The assessment of microencapsulated Lactobacillus plantarum survivability in rose petal jam and the changes in physicochemical, textural and sensorial characteristics of the product during storage
Shoaei, Fateme, Heshmati, Ali, Mahjub, Reza, Garmakhany, Amir Daraei, Taheri, Mehdi
Published in Scientific reports (13.04.2022)
Published in Scientific reports (13.04.2022)
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Journal Article
Response surface optimization of pudding formulation containing fish gelatin and clove (Syzygium aromaticum) and cinnamon (Cinnamomum verum) powder: Effect on color, physicochemical, and sensory attributes of the final pudding product
Choobkar, Nasrin, Daraei Garmakhany, Amir, Aghajani, Abdolraza R., Ataee, Maryam
Published in Food science & nutrition (01.04.2022)
Published in Food science & nutrition (01.04.2022)
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Journal Article
Effect of Plantago ovata Forsk seed mucilage on survivability of Lactobacillus acidophilus, physicochemical and sensory attributes of produced low‐fat set yoghurt
Mehrinejad Choobari, Seyedeh Zahra, Sari, Abbas Ali, Daraei Garmakhany, Amir
Published in Food science & nutrition (01.02.2021)
Published in Food science & nutrition (01.02.2021)
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Journal Article
Incorporation of omega‐3 fatty acid‐rich grape seed oil in yoghurt: Response surface optimization of physicochemical, textural, and sensory attributes during refrigerated storage
Kokabian, Atousa, Daraei Garmakhany, Amir, Jafarzadeh, Shima, Aghajani, Narjes
Published in Food science & nutrition (01.01.2021)
Published in Food science & nutrition (01.01.2021)
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Journal Article
Development of camel and cow's milk, low‐fat frozen yoghurt incorporated with Qodume Shahri (Lepidium perfoliatum) and cress seeds (Lepidium sativum) gum: Flow behavior, textural, and sensory attributes' assessment
Azari‐Anpar, Mojtaba, Khomeiri, Morteza, Daraei Garmakhany, Amir, Lotfi‐Shirazi, Sorour
Published in Food science & nutrition (01.03.2021)
Published in Food science & nutrition (01.03.2021)
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Journal Article
Optimization of the viability of Lactobacillus acidophilus and physico-chemical, textural and sensorial characteristics of flaxseed-enriched stirred probiotic yogurt by using response surface methodology
Mousavi, Malihe, Heshmati, Ali, Garmakhany, Amir Daraei, Vahidinia, Aliasghar, Taheri, Mehdi
Published in Food science & technology (01.03.2019)
Published in Food science & technology (01.03.2019)
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Journal Article
Response surface optimization of the effect of Aloe vera gel coating enriched with golpar essential oil on the shelf life, postharvest quality, color change and sensory attributes of fresh‐cut orange fruit
Abdollahi, Mohaddese, Bazargani‐Gilani, Behnaz, Aghajani, Narjes, Daraei Garmakhany, Amir
Published in Journal of food processing and preservation (01.11.2022)
Published in Journal of food processing and preservation (01.11.2022)
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Journal Article
Physicochemical, microbial, antioxidant, and sensory properties of probiotic stirred yoghurt enriched with Aloe vera foliar gel
Azari‐Anpar, Mojtaba, Payeinmahali, Hadiseh, Daraei Garmakhany, Amir, Sadeghi Mahounak, Alireza
Published in Journal of food processing and preservation (01.10.2017)
Published in Journal of food processing and preservation (01.10.2017)
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Journal Article
Determination of phenolic compounds and their antioxidant activity of Iranian Allium sativum controversum extracts and their antimicrobial properties in fresh sausages
Madani, Adeleh, Choobkar, Nasrin, Garmakhany, Amir Daraei
Published in Food science & nutrition (01.01.2023)
Published in Food science & nutrition (01.01.2023)
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Journal Article
Cold water fish gelatin modification by a natural phenolic cross‐linker (ferulic acid and caffeic acid)
Araghi, Maryam, Moslehi, Zeinab, Mohammadi Nafchi, Abdorreza, Mostahsan, Amir, Salamat, Nima, Daraei Garmakhany, Amir
Published in Food science & nutrition (01.09.2015)
Published in Food science & nutrition (01.09.2015)
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Journal Article
Predicting the Moisture Ratio of Dried Tomato Slices Uusing Artificial Neural Network and Genetic Aalgorithm Modeling
Mohsen Mokhtarian, Mojtaba Heidari Majd, Amir Daraei Garmakhany, Elham Zaerzadeh
Published in Pizhūhish va nuāvarī dar ulūm va ṣanāyi-i ghazāyī (01.12.2021)
Published in Pizhūhish va nuāvarī dar ulūm va ṣanāyi-i ghazāyī (01.12.2021)
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Journal Article
Optimization of the effect of pectin and carboxymethyl cellulose gums on oil uptake, textural properties and color changes of French fries using response surface methodology
Daraei Garmakhany, Amir, Aghajani, Narjes, Dalvi-Isfahan, Mohsen
Published in Ulūm va ṣanāyi̒-i ghaz̠āyī (01.10.2021)
Published in Ulūm va ṣanāyi̒-i ghaz̠āyī (01.10.2021)
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Journal Article
Enhanced biomass delignification and enzymatic saccharification of canola straw by steam‐explosion pretreatment
Garmakhany, Amir Daraei, Kashaninejad, Mahdi, Aalami, Mehran, Maghsoudlou, Yahya, Khomieri, Mortza, Tabil, Lope G
Published in Journal of the science of food and agriculture (01.06.2014)
Published in Journal of the science of food and agriculture (01.06.2014)
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Journal Article
Effect of nano‐composite and Thyme oil (Tymus Vulgaris L) coating on fruit quality of sweet cherry (Takdaneh Cv) during storage period
Nabifarkhani, Naser, Sharifani, Mehdi, Daraei Garmakhany, Amir, Ganji Moghadam, Ebrahim, Shakeri, Alireza
Published in Food science & nutrition (01.07.2015)
Published in Food science & nutrition (01.07.2015)
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Journal Article