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Formulation and Characterization of Human Milk Fat Substitutes Made from Blends of Refined Palm Olein, and Soybean, Olive, Fish, and Virgin Coconut Oils

Journal of the American Oil Chemists' Society, 2019-05, Vol.96 (5), p.555-569

2019

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Maceration and ultrasound‐assisted methods used for extraction of phenolic compounds and antioxidant activity from Ferulago angulata

Journal of food processing and preservation, 2022-03, Vol.46 (3), p.n/a

2022

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Effect of co-extraction of pomegranate seed oil with green tea leaves on the extraction yield and quality of extracted oil

Oléagineux corps gras lipides, 2022, Vol.29, p.25

2022

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Physicochemical properties of oil extracted from camelina (Camelina sativa) seeds as a new source of vegetable oil in different regions of Iran

Journal of molecular liquids, 2022-01, Vol.345, p.117043, Article 117043

2022

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The Effect of Extraction by Pressing at Different Temperatures on Sesame Oil Quality Characteristics

Foods, 2024-05, Vol.13 (10), p.1472

2024

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Microwave-accelerated pretreatment technique in green extraction of oil and bioactive compounds from camelina seeds: Effectiveness and characterization

Green processing and synthesis, 2023-10, Vol.12 (1), p.525-35

2023

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Adequacy of the Measurement Capability of Fatty Acid Compositions and Sterol Profiles to Determine Authenticity of Milk Fat Through Formulation of Adulterated Butter

Recent patents on food, nutrition & agriculture, 2015-08, Vol.7 (2), p.134-140

2015

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Study of physicochemical properties of butter produced by both traditional (fermentation) and industrial methods in different seasons

Ulūm va ṣanāyi̒-i ghaz̠āyī, 2022-03, Vol.18 (121), p.289-299

2022

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Development of a computer vision system for the classification of olive oil samples with different harvesting years and estimation of chlorophyll and carotenoid contents: A comparison of the proposed method’s efficiency with UV-Vis spectroscopy

Journal of food composition and analysis, 2024-05, Vol.129, p.106078, Article 106078

2024

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A global systematic review and meta-analysis on prevalence of the aflatoxin B 1 contamination in olive oil

Journal of food science and technology, 2023-04, Vol.60 (4), p.1255

2023

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A global systematic review and meta-analysis on prevalence of the aflatoxin B1 contamination in olive oil

Journal of food science and technology, 2023-04, Vol.60 (4), p.1255-1264

2023

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Evaluation of sterol composition in different formulations of cocoa milk as milk fat purity indicator

Ciência e tecnologia de alimentos, 2021-04, Vol.41 (2), p.519-523

2021

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Evaluation of sterol composition in different formulations of cocoa milk as milk fat purity indicator

Ciência e tecnologia de alimentos, 2021, Vol.41 (2), p.519-523

2021

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Comparative analysis of butter thermal behavior in combination with bovine tallow

Ciência e tecnologia de alimentos, 2020-12, Vol.40 (suppl 2), p.597-604

2020

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Differences in the main composition and molecular components of sheep and cow butter oils produced by the local traditional method

Frontiers in Food Science and Technology (Online), 2022-10, Vol.2

2022

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Optimization of coconut milk formulation containing gum tragacanth using response surface method

Ulūm va ṣanāyi̒-i ghaz̠āyī, 2020-10, Vol.17 (104), p.13-25

2020

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Particle size and cholesterol content of a mayonnaise formulated by OSA-modified potato starch

Ciência e tecnologia de alimentos, 2015-03, Vol.35 (1), p.150-156

2015

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Comparative analysis of butter thermal behavior in combination with bovine tallow

Ciência e tecnologia de alimentos, 2020

2020

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Optimization of sunflower oil bleaching parameters: using Response Surface Methodology (RSM)

Ciência e tecnologia de alimentos, 2020-06, Vol.40 (suppl 1), p.322-330

2020

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Effects of incorporation of Chavir ultrasound and maceration extracts on the antioxidant activity and oxidative stability of ordinary virgin olive oil: identification of volatile organic compounds

Journal of food measurement & characterization, 2022-10, Vol.16 (5), p.4236-4250

2022

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Optimization of sunflower oil bleaching parameters: using Response Surface Methodology (RSM)

Ciência e tecnologia de alimentos, 2020-06, Vol.40 (suppl 1), p.322-330

2020

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MCPD fatty acid esters in vegetable oils: formation, analysis and toxicology

Journal of food bioprocess engineering, 2018-06, Vol.1 (1), p.71-80

2018

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Effect of the Processing Steps on Compositions of Table Olive since Harvesting Time to Pasteurization

Recent Patents on Food, Nutrition & Agriculture, 2013-05, Vol.5 (2), p.154-165

2013

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IMPROVEMENT OF FATTY ACIDS COMPOSITION AND REDUCTION OF CHOLESTEROL CONTENTS IN TRADITIONALLY PREPARED BUTTER AND OIL IN WEST OF IRAN

ARYA atherosclerosis, 2010-12, Vol.4 (4)

2010

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Study of the Effects of Essential Oils of Cumin, Savory and Cardamom as Natural Antioxidants on the Flavor and Oxidative Stability of Soybean Oil During the Storage

Journal of essential oil-bearing plants (Dehra Dun), 2016-01, Vol.19 (1), p.176-184

2016

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Formulation and Characterization of Human Milk Fat Substitutes Made from Blends of Refined Palm Olein, and Soybean, Olive, Fish, and Virgin Coconut Oils

Maceration and ultrasound‐assisted methods used for extraction of phenolic compounds and antioxidant activity from Ferulago angulata

Effect of co-extraction of pomegranate seed oil with green tea leaves on the extraction yield and quality of extracted oil

Physicochemical properties of oil extracted from camelina (Camelina sativa) seeds as a new source of vegetable oil in different regions of Iran

The Effect of Extraction by Pressing at Different Temperatures on Sesame Oil Quality Characteristics

Microwave-accelerated pretreatment technique in green extraction of oil and bioactive compounds from camelina seeds: Effectiveness and characterization

Adequacy of the Measurement Capability of Fatty Acid Compositions and Sterol Profiles to Determine Authenticity of Milk Fat Through Formulation of Adulterated Butter

Study of physicochemical properties of butter produced by both traditional (fermentation) and industrial methods in different seasons

Development of a computer vision system for the classification of olive oil samples with different harvesting years and estimation of chlorophyll and carotenoid contents: A comparison of the proposed method’s efficiency with UV-Vis spectroscopy

A global systematic review and meta-analysis on prevalence of the aflatoxin B 1 contamination in olive oil

A global systematic review and meta-analysis on prevalence of the aflatoxin B1 contamination in olive oil

Evaluation of sterol composition in different formulations of cocoa milk as milk fat purity indicator

Evaluation of sterol composition in different formulations of cocoa milk as milk fat purity indicator

Comparative analysis of butter thermal behavior in combination with bovine tallow

Differences in the main composition and molecular components of sheep and cow butter oils produced by the local traditional method

Optimization of coconut milk formulation containing gum tragacanth using response surface method

Particle size and cholesterol content of a mayonnaise formulated by OSA-modified potato starch

Comparative analysis of butter thermal behavior in combination with bovine tallow

Optimization of sunflower oil bleaching parameters: using Response Surface Methodology (RSM)

Effects of incorporation of Chavir ultrasound and maceration extracts on the antioxidant activity and oxidative stability of ordinary virgin olive oil: identification of volatile organic compounds

Optimization of sunflower oil bleaching parameters: using Response Surface Methodology (RSM)

MCPD fatty acid esters in vegetable oils: formation, analysis and toxicology

Effect of the Processing Steps on Compositions of Table Olive since Harvesting Time to Pasteurization

IMPROVEMENT OF FATTY ACIDS COMPOSITION AND REDUCTION OF CHOLESTEROL CONTENTS IN TRADITIONALLY PREPARED BUTTER AND OIL IN WEST OF IRAN

Study of the Effects of Essential Oils of Cumin, Savory and Cardamom as Natural Antioxidants on the Flavor and Oxidative Stability of Soybean Oil During the Storage

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