Publikationen, an denen er mitarbeitet Amin Mousavi Khaneghah (36)

2024

  1. Kinetic stability, gastrointestinal fate, and cytotoxicity of vitamin D3 emulsion incorporated with cricket protein-fructooligosaccharide conjugate

    Food Hydrocolloids, Vol. 146

2023

  1. Spectroscopic techniques for elucidation of structural changes in temperate cowpea cultivars under germination: A useful tool for quality determination and industrial application

    Applied Food Research, Vol. 3, Núm. 1

2022

  1. A comprehensive review on gelatin: Understanding impact of the sources, extraction methods, and modifications on potential packaging applications

    Food Packaging and Shelf Life, Vol. 34

  2. Innovations and applications of 3-D printing in food sector

    International Journal of Food Science and Technology, Vol. 57, Núm. 6, pp. 3326-3332

2021

  1. Industrial and Culinary Practice Effects on Biologically Active Polyamines Level in Turkey Meat

    Quality Assurance and Safety of Crops and Foods, Vol. 13, Núm. 2, pp. 67-78

  2. The concentration and non-carcinogenic risk assessment of aluminium in fruits, soil, and water collected from Iran

    International Journal of Environmental Analytical Chemistry, Vol. 101, Núm. 14, pp. 2392-2407

2020

  1. Effect of pulsed electric field on Maillard reaction and hydroxymethylfurfural production

    Pulsed Electric Fields to Obtain Healthier and Sustainable Food for Tomorrow (Elsevier), pp. 129-140

  2. Essential oils as natural preservatives for bakery products: Understanding the mechanisms of action, recent findings, and applications

    Critical Reviews in Food Science and Nutrition, Vol. 60, Núm. 2, pp. 310-321

  3. Physicochemical characterization, antioxidant activity, and phenolic compounds of hawthorn (crataegus spp.) fruits species for potential use in food applications

    Foods, Vol. 9, Núm. 4

  4. The impact of fermentation processes on the production, retention and bioavailability of carotenoids: An overview

    Trends in Food Science and Technology, Vol. 99, pp. 389-401

  5. The potential of HPP for minimizing pesticides and toxins in food products

    Present and Future of High Pressure Processing: A Tool for Developing Innovative, Sustainable, Safe and Healthy Foods (Elsevier), pp. 173-184

  6. The potential of pulsed electric fields to reduce pesticides and toxins

    Pulsed Electric Fields to Obtain Healthier and Sustainable Food for Tomorrow (Elsevier), pp. 141-152

2019

  1. Advances in plant materials, food by-products, and algae conversion into biofuels: Use of environmentally friendly technologies

    Green Chemistry, Vol. 21, Núm. 12, pp. 3213-3231

  2. Assessment of the Suitability of Pitanga Leaf Extract as a Natural Antioxidant for Enhancing Canola Oil Stability: Monitoring Lipid Oxidation Parameters

    European Journal of Lipid Science and Technology, Vol. 121, Núm. 5

  3. Effect of mechanically deboning of chicken on the rheological and sensory properties of chicken sausages

    Journal of Food Processing and Preservation, Vol. 43, Núm. 5

  4. Emerging techniques in bioethanol production: From distillation to waste valorization

    Green Chemistry, Vol. 21, Núm. 6, pp. 1171-1185

  5. Fucus vesiculosus extracts as natural antioxidants for improvement of physicochemical properties and shelf life of pork patties formulated with oleogels

    Journal of the Science of Food and Agriculture, Vol. 99, Núm. 10, pp. 4561-4570

  6. Health benefits of olive oil and its components: Impacts on gut microbiota antioxidant activities, and prevention of noncommunicable diseases

    Trends in Food Science and Technology, Vol. 88, pp. 220-227

  7. Oxidative stability of virgin olive oil: evaluation and prediction with an adaptive neuro-fuzzy inference system (ANFIS)

    Journal of the Science of Food and Agriculture, Vol. 99, Núm. 12, pp. 5358-5367

  8. Solar radiation as a prospective energy source for green and economic processes in the food industry: From waste biomass valorization to dehydration, cooking, and baking

    Journal of Cleaner Production, Vol. 220, pp. 1121-1130