Aquatic Animals Nutrition, 9(1): 43-52.
12. Alamdari ,H. and Musavi, Kh., 2023. Effects of extruding wheat flour under different temperature and humidity conditions on its biochemical analysis, phenolic compounds and digestibility by common carp (Cyprinus carpio). Journal of Fisheries Science and Technology, 12(3): 277-286.
13. Alamdari, H., Negahban, M., Karimzadeh, A., 2023. Effects of dietary Iranian acorn on the growth performance, feed utilization and carcass composition of common carp. Journal of Utilization and Cultivation of Aquatics, 12 (3), 17-27.
14. Alamdari, H., Musavi, Kh.و 2024. Effects of replacing extruded wheat flour with extruded oak acorn flour on growth, enzyme activity and diet digestibility in common carp (Cyprinus carpio). Journal of Utilization and Cultivation of Aquatics,
13 (3), 93-104.
15. Alamdari, H., Narui, M., 2025. The effects of soaking oak acorn in tap water and its fermentation by bakery yeast on its biochemical analysis and in-vitro digestibility for common carp (Cyprinus carpio). Journal of Fisheries Science and Technology, 14(1): 28-36.
Published articles in the conferences
1- Alamdari, H. and Narui M., 2022. Evaluation of the possibility of using soaked and fermented oak fruit in carp diet and in line with the development of employment in Behbahan city. Behbahan National Development Conference.