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

od Taghvaei, Mostafa, Jafari, Seid Mahdi
Izdano u J Food Sci Technol (2013)

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

od Jafari, Seid Mahdi, Mahdavee Khazaei, Katayoun, Assadpour, Elham
Izdano u Food Sci Nutr (2019)

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

od Bagheri, Mahsa, Jafari, Seid Mahdi, Eikani, Mohammad H.
Izdano u Food Sci Nutr (2019)

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

od Saffar Taluri, Samira, Jafari, Seid Mahdi, Bahrami, Akbar
Izdano u Sci Rep (2019)

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

od Taghvaei, Mostafa, Jafari, Seid Mahdi, Nowrouzieh, Shahram, Alishah, Omran
Izdano u J Food Sci Technol (2013)

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

od Jamalabadi, Maryam, Saremnezhad, Solmaz, Bahrami, Akbar, Jafari, Seid Mahdi
Izdano u Food Sci Nutr (2019)

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

od Hosseini, Hamed, Ghorbani, Mohammad, Jafari, Seid Mahdi, Sadeghi Mahoonak, Alireza
Izdano u J Food Sci Technol (2018)

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

od Tavakoli, Hamid Reza, Naderi, Mehdi, Jafari, Seid Mahdi, Naeli, Mohammad Hossein
Izdano u Food Sci Nutr (2019)

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

od Rezaei, Atefe, Varshosaz, Jaleh, Fesharaki, Mehrafarin, Farhang, Armin, Jafari, Seid Mahdi
Izdano u Int J Nanomedicine (2019)

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

od Tavakolian, Mandana, Jafari, Seid Mahdi, van de Ven, Theo G. M.
Izdano u Nanomicro Lett (2020)

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

od Rahaie, Somayeh, Gharibzahedi, Seyed Mohammad Taghi, Razavi, Seyed Hadi, Jafari, Seid Mahdi
Izdano u 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

od Bakhshabadi, Hamid, Mirzaei, HabibOllah, Ghodsvali, Alireza, Jafari, Seid Mahdi, Ziaiifar, Aman Mohammad
Izdano u Food Sci Nutr (2017)

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

od Farajzadeh Alan, Davood, Naeli, Mohammad Hossein, Naderi, Mehdi, Jafari, Seid Mahdi, Tavakoli, Hamid Reza
Izdano u Food Sci Nutr (2019)

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

od Shafiei, Gita, Ghorbani, Mohammad, Hosseini, Hamed, Sadeghi Mahoonak, Alireza, Maghsoudlou, Yahya, Jafari, Seid Mahdi
Izdano u J Food Sci Technol (2020)

Naringenin Nano-Delivery Systems and Their Therapeutic Applications

od Bhia, Mohammed, Motallebi, Mahzad, Abadi, Banafshe, Zarepour, Atefeh, Pereira-Silva, Miguel, Saremnejad, Farinaz, Santos, Ana Cláudia, Zarrabi, Ali, Melero, Ana, Jafari, Seid Mahdi, Shakibaei, Mehdi
Izdano u Pharmaceutics (2021)