Mohammad Ghorbani
Mohammad Ghorbani
Associate Prof., Dept. Food Science and Technology, Gorgan University of Agricultural Sciences and
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Spray-drying microencapsulation of anthocyanins by natural biopolymers: A review
SA Mahdavi, SM Jafari, M Ghorbani, E Assadpoor
Drying technology 32 (5), 509-518, 2014
Application of maltodextrin and gum Arabic in microencapsulation of saffron petal's anthocyanins and evaluating their storage stability and color
KM Khazaei, SM Jafari, M Ghorbani, AH Kakhki
Carbohydrate polymers 105, 57-62, 2014
Retention of saffron bioactive components by spray drying encapsulation using maltodextrin, gum Arabic and gelatin as wall materials
H Rajabi, M Ghorbani, SM Jafari, AS Mahoonak, G Rajabzadeh
Food hydrocolloids 51, 327-337, 2015
Storage stability of encapsulated barberry's anthocyanin and its application in jelly formulation
SA Mahdavi, SM Jafari, E Assadpour, M Ghorbani
Journal of food engineering 181, 59-66, 2016
A review on frying: procedure, fat, deterioration progress and health hazards
H Hosseini, M Ghorbani, N Meshginfar, AS Mahoonak
Journal of the American Oil Chemists' Society 93, 445-466, 2016
Optimization of anthocyanin extraction from saffron petals with response surface methodology
KM Khazaei, SM Jafari, M Ghorbani, AH Kakhki, M Sarfarazi
Food Analytical Methods 9, 1993-2001, 2016
Optimization of folic acid nano-emulsification and encapsulation by maltodextrin-whey protein double emulsions
E Assadpour, Y Maghsoudlou, SM Jafari, M Ghorbani, M Aalami
International journal of biological macromolecules 86, 197-207, 2016
Nanoencapsulation of lemon essential oil in Chitosan-Hicap system. Part 1: Study on its physical and structural characteristics
S Hasani, SM Ojagh, M Ghorbani
International journal of biological macromolecules 115, 143-151, 2018
Microencapsulation of casein hydrolysates: Physicochemical, antioxidant and microstructure properties
K Sarabandi, AS Mahoonak, H Hamishekar, M Ghorbani, SM Jafari
Journal of Food Engineering 237, 86-95, 2018
The cell wall compound of Saccharomyces cerevisiae as a novel wall material for encapsulation of probiotics
S Mokhtari, SM Jafari, M Khomeiri, Y Maghsoudlou, M Ghorbani
Food Research International 96, 19-26, 2017
Evaluation of folic acid nano-encapsulation by double emulsions
E Assadpour, Y Maghsoudlou, SM Jafari, M Ghorbani, M Aalami
Food and Bioprocess Technology 9 (12), 2024-2032, 2016
Functional, nutritional, antioxidant, sensory properties and comparative peptidomic profile of faba bean (Vicia faba, L.) seed protein hydrolysates and fortified apple juice
SP Samaei, M Ghorbani, D Tagliazucchi, S Martini, R Gotti, T Themelis, ...
Food Chemistry 330, 127120, 2020
Effect of storage atmosphere and temperature on the oxidative stability of almond kernels during long term storage
M Raisi, M Ghorbani, AS Mahoonak, M Kashaninejad, H Hosseini
Journal of Stored Products Research 62, 16-21, 2015
Phenolic content, antiradical, antioxidant, and antibacterial properties of hawthorn (Crataegus elbursensis) seed and pulp extract
S Salmanian, AR Sadeghi Mahoonak, M Alami, M Ghorbani
Journal of Agricultural Science and Technology 16 (2), 343-354, 2014
Production and characterization of catechin-loaded electrospun nanofibers from Azivash gum-polyvinyl alcohol
SZ Hoseyni, SM Jafari, HS Tabarestani, M Ghorbani, E Assadpour, ...
Carbohydrate polymers 235, 115979, 2020
Peptide identification in alcalase hydrolysated pollen and comparison of its bioactivity with royal jelly
A Maqsoudlou, AS Mahoonak, L Mora, H Mohebodini, F Toldrá, ...
Food research international 116, 905-915, 2019
Microwave-assisted extraction of phenolic and flavonoid compounds from Eucalyptus camaldulensis Dehn leaves as compared with ultrasound-assisted extraction
M Gharekhani, M Ghorbani, N Rasoulnejad
Latin American applied research 42 (3), 305-310, 2012
Production of a natural color through microwave‐assisted extraction of saffron tepal's anthocyanins
SM Jafari, K Mahdavee Khazaei, E Assadpour
Food science & nutrition 7 (4), 1438-1445, 2019
Evaluation of antioxidant interactions in combined extracts of green tea (Camellia sinensis), rosemary (Rosmarinus officinalis) and oak fruit (Quercus branti)
E Ranjbar Nedamani, A Sadeghi Mahoonak, M Ghorbani, ...
Journal of food science and technology 52, 4565-4571, 2015
Royal jelly: chemistry, storage and bioactivities
A Maghsoudlou, AS Mahoonak, H Mohebodini, F Toldra
Journal of apicultural Science 63 (1), 17-40, 2019
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