Pistachio green hull extract as a natural antioxidant in beef patties: Effect on lipid and protein oxidation, color deterioration, and microbial stability during chilled storage
Sadeghinejad, Noushin, Amini Sarteshnizi, Roghayeh, Ahmadi Gavlighi, Hassan, Barzegar, Mohsen
Published in Food science & technology (01.03.2019)
Published in Food science & technology (01.03.2019)
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Journal Article
Effect of maize germ protein hydrolysate addition on digestion, in vitro antioxidant activity and quality characteristics of bread
Karimi, Amin, Ahmadi Gavlighi, Hassan, Amini Sarteshnizi, Roghayeh, Udenigwe, Chibuike C.
Published in Journal of cereal science (01.01.2021)
Published in Journal of cereal science (01.01.2021)
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Journal Article
Influence of fish protein hydrolysate-pistachio green hull extract interactions on antioxidant activity and inhibition of α-glucosidase, α-amylase, and DPP-IV enzymes
Amini Sarteshnizi, Roghayeh, Sahari, Mohammad Ali, Ahmadi Gavlighi, Hassan, Regenstein, Joe M., Nikoo, Mehdi, Udenigwe, Chibuike C.
Published in Food science & technology (01.05.2021)
Published in Food science & technology (01.05.2021)
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Journal Article
Inhibitory activity of phenolic-rich pistachio green hull extract-enriched pasta on key type 2 diabetes relevant enzymes and glycemic index
Lalegani, Sajjad, Ahmadi Gavlighi, Hassan, Azizi, Mohammad Hossein, Amini Sarteshnizi, Roghayeh
Published in Food research international (01.03.2018)
Published in Food research international (01.03.2018)
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Journal Article
In vitro antioxidant activity and antidiabetic effect of fractionated potato protein hydrolysate via ultrafiltration and adsorption chromatography
Rahimi, Roya, Ahmadi Gavlighi, Hassan, Amini Sarteshnizi, Roghayeh, Barzegar, Mohsen, Udenigwe, Chibuike C.
Published in Food science & technology (15.01.2022)
Published in Food science & technology (15.01.2022)
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Journal Article
Effect of partial replacement of fat with added water and tragacanth gum (Astragalus gossypinus and Astragalus compactus) on the physicochemical, texture, oxidative stability, and sensory property of reduced fat emulsion type sausage
Abbasi, Esmaeel, Amini Sarteshnizi, Roghayeh, Ahmadi Gavlighi, Hassan, Nikoo, Mehdi, Azizi, Mohammad Hossein, Sadeghinejad, Nushin
Published in Meat science (01.01.2019)
Published in Meat science (01.01.2019)
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Journal Article
Production of low glycemic potential sponge cake by pomegranate peel extract (PPE) as natural enriched polyphenol extract: Textural, color and consumer acceptability
Mirab, Bijan, Ahmadi Gavlighi, Hassan, Amini Sarteshnizi, Roghayeh, Azizi, Mohammad Hossein, C. Udenigwe, Chibuike
Published in Food science & technology (01.12.2020)
Published in Food science & technology (01.12.2020)
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Journal Article
Peptide-Mineral Complexes: Understanding Their Chemical Interactions, Bioavailability, and Potential Application in Mitigating Micronutrient Deficiency
Sun, Xiaohong, Sarteshnizi, Roghayeh Amini, Boachie, Ruth T, Okagu, Ogadimma D, Abioye, Raliat O, Pfeilsticker Neves, Renata, Ohanenye, Ikenna Christian, Udenigwe, Chibuike C
Published in Foods (02.10.2020)
Published in Foods (02.10.2020)
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Journal Article
Germination alters the microstructure, in vitro protein digestibility, α‐glucosidase and dipeptidyl peptidase‐IV inhibitory activities of bioaccessible fraction of pigeon pea (Cajanus cajan) seeds
Ohanenye, Ikenna Christian, Sun, Xiaohong, Sarteshnizi, Roghayeh Amini, Udenigwe, Chibuike C.
Published in Legume science (01.01.2021)
Published in Legume science (01.01.2021)
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Journal Article
Effect of Resistant Starch and β-Glucan Combination on Oxidative Stability, Frying Performance, Microbial Count and Shelf Life of Prebiotic Sausage During Refrigerated Storage
Sarteshnizi, Roghayeh Amini, Hosseini, Hedayat, Khosroshahi, Nader Karimian, Shahraz, Farzane, Khaneghah, Amin Mousavi, Kamran, Manije, Komeili, Rozita, Chiavaro, Emma
Published in Food technology and biotechnology (01.12.2017)
Published in Food technology and biotechnology (01.12.2017)
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Journal Article
Optimization of prebiotic sausage formulation: Effect of using β-glucan and resistant starch by D-optimal mixture design approach
Amini Sarteshnizi, Roghayeh, Hosseini, Hedayat, Bondarianzadeh, Dolly, Colmenero, Francisco Jiménez, khaksar, Ramin
Published in Food science & technology (01.06.2015)
Published in Food science & technology (01.06.2015)
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Journal Article
Effect of Resistant Starch and [beta]-Glucan Combination on Oxidative Stability, Frying Performance, Microbial Count and Shelf Life of Prebiotic Sausage During Refrigerated Storage
Sarteshnizi, Roghayeh Amini, Hosseini, Hedayat, Khosroshahi, Nader Karimian, Shahraz, Farzane, Khaneghah, Amin Mousavi, Kamran, Manije, Komeili, Rozita, Chiavaro, Emma
Published in Food technology and biotechnology (01.10.2017)
Published in Food technology and biotechnology (01.10.2017)
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Journal Article
Study of CAPE Effect on Apoptosis Induction in AGS Human Gastric Cancer Cell Line
Amini-Sarteshnizi, Nematallah, Teimori, Hossein, Beshkar, Pezhman, Amini-Sarteshnizi, Roghayeh, Nikoukar, Morteza
Published in Jundishapur journal of natural pharmaceutical products (01.02.2016)
Published in Jundishapur journal of natural pharmaceutical products (01.02.2016)
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Journal Article
Optimization of prebiotic sausage formulation: Effect of using -glucan and resistant starch by D-optimal mixture design approach
Amini Sarteshnizi, Roghayeh, Hedayat HosseiniauthorDepartment of Food Science and Technology, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran, Dolly BondarianzadehauthorDepartment of Food Science and Technology, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran, Francisco Jimnez ColmeneroauthorDpto. Productos, Laboratorio de Carne y Productos Crnicos Instituto de Ciencia y Tecnologa de Alimentos y Nutricin, Madrid, Spain, Ramin khaksarauthorDepartment of Food Science and Technology, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran
Year of Publication 2015
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Year of Publication 2015
Journal Article
Utjecaj rezistentnog škroba i β-glukana na oksidacijsku stabilnost, svojstva pri prženju, broj mikroorganizama i rok trajanja prebiotičke kobasice tijekom skladištenja pri niskim temperaturama
Amini Sarteshnizi, Roghayeh, Hosseini, Hedayat, Khosroshahi, Nader Karimian, Shahraz, Farzane, Mousavi Khaneghah, Amin, Kamran, Manije, Komeili, Rozita, Chiavaro, Emma
Published in Food Technology and Biotechnology (29.12.2017)
Published in Food Technology and Biotechnology (29.12.2017)
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