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Effect of Interfacial Activity of Eugenol and Eugenol Esters with Different Alkyl Chain Lengths on Inhibiting Sunflower Oil Oxidation

European journal of lipid science and technology, 2021-07, Vol.123 (7), p.n/a

2021

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Evaluation and optimization of microwave‐assisted extraction of bioactive compounds from eggplant peel by‐product

Journal of food processing and preservation, 2020-11, Vol.44 (11), p.n/a

2020

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Comparison of microwave-assisted hydrodistillation withthe traditional hydrodistillation method in the extractionof essential oils from Thymus vulgaris L

Food chemistry, 2008-08, Vol.109 (4), p.925-930

2008

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Investigating relationship between water production and interfacial activity of γ-oryzanol, ethyl ferulate, and ferulic acid during peroxidation of bulk oil

Scientific reports, 2021-08, Vol.11 (1), p.17026-17026, Article 17026

2021

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Feasibility Study of Microwave‐Assisted Biodiesel Production from Vegetable Oil Refinery Waste

European journal of lipid science and technology, 2021-09, Vol.123 (9), p.n/a

2021

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Effect of drying methods (electrospraying, freeze drying and spray drying) on survival and viability of microencapsulated Lactobacillus rhamnosus ATCC 7469

Journal of functional foods, 2018-01, Vol.40, p.391-399

2018

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Auto‐catalytic production of eugenyl acetate and eugenyl butyrate using microwave radiation: a kinetic and mechanism‐related approach

Journal of chemical technology and biotechnology (1986), 2021-03, Vol.96 (3), p.704-713

2021

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A Kinetic Approach to the Oxidation of Linseed Oil as Influenced by Fruit Peel and Seeds of Pomegranate

European journal of lipid science and technology, 2020-02, Vol.122 (2), p.n/a

2020

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Development and characterization of antimicrobial alginate hydrogel beads filled with cinnamon essential oil nanoemulsion

Journal of biomaterials science. Polymer ed., 2023-10, Vol.34 (15), p.2144-2160

2023

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Effect of medicinal plant type and concentration on physicochemical, antioxidant, antimicrobial, and sensorial properties of kombucha

Food science & nutrition, 2018-11, Vol.6 (8), p.2568-2577

2018

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Comparison of heat and mass transfer of different microwave‐assisted extraction methods of essential oil from Citrus limon (Lisbon variety) peel

Food science & nutrition, 2015-11, Vol.3 (6), p.506-518

2015

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Effects of rosmarinic acid esters on the oxidation kinetic of organogel and emulsion gel

Food Chemistry: X, 2024-06, Vol.22, p.101343-101343, Article 101343

2024

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Development of fermented date syrup using Kombucha starter culture

Journal of food processing and preservation, 2019-02, Vol.43 (2), p.e13872-n/a

2019

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Oxidative stability of Pickering emulsions

Food Chemistry: X, 2022-06, Vol.14, p.100279-100279, Article 100279

2022

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Antioxidant properties of whole-cell Spirulina (Arthrospira platensis) powder expressed in olive oil under accelerated storage conditions

Journal of applied phycology, 2017-12, Vol.29 (6), p.2971-2978

2017

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Enhancing the accuracy, speed, and efficiency of kafirin‐PEO electrospun bio‐nanocomposite pH indicators with red beetroot extract using image processing

Food science & nutrition, 2024-04, Vol.12 (4), p.2874-2885

2024

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Bilayer coatings for extension of the shelf life of fish fillets: Incorporating seaweed sulfated polysaccharides in chitosan‐alginate LbL structures

Food science & nutrition, 2024-04, Vol.12 (4), p.2511-2522

2024

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Effect of seaweed extracts on improving the oxidation kinetic of black cumin (Nigella sativa) oil

Journal of applied phycology, 2021-02, Vol.33 (1), p.629-637

2021

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Improving oxidative stability of pomegranate seed oil using Oliveria decumbens essential oil

Journal of food processing and preservation, 2021-06, Vol.45 (6), p.n/a

2021

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Improving the oxidation kinetics of linseed oil using the blending approach

Journal of food processing and preservation, 2020-12, Vol.44 (12), p.n/a

2020

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Studying structural and rheological properties of alginate-whey protein isolate cold-set hybrid emulgels at various pH levels

Journal of texture studies, 2023-10, Vol.54 (5), p.720-735

2023

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Eugenol Enrichment of Clove Bud Essential Oil Using Different Microwave-assisted Distillation Methods

Food Science and Technology Research, 2017, Vol.23(3), pp.385-394

2017

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Oxidative Stability of Virgin Olive Oil Supplemented with Zataria multiflora Boiss. and Rosmarinus officinalis L. Essential Oils During Accelerated Storage

Journal of food processing and preservation, 2017-06, Vol.41 (3), p.n/a

2017

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Investigating the Effects of Large‐Scale Processing on Phytochemicals and Antioxidant Activity of Pomegranate Juice

Journal of food processing and preservation, 2017-04, Vol.41 (2), p.np-n/a

2017

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Green synthesis of banana flavor using different catalysts: a comparative study of different methods

Green chemistry letters and reviews, 2020-04, Vol.13 (2), p.83-92

2020

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Effect of Interfacial Activity of Eugenol and Eugenol Esters with Different Alkyl Chain Lengths on Inhibiting Sunflower Oil Oxidation

Evaluation and optimization of microwave‐assisted extraction of bioactive compounds from eggplant peel by‐product

Comparison of microwave-assisted hydrodistillation withthe traditional hydrodistillation method in the extractionof essential oils from Thymus vulgaris L

Investigating relationship between water production and interfacial activity of γ-oryzanol, ethyl ferulate, and ferulic acid during peroxidation of bulk oil

Feasibility Study of Microwave‐Assisted Biodiesel Production from Vegetable Oil Refinery Waste

Effect of drying methods (electrospraying, freeze drying and spray drying) on survival and viability of microencapsulated Lactobacillus rhamnosus ATCC 7469

Auto‐catalytic production of eugenyl acetate and eugenyl butyrate using microwave radiation: a kinetic and mechanism‐related approach

A Kinetic Approach to the Oxidation of Linseed Oil as Influenced by Fruit Peel and Seeds of Pomegranate

Development and characterization of antimicrobial alginate hydrogel beads filled with cinnamon essential oil nanoemulsion

Effect of medicinal plant type and concentration on physicochemical, antioxidant, antimicrobial, and sensorial properties of kombucha

Comparison of heat and mass transfer of different microwave‐assisted extraction methods of essential oil from Citrus limon (Lisbon variety) peel

Effects of rosmarinic acid esters on the oxidation kinetic of organogel and emulsion gel

Development of fermented date syrup using Kombucha starter culture

Oxidative stability of Pickering emulsions

Antioxidant properties of whole-cell Spirulina (Arthrospira platensis) powder expressed in olive oil under accelerated storage conditions

Enhancing the accuracy, speed, and efficiency of kafirin‐PEO electrospun bio‐nanocomposite pH indicators with red beetroot extract using image processing

Bilayer coatings for extension of the shelf life of fish fillets: Incorporating seaweed sulfated polysaccharides in chitosan‐alginate LbL structures

Effect of seaweed extracts on improving the oxidation kinetic of black cumin (Nigella sativa) oil

Improving oxidative stability of pomegranate seed oil using Oliveria decumbens essential oil

Improving the oxidation kinetics of linseed oil using the blending approach

Studying structural and rheological properties of alginate-whey protein isolate cold-set hybrid emulgels at various pH levels

Eugenol Enrichment of Clove Bud Essential Oil Using Different Microwave-assisted Distillation Methods

Oxidative Stability of Virgin Olive Oil Supplemented with Zataria multiflora Boiss. and Rosmarinus officinalis L. Essential Oils During Accelerated Storage

Investigating the Effects of Large‐Scale Processing on Phytochemicals and Antioxidant Activity of Pomegranate Juice

Green synthesis of banana flavor using different catalysts: a comparative study of different methods

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