| Improving the thermal stability of natural bioactive ingredients via encapsulation technology S Bodbodak, M Nejatian, AP Ghandehari Yazdi, L Kamali Rousta, ... Critical Reviews in Food Science and Nutrition 64 (10), 2824-2846, 2024 | 12 | 2024 |
| Brewers spent grain protein hydrolysate as a functional ingredient for muffins: Antioxidant, antidiabetic, and sensory evaluation N Bazsefidpar, APG Yazdi, A Karimi, M Yahyavi, M Amini, HA Gavlighi, ... Food Chemistry 435, 137565, 2024 | 6 | 2024 |
| Improving the storage and oxidative stability of essential fatty acids by different encapsulation methods; a review M Nejatian, APG Yazdi, R Fattahi, H Saberian, N Bazsefidpar, ... International Journal of Biological Macromolecules, 129548, 2024 | 1 | 2024 |
| Effect of precooking process and drying methods on the physicochemical, microstructure, and sensory properties of spinach-enriched lasagna pasta M Yahyavi, L Kamali Rousta, AP Ghandehari Yazdi, M Amini, Z Ahmadi, ... Drying Technology 41 (5), 783-793, 2023 | | 2023 |
| Increasing the shelf life of fresh in-hull pistachio using nanocomposite packaging of zinc nanoparticles and pistachio green hull essential oil M Nejatian, APG Yazdi, S Khorasani, J Simal-Gandara Scientia Horticulturae 313, 111888, 2023 | 6 | 2023 |
| Optimization of protein extraction from brewer’s spent grain and production of bioactive peptides N Bazsefidpar, H Ahmadi Gavlighi, AP Ghandehari Yazdi, SM Jafari Biomass Conversion and Biorefinery, 1-11, 2023 | 3 | 2023 |
| Valorization of saffron tepals for the green synthesis of silver nanoparticles and evaluation of their efficiency against foodborne pathogens S Khorasani, AP Ghandehari Yazdi, A Saadatfar, L Kamali Rousta, ... Waste and Biomass Valorization 13 (11), 4417-4430, 2022 | 5 | 2022 |
| Use of encapsulation technology to enrich and fortify bakery, pasta, and cereal-based products LK Rousta, S Bodbodak, M Nejatian, APG Yazdi, Z Rafiee, J Xiao, ... Trends in Food Science & Technology 118, 688-710, 2021 | 37 | 2021 |
| Optimization of novel multigrain pasta and evaluation of physicochemical properties: using D‐optimal mixture design LK Rousta, APG Yazdi, S Khorasani, M Tavakoli, Z Ahmadi, M Amini Food Science & Nutrition 9 (10), 5546, 2021 | 10 | 2021 |
| Optimization of novel multigrain pasta and evaluation of physicochemical properties: using D‐optimal mixture design L Kamali Rousta, A Pouya Ghandehari Yazdi, S Khorasani, M Tavakoli, ... Food Science & Nutrition 9 (10), 5546-5556, 2021 | 8 | 2021 |
| Application of Spray Dried Encapsulated Bioactives in Food Products APG Yazdi, ZB Mohammadi, K Khoshtinat, LK Rousta, SM Jafari Spray Drying Encapsulation of Bioactive Materials, 377-421, 2021 | 2 | 2021 |
| Encapsulation of pistachio green hull phenolic compounds by spray drying AP Ghandehari Yazdi, M Barzegar, MA Sahari, H Ahmadi Gavlighi Journal of Agricultural Science and Technology 23 (1), 51-64, 2021 | 11 | 2021 |
| Recent trends in the nanoencapsulation processes for food and nutraceutical applications S Khorasani, APG Yazdi, E Taghavi, MAA Abadi, H Ghobadi, B Zihayat, ... Elsevier, 2021 | 11 | 2021 |
| A review: New Approach to Enrich Pasta with fruits and vegetables L Kamali Rousta, MH Azizi Tabrizzad, M Amini, M Tavakoli, M Yahyavi Journal of food science and technology (Iran) 17 (103), 129-149, 2020 | 6 | 2020 |
| Optimization of athletic pasta formulation by D‐optimal mixture design L Kamali Rousta, AP Ghandehari Yazdi, M Amini Food Science & Nutrition 8 (8), 4546-4554, 2020 | 18 | 2020 |
| Physicochemical properties and organoleptic aspects of ice cream enriched with microencapsulated pistachio peel extract AP Ghandehari Yazdi, M Barzegar, H Ahmadi Gavlighi, MA Sahari, ... International Journal of Dairy Technology 73 (3), 570-577, 2020 | 40 | 2020 |
| Inhibition activity on alpha-glucosidase of experimental, functional ice cream with the addition of pistachio peel extract AH Mohammadian, AP Ghandehari Yazdi, M Barzegar Journal of Food and Bioprocess Engineering 3 (1), 53-60, 2020 | 4 | 2020 |
| Effect of adding carbon nanotubes into the matrix material on the aero-thermo-elastic stability region of fibrous laminates SM Hosseini Farrash, J Rezaeepazhand, M Shariati, A Yazdi Modares Mechanical Engineering 20 (3), 787-796, 2020 | 1 | 2020 |
| RESEARCH Physicochemical properties and organoleptic aspects of ice cream enriched with microencapsulated pistachio peel extract APG YAZDI, M BARZEGAR, HA GAVLIGHI, MALI SAHARI, ... | | 2020 |
| Journal of Food and Bioprocess Engineering AH Mohammadian, APG Yazdi, M Barzegar | | 2020 |
Mohsen BarzegarProfessor of Food Science and Technology在 modares.ac.ir 的电子邮件经过验证
