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Soheila Ahmadian
Soheila Ahmadian
PhD of Food Science and Technology
Verificeret mail på stu.sanru.ac.ir
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Effect of ultrasound-assisted cold plasma pretreatment on cell wall polysaccharides distribution and extraction of phenolic compounds from hyssop (Hyssopus officinalis L.)
S Ahmadian, RE Kenari, ZR Amiri, F Sohbatzadeh, MHH Khodaparast
International journal of biological macromolecules 233, 123557, 2023
302023
Fabrication of double nano-emulsions loaded with hyssop (Hyssopus officinalis L.) extract stabilized with soy protein isolate alone and combined with chia seed gum in …
S Ahmadian, RE Kenari, ZR Amiri, F Sohbatzadeh, MHH Khodaparast
Food Chemistry 430, 137093, 2024
152024
Impact of atmospheric cold plasma pretreatment on morphology, structure, and chemical properties of clove (Syzygium aromaticum)
FJ Alashti, F Sohbatzadeh, S Ahmadian, RE Kenari, E Nazifi
Lwt 191, 115639, 2024
82024
Physicochemical properties of yogurt enriched with nanoliposomes containing bitter melon extract
ZR Amiri, SR Erami, SM Jafari, S Ahmadian
LWT 198, 116091, 2024
52024
The effect of wheat germ powder on physicochemical, microbial and sensory properties of kefir beverage
S Ahmadian Mask, F Tabatabaei Yazdi, SA Mortazavi, A Koocheki
Iranian Food Science and Technology Research Journal 15 (4), 395-406, 2019
32019
Enhancing the biological activities and altering the chemical structure of clove aqueous extract prepared with plasma-activated water as a novel technique
FJ Alashti, F Sohbatzadeh, S Ahmadian, E Nazifi
LWT 207, 116687, 2024
12024
Stability and release kinetics of nanoliposomes containing bitter melon fruit extract at different temperatures and pH values, and in simulated gastrointestinal conditions
ZR Amiri, SR Erami, SM Jafari, S Ahmadian
LWT 212, 116996, 2024
2024
Optimization of the effects of different levels of starter, yeast and storage time on the physicochemical and microbial properties of kefir beverage through response surface …
S Ahmadian Mask, F Tabatabayi Yazdi, SA Mortazavi, A Kochaki
Journal of food science and technology (Iran) 16 (86), 199-211, 2019
2019
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