a_arzani AT iut.ac.ir Office College of Agriculture, Isfahan University of Technology, Isfahan-84156, Iran Phone (+98) 31 33913453 Fax (+98) 31 33912254 Positions College of Agriculture, Isfahan University of Technology Research Interests Breeding, biotechnology, and cytogenetics of cereal crops Cereal improvement for tolerance to abiotic stresses Interested in plants: Wheat, triticale, barley https://www.mendeley.com/profiles/dr-ahmad-arzani https://www.researchgate.net/profile/A_Arzani https://orcid.org/0000-0001-5297-6724 https://scholar.google.com/citations?user=AdF4CBsAAAAJ&hl=en&oi=ao https://www.scopus.com/authid/detail.uri?authorId=35580860000 More ArticlesJournal Papers Title DOI type Chemical Composition, Physiological and Morphological Variations in Salvia subg. Perovskia Populations in Response to Different Salinity Levels 10.3390/ijms252312566 Journal Drought Tolerance in Plants: Physiological and Molecular Responses 10.3390/plants13212962 Journal Agro-Physiological and DNA Methylation Responses to Salinity Stress in Wheat (Triticum aestivum L.), Aegilops cylindrica Host, and Their Introgressed Lines 10.3390/plants13192673 Journal How Do Drought, Heat Stress, and Their Combination Impact Stem Reserve Mobilization in Wheat Genotypes? 10.3390/agronomy14081867 Journal Salt tolerance in plants: molecular and functional adaptations # Journal Epigenetic adaptation to drought and salinity in crop plants # Journal Phytochemical, Morphological, and Physiological Variation in Different Ajowan (Trachyspermum ammi L.) Populations as Affected by Salt Stress, Genotype × Year Interaction and Pollination System 10.3390/ijms241310438 Journal Expression of Flowering Repressor Gene CsSVP, Carbohydrates, and Antioxidants Affected by Plant Growth Regulators in Saffron # Journal Yield related traits and tolerance indices to screen salinity tolerant genotypes in cultivated and wild barley 10.1007/s10343-022-00692-5 Journal Phenolic compounds and antimicrobial properties of mint and thyme 10.1016/j.hermed.2022.100604 Journal
