Saremnezhad S - Search Results

1

Effect of the mixture of oleaster (E. angustifolia L.) and black cumin (Nigella sativa) flours as functional compounds on the quality characteristics of toast bread.

Ghadarloo S, Mansouripour S, Saremnezhad S. Ghadarloo S, et al. Among authors: saremnezhad s. Food Sci Nutr. 2023 May 15;11(8):4678-4687. doi: 10.1002/fsn3.3430. eCollection 2023 Aug. Food Sci Nutr. 2023. PMID: 37576057 Free PMC article.

2

The influence of bath and probe sonication on the physicochemical and microstructural properties of wheat starch.

Jamalabadi M, Saremnezhad S, Bahrami A, Jafari SM. Jamalabadi M, et al. Among authors: saremnezhad s. Food Sci Nutr. 2019 Jun 13;7(7):2427-2435. doi: 10.1002/fsn3.1111. eCollection 2019 Jul. Food Sci Nutr. 2019. PMID: 31367372 Free PMC article.

3

Functional stirred yogurt manufactured using co-microencapsulated or free forms of grape pomace and flaxseed oil as bioactive ingredients: Physicochemical, antioxidant, rheological, microstructural, and sensory properties.

Saberi M, Saremnezhad S, Soltani M, Faraji A. Saberi M, et al. Among authors: saremnezhad s. Food Sci Nutr. 2023 Apr 21;11(7):3989-4001. doi: 10.1002/fsn3.3385. eCollection 2023 Jul. Food Sci Nutr. 2023. PMID: 37457195 Free PMC article.

4

The effect of propolis extract as a valuable natural additive on the quality characteristics of toast bread.

Hosseini Khabbazi S, Mansouripour S, Saremnezhad S. Hosseini Khabbazi S, et al. Among authors: saremnezhad s. Food Sci Nutr. 2023 Jun 14;11(9):5438-5445. doi: 10.1002/fsn3.3500. eCollection 2023 Sep. Food Sci Nutr. 2023. PMID: 37701230 Free PMC article.

5

Comparative effects of probiotic and paraprobiotic addition on microbiological, biochemical and physical properties of yogurt.

Molaee Parvarei M, Fazeli MR, Mortazavian AM, Sarem Nezhad S, Mortazavi SA, Golabchifar AA, Khorshidian N. Molaee Parvarei M, et al. Food Res Int. 2021 Feb;140:110030. doi: 10.1016/j.foodres.2020.110030. Epub 2020 Dec 17. Food Res Int. 2021. PMID: 33648258

6

Chemical changes of food constituents during cold plasma processing: A review.

Saremnezhad S, Soltani M, Faraji A, Hayaloglu AA. Saremnezhad S, et al. Food Res Int. 2021 Sep;147:110552. doi: 10.1016/j.foodres.2021.110552. Epub 2021 Jun 24. Food Res Int. 2021. PMID: 34399529 Review.

7

Synthesis and characterization of a lactose-based biosurfactant by a novel nanodendritic catalyst and evaluating its efficacy as an emulsifier in a food emulsion system.

Karami M, Faraji AR, Saremnezhad S, Soltani M. Karami M, et al. Among authors: saremnezhad s. RSC Adv. 2022 Nov 10;12(50):32280-32296. doi: 10.1039/d2ra06958j. eCollection 2022 Nov 9. RSC Adv. 2022. PMID: 36425678 Free PMC article.

8

Influence of the Blends of Sheep's and Goat's Milk on the Functional Properties and Volatile Compounds of Lighvan Cheese During Ripening: A Comparative Study.

Saremnezhad S, Soltani M, Tekin A, Kanmaz H, Sahingil D, Kaya B, Gökçe Y, Hayaloglu AA. Saremnezhad S, et al. Food Sci Nutr. 2024 Oct 23;12(11):9764-9776. doi: 10.1002/fsn3.4543. eCollection 2024 Nov. Food Sci Nutr. 2024. PMID: 39620030 Free PMC article.

9

Functional properties and safety traits of L. rhamnosus and L. reuteri postbiotic extracts.

Jalali S, Mojgani N, Sanjabi MR, Saremnezhad S, Haghighat S. Jalali S, et al. Among authors: saremnezhad s. AMB Express. 2024 Oct 9;14(1):114. doi: 10.1186/s13568-024-01768-3. AMB Express. 2024. PMID: 39384663 Free PMC article.

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