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Ali Rashidinejad, PhD
Ali Rashidinejad, PhD
Senior Scientist/Massey University
在 massey.ac.nz 的电子邮件经过验证
标题
引用次数
引用次数
年份
Effect of different levels of supplemental yeast (Saccharomyces cerevisiae) on performance, blood constituents and carcass characteristics of broiler chicks
A Paryad (Rashidinejad), M Mahmoudi
African Journal of Agricultural Research 3 (12), 835-842, 2008
2402008
Delivery of green tea catechin and epigallocatechin gallate in liposomes incorporated into low-fat hard cheese
A Rashidinejad, EJ Birch, D Sun-Waterhouse, DW Everett
Food chemistry 156, 176-183, 2014
2372014
A comprehensive review on the nanocomposites loaded with chitosan nanoparticles for food packaging
F Garavand, I Cacciotti, N Vahedikia, A Rehman, Ö Tarhan, ...
Critical reviews in food science and nutrition 62 (5), 1383-1416, 2022
1752022
Effects of catechin on the phenolic content and antioxidant properties of low‐fat cheese
A Rashidinejad, EJ Birch, D Sun‐Waterhouse, DW Everett
International journal of food science & technology 48 (12), 2448-2455, 2013
1172013
The effect of basil seed gum (BSG) on the rheological and physicochemical properties of heat-induced egg albumin gels
SM Razi, A Motamedzadegan, A Shahidi, A Rashidinejad
Food Hydrocolloids 82, 268-277, 2018
1042018
Co-encapsulation of probiotics with prebiotics and their application in functional/synbiotic dairy products
A Rashidinejad, A Bahrami, A Rehman, A Rezaei, A Babazadeh, H Singh, ...
Critical reviews in food science and nutrition 62 (9), 2470-2494, 2022
932022
Recent advances to improve curcumin oral bioavailability
S Sabet, A Rashidinejad, LD Melton, DJ McGillivray
Trends in Food Science & Technology 110, 253-266, 2021
902021
Opportunities and challenges for the nanodelivery of green tea catechins in functional foods
A Rashidinejad, S Boostani, A Babazadeh, A Rehman, A Rezaei, ...
Food Research International 142, 110186, 2021
902021
Antioxidant activity and recovery of green tea catechins in full-fat cheese following gastrointestinal simulated digestion
A Rashidinejad, EJ Birch, DW Everett
Journal of Food Composition and Analysis 48, 13-24, 2016
752016
An overview of the functional properties of egg white proteins and their application in the food industry
SM Razi, H Fahim, S Amirabadi, A Rashidinejad
Food Hydrocolloids 135, 108183, 2023
632023
The interactions between the two negatively charged polysaccharides: Gum Arabic and alginate
S Sabet, A Rashidinejad, LD Melton, Z Zujovic, A Akbarinejad, ...
Food Hydrocolloids 112, 106343, 2021
592021
Effect of Yeast (Saccharomyces cerevisiae) on apparent digestibility and nitrogen retention of tomato pomace in sheep
A Paryad (Rashidinejad), M Rashidi
Pakistan Journal of Nutrition 8 (3), 273-278, 2009
532009
Addition of milk to tea infusions: Helpful or harmful? Evidence from in vitro and in vivo studies on antioxidant properties
A Rashidinejad, EJ Birch, D Sun-Waterhouse, DW Everett
Critical Reviews in Food Science and Nutrition 57 (15), 3188-3196, 2017
522017
Total phenolic content and antioxidant properties of hard low-fat cheese fortified with catechin as affected by in vitro gastrointestinal digestion
A Rashidinejad, EJ Birch, D Sun-Waterhouse, DW Everett
LWT-Food Science and Technology 62 (1), 393-399, 2015
502015
Effect of liposomal encapsulation on the recovery and antioxidant properties of green tea catechins incorporated into a hard low-fat cheese following in vitro simulated …
A Rashidinejad, EJ Birch, D Sun-Waterhouse, DW Everett
Food and bioproducts processing 100, 238-245, 2016
482016
A novel functional full-fat hard cheese containing liposomal nanoencapsulated green tea catechins: Manufacture and recovery following simulated digestion
A Rashidinejad, EJ Birch, DW Everett
Food & function 7 (7), 3283-3294, 2016
472016
The effect of pH and high-pressure processing (HPP) on the rheological properties of egg white albumin and basil seed gum mixtures
AR Saeed Mirarab Razi, Ali Motamedzadegana, Lara Matia-Merino, Seyed-Ahmad ...
Food Hydrocolloids 94, 399-410, 0
44*
Lycopene nanodelivery systems; recent advances
SR Falsafi, H Rostamabadi, A Babazadeh, Ö Tarhan, A Rashidinejad, ...
Trends in Food Science & Technology 119, 378-399, 2022
372022
Rutin-casein co-precipitates as potential delivery vehicles for flavonoid rutin
A Rashidinejad, SM Loveday, GB Jameson, JP Hindmarsh, H Singh
Food hydrocolloids 96, 451-462, 2019
352019
Addition of milk to coffee beverages; the effect on functional, nutritional, and sensorial properties
A Rashidinejad, O Tarhan, A Rezaei, E Capanoglu, S Boostani, ...
Critical Reviews in Food Science and Nutrition 62 (22), 6132-6152, 2022
312022
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