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Physical, Chemical, and Antioxidant Characterization of Nano-Pomegranate Peel and Its Impact on Lipid Oxidation of Refrigerated Meat Ball

Journal of food quality, 2022-09, Vol.2022, p.1-8

2022

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Effect of Ozone Treatment Intensity on Pasting Property, Protein Composition, and Steamed Bread Quality of Ozone-Treated Wheat Flour

Journal of food quality, 2022-08, Vol.2022, p.1-7

2022

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The Role of Thyme (Zataria multiflora Boiss) Essential Oil as Natural Antioxidant on the Lipid Oxidation in Mayonnaise

Journal of food quality, 2022-04, Vol.2022, p.1-7

2022

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Effects of active batter coatings enriched by quince seed gum and carvacrol microcapsules on oil uptake and quality loss of nugget during frying

Journal of food science and technology, 2022-03, Vol.59 (3), p.1104-1113

2022

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Characterization of antioxidant–antibacterial quince seed mucilage films containing thyme essential oil

Carbohydrate polymers, 2014, Vol.99, p.537-546

2014

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Optimization of stabilized probiotic Doogh formulation by edible gums and response surface methodology: assessment of stability, viability and organoleptic attributes

Journal of food science and technology, 2020-09, Vol.57 (9), p.3201-3210

2020

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Application of sodium chloride and quince seed gum pretreatments to prevent enzymatic browning, loss of texture and antioxidant activity of freeze dried pear slices

Journal of food science and technology, 2020-09, Vol.57 (9), p.3165-3175

2020

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Fabrication and characterization of an active biodegradable edible packaging film based on sesame seed gum (Sesamum indicum L.)

Journal of food measurement & characterization, 2021-10, Vol.15 (5), p.4748-4757

2021

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Production and characterization of synbiotic Doogh, a yogurt-based Iranian drink by gum arabic, ginger extract and B. bifidum

Journal of food science and technology, 2020-03, Vol.57 (3), p.1158-1166

2020

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Production and characterization of freeze‐dried banana slices pretreated with ascorbic acid and quince seed mucilage: Physical and functional properties

Food science & nutrition, 2020-07, Vol.8 (7), p.3768-3776

2020

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Flavored functional drinking yogurt (Doogh) formulated with Lactobacillus plantarum LS5, cress seed gum, and coriander leaves extract

Food science & nutrition, 2020-02, Vol.8 (2), p.894-902

2020

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Characterization of functional sweetened condensed milk formulated with flavoring and sugar substitute

Food science & nutrition, 2021-09, Vol.9 (9), p.5119-5130

2021

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Modification of physicochemical, structural, rheological, and organoleptic properties of sweetened condensed milk by maltodextrin, fructose, and lactose

Journal of food measurement & characterization, 2021-08, Vol.15 (4), p.3800-3810

2021

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Effects of deep-fat frying and active pretreatments of tomato pectin and paste on physical, textural and nutritional properties of fried frankfurter-type chicken sausage

Journal of food measurement & characterization, 2021-12, Vol.15 (6), p.5485-5494

2021

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Effects of low-dose γ-irradiation and modified atmosphere packaging on shelf-life and quality characteristics of saffron (Crocus Sativus Linn) in Iran

Food Science and Biotechnology, 2013, 22(3), , pp.687-690

2013

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Encapsulation of Lactobacillus casei in quince seed gum-alginate beads to produce a functional synbiotic drink powder by agro-industrial by-products and freeze-drying

Food hydrocolloids, 2021-11, Vol.120, p.106895, Article 106895

2021

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Improving bioactive properties of peach juice using Lactobacillus strains fermentation: Antagonistic and anti-adhesion effects, anti-inflammatory and antioxidant properties, and Maillard reaction inhibition

Food chemistry, 2021-12, Vol.365, p.130501-130501, Article 130501

2021

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Production of synbiotic freeze-dried yoghurt powder using microencapsulation and cryopreservation of L. plantarum in alginate-skim milk microcapsules

International dairy journal, 2021-11, Vol.122, p.105133, Article 105133

2021

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Effect of glycerol concentration on edible film production from cress seed carbohydrate gum

Carbohydrate polymers, 2013-07, Vol.96 (1), p.39-46

2013

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Quince seed mucilage films incorporated with oregano essential oil: Physical, thermal, barrier, antioxidant and antibacterial properties

Food hydrocolloids, 2014-05, Vol.36, p.9-19

2014

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Optimization of extraction, antioxidant activity and functional properties of quince seed mucilage by RSM

International journal of biological macromolecules, 2014-05, Vol.66, p.113-124

2014

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Characterization of new biodegradable edible film made from basil seed (Ocimum basilicum L.) gum

Carbohydrate polymers, 2014-02, Vol.102, p.199-206

2014

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Effects of pectin and tomato paste as a natural antioxidant on inhibition of lipid oxidation and production of functional chicken breast sausage

Ciência e tecnologia de alimentos, 2020-12, Vol.40 (suppl 2), p.521-527

2020

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Effects of Extended Storage on Bitter Orange Quality Factors

Research Journal of Applied Sciences, Engineering and Technology, 2012-08, Vol.4 (15)

2012

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Effect of quince seed mucilage edible films incorporated with oregano or thyme essential oil on shelf life extension of refrigerated rainbow trout fillets

International journal of food microbiology, 2014-03, Vol.174, p.88-97

2014

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Physical, Chemical, and Antioxidant Characterization of Nano-Pomegranate Peel and Its Impact on Lipid Oxidation of Refrigerated Meat Ball

Effect of Ozone Treatment Intensity on Pasting Property, Protein Composition, and Steamed Bread Quality of Ozone-Treated Wheat Flour

The Role of Thyme (Zataria multiflora Boiss) Essential Oil as Natural Antioxidant on the Lipid Oxidation in Mayonnaise

Effects of active batter coatings enriched by quince seed gum and carvacrol microcapsules on oil uptake and quality loss of nugget during frying

Characterization of antioxidant–antibacterial quince seed mucilage films containing thyme essential oil

Optimization of stabilized probiotic Doogh formulation by edible gums and response surface methodology: assessment of stability, viability and organoleptic attributes

Application of sodium chloride and quince seed gum pretreatments to prevent enzymatic browning, loss of texture and antioxidant activity of freeze dried pear slices

Fabrication and characterization of an active biodegradable edible packaging film based on sesame seed gum (Sesamum indicum L.)

Production and characterization of synbiotic Doogh, a yogurt-based Iranian drink by gum arabic, ginger extract and B. bifidum

Production and characterization of freeze‐dried banana slices pretreated with ascorbic acid and quince seed mucilage: Physical and functional properties

Flavored functional drinking yogurt (Doogh) formulated with Lactobacillus plantarum LS5, cress seed gum, and coriander leaves extract

Characterization of functional sweetened condensed milk formulated with flavoring and sugar substitute

Modification of physicochemical, structural, rheological, and organoleptic properties of sweetened condensed milk by maltodextrin, fructose, and lactose

Effects of deep-fat frying and active pretreatments of tomato pectin and paste on physical, textural and nutritional properties of fried frankfurter-type chicken sausage

Effects of low-dose γ-irradiation and modified atmosphere packaging on shelf-life and quality characteristics of saffron (Crocus Sativus Linn) in Iran

Encapsulation of Lactobacillus casei in quince seed gum-alginate beads to produce a functional synbiotic drink powder by agro-industrial by-products and freeze-drying

Improving bioactive properties of peach juice using Lactobacillus strains fermentation: Antagonistic and anti-adhesion effects, anti-inflammatory and antioxidant properties, and Maillard reaction inhibition

Production of synbiotic freeze-dried yoghurt powder using microencapsulation and cryopreservation of L. plantarum in alginate-skim milk microcapsules

Effect of glycerol concentration on edible film production from cress seed carbohydrate gum

Quince seed mucilage films incorporated with oregano essential oil: Physical, thermal, barrier, antioxidant and antibacterial properties

Optimization of extraction, antioxidant activity and functional properties of quince seed mucilage by RSM

Characterization of new biodegradable edible film made from basil seed (Ocimum basilicum L.) gum

Effects of pectin and tomato paste as a natural antioxidant on inhibition of lipid oxidation and production of functional chicken breast sausage

Effects of Extended Storage on Bitter Orange Quality Factors

Effect of quince seed mucilage edible films incorporated with oregano or thyme essential oil on shelf life extension of refrigerated rainbow trout fillets

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