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Comparison of different drying methods on bitter orange (Citrus aurantium L.) peel waste: changes in physical (density and color) and essential oil (yield, composition, antioxidant and antibacterial) properties of powders

Journal of food measurement & characterization, 2020-04, Vol.14 (2), p.862-875

2020

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Changes in chemical composition and biological activity of essential oil from Thomson navel orange (Citrus sinensis L. Osbeck) peel under freezing, convective, vacuum, and microwave drying methods

Food science & nutrition, 2020-01, Vol.8 (1), p.124-138

2020

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Frying stability of canola oil supplemented with ultrasound‐assisted extraction of Teucrium polium

Food science & nutrition, 2020-02, Vol.8 (2), p.1187-1196

2020

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Comparison antioxidant activity of Tarom Mahali rice bran extracted from different extraction methods and its effect on canola oil stabilization

Journal of food science and technology, 2015-10, Vol.52 (10), p.6385-6394

2015

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Bioactive compounds, antioxidant and antimicrobial activities of Arum maculatum leaves extracts as affected by various solvents and extraction methods

Food science & nutrition, 2019-02, Vol.7 (2), p.465-475

2019

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Optimization of Iranian golpar (Heracleum persicum) extract encapsulation using sage (Salvia macrosiphon) seed gum: chitosan as a wall materials and its effect on the shelf life of soybean oil during storage

Journal of food measurement & characterization, 2020-10, Vol.14 (5), p.2828-2839

2020

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Effect of different extraction methods on antioxidant properties and encapsulation efficiency of anthocyanin of pomegranate peel

Food science & nutrition, 2023-07, Vol.11 (7), p.3780-3787

2023

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Preparation and characterization of a novel biodegradable film based on sulfated polysaccharide extracted from seaweed Ulva intestinalis

Food science & nutrition, 2021-08, Vol.9 (8), p.4108-4116

2021

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Investigation of the effect of essential oil along with nanocoatings containing gums in the development of fish fillet storage time

Journal of food measurement & characterization, 2021-08, Vol.15 (4), p.3539-3552

2021

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Investigation of hot air and foam‐mat dried cress seed gum by FT‐IR, zeta potential, steady shear viscosity, dynamic oscillatory behavior, and other physical properties

Food science & nutrition, 2020-04, Vol.8 (4), p.2143-2155

2020

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Preservation of gallic acid and methyl gallate on purified Kilka fish oil oxidation by Rancimat

Food science & nutrition, 2019-12, Vol.7 (12), p.4007-4013

2019

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Flow behavior, thixotropy, and dynamic viscoelasticity of ethanolic purified basil (Ocimum bacilicum L.) seed gum solutions during thermal treatment

Food science & nutrition, 2019-05, Vol.7 (5), p.1623-1633

2019

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Degradation of aflatoxins and tocopherols in peanut (Arachis hypogaea): Effect of aflatoxin type, time and temperature of roasting

Drying technology, 2020-11, Vol.38 (16), p.2182-2189

2020

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Influence of different salts on rheological and functional properties of basil (Ocimum bacilicum L.) seed gum

International journal of biological macromolecules, 2020-04, Vol.149, p.101-107

2020

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Influence of Teucrium polium L. essential oil on the oxidative stability of canola oil during storage

Journal of food science and technology, 2017-09, Vol.54 (10), p.3073-3081

2017

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Investigation of basil (Ocimum bacilicum L.) seed gum properties as Cryoprotectant for Frozen Foods

Food hydrocolloids, 2019-05, Vol.90, p.305-312

2019

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Ultra-stable high internal phase emulsions stabilized by protein-anionic polysaccharide Maillard conjugates

Food chemistry, 2022-11, Vol.393, p.133427-133427, Article 133427

2022

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Stabilization of sunflower oil with pussy willow (Salix aegyptiaca) extract and essential oil

Food science & nutrition, 2017-03, Vol.5 (2), p.266-272

2017

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Fluorescence quenching biosensor for acrylamide detection in food products based on double-stranded DNA and gold nanoparticles

Sensors and actuators. B, Chemical, 2018-07, Vol.265, p.339-345

2018

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A comparative study of the surface modification of cellulose using glutaric anhydride and succinic anhydride through a greener technique

Cellulose (London), 2023-09, Vol.30 (14), p.8789-8803

2023

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An electrochemical biosensor based on hemoglobin-oligonucleotides-modified electrode for detection of acrylamide in potato fries

Food chemistry, 2019-01, Vol.271, p.54-61

2019

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Surface analysis and thermal behavior of the functionalized cellulose by glutaric anhydride through a solvent-free and catalyst-free process

International journal of biological macromolecules, 2023-03, Vol.232, p.123268, Article 123268

2023

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Prediction of oxidation parameters of purified Kilka fish oil including gallic acid and methyl gallate by adaptive neuro-fuzzy inference system (ANFIS) and artificial neural network

Journal of the science of food and agriculture, 2016-10, Vol.96 (13), p.4594-4602

2016

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Essential oils: in vitro antioxidant activities and their utilizations in storage life increment of foods

Journal of food bioprocess engineering, 2020-12, Vol.3 (2), p.128-137

2020

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Monitoring of new coronavirus (SARS‐CoV‐2): Origin, transmission, and food preservation methods

Journal of food processing and preservation, 2021-09, Vol.45 (9), p.e15564-n/a

2021

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Comparison of different drying methods on bitter orange (Citrus aurantium L.) peel waste: changes in physical (density and color) and essential oil (yield, composition, antioxidant and antibacterial) properties of powders

Changes in chemical composition and biological activity of essential oil from Thomson navel orange (Citrus sinensis L. Osbeck) peel under freezing, convective, vacuum, and microwave drying methods

Frying stability of canola oil supplemented with ultrasound‐assisted extraction of Teucrium polium

Comparison antioxidant activity of Tarom Mahali rice bran extracted from different extraction methods and its effect on canola oil stabilization

Bioactive compounds, antioxidant and antimicrobial activities of Arum maculatum leaves extracts as affected by various solvents and extraction methods

Optimization of Iranian golpar (Heracleum persicum) extract encapsulation using sage (Salvia macrosiphon) seed gum: chitosan as a wall materials and its effect on the shelf life of soybean oil during storage

Effect of different extraction methods on antioxidant properties and encapsulation efficiency of anthocyanin of pomegranate peel

Preparation and characterization of a novel biodegradable film based on sulfated polysaccharide extracted from seaweed Ulva intestinalis

Investigation of the effect of essential oil along with nanocoatings containing gums in the development of fish fillet storage time

Investigation of hot air and foam‐mat dried cress seed gum by FT‐IR, zeta potential, steady shear viscosity, dynamic oscillatory behavior, and other physical properties

Preservation of gallic acid and methyl gallate on purified Kilka fish oil oxidation by Rancimat

Flow behavior, thixotropy, and dynamic viscoelasticity of ethanolic purified basil (Ocimum bacilicum L.) seed gum solutions during thermal treatment

Degradation of aflatoxins and tocopherols in peanut (Arachis hypogaea): Effect of aflatoxin type, time and temperature of roasting

Influence of different salts on rheological and functional properties of basil (Ocimum bacilicum L.) seed gum

Influence of Teucrium polium L. essential oil on the oxidative stability of canola oil during storage

Investigation of basil (Ocimum bacilicum L.) seed gum properties as Cryoprotectant for Frozen Foods

Ultra-stable high internal phase emulsions stabilized by protein-anionic polysaccharide Maillard conjugates

Stabilization of sunflower oil with pussy willow (Salix aegyptiaca) extract and essential oil

Fluorescence quenching biosensor for acrylamide detection in food products based on double-stranded DNA and gold nanoparticles

A comparative study of the surface modification of cellulose using glutaric anhydride and succinic anhydride through a greener technique

An electrochemical biosensor based on hemoglobin-oligonucleotides-modified electrode for detection of acrylamide in potato fries

Surface analysis and thermal behavior of the functionalized cellulose by glutaric anhydride through a solvent-free and catalyst-free process

Prediction of oxidation parameters of purified Kilka fish oil including gallic acid and methyl gallate by adaptive neuro-fuzzy inference system (ANFIS) and artificial neural network

Essential oils: in vitro antioxidant activities and their utilizations in storage life increment of foods

Monitoring of new coronavirus (SARS‐CoV‐2): Origin, transmission, and food preservation methods

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