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Review of novel human β‐coronavirus (2019‐nCoV or SARS‐CoV‐2) from the food industry perspective—Appropriate approaches to food production technology

Food science & nutrition, 2020-10, Vol.8 (10), p.5228-5237

Goli, Mohammad

2020

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Two-component density functional theory for muonic molecules: Inclusion of the electron–positive muon correlation functional

The Journal of chemical physics, 2022-01, Vol.156 (4), p.044104-044104

2022

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Predisposing factors of important invasive fungal coinfections in COVID-19 patients: a review article

Journal of International Medical Research, 2021-09, Vol.49 (9), p.3000605211043413-3000605211043413

2021

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The effect of complete replacing sodium with potassium, calcium, and magnesium brine on sodium‐free ultrafiltration Feta cheese at the end of the 60‐day ripening period: Physicochemical, proteolysis–lipolysis indices, microbial, colorimetric, and sensory evaluation

Food science & nutrition, 2021-02, Vol.9 (2), p.866-874

2021

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How intrinsic nuclear nonadiabaticity affects molecular structure, electronic density, and conformational stability: Insights from the multicomponent DFT calculations of Mu/H isotopologues

International journal of quantum chemistry, 2018-11, Vol.118 (22), p.n/a

2018

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Merging Strategies, Trajectory Planning and Controls for Platoon of Connected, and Autonomous Vehicles

International journal of ITS research, 2020, Vol.18 (1), p.153-173

2020

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Optimization of microencapsulation of selenium with gum Arabian/Persian mixtures by solvent evaporation method using response surface methodology (RSM): soybean oil fortification and oxidation indices

Journal of food measurement & characterization, 2021-02, Vol.15 (1), p.495-507

2021

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The effect of chelating agents including potassium tartrate and citrate on the maximum reduction of lead and cadmium during soaking and cooking from some different varieties of rice available in Iran

Food science & nutrition, 2021-09, Vol.9 (9), p.5112-5118

2021

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Biochemical profile of Scenedesmus isolates, with a main focus on the fatty acid profile

Food science & nutrition, 2024-08, Vol.12 (8), p.5922-5931

2024

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Effects of Replacing Inorganic with Organic Iron on Performance, Egg Quality, Serum and Egg Yolk Lipids, Antioxidant Status, and Iron Accumulation in Eggs of Laying Hens

Biological trace element research, 2021-05, Vol.199 (5), p.1986-1999

2021

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Corn starch structurally modified with atmospheric cold-plasma and its use in mayonnaise formulation

Journal of food measurement & characterization, 2022-06, Vol.16 (3), p.1859-1872

2022

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Optimization of the production conditions of primary (W1/O) and double (W1/O/W2) nano-emulsions containing vitamin B12 in skim milk using ultrasound wave by response surface methodology

Journal of food measurement & characterization, 2020-12, Vol.14 (6), p.3216-3226

2020

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The Effect of Pretreatment of Ultrasound Waves on the Functional Characteristics of Freeze-dried Egg White Powder

Pizhūhish va nuāvarī dar ulūm va ṣanāyi-i ghazāyī, 2023-09, Vol.12 (2), p.181-190

2023

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Review of proposed different irradiation methods to inactivate food‐processing viruses and microorganisms

Food science & nutrition, 2021-10, Vol.9 (10), p.5883-5896

2021

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Evaluation of the Thermal Processes on Changing the Phenotypic Characteristics of Escherichia coli Strains from Ice Cream Compared to Non-Pasteurized Milk

Fermentation (Basel), 2022-12, Vol.8 (12), p.730

2022

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The effect of replacing oil with water and NaCl with KCl on soybean oil hydrolysis and oxidation in canned skipjack tuna fish at the end of the 18-month shelf life

Food Science and Biotechnology, 2017, 26(1), , pp.49-53

2017

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Review of novel human β‐coronavirus (2019‐nCoV or SARS‐CoV‐2) from the food industry perspective—Food plant health principles

Journal of food safety, 2020-12, Vol.40 (6), p.n/a

Goli, Mohammad

2020

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Wheat germ, a byproduct of the wheat milling industry, as a beneficial source of anti-aging polyamines: A quantitative comparison of various forms

Food science & nutrition, 2023-11, Vol.11 (11), p.7242-7254

2023

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Loading lime by‐product into derivative cellulose carrier for food enrichment

Food science & nutrition, 2019-07, Vol.7 (7), p.2353-2360

2019

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Evaluation of the shelf life of minimally processed lettuce packed in modified atmosphere packaging treated with calcium lactate and heat shock, cysteine and ascorbic acid and sodium hypochlorite

Journal of food measurement & characterization, 2021-10, Vol.15 (5), p.4438-4445

2021

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Quinoa as a wheat substitute to improve the textural properties and minimize the carcinogenic acrylamide content of the biscuit

Journal of food processing and preservation, 2020-08, Vol.44 (8), p.n/a

2020

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Production of the eggplant‐fiber incorporated cupcake and evaluating its chemical, textural and colorimetric properties over a ten‐day storage time

Journal of food processing and preservation, 2021-04, Vol.45 (4), p.n/a

2021

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Correction to: Evaluation of the shelf life of minimally processed lettuce packed in modified atmosphere packaging treated with calcium lactate and heat shock, cysteine and ascorbic acid and sodium hypochlorite

Journal of food measurement & characterization, 2021-12, Vol.15 (6), p.5149-5149

2021

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The role of cancer-associated fibroblasts and exosomal miRNAs-mediated intercellular communication in the tumor microenvironment and the biology of carcinogenesis: a systematic review

Cell death discovery, 2024-08, Vol.10 (1), p.380-20, Article 380

2024

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Isolation and characterization of the lactobacillus strain from honey and its probiotic properties

Iranian journal of microbiology, 2023-06, Vol.15 (3), p.439-447

2023

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Review of novel human β‐coronavirus (2019‐nCoV or SARS‐CoV‐2) from the food industry perspective—Appropriate approaches to food production technology

Two-component density functional theory for muonic molecules: Inclusion of the electron–positive muon correlation functional

Predisposing factors of important invasive fungal coinfections in COVID-19 patients: a review article

The effect of complete replacing sodium with potassium, calcium, and magnesium brine on sodium‐free ultrafiltration Feta cheese at the end of the 60‐day ripening period: Physicochemical, proteolysis–lipolysis indices, microbial, colorimetric, and sensory evaluation

How intrinsic nuclear nonadiabaticity affects molecular structure, electronic density, and conformational stability: Insights from the multicomponent DFT calculations of Mu/H isotopologues

Merging Strategies, Trajectory Planning and Controls for Platoon of Connected, and Autonomous Vehicles

Optimization of microencapsulation of selenium with gum Arabian/Persian mixtures by solvent evaporation method using response surface methodology (RSM): soybean oil fortification and oxidation indices

The effect of chelating agents including potassium tartrate and citrate on the maximum reduction of lead and cadmium during soaking and cooking from some different varieties of rice available in Iran

Biochemical profile of Scenedesmus isolates, with a main focus on the fatty acid profile

Effects of Replacing Inorganic with Organic Iron on Performance, Egg Quality, Serum and Egg Yolk Lipids, Antioxidant Status, and Iron Accumulation in Eggs of Laying Hens

Corn starch structurally modified with atmospheric cold-plasma and its use in mayonnaise formulation

Optimization of the production conditions of primary (W1/O) and double (W1/O/W2) nano-emulsions containing vitamin B12 in skim milk using ultrasound wave by response surface methodology

The Effect of Pretreatment of Ultrasound Waves on the Functional Characteristics of Freeze-dried Egg White Powder

Review of proposed different irradiation methods to inactivate food‐processing viruses and microorganisms

Evaluation of the Thermal Processes on Changing the Phenotypic Characteristics of Escherichia coli Strains from Ice Cream Compared to Non-Pasteurized Milk

The effect of replacing oil with water and NaCl with KCl on soybean oil hydrolysis and oxidation in canned skipjack tuna fish at the end of the 18-month shelf life

Review of novel human β‐coronavirus (2019‐nCoV or SARS‐CoV‐2) from the food industry perspective—Food plant health principles

Wheat germ, a byproduct of the wheat milling industry, as a beneficial source of anti-aging polyamines: A quantitative comparison of various forms

Loading lime by‐product into derivative cellulose carrier for food enrichment

Evaluation of the shelf life of minimally processed lettuce packed in modified atmosphere packaging treated with calcium lactate and heat shock, cysteine and ascorbic acid and sodium hypochlorite

Quinoa as a wheat substitute to improve the textural properties and minimize the carcinogenic acrylamide content of the biscuit

Production of the eggplant‐fiber incorporated cupcake and evaluating its chemical, textural and colorimetric properties over a ten‐day storage time

Correction to: Evaluation of the shelf life of minimally processed lettuce packed in modified atmosphere packaging treated with calcium lactate and heat shock, cysteine and ascorbic acid and sodium hypochlorite

The role of cancer-associated fibroblasts and exosomal miRNAs-mediated intercellular communication in the tumor microenvironment and the biology of carcinogenesis: a systematic review

Isolation and characterization of the lactobacillus strain from honey and its probiotic properties

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