Search Results - "Mohtarami, Forogh" :: K.UTB vyhledávací portál

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Investigation of physicochemical and sensory characteristics of low calorie sponge cake made from flaxseed mucilage and flaxseed flour

by Ahmadinia, Fariba, Mohtarami, Forogh, Esmaiili, Mohsen, Pirsa, Sajad
Published in Scientific reports (28.11.2023)

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Biodegradable film based on sodium alginate/flax seed mucilage modified with norbixin and WO3 nanoparticles: investigation of physicochemical properties and release of active substances

by Dadkhah, Hosein, Pirsa, Sajad, Javadi, Afshin, Mohtarami, Forogh
Published in Biomass conversion and biorefinery (01.08.2024)

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Biodegradable film based on barley sprout powder/pectin modified with quercetin and V2O5 nanoparticles: Investigation of physicochemical and structural properties

by Jasem odhaib, Alaa, Pirsa, Sajad, Mohtarami, Forogh
Published in Heliyon (15.02.2024)

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Development and characterization of edible films based on eggplant flour and corn starch

by Nouraddini, Mahsa, Esmaiili, Mohsen, Mohtarami, Forogh
Published in International journal of biological macromolecules (01.12.2018)

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A biodegradable film based on carrageenan gum/Plantago psyllium mucilage/red beet extract: physicochemical properties, biodegradability and water absorption kinetic

by Daei, Shokufe, Mohtarami, Forogh, Pirsa, Sajad
Published in Polymer bulletin (Berlin, Germany) (01.12.2022)

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Extraction of flaxseed and Plantago Psyllium mucilage: Investigation of rheological properties and efficiency as a fat substitute for the production of low‐calorie cookies

by Mohtarami, Forogh, Rashidi, Zahra, Pirsa, Sajad
Published in Journal of food processing and preservation (01.11.2022)

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Investigating the Structural and Antimicrobial Properties of Wheat Gluten Nanocomposite Film Containing Zinc Oxide Nanoparticles and Quercetin Nanoliposomes

by Bakeshlou, Hojjat, Pirsa, Sajad, Mohtarami, Forogh, Bener, Mustafa
Published in Journal of polymers and the environment (01.10.2024)

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Preparation of biodegradable composite starch/tragacanth gum/Nanoclay film and study of its physicochemical and mechanical properties

by Sajad Pirsa, Forogh Mohtarami, Sara Kalantari
Published in Chemical review and letters (01.05.2020)

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Investigating the physicochemical, antimicrobial and antioxidant properties of chitosan film containing zero-valent iron nanoparticles and oregano essence

by Khodaparast, Farzaneh Khalil, Pirsa, Sajad, Toupchi, Farzad Mirab, Mohtarami, Forogh
Published in Biopolymers (12.07.2024)

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Biodegradable film based on barley sprout powder/pectin modified with quercetin and V 2 O 5 nanoparticles: Investigation of physicochemical and structural properties

by Jasem Odhaib, Alaa, Pirsa, Sajad, Mohtarami, Forogh
Published in Heliyon (15.02.2024)

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Incorporation of Artemisia essential oil loaded chitosomes in salep based film for use in toast bread packaging: New generation of active films

by Khazani, Behina, Almasi, Hadi, Mohtarami, Forogh, Amjadi, Sajed
Published in Food packaging and shelf life (01.06.2024)

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Production of gluten-free biscuits with inulin and flaxseed powder: investigation of physicochemical properties and formulation optimization

by Nasiri, Fatemeh, Mohtarami, Forogh, Esmaiili, Mohsen, Pirsa, Sajad
Published in Biomass conversion and biorefinery (01.09.2024)

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Modified potato starch and clove essential oil nanoemulsion coatings: a green approach to prevent fungal spoilage and prolong the shelf life of preservative-free sponge cake

by Mokhtari, Fatemeh, Mohtarami, Forogh, Sharifi, Akram, Pirsa, Sajad
Published in Journal of food measurement & characterization (01.12.2024)

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Soy protein isolate film activated by black seed oil nanoemulsion as a novel packaging for shelf‐life extension of bulk bread

by Hosseiniyeh, Negin, Mohtarami, Forogh, Almasi, Hadi, Azizi, Saeedeh
Published in Food science & nutrition (01.03.2024)

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Fortification of Simit bread with spinach powder: Evaluation of Physico-chemical, textural, and sensorial properties

by Mohtarami, Forogh, Esmaiili, Mohsen, Nouraddini, Mahsa, Ostad, Iraj
Published in Ulūm va ṣanāyi̒-i ghaz̠āyī (01.03.2022)

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In situ produced exopolysaccharides by Bacillus coagulans IBRC-M 10807 and its effects on properties of whole wheat sourdough

by Farajinejad, Zahra, Mohtarami, Forogh, Pirouzifard, Mirkhalil, Amiri, Saber, Hamishehkar, Hamed
Published in Food science & nutrition (01.11.2023)

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Amaranth selective hydrolyzed protein influence on sourdough fermentation and wheat bread quality

by Karimi, Nayereh, Zeynali, Fariba, Rezazad Bari, Mahmoud, Nikoo, Mehdi, Mohtarami, Forogh, Kadivar, Mahdi
Published in Food science & nutrition (01.12.2021)

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In situ produced exopolysaccharides by Bacillus coagulansIBRC-M 10807 and its effects on properties of whole wheat sourdough

by Farajinejad, Zahra, Mohtarami, ogh, Pirouzifard, Mirkhalil, Amiri, Saber, Hamishehkar, Hamed
Published in Food science & nutrition (01.11.2023)

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The Effect of Elaeagnus Angustifolia (Oleaster) Powder on Physicochemical, Textural and Sensory Properties of Gluten Free Bread

by Lavini, Akram, Mohtarami, Forogh, Pirsa, Sajad, Talebi, Anis
Published in Ulūm va ṣanāyi̒-i ghaz̠āyī (01.01.2022)

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The Effect of Triticale Flour and Betaglucan on Physicochemical, Textural and Sensory Properties of Barbari Bread

by Mohtarami, Forogh, Talebi, Anis, Banaeikia, peghah
Published in Ulūm va ṣanāyi̒-i ghaz̠āyī (01.07.2021)

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