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Sara Naji-Tabasi
Sara Naji-Tabasi
Research Institute of Food Science and Technology
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Functional properties and applications of basil seed gum: An overview
S Naji-Tabasi, SMA Razavi
Food Hydrocolloids 73, 313-325, 2017
1652017
Effect of thermal treatments on functional properties of cress seed (Lepidium sativum) and xanthan gums: A comparative study
S Naji, SMA Razavi, H Karazhiyan
Food hydrocolloids 28 (1), 75-81, 2012
1532012
New studies on basil (Ocimum bacilicum L.) seed gum: Part I–Fractionation, physicochemical and surface activity characterization
S Naji-Tabasi, SMA Razavi, M Mohebbi, B Malaekeh-Nikouei
Food Hydrocolloids 52, 350-358, 2016
1472016
New studies on basil (Ocimum bacilicum L.) seed gum: Part III–Steady and dynamic shear rheology
S Naji-Tabasi, SMA Razavi
Food hydrocolloids 67, 243-250, 2017
1332017
New studies on basil (Ocimum bacilicum L.) seed gum: Part II—Emulsifying and foaming characterization
S Naji-Tabasi, SMA Razavi
Carbohydrate polymers 149, 140-150, 2016
1022016
Evaluation of cress seed gum and xanthan gum effect on macrostructure properties of gluten-free bread by image processing
S Naji-Tabasi, M Mohebbi
Journal of Food Measurement and characterization 9, 110-119, 2015
762015
Fabrication of basil seed gum nanoparticles as a novel oral delivery system of glutathione
S Naji-Tabasi, SMA Razavi, H Mehditabar
Carbohydrate polymers 157, 1703-1713, 2017
602017
Study on foaming, rheological and thermal properties of gelatin-free marshmallow
M Mardani, S Yeganehzad, N Ptichkina, Y Kodatsky, O Kliukina, ...
Food Hydrocolloids 93, 335-341, 2019
562019
Functional and textural characteristics of cress seed (Lepidium sativum) gum and xanthan gum: Effect of refrigeration condition
S Naji, SMA Razavi
Food Bioscience 5, 1-8, 2014
502014
Effect of freezing on functional and textural attributes of cress seed gum and xanthan gum
S Naji, SMA Razavi, H Karazhiyan
Food and Bioprocess Technology 6, 1302-1311, 2013
502013
Investigating functional properties of barberry species: an overview
M Sarraf, A Beig Babaei, S Naji‐Tabasi
Journal of the Science of Food and Agriculture 99 (12), 5255-5269, 2019
422019
Rheological and structural properties of oleogel base on soluble complex of egg white protein and xanthan gum
R Jaberi, A Pedram Nia, S Naji‐Tabasi, AH Elhamirad, ...
Journal of Texture Studies 51 (6), 925-936, 2020
382020
Rheology and texture of basil seed gum: A new hydrocolloid source
SMA Razavi, S Naji-Tabasi
Advances in food rheology and its applications, 413-458, 2023
302023
Development of cress seed gum hydrogel and investigation of its potential application in the delivery of curcumin
S Shahbazizadeh, S Naji‐Tabasi, M Shahidi‐Noghabi, A Pourfarzad
Journal of the Science of Food and Agriculture 101 (15), 6505-6513, 2021
282021
Investigation of basil (Ocimum bacilicum L.) seed gum properties as Cryoprotectant for Frozen Foods
M Zeynali, S Naji-Tabasi, R Farahmandfar
Food Hydrocolloids 90, 305-312, 2019
282019
Development of soy protein/sodium alginate nanogel-based cress seed gum hydrogel for oral delivery of curcumin
S Shahbazizadeh, S Naji-Tabasi, M Shahidi-Noghabi
Chemical and Biological Technologies in Agriculture 9 (1), 41, 2022
262022
Physico-chemical and antioxidant properties of barberry juice powder and its effervescent tablets
S Naji-Tabasi, B Emadzadeh, M Shahidi-Noghabi, M Abbaspour, E Akbari
Chemical and Biological Technologies in Agriculture 8, 1-11, 2021
262021
Optimizing extraction of berberine and antioxidant compounds from barberry by maceration and pulsed electric field-assisted methods
M Sarraf, A Beig-Babaei, S Naji-Tabasi
Journal of Berry Research 11 (1), 133-149, 2021
242021
Influence of thermal treatments on textural characteristics of cress seed (Lepidium sativum) gum gel
S Razavi, S Naji, H Karazhiyan, A Koocheki
Electronic Journal of Environmental, Agricultural and Food Chemistry …, 2011
242011
Fate of β-cyclodextrin-sugar beet pectin microcapsules containing garlic essential oil in an acidic food beverage
B Emadzadeh, B Ghorani, S Naji-Tabasi, E Charpashlo, M Molaveisi
Food Bioscience 42, 101029, 2021
212021
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