Articles

type: Conference
Title Date Conference / journal
كاربرد نگهدارنده هاي زيستي ميكروبي در كنترل فساد گوشت the 30th National and the 5th International Congress of Food Science and Technology of Iran
سي امين كنگره ملي و پنجمين كنگره بين المللي علوم و صنايع غذايي ايران
استفاده از حسگرهاي زيستي در ارزيابي كيفيت گوشت و فرآورده هاي گوشتي the 30th National and the 5th International Congress of Food Science and Technology of Iran
سي امين كنگره ملي و پنجمين كنگره بين المللي علوم و صنايع غذايي ايران
كاربرد نانوتكنولوژي در بسته بندي هاي مواد غذايي the 30th National and the 5th International Congress of Food Science and Technology of Iran
سي امين كنگره ملي و پنجمين كنگره بين المللي علوم و صنايع غذايي ايران
كاربرد بيوسنسورها در ايمني مواد غذ ايي the 30th National and the 5th International Congress of Food Science and Technology of Iran
سي امين كنگره ملي و پنجمين كنگره بين المللي علوم و صنايع غذايي ايران
type: Journal
Title DOI Date Conference / journal
Restaurant food waste valorization by microwave-assisted hydrolysis: Optimization, typological and biochemical analysis 10.1016/j.clema.2024.100269 Cleaner Materials
The effect of polysaccharide type on dielectric barrier discharge (DBD) plasma glycosylation of sodium caseinate-part I: Physicochemical, structural and thermal properties 10.1016/j.ijbiomac.2024.135061 INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
Improving the textural and functional properties of soy protein isolate using dielectric barrier discharge (DBD) plasma-assisted pH-shifting 10.1016/j.ifset.2024.103657 Innovative Food Science and Emerging Technologies
Aerogel composite based on cellulose nanofibril and poly vinyl alcohol as insulation for meat packaging 10.1016/j.jfoodeng.2023.111854 JOURNAL OF FOOD ENGINEERING
The potential of DBD plasma pretreatment for the isolation of micro- and nano-cellulose fibers from the walnut shells 10.1016/j.carbpol.2023.121692
جزءبه جزءسازي دو مرحله اي چربي دنبه گوسفندي و شترمرغ به روش خشك و بررسي خصوصيات فيزيكوشيميايي اجزاي آن #
Conjugation of soy protein isolate with carboxymethyl cellulose through dielectric barrier discharge (DBD) plasma 10.1016/j.foodchem.2022.135059
The Effects of High-Pressure Homogenization on Physicochemical and Functional Properties of Gelatin 10.1007/s11947-023-03113-1
Evaluation of physicochemical properties of extracted cellulose from the walnut shell using non-thermal plasma pretreatment 20.1001.1.20088787.1402.20.134.2.6
Encapsulation of polyethylene glycol as a phase change material using alginate microbeads to prevent temperature fluctuation- Case study: Fish packaging 10.1016/j.foodhyd.2022.108029
Studying the Physicochemical Alterations of Oil after Frying and Cooling Chicken Nugget under Vacuum and Atmospheric Conditions #
Effects of nomadic grazing system and indoor concentrate feeding systems on performance, behavior, blood parameters, and meat quality of finishing lambs #
Effects of microwave-assisted freezing on the quality attributes of lamb meat 10.1016/j.ijrefrig.2022.03.019
توليد كانجوگه ايزوله پروتئين سويا-كربوكسي متيل سلولز از طريق پلاسماي غيرحرارتي #
Fast-dissolving antioxidant nanofibers based on Spirulina protein concentrate and gelatin developed using needleless electrospinning 10.1016/j.fbio.2022.101759
Potential application of DBD Plasma Technique for modifying structural and physicochemical properties of Soy Protein Isolate #