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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.30006052110434-3000605211043413

2021

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Where to place the positive muon in the Periodic Table?

Physical chemistry chemical physics : PCCP, 2015-03, Vol.17 (10), p.7023-7037

2015

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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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Hidden aspects of the Structural theory of chemistry: MC-QTAIM analysis reveals "alchemical" transformation from a triatomic to a diatomic structure

Physical chemistry chemical physics : PCCP, 2015-01, Vol.17 (1), p.245-255

2015

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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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Migration of Various Nanoparticles into Food Samples: A Review

Foods, 2021-09, Vol.10 (9), p.2114

2021

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Effects of 1, 25-dihydroxy vitamin D3 on clinical symptoms, pro-inflammatory and inflammatory cytokines in calves with experimental pneumonia

Research in veterinary science, 2020-10, Vol.132, p.186-193

2020

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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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Optimization of Bioactive Compound Extraction from Saffron Petals Using Ultrasound-Assisted Acidified Ethanol Solvent: Adding Value to Food Waste

Foods, 2024-02, Vol.13 (4), p.542

2024

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The Effects of Phosphorylation and Microwave Treatment on the Functional Characteristics of Freeze-Dried Egg White Powder

Foods, 2022-09, Vol.11 (17), p.2711

2022

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Effect of Sesame oil and Homogenization Pressure on the Physicochemical, Qualitative and Microbial Characteristics of Yogurt

Pizhūhish va nuāvarī dar ulūm va ṣanāyi-i ghazāyī, 2021-12, Vol.10 (3), p.311-324

2021

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Influence of Food Type on Human Psychological–Behavioral Responses and Crime Reduction

Nutrients, 2023-08, Vol.15 (17), p.3715

2023

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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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Optimization of Bioactive Compound Extraction from Eggplant Peel by Response Surface Methodology: Ultrasound-Assisted Solvent Qualitative and Quantitative Effect

Foods, 2022-10, Vol.11 (20), p.3263

2022

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Comparison of the Antioxidant Effect of Microencapsulated and Un-microencapsulated Sodium Selenite with Butyl Hydroxyanisole in Soybean Oil

Pizhūhish va nuāvarī dar ulūm va ṣanāyi-i ghazāyī, 2020-04, Vol.9 (1), p.85-98

2020

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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—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

Where to place the positive muon in the Periodic Table?

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

Hidden aspects of the Structural theory of chemistry: MC-QTAIM analysis reveals "alchemical" transformation from a triatomic to a diatomic structure

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

Migration of Various Nanoparticles into Food Samples: A Review

Effects of 1, 25-dihydroxy vitamin D3 on clinical symptoms, pro-inflammatory and inflammatory cytokines in calves with experimental pneumonia

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

Optimization of Bioactive Compound Extraction from Saffron Petals Using Ultrasound-Assisted Acidified Ethanol Solvent: Adding Value to Food Waste

The Effects of Phosphorylation and Microwave Treatment on the Functional Characteristics of Freeze-Dried Egg White Powder

Effect of Sesame oil and Homogenization Pressure on the Physicochemical, Qualitative and Microbial Characteristics of Yogurt

Influence of Food Type on Human Psychological–Behavioral Responses and Crime Reduction

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

Optimization of Bioactive Compound Extraction from Eggplant Peel by Response Surface Methodology: Ultrasound-Assisted Solvent Qualitative and Quantitative Effect

Comparison of the Antioxidant Effect of Microencapsulated and Un-microencapsulated Sodium Selenite with Butyl Hydroxyanisole in Soybean Oil

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

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