Optimization of textural characteristics of restructured pimiento strips by response surface methodology

por Mousavi, Seyyed Mohammad Reza, Rafe, Ali, Yeganehzad, Samira
Publicado 2019

Study on the release and sensory perception of encapsulated d‐limonene flavor in crystal rock candy using the time–intensity analysis and HS‐GC/MS spectrometry

por Vatankhah Lotfabadi, Shahrzad, Mortazavi, Seyyed Ali, Yeganehzad, Samira
Publicado 2020

Optimization of pulsed electric field conditions for sugar extraction from carrots

por Dastangoo, Samere, Hamed Mosavian, Mohammad Taghi, Yeganehzad, Samira
Publicado 2020

Formulation, development and characterization of a novel functional fruit snack based on fig (Ficus carica L.) coated with sugar-free chocolate

por Yeganehzad, Samira, Kiumarsi, Maryam, Nadali, Narjes, Rabie Ashkezary, Mansour
Publicado 2020

Investigation effects of extracted compounds from shell and cluster of pistachio nut on the inactivation of free radicals

por Mohammadi, Morteza, Ghorbani, Mohammad, Beigbabaei, Adel, Yeganehzad, Samira, Sadeghi-Mahoonak, Alireza
Publicado 2019

Providing new formulation for white compound chocolate based on mixture of soy flour, sesame paste, and emulsifier: An optimization study using response surface methodology

por Hosseini, Abdul Fateh, Mazaheri‐Tehrani, Mostafa, Yeganehzad, Samira, Razavi, Seyed Mohammad Ali
Publicado 2021

Formulation and antibacterial properties of lollipops containing of chitosan- zinc oxide nano particles on planktonic and biofilm forms of Streptococcus mutans and Lactobacillus ac...

por Mohammadipour, Hamideh Sadat, Tajzadeh, Parastoo, Atashparvar, Mahshid, Yeganehzad, Samira, Erfani, Maryam, Akbarzadeh, Fatemeh, Gholami, Sima
Publicado 2023