نفیسه سلطانی زاده

نفیسه سلطانی زاده

Dr. Nafiseh Soltanizadeh
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
پست ها و موقعیت های شغلی و سازمانی
استادیار گروه علوم و صنایع غذایی
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
From by-product to functional ingredient: Effect of mushroom stipe powders on gelation, texture, and lipid oxidation of processed meat systems Applied Food Research
Dielectric barrier discharge (DBD) plasma-induced structural and functional modification of gelatin powder Future Foods
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
Ultrasonicated brine: implications for polyphosphate functionality and beef quality ULTRASONICS SONOCHEMISTRY
Exploring the potential of deep eutectic solvents (DESs) for food-compatible eutectogel development: Physicochemical, antimicrobial, and antifreeze properties Future Foods
Green preservation: enhancing shelf life of chicken meat using antimicrobial and antioxidant deep eutectic solvent nanoemulsions Food Chemistry-X
Nozzle-less electrospun eugenol-loaded gelatin nanofibers: effect on fish preservation and quality enhancement npj Science of Food
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
Oil Structuring Using Stearin Fractions Derived From Slaughterhouse By-Products: Effect of Gelator and Oil Type on Physicochemical Characteristics of Structured Oil JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY
سایر مقالات