Publikationen, an denen er mitarbeitet Mohsen Gavahian (25)

2021

  1. Design and characterisation of jet cold atmospheric pressure plasma and its effect on Escherichia coli, colour, pH, and bioactive compounds of sour cherry juice

    International Journal of Food Science and Technology, Vol. 56, Núm. 10, pp. 4883-4892

  2. Drying of sliced tomato (Lycopersicon esculentum L.) by a novel halogen dryer: Effects of drying temperature on physical properties, drying kinetics, and energy consumption

    Journal of Food Process Engineering, Vol. 44, Núm. 3

  3. Refractance window (RW) concentration of milk-Part II: Computer vision approach for optimizing microbial and sensory qualities

    Journal of Food Processing and Preservation, Vol. 45, Núm. 9

  4. Valorization of wastewater from table olives: Nmr identification of antioxidant phenolic fraction and microwave single‐phase reaction of sugary fraction

    Antioxidants, Vol. 10, Núm. 11

2020

  1. An overview of the potential applications based on HPP mechanism

    Present and Future of High Pressure Processing: A Tool for Developing Innovative, Sustainable, Safe and Healthy Foods (Elsevier), pp. 3-11

  2. Aquaculture and its by-products as a source of nutrients and bioactive compounds

    Advances in Food and Nutrition Research (Academic Press Inc.), pp. 1-33

  3. 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

  4. 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

  5. Impact of ultrasound-assisted extraction and solvent composition on bioactive compounds and in vitro biological activities of thyme and rosemary

    Food Research International, Vol. 134

  6. Optimization of process variables on physicochemical properties of milk during an innovative refractance window concentration

    Journal of Food Processing and Preservation, Vol. 44, Núm. 10

  7. Recent advances in the application of innovative food processing technologies for mycotoxins and pesticide reduction in foods

    Trends in Food Science and Technology, Vol. 106, pp. 209-218

  8. 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

  9. 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

  10. Valorization of waste and by-products from food industries through the use of innovative technologies

    Agri-Food Industry Strategies for Healthy Diets and Sustainability: New Challenges in Nutrition and Public Health (Elsevier), pp. 249-266

2019

  1. Application of pulsed electric fields in meat and fish processing industries: An overview

    Food Research International, Vol. 123, pp. 95-105

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

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

  4. 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

  5. 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

  6. 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