Dr. Nafiseh Soltanizadeh

Dr. Nafiseh Soltanizadeh

Dr. Nafiseh Soltanizadeh
soltanizadeh@iut.ac.ir
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Office
Department of Food Science, College of Agriculture, Isfahan University of Technology, Isfahan, 84156-83111, I.R. Iran
Phone
+98 31 33913330
Fax
+98 31 33912254
Positions
Associate Professor of Food Science
Research Interests
Recognition of mechanisms associated with meat tenderness
Application of new methods and techniques in meat science
Sensory evaluation in food science
Neutraceutical compounds and applications in food science
type: Journal
Title Conference / Journal Date
Dielectric barrier discharge (DBD) plasma-induced structural and functional modification of gelatin powder Future Foods
From by-product to functional ingredient: Effect of mushroom stipe powders on gelation, texture, and lipid oxidation of processed meat systems Applied Food Research
Unveiling the Impact of Vacuum and Atmospheric Frying and Post-Fry Cooling on Texture and Physicochemical Attributes of Chicken Nuggets JOURNAL OF FOOD PROCESSING AND PRESERVATION
Exploring the potential of deep eutectic solvents (DESs) for food-compatible eutectogel development: Physicochemical, antimicrobial, and antifreeze properties Future Foods
Ultrasonicated brine: implications for polyphosphate functionality and beef quality ULTRASONICS SONOCHEMISTRY
Nozzle-less electrospun eugenol-loaded gelatin nanofibers: effect on fish preservation and quality enhancement npj Science of Food
Green preservation: enhancing shelf life of chicken meat using antimicrobial and antioxidant deep eutectic solvent nanoemulsions Food Chemistry-X
Integrated microalgal bioprocessing of restaurant food waste hydrolysates into functional lipids and biodiesel BIORESOURCE TECHNOLOGY
From nature to plate: harnessing naturally abundant scaffolds for sustainable production of protein-inspired cultivated snack npj Science of Food
The impact of compound addition sequence on functional, antioxidant, and thermal properties of dielectric barrier discharge plasma-produced ternary complexes Food Chemistry-X
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