Seid Mahdi Jafari

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Elham AssadpourGorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran, www.gau.ac.irEmail verificata su gau.ac.ir
Danial DehnadThe University of QueenslandEmail verificata su uqconnect.edu.au
Mohammad GhorbaniProfessor., Dept. Food Science and Technology, Gorgan University of Agricultural Sciences andEmail verificata su gau.ac.ir
Khashayar SarabandiAssistant Professor; Research Institute of Food Science and Technology (RIFST)Email verificata su rifst.ac.ir
Yahya MaghsoudlouProfessor of Food Technology, Gorgan University of Agricultural Sciences and Natural ResourcesEmail verificata su gau.ac.ir
Hadis RostamabadiIsfahan University of Medical SciencesEmail verificata su nutr.mui.ac.ir
Narjes MalekjaniOtto von Guericke university MagdeburgEmail verificata su ovgu.de
sahar Akhavan-MahdaviGorgan University of Agricultural Sciences and Natural ResourcesEmail verificata su gau.ac.ir
Iman KatouzianFaculty of Food Science and Technology University of Agricultural Sciences and Natural ResourcesEmail verificata su gau.ac.ir
Atefe RezaeiAssistant professor, Isfahan University of Medical SciencesEmail verificata su nutr.mui.ac.ir
Seid Reza FalsafiProfessor (Assistant), Agricultural Research and Education and Natural Resources Center, DezfulEmail verificata su gau.ac.ir
Bhesh BhandariUniversity of QueenslandEmail verificata su uq.edu.au
Yinghe HeProfessor at Brunel University LondonEmail verificata su brunel.ac.uk
Morteza KhomeiriProfessor of Food Microbiology, Gorgan University of Agricultural Sciences and Natural ResourcesEmail verificata su gau.ac.ir
Farhad GaravandAssociate Professor in Food Technology, University of LimerickEmail verificata su ul.ie
zahra akbarbagluPhD of Food Science and Technology, University of TabrizEmail verificata su tabrizu.ac.ir
Safoura Akbari-AlavijehIsfahan University of TechnologyEmail verificata su ag.iut.ac.ir
David Julian McClementsUniversity of MassachusettsEmail verificata su foodsci.umass.edu
Rezvan ShaddelAssociate Professor, University of Mohaghegh Ardabili (UMA); Head of International Office at UMAEmail verificata su uma.ac.ir
Katarzyna SamborskaWarsaw University of Life Sciences WULS_SGGWEmail verificata su sggw.pl

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Seid Mahdi Jafari

Professor, Gorgan University of Agricultural Sciences and Natural Resources

Email verificata su gau.ac.ir - Home page

Food Nanotechnology Nanoencapsulation Nanoemulsions Nano-delivery systems


Titolo Ordina per citazioni Ordina per anno Ordina per titolo	Citata da Citata da	Anno
Encapsulation efficiency of food flavours and oils during spray drying SM Jafari, E Assadpoor, Y He, B Bhandari Drying technology 26 (7), 816-835, 2008	1257	2008
Re-coalescence of emulsion droplets during high-energy emulsification SM Jafari, E Assadpoor, Y He, B Bhandari Food hydrocolloids 22 (7), 1191-1202, 2008	961	2008
Improving emulsion formation, stability and performance using mixed emulsifiers: A review DJ McClements, SM Jafari Advances in colloid and interface science 251, 55-79, 2018	960	2018
Evaluation of different factors affecting antimicrobial properties of chitosan M Hosseinnejad, SM Jafari International journal of biological macromolecules 85, 467-475, 2016	806	2016
The importance of minerals in human nutrition: Bioavailability, food fortification, processing effects and nanoencapsulation SMT Gharibzahedi, SM Jafari Trends in Food Science & Technology 62, 119-132, 2017	753	2017
Nano-emulsion production by sonication and microfluidization—a comparison S Mahdi Jafari, Y He, B Bhandari International journal of food properties 9 (3), 475-485, 2006	724	2006
Microencapsulation optimization of natural anthocyanins with maltodextrin, gum Arabic and gelatin SA Mahdavi, SM Jafari, E Assadpoor, D Dehnad International journal of biological macromolecules 85, 379-385, 2016	627	2016
Production of sub-micron emulsions by ultrasound and microfluidization techniques SM Jafari, Y He, B Bhandari Journal of food engineering 82 (4), 478-488, 2007	620	2007
Biopolymer nano-particles and natural nano-carriers for nano-encapsulation of phenolic compounds AF Esfanjani, SM Jafari Colloids and Surfaces B: Biointerfaces 146, 532-543, 2016	574	2016
Application and stability of natural antioxidants in edible oils in order to substitute synthetic additives M Taghvaei, SM Jafari Journal of food science and technology 52, 1272-1282, 2015	573	2015
Nano-particle encapsulation of fish oil by spray drying SM Jafari, E Assadpoor, B Bhandari, Y He Food Research International 41 (2), 172-183, 2008	573	2008
Nano-encapsulation of fish oil in nano-liposomes and its application in fortification of yogurt T Ghorbanzade, SM Jafari, S Akhavan, R Hadavi Food chemistry 216, 146-152, 2017	563	2017
Nano-encapsulation as a promising approach for targeted delivery and controlled release of vitamins I Katouzian, SM Jafari Trends in Food Science & Technology 53, 34-48, 2016	532	2016
Applications of response surface methodology in the food industry processes M Yolmeh, SM Jafari Food and bioprocess technology 10 (3), 413-433, 2017	531	2017
Chitosan nanoparticles loaded with clove essential oil: Characterization, antioxidant and antibacterial activities M Hadidi, S Pouramin, F Adinepour, S Haghani, SM Jafari Carbohydrate polymers 236, 116075, 2020	509	2020
Inorganic and metal nanoparticles and their antimicrobial activity in food packaging applications M Hoseinnejad, SM Jafari, I Katouzian Critical reviews in microbiology 44 (2), 161-181, 2018	487	2018
A systematic review on nanoencapsulation of food bioactive ingredients and nutraceuticals by various nanocarriers E Assadpour, S Mahdi Jafari Critical reviews in food science and nutrition 59 (19), 3129-3151, 2019	480	2019
Nanoencapsulation of hydrophobic and low-soluble food bioactive compounds within different nanocarriers A Rezaei, M Fathi, SM Jafari Food hydrocolloids 88, 146-162, 2019	458	2019
Improving the bioavailability of phenolic compounds by loading them within lipid-based nanocarriers AF Esfanjani, E Assadpour, SM Jafari Trends in Food Science & Technology 76, 56-66, 2018	415	2018
Optimization of nano-emulsions production by microfluidization SM Jafari, Y He, B Bhandari European Food Research and Technology 225, 733-741, 2007	414	2007

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