| Encapsulation of lipid-soluble bioactives by nanoemulsions S Banasaz, K Morozova, G Ferrentino, M Scampicchio Molecules 25 (17), 3966, 2020 | 77 | 2020 |
| The Effect of Psyllium seed gum as an edible coating and in comparison to Chitosan on the textural properties and color changes of Red Delicious Apple S Banasaz, M Hojatoleslami, SH Razavi, E Hosseini, MA Shariaty International Journal of Farming and Allied Sciences 2 (18), 651-657, 2013 | 21 | 2013 |
| The effect of thiolation process with l-cysteine on amylolysis efficiency of starch-cysteine conjugate by α-amylase E Abedi, S Savadkoohi, S Banasaz Food Chemistry 410, 135261, 2023 | 12 | 2023 |
| Keratin from animal by-products: structure, characterization, extraction and application—a review S Banasaz, V Ferraro Polymers 16 (14), 1999, 2024 | 11 | 2024 |
| Structure-based modifications of nano lipid carriers: Comparative review on release properties and anti-microbial activities of bioactive compounds E Abedi, HR Akhavan, H Mohammadi, S Banasaz Food Control 159, 110237, 2024 | 11 | 2024 |
| The effect of microfluidization pressure on the physical stability of vitamin A in oil-in-water emulsions S Banasaz, K Morozova, G Ferrentino, M Scampicchio European Food Research and Technology 248 (12), 2969-2975, 2022 | 9 | 2022 |
| The effect of microfluidization pressure and tocopherol content on the retention of vitamin a in oil-in-water emulsions S Banasaz, K Morozova, G Ferrentino, M Scampicchio Foods 10 (3), 504, 2021 | 7 | 2021 |
| Transient changes of volatile organic compounds (VOCs) during dulce de leche preparation by a direct injection mass spectrometer based on proton transfer … M Asaduzzaman, MA Haque, S Banasaz, K Morozova, G Ferrentino, ... International Journal of Food Science and Technology 56 (10), 5325-5333, 2021 | 2 | 2021 |
| Optimizing a nano emulsion system for encapsulation of bioactive compounds for food fortification S Banasaz Free University of Bozen-Bolzano, 0 | | |
| Formulation of Nanoemulsion Systems for the Encapsulation of Bioactive Compounds S Banasaz, K Morozova on the Developments in the Italian PhD Research on Food Science, Technology …, 0 | | |
Ksenia MorozovaResearcher, Free University of Bozen-Bolzano確認したメール アドレス: unibz.it