1. Introduction to Food Science and Technology, ISBN: 964-6344-64-1,

2. Food Factories (Translated), ISBN: 964-92233-0-4,

3. HACCP, A Practical Approach (Translated), ISBN: 978-964-5782-18-2,

4. Food Process Design (Translated), ISBN: 978-964-8926-23-1,

5. Physical Properties of Foods (Translated), ISBN: 978-964-508-42-0,

6. Fundamentals of Food Process Engineering (Translated), ISBN: 978-964-508-42-17,

7. Food Plant Economics (Translated), ISBN: 978-964-8926-35-4,

8. A Comprehensive Guide to the Quality Control of Wheat, Flour and Bread, ISBN: 978-964-04-7574-4,

9. Plant Design of Iranian Indigenous Food Products, ISBN: 978-964-8926-47-7,

10. Food Plant Design (Volume 1), ISBN: 978-964-8926-46-01,

11. Food Plant Design (Volume 2), ISBN: 978-964-8926-58-3,

12. Unit Operations in Food Processing, ISBN: 978-964-8926-61-3,

13. Application of Excel Software in Food Process Engineering, ISBN: 978-964-8926-45-3,

14. Oils and Fats in the Food Industry (Translated), ISBN: 978-964-8926-57-6,

15. Encyclopedia of Food Science and Technology, ISBN: 978-964-04-8116-5.

16. Introduction to Food Manufacturing Engineering (Translated), ISBN: 978-622-6212-14-4,