Application and stability of natural antioxidants in edible oils in order to substitute synthetic additives

Por Taghvaei, Mostafa, Jafari, Seid Mahdi
Publicado no J Food Sci Technol (2013)

Production of a natural color through microwave‐assisted extraction of saffron tepal's anthocyanins

Por Jafari, Seid Mahdi, Mahdavee Khazaei, Katayoun, Assadpour, Elham
Publicado no Food Sci Nutr (2019)

Development of ternary nanoadsorbent composites of graphene oxide, activated carbon, and zero‐valent iron nanoparticles for food applications

Por Bagheri, Mahsa, Jafari, Seid Mahdi, Eikani, Mohammad H.
Publicado no Food Sci Nutr (2019)

Evaluation of changes in the quality of extracted oil from olive fruits stored under different temperatures and time intervals

Por Saffar Taluri, Samira, Jafari, Seid Mahdi, Bahrami, Akbar
Publicado no Sci Rep (2019)

The influence of cooking process on the microwave-assisted extraction of cottonseed oil

Por Taghvaei, Mostafa, Jafari, Seid Mahdi, Nowrouzieh, Shahram, Alishah, Omran
Publicado no J Food Sci Technol (2013)

The influence of bath and probe sonication on the physicochemical and microstructural properties of wheat starch

Por Jamalabadi, Maryam, Saremnezhad, Solmaz, Bahrami, Akbar, Jafari, Seid Mahdi
Publicado no Food Sci Nutr (2019)

Encapsulation of EPA and DHA concentrate from Kilka fish oil by milk proteins and evaluation of its oxidative stability

Por Hosseini, Hamed, Ghorbani, Mohammad, Jafari, Seid Mahdi, Sadeghi Mahoonak, Alireza
Publicado no J Food Sci Technol (2018)

Postmarketing surveillance of the oxidative stability for cooking oils, frying oils, and vanaspati supplied in the retail market

Por Tavakoli, Hamid Reza, Naderi, Mehdi, Jafari, Seid Mahdi, Naeli, Mohammad Hossein
Publicado no Food Sci Nutr (2019)

Improving the solubility and in vitro cytotoxicity (anticancer activity) of ferulic acid by loading it into cyclodextrin nanosponges

Por Rezaei, Atefe, Varshosaz, Jaleh, Fesharaki, Mehrafarin, Farhang, Armin, Jafari, Seid Mahdi
Publicado no Int J Nanomedicine (2019)

A Review on Surface-Functionalized Cellulosic Nanostructures as Biocompatible Antibacterial Materials

Por Tavakolian, Mandana, Jafari, Seid Mahdi, van de Ven, Theo G. M.
Publicado no Nanomicro Lett (2020)

Recent developments on new formulations based on nutrient-dense ingredients for the production of healthy-functional bread: a review

Por Rahaie, Somayeh, Gharibzahedi, Seyed Mohammad Taghi, Razavi, Seyed Hadi, Jafari, Seid Mahdi
Publicado no J Food Sci Technol (2012)

The influence of pulsed electric fields and microwave pretreatments on some selected physicochemical properties of oil extracted from black cumin seed

Por Bakhshabadi, Hamid, Mirzaei, HabibOllah, Ghodsvali, Alireza, Jafari, Seid Mahdi, Ziaiifar, Aman Mohammad
Publicado no Food Sci Nutr (2017)

Production of Trans‐free fats by chemical interesterified blends of palm stearin and sunflower oil

Por Farajzadeh Alan, Davood, Naeli, Mohammad Hossein, Naderi, Mehdi, Jafari, Seid Mahdi, Tavakoli, Hamid Reza
Publicado no Food Sci Nutr (2019)

Estimation of oxidative indices in the raw and roasted hazelnuts by accelerated shelf-life testing

Por Shafiei, Gita, Ghorbani, Mohammad, Hosseini, Hamed, Sadeghi Mahoonak, Alireza, Maghsoudlou, Yahya, Jafari, Seid Mahdi
Publicado no J Food Sci Technol (2020)