227 results on '"Rezaei, Karamatollah"'
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2. Fabrication and characterization of a succinyl mung bean protein and arabic gum complex coacervate for curcumin encapsulation
3. Introducing degummed water‐extracted wild almond oil as a safe vegetable oil through the quality evaluation of par‐fried potato sticks and oil thermo‐oxidative stability during a continuous prolonged deep‐fat frying process
4. Applying native proteases from melon to hydrolyze kilka fish proteins (Clupeonella cultriventris caspia) compared to commercial enzyme Alcalase
5. Contributors
6. Supercritical fluid chromatography for food quality evaluation
7. Optimization of an Aqueous Extraction Process for Pomegranate Seed Oil
8. Curcumin‐loaded complex coacervate made of mung bean protein isolate and succinylated chitosan as a novel medium for curcumin encapsulation
9. Laboratory-Scale Optimization of Roasting Conditions Followed by Aqueous Extraction of Oil from Wild Almond
10. Characterization and functional properties of protein isolates from wild almond
11. Rheology and microstructure of kefiran and whey protein mixed gels
12. Effects of herb (mint, ginger, and cinnamon) addition on the formation of 3‐monochloropropanediol esters in the refined olive oil
13. Pomegranate seed protein isolate obtained from isoelectric precipitation: functional and physicochemical characteristics
14. Determination of Polycyclic Aromatic Hydrocarbons (PAHs) in Olive and Refined Pomace Olive Oils with Modified Low Temperature and Ultrasound-Assisted Liquid–Liquid Extraction Method Followed by the HPLC/FLD
15. Development of Pressurized Extraction Processes for Oil Recovery from Wild Almond (Amygdalus scoparia)
16. Designing an all‐apple‐pomace‐based functional dessert formulation
17. Optimization of the Aqueous Enzymatic Extraction of Oil from Iranian Wild Almond
18. Expanded ethanol with CO2 and pressurized ethyl lactate to obtain fractions enriched in γ-Linolenic Acid from Arthrospira platensis (Spirulina)
19. Epitope mapping and the effects of various factors on the immunoreactivity of main allergens in egg white
20. Stabilization of canthaxanthin produced by Dietzia natronolimnaea HS-1 with spray drying microencapsulation
21. Review for "Exploiting Encapsulated Himalayan Walnut Oil as a Vivid Source of Essential Fatty Acids for the Development of Novel Functional Bread"
22. Improving the Biological Value of Olive and Soybean Oil Blends with Olive Leaf Extract Obtained by Ultrasound-Assisted Extraction towards the Preparation of a Sauce Product
23. Investigation of different parameters on acrylamide production in the fried beef burger using Taguchi experimental design
24. In vitro antioxidant activities of hydrolysates obtained from Iranian wild almond (Amygdalus scoparia) protein by several enzymes
25. The effect of electrospun polylactic acid/chitosan nanofibers on the low density polyethylene/ploy lactic acid film as bilayer antibacterial active packaging films.
26. Solvent and solvent to sample ratio as main parameters in the microwave-assisted extraction of polyphenolic compounds from apple pomace
27. Evaluating the effects of herbal essences from spearmint and wild thyme on the quality of camelʼs milk
28. Physicochemical Characteristics, Oxidative Stability, and Microbiological Properties of Blended French Sauce with Olive and Soybean Oils and Augmented with Olive Leaf Polyphenolic Extract Obtained via Ultrasound-Assisted Extraction
29. The effect of electrospun polylactic acid/chitosan nanofibers on the low density polyethylene/ploy lactic acid film as bilayer antibacterial active packaging films
30. High and low oxalate content in spinach: an investigation of accumulation patterns
31. Triglyceride, Phospholipid and Tocopherol Contents of Grape Seed Oil Extracted Using Cold Press and Hexane.
32. Use of Hydrodistillation as a Green Technology to Obtain Essential Oils From Several Medicinal Plants Belonging to Lamiaceae (Mint) Family
33. Optimization of ultrasound-assisted extraction of phenolic compounds from yarrow (Achillea beibrestinii) by response surface methodology
34. Characterization of Free and Bound Lipids among Four Corn Genotypes as Affected by Drying and Storage Temperatures
35. Effect of alternative C2 carbon sources on the growth, lipid, and γ-linolenic acid production of spirulina (Arthrospira platensis)
36. Use of sourdough to reduce phytic acid and improve zinc bioavailability of a traditional flat bread (sangak) from Iran
37. Effects of several starter cultures on the anti-mold activity and sensory attributes of a traditional flat bread (Sangak) from Iran
38. Comparison of microwave-assisted hydrodistillation withthe traditional hydrodistillation method in the extractionof essential oils from Thymus vulgaris L.
39. Chemical Compositions of Oils from Several Wild Almond Species
40. Spray drying microencapsulation of natural canthaxantin using soluble soybean polysaccharide as a carrier
41. Extraction of Essential Oils From the Seeds of Pomegranate Using Organic Solvents and Supercritical CO2
42. Supercriticial fluid extraction of flavors and fragrances from Hyssopus officinalis L. cultivated in Iran
43. Hydrogenated vegetable oils as candle wax
44. Combustion characteristics of candles made from hydrogenated soybean oil
45. High and low oxalate content in spinach: an investigation of accumulation patterns.
46. Lipase-catalyzed hydrolysis of canola oil in supercritical carbon dioxide
47. Optimization of the Degumming Process for Aqueous‐Extracted Wild Almond Oil
48. Effect of enzyme immobilization andin vitrodigestion on the immune-reactivity and sequence of IgE epitopes in egg white proteins
49. Nano-Chelated Nitrogen Fertilizer as a New Replacement for Urea to Improve Olive Oil Quality.
50. Diluent effect on the distribution ratio and separation factor of Ni(II) in the liquid–liquid extraction from aqueous acidic solutions using dibutyldithiophosphoric acid
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