نفیسه سلطانی زاده

soltanizadeh@iut.ac.ir

Google Scholar

نشانی دفتر

دانشگاه صنعتی اصفهان، دانشکده کشاورزی، گروه علوم و صنایع غذایی

شماره تماس

+98 31 33913330

فکس

+98 31 33912254

زمینه های مورد علاقه

بررسی مکانیسم های مرتبط با فرایند تردی

کاربرد روش های جدید در صنعت گوشت

غذا-داروها و کاربرد آن ها در صنایع غذایی

ارزیابی حسی در صنایع غذایی

نوع: Journal
عنوان	عنوان کنفرانس	Date
Dielectric barrier discharge (DBD) plasma-induced structural and functional modification of gelatin powder	Future Foods	1405-03
From by-product to functional ingredient: Effect of mushroom stipe powders on gelation, texture, and lipid oxidation of processed meat systems	Applied Food Research	1405-03
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	1405-02
Exploring the potential of deep eutectic solvents (DESs) for food-compatible eutectogel development: Physicochemical, antimicrobial, and antifreeze properties	Future Foods	1404-11
Ultrasonicated brine: implications for polyphosphate functionality and beef quality	ULTRASONICS SONOCHEMISTRY	1404-11
Nozzle-less electrospun eugenol-loaded gelatin nanofibers: effect on fish preservation and quality enhancement	npj Science of Food	1404-10
Green preservation: enhancing shelf life of chicken meat using antimicrobial and antioxidant deep eutectic solvent nanoemulsions	Food Chemistry-X	1404-10
Integrated microalgal bioprocessing of restaurant food waste hydrolysates into functional lipids and biodiesel	BIORESOURCE TECHNOLOGY	1404-09
From nature to plate: harnessing naturally abundant scaffolds for sustainable production of protein-inspired cultivated snack	npj Science of Food	1404-08
The impact of compound addition sequence on functional, antioxidant, and thermal properties of dielectric barrier discharge plasma-produced ternary complexes	Food Chemistry-X	1404-05

نفیسه سلطانی زاده

نفیسه سلطانی زاده

Dr. Nafiseh Soltanizadeh