Showing 1 - 19 results of 19 for search 'zahra Emam-Djomeh', 查询时间: 0.11s Refine Results
  1. 1
    Application of nanotechnology in dairy desserts and ice cream formulation with the emphasize on textural, rheological, antimicrobial, and sensory properties

    Application of nanotechnology in dairy desserts and ice cream formulation with the emphasize on textural, rheological, antimicrobial, and sensory properties 由 Neda Aliabbasi, Zahra Emam‐Djomeh

    出版 2024-08-01
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  2. 2
    Evaluation of antimicrobial and physicochemical properties of the edible film based on sodium caseinate containing nettle extract

    Evaluation of antimicrobial and physicochemical properties of the edible film based on sodium caseinate containing nettle extract 由 parya hamzezade nakhjavani, zahra Emam-Djomeh

    出版 2023-04-01
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  3. 3
    Physical and mechanical features investigation of protein-based biodegradable films obtained from trout fish waste

    Physical and mechanical features investigation of protein-based biodegradable films obtained from trout fish waste 由 Marziye Mirzakhani, Sohrab Moini, Zahra Emam-Djomeh

    出版 2018-12-01
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  4. 4
    Stability of Whey Protein Nanoparticles at Various Protein Concentrations

    Stability of Whey Protein Nanoparticles at Various Protein Concentrations 由 Azam Abbasi, Zahra Emam-Djomeh, Mohammad Ebrahimzadeh Mousavi

    出版 2017-09-01
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  5. 5
    Physicochemical Properties and Sensory Evaluation of Reduced Fat Fermented Functional Beef Sausage

    Physicochemical Properties and Sensory Evaluation of Reduced Fat Fermented Functional Beef Sausage 由 Faleeha Hasan Hussein, Seyed Hadi Razavi, zahra Emam Djomeh

    出版 2017-04-01
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  6. 6
    Evaluation of Physicochemical, Sensorial and Microbiological Attributes of Fermented Camel Sausages

    Evaluation of Physicochemical, Sensorial and Microbiological Attributes of Fermented Camel Sausages 由 Faleeha Hasan Hussein, Sayed Hadi Razavi, Zahra Emam Djomeh

    出版 2019-04-01
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  7. 7
    Effect of Composition on Release of Aroma Compounds

    Effect of Composition on Release of Aroma Compounds 由 Vahid Samavati, Zahra Emam-Djomeh, Ali Mehdinia, Mohammad Amin Mohammadifar

    出版 2012-09-01
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  8. 8
    Characterization and Optimization of Salep Mucilage Bionanocomposite Films Containing <i>Allium jesdianum</i> Boiss. Nanoliposomes for Antibacterial Food Packaging Utilization

    Characterization and Optimization of Salep Mucilage Bionanocomposite Films Containing <i>Allium jesdianum</i> Boiss. Nanoliposomes for Antibacterial Food Packaging Utilization 由 Mohammad Ekrami, Ali Ekrami, Mohammad Ali Hosseini, Zahra Emam-Djomeh

    出版 2022-10-01
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  9. 9
    Production of Low-Fat Camel Milk Functional Ice creams Fortified with Camel Milk Casein and its Antioxidant Hydrolysates

    Production of Low-Fat Camel Milk Functional Ice creams Fortified with Camel Milk Casein and its Antioxidant Hydrolysates 由 Nasim Hajian, Maryam Salami, Mehdi Mohammadian, Maryam Moghadam, Zahra Emam-Djomeh

    出版 2020-03-01
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  10. 10
    Application of Rheological Modeling in Food Emulsions

    Application of Rheological Modeling in Food Emulsions 由 Vahid Samavati, Zahra Emam-Djomeh, Mohammad Amin Mohammadifar, Mahmoud Omid, Ali Mehdinia

    出版 2012-06-01
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  11. 11
    pH-Responsive Color Indicator of Saffron (<i>Crocus sativus</i> L.) Anthocyanin-Activated Salep Mucilage Edible Film for Real-Time Monitoring of Fish Fillet Freshness

    pH-Responsive Color Indicator of Saffron (<i>Crocus sativus</i> L.) Anthocyanin-Activated Salep Mucilage Edible Film for Real-Time Monitoring of Fish Fillet Freshness 由 Mohammad Ekrami, Negar Roshani-Dehlaghi, Ali Ekrami, Marzieh Shakouri, Zahra Emam-Djomeh

    出版 2022-10-01
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  12. 12
    Fabrication of cellulose acetate/chitosan/poly(ethylene oxide) scaffold as an efficient surface area substrate for immobilization of laccase

    Fabrication of cellulose acetate/chitosan/poly(ethylene oxide) scaffold as an efficient surface area substrate for immobilization of laccase 由 Pantea Salehizadeh, Zahra Emam-Djomeh, Neda Aliabbasi, Mehdi Hajikhani, John F. Kennedy

    出版 2023-12-01
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  13. 13
    Comparison of Trial and Error and Genetic Algorithm in Neural Network Development for Estimating Farinograph Properties of Wheat-flour Dough

    Comparison of Trial and Error and Genetic Algorithm in Neural Network Development for Estimating Farinograph Properties of Wheat-flour Dough 由 Hajar Abbasi, Seyyed Mahdi Seyedain Ardabili, Mohammad Amin Mohammadifar, Zahra Emam-Djomeh

    出版 2015-06-01
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  14. 14
    Optimization and development of insulin nanoparticles by new thiolated chitosan derivative with ionic gelation method using a model-based methodology

    Optimization and development of insulin nanoparticles by new thiolated chitosan derivative with ionic gelation method using a model-based methodology 由 Zahra Mahdizadeh Barzoki, Zahra Emam-Djomeh, Morteza Rafiee-Tehrani, Elaheh Mortazavian, Ali Akbar Moosavi Movahedi

    出版 2019-06-01
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  15. 15
    Physicochemical and Emulsifying Properties of Barijeh (Ferula gumosa) Gum

    Physicochemical and Emulsifying Properties of Barijeh (Ferula gumosa) Gum 由 Jafar Mohammadzadeh Milani, Zahra Emam-Djomeh, Mohammad Safari, Mohammad Mousavi, Babak Ghanbarzadeh, Glyn O. Philips

    出版 2007-09-01
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  16. 16
    Porphyrin-Functionalized Zinc Oxide Nanostructures for Sensor Applications

    Porphyrin-Functionalized Zinc Oxide Nanostructures for Sensor Applications 由 Mohammad Ekrami, Gabriele Magna, Zahra Emam-djomeh, Mohammad Saeed Yarmand, Roberto Paolesse, Corrado Di Natale

    出版 2018-07-01
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  17. 17
    Nanostructured food proteins as efficient systems for the encapsulation of bioactive compounds

    Nanostructured food proteins as efficient systems for the encapsulation of bioactive compounds 由 Mehdi Mohammadian, Mostafa I. Waly, Maryam Moghadam, Zahra Emam-Djomeh, Maryam Salami, Ali Akbar Moosavi-Movahedi

    出版 2020-09-01
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  18. 18
    A tailored nanostructure design to protect camel casein-curcumin complex against the upper gastrointestinal tract hydrolysis using aggregated whey proteins in order to increase its antioxidant activity

    A tailored nanostructure design to protect camel casein-curcumin complex against the upper gastrointestinal tract hydrolysis using aggregated whey proteins in order to increase its... 由 Haniye Takbirgou, Maryam Salami, Zahra Emam-Djomeh, Mostafa I. Waly, Shima Momen, Atiyeh Ghasemi, Ali Akbar Moosavi-Movahedi

    出版 2020-01-01
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  19. 19
    The urgent need for integrated science to fight COVID-19 pandemic and beyond

    The urgent need for integrated science to fight COVID-19 pandemic and beyond 由 Negar Moradian, Hans D. Ochs, Constantine Sedikies, Michael R. Hamblin, Carlos A. Camargo, J. Alfredo Martinez, Jacob D. Biamonte, Mohammad Abdollahi, Pedro J. Torres, Juan J. Nieto, Shuji Ogino, John F. Seymour, Ajith Abraham, Valentina Cauda, Sudhir Gupta, Seeram Ramakrishna, Frank W. Sellke, Armin Sorooshian, A. Wallace Hayes, Maria Martinez-Urbistondo, Manoj Gupta, Leila Azadbakht, Ahmad Esmaillzadeh, Roya Kelishadi, Alireza Esteghamati, Zahra Emam-Djomeh, Reza Majdzadeh, Partha Palit, Hamid Badali, Idupulapati Rao, Ali Akbar Saboury, L. Jagan Mohan Rao, Hamid Ahmadieh, Ali Montazeri, Gian Paolo Fadini, Daniel Pauly, Sabu Thomas, Ali A. Moosavi-Movahed, Asghar Aghamohammadi, Mehrdad Behmanesh, Vafa Rahimi-Movaghar, Saeid Ghavami, Roxana Mehran, Lucina Q. Uddin, Matthias Von Herrath, Bahram Mobasher, Nima Rezaei

    出版 2020-05-01
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