Incorporation of omega‐3 fatty acid‐rich grape seed oil in yoghurt: Response surface optimization of physicochemical, textural, and sensory attributes during refrigerated storage...

por Kokabian, Atousa, Daraei Garmakhany, Amir, Jafarzadeh, Shima, Aghajani, Narjes
Publicado 2020

Effect of Plantago ovata Forsk seed mucilage on survivability of Lactobacillus acidophilus, physicochemical and sensory attributes of produced low‐fat set yoghurt

por Mehrinejad Choobari, Seyedeh Zahra, Sari, Abbas Ali, Daraei Garmakhany, Amir
Publicado 2020

Response surface optimization of pudding formulation containing fish gelatin and clove (Syzygium aromaticum) and cinnamon (Cinnamomum verum) powder: Effect on color, physicochemica...

por Choobkar, Nasrin, Daraei Garmakhany, Amir, Aghajani, Abdolraza R., Ataee, Maryam
Publicado 2022

Texture and sensory characterization of functional yogurt supplemented with flaxseed during cold storage

por Mousavi, Malihe, Heshmati, Ali, Daraei Garmakhany, Amir, Vahidinia, Aliasghar, Taheri, Mehdi
Publicado 2019

Development of camel and cow's milk, low‐fat frozen yoghurt incorporated with Qodume Shahri (Lepidium perfoliatum) and cress seeds (Lepidium sativum) gum: Flow behavior, textural,...

por Azari‐Anpar, Mojtaba, Khomeiri, Morteza, Daraei Garmakhany, Amir, Lotfi‐Shirazi, Sorour
Publicado 2021

Effect of nano-composite and Thyme oil (Tymus Vulgaris L) coating on fruit quality of sweet cherry (Takdaneh Cv) during storage period

por Nabifarkhani, Naser, Sharifani, Mehdi, Daraei Garmakhany, Amir, Ganji Moghadam, Ebrahim, Shakeri, Alireza
Publicado 2015

Cold water fish gelatin modification by a natural phenolic cross-linker (ferulic acid and caffeic acid)

por Araghi, Maryam, Moslehi, Zeinab, Mohammadi Nafchi, Abdorreza, Mostahsan, Amir, Salamat, Nima, Daraei Garmakhany, Amir
Publicado 2015