| Modification of sodium alginate by octenyl succinic anhydride to fabricate beads for encapsulating jujube extract ZK Farahani, M Mousavi, MS Ardebili, H Bakhoda Current research in food science, 2022 | 31 | 2022 |
| The effect of extraction method (ultrasonic, maceration and soxhlet) and solvent type on the extraction rate of phenolic compounds and extraction efficiency of Arctium lappa L … ZK Farahani Science and Research Branch, Islamic Azad University, Tehran, Iran 4 (2), 28-34, 2021 | 21 | 2021 |
| Comparison of different commercial cheese characteristics in Iran ZK Farahani, FK Farahani, M Yousefi, L Nateghi European Journal of Experimental Biology 3 (3), 257-260, 2013 | 16 | 2013 |
| The influence of sodium alginate and sodium alginate/WPI as coating material on microcapsules of Jujube extract produced by spray dryer Z Khoshdouni Farahani, M Mousavi, M Seyedain Ardebili, H Bakhoda Journal of Food Processing and Preservation, e17175, 2022 | 15 | 2022 |
| Chemical identification of clove (Syzygium aromaticum) extract and essential oil Z Khoshdouni Farahani, F Khoshdouni Farahani Applied Biology 7 (27), 1-7, 2017 | 13 | 2017 |
| Functional beverage based on alginate/insoluble fraction of Persian gum, WPI and PPC beads loaded with jujube extract: physicochemical, rheometry and sensory properties ZK Farahani, SME Mousavi, SM Seyedain Ardebili, H Bakhoda International Journal of Food Science & Technology 57 (1), 499-505, 2022 | 12 | 2022 |
| The effect of extraction conditions using ultrasonic and maceration methods on the extraction rate of phenolic compounds and the extraction efficiency of jujube fruit (Ziziphus … ZK Farahani, MA Mousavi Applied Biology 11 (41), 23-40, 2021 | 12 | 2021 |
| Stability, physicochemical, rheological and sensory properties of beverage containing encapsulated jujube extract with sodium alginate stabilized by sodium alginate and Gellan gum ZK Farahani, M Mousavi, MS Ardebili, H Bakhoda Food Chemistry Advances 2, 100195, 2023 | 11 | 2023 |
| The effects of Ziziphus jujuba extract-based sodium alginate and proteins (whey and pea) beads on characteristics of functional beverage Z Khoshdouni Farahani, M Mousavi, M Seyedain Ardebili, H Bakhoda Journal of Food Measurement and Characterization 16 (4), 2782-2788, 2022 | 10 | 2022 |
| Halal edible biopolymers used in food encapsulation: a review Z Khoshdouni Farahani Human, Health and Halal Metrics 2 (1), 52-62, 2021 | 10* | 2021 |
| Physicochemical, textural and sensorial properties of cocoa sponge cake formulated with xanthan gum during shelf-life Z Khoshdouni Farahani Journal of Food and Bioprocess Engineering 4 (1), 94-98, 2021 | 8 | 2021 |
| Production and characterization of Ziziphus jujuba extract‐loaded composite whey protein and pea protein beads based on sodium alginate–IFPG (insoluble … Z Khoshdouni Farahani, M Mousavi, M Seyedain Ardebili, H Bakhoda Journal of the Science of Food and Agriculture 103 (7), 3674-3684, 2023 | 7 | 2023 |
| Physicochemical, sensory and rheological properties of beverages prepared from soy protein isolate and Persian gum enriched with jujube extract ZK Farahani Science and Research Branch, Islamic Azad University, Tehran, Iran 4 (3), 24-27, 2021 | 7 | 2021 |
| Improving physicochemical, rheometry and sensory attributes of fortified beverages using jujube alcoholic/aqueous extract loaded Gellan-Protein macrocarriers ZK Farahani, ME Mousavi, SA Ibrahim Heliyon 10 (2), 2024 | 4 | 2024 |
| Facile synthesis of Persian gum–graphene oxide composite as a novel adsorbent for CO2 capture: characterization and optimization M Helmi, Z Khoshdouni Farahani, A Hemmati, A Ghaemi Scientific Reports 14 (1), 5511, 2024 | 3 | 2024 |
| Impact of drying methods on textural/rheological attributes of insoluble fraction of Persian gum Zahra Khoshdouni Farahani, Mohamad Ebrahimzadeh Mousavi Food Chemistry Advanced, 2023 | 3* | 2023 |
| Biosensors as a rapid method for detection of non-halal ingredients in food products Z Khoshdouni Farahani, F Khoshdouni Farahani Human, Health and Halal Metrics 1 (2), 94-103, 2021 | 2 | 2021 |
| Antimicrobial effect of clove alcoholic extract and essential oil on Escherichia coli O157: H7 ZK Farahani | 2 | 2021 |
| Rheological behavior and textural characteristics resulting from the effect of different drying temperatures on the SFPG (soluble fraction of Persian gum) ZK Farahani, ME Mousavi Food Chemistry Advances 3, 100350, 2023 | 1 | 2023 |
| Antimicrobial effect of clove alcoholic extract and essential oil on Escherichia coli O157: H7 Z Khoshdouni Farahani Journal of Food and Bioprocess Engineering 4 (2), 120-124, 2021 | 1 | 2021 |
Mohamad MousaviUniversity of Tehran在 ut.ac.ir 的电子邮件经过验证
