Seyed Mohammad Taghi Gharibzahedi
Seyed Mohammad Taghi Gharibzahedi
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The importance of minerals in human nutrition: Bioavailability, food fortification, processing effects and nanoencapsulation
SMT Gharibzahedi, SM Jafari
Trends in Food Science & Technology 62, 119–132, 2017
2982017
Determination and characterization of kernel biochemical composition and functional compounds of Persian walnut oil
SMT Gharibzahedi, SM Mousavi, M Hamedi, F Khodaiyan
Journal of Food Science and Technology 51 (1), 34-42, 2014
912014
Effect of novel bioactive edible coatings based on jujube gum and nettle oil-loaded nanoemulsions on the shelf-life of Beluga sturgeon fillets
SMT Gharibzahedi, S Mohammadnabi
International Journal of Biological Macromolecules 97, 769–777, 2017
782017
Structural investigation and response surface optimisation for improvement of kefiran production yield from a low-cost culture medium
M Ghasemlou, F Khodaiyan, K Jahanbin, SMT Gharibzahedi, S Taheri
Food Chemistry 133 (2), 383-389, 2012
782012
Response surface modeling for optimization of formulation variables and physical stability assessment of walnut oil-in-water beverage emulsions
SMT Gharibzahedi, SM Mousavi, M Hamedi, M Ghasemlou
Food Hydrocolloids 26 (1), 293-301, 2012
752012
Pulsed electric fields as an alternative to thermal processing for preservation of nutritive and physicochemical properties of beverages: A review
D Gabrić, F Barba, S Roohinejad, SMT Gharibzahedi, M Radojčin, ...
Journal of Food Process Engineering, 41 (1), e12638, 2018
732018
Moisture-dependent physical properties of barley grains
M Tavakoli, H Tavakoli, A Rajabipour, H Ahmadi, SMT Gharib-Zahedi
International Journal of Agricultural and Biological Engineering 2 (4), 84-91, 2010
722010
Evaluation of physicochemical properties and antioxidant activities of Persian walnut oil obtained by several extraction methods
SMT Gharibzahedi, SM Mousavi, M Hamedi, K Rezaei, F Khodaiyan
Industrial Crops and Products 45, 133-140, 2013
712013
Microwave-assisted extraction of jujube polysaccharide: Optimization, purification and functional characterization
H Rostami, SMT Gharibzahedi
Carbohydrate Polymers 143, 100-107, 2016
702016
Recent developments on new formulations based on nutrient-dense ingredients for the production of healthy-functional bread: a review
S Rahaie, SMT Gharibzahedi, SH Razavi, SM Jafari
Journal of Food Science and Technology 51 (11), 2896-2906, 2014
692014
Crosslinking of milk proteins by microbial transglutaminase: utilization in functional yogurt products
SMT Gharibzahedi, IS Chronakis
Food Chemistry 245, 620-632, 2018
642018
Moisture-dependent engineering properties of black cumin (Nigella sativa L.) seed
SMT Gharibzahedi, SM Mousavi, A Moayedi, AT Garavand, SM Alizadeh
Agricultural Engineering International: CIGR Journal 12 (1), 194-202., 2010
582010
Ultrasound-assisted formation of the canthaxanthin emulsions stabilized by arabic and xanthan gums
SMT Gharibzahedi, SH Razavi, SM Mousavi
Carbohydrate Polymers 96 (1), 21-30, 2013
552013
High efficiency canthaxanthin production by a novel mutant isolated from Dietzia natronolimnaea HS-1 using central composite design analysis
SMT Gharibzahedi, SH Razavi, SM Mousavi, V Moayedi
Industrial Crops and Products 40, 345-354, 2012
542012
Development of an optimal formulation for oxidative stability of walnut-beverage emulsions based on gum arabic and xanthan gum using response surface methodology
SMT Gharibzahedi, SM Mousavi, M Hamedi, F Khodaiyan, SH Razavi
Carbohydrate Polymers 87 (2), 1611-1619, 2012
542012
Recent advances in the application of microbial transglutaminase crosslinking in cheese and ice cream products: A review
SMT Gharibzahedi, M Koubaa, FJ Barba, R Greiner, S George, ...
International Journal of Biological Macromolecules 107, 2364–2374, 2018
532018
Development of a stable low-fat yogurt gel using functionality of psyllium (Plantago ovata Forsk) husk gum
ZS Ladjevardi, SMT Gharibzahedi, M Mousavi
Carbohydrate Polymers 125, 272-280, 2015
522015
Application of response surface modeling to optimize critical structural components of walnut–beverage emulsion with respect to analysis of the physicochemical aspects
SMT Gharibzahedi, SM Mousavi, M Hamedi, F Khodaiyan
Food and Bioprocess Technology 6 (2), 456-469, 2013
522013
Study on some engineering attributes of pine nut (Pinus pinea) to the design of processing equipment
SMT Gharibzahedi, V Etemad, J Mirarab-Razi
Research in Agricultural Engineering 56 (3), 99-106, 2010
512010
Optimization and characterization of walnut beverage emulsions in relation to their composition and structure
SMT Gharibzahedi, SM Mousavi, F Khodaiyan, M Hamedi
International Journal of Biological Macromolecules 50 (2), 376-384, 2012
492012
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