Lista de obras - Zahra Emam-Djomeh - Dominio Público Uruguay

A comparative study on the emulsifying properties of various species of gum tragacanth

artículo científico publicado en 2013

A practical optimization on salt/high-methoxyl pectin interaction to design a stable formulation for Doogh.

artículo científico publicado en 2013

Acid-induced gelation behavior of sonicated casein solutions.

artículo científico publicado en 2009

Application of active edible coatings made from basil seed gum and thymol for quality maintenance of shrimp during cold storage.

artículo científico publicado en 2016

Biopreservation of hamburgers by essential oil of Zataria multiflora.

artículo científico publicado en 2011

Characterization of a high-performance edible film based on Salep mucilage functionalized with pennyroyal (Mentha pulegium)

artículo científico publicado en 2019

Comparative evaluation on fatty acid and Matricaria recutita essential oil incorporated into casein-based film.

artículo científico publicado en 2013

Design and fabrication of pectin-coated nanoliposomal delivery systems for a bioactive polyphenolic: Phloridzin

artículo científico publicado en 2018

Determination of diffusion coefficient for released nanoparticles from developed gelatin/chitosan bilayered buccal films

artículo científico publicado en 2018

Effect of active edible coatings made by basil seed gum and thymol on oil uptake and oxidation in shrimp during deep-fat frying.

artículo científico publicado en 2015

Effect of autochthonous starter cultures isolated from Siahmazgi cheese on physicochemical, microbiological and volatile compound profiles and sensorial attributes of sucuk, a Turkish dry-fermented sausage

artículo científico publicado en 2014

Effect of frozen storage on the anthocyanins and phenolic components of pomegranate juice

artículo científico publicado en 2011

Effect of processing parameters on fouling resistances during microfiltration of red plum and watermelon juices: a comparative study

artículo científico publicado en 2011

Effect of ultrasound assisted extraction upon the Genistin and Daidzin contents of resultant soymilk

artículo científico publicado en 2012

Effects of heating method and conditions on the evaporation rate and quality attributes of black mulberry (Morus nigra) juice concentrate

artículo científico publicado en 2011

Effects of storage time on compositional, micro-structural, rheological and sensory properties of low fat Iranian UF-Feta cheese fortified with fish oil or fish oil powder

artículo científico publicado en 2013

Enhanced thermal and ultrasonic stability of a fungal protease encapsulated within biomimetically generated silicate nanospheres

artículo científico publicado en 2010

Evaluating the potential of artificial neural network and neuro-fuzzy techniques for estimating antioxidant activity and anthocyanin content of sweet cherry during ripening by using image processing.

artículo científico publicado en 2013

Extraction, characterization and rheological study of the purified polysaccharide from Lallemantia ibrica seeds

scientific article published on 28 August 2018

Extraction, chemical composition, rheological behavior, antioxidant activity and functional properties of Cordia myxa mucilage

article

Formulation, in vitro evaluation and kinetic analysis of chitosan-gelatin bilayer muco-adhesive buccal patches of insulin nanoparticles

artículo científico publicado en 2016

Gelation of oil-in-water emulsions stabilized by heat-denatured and nanofibrillated whey proteins through ion bridging or citric acid-mediated cross-linking

scientific article published on 18 August 2018

Gum tragacanth dispersions: Particle size and rheological properties affected by high-shear homogenization

artículo científico publicado en 2015

Influence of beet sugar, calcium lactate, and Staphylococcus xylosus (with nitrate reductase activity) on the chemical, microbiological, and sensorial properties of Persian uncured frankfurters

scientific article published on 04 September 2012

Investigation on proteolysis and formation of volatile compounds of Lighvan cheese during ripening

artículo científico publicado en 2012

Isolation, structural characterization and antioxidant activity of a new water-soluble polysaccharide from Acanthophyllum bracteatum roots.

artículo científico publicado en 2011

Microwave-assisted extraction of hempseed oil: studying and comparing of fatty acid composition, antioxidant activity, physiochemical and thermal properties with Soxhlet extraction

artículo científico publicado en 2019

Monitoring the chemical and textural changes during ripening of Iranian White cheese made with different concentrations of starter.

artículo científico publicado en 2006

Nano-web structures constructed with a cellulose acetate/lithium chloride/polyethylene oxide hybrid: modeling, fabrication and characterization

artículo científico publicado en 2014

One-pot nanoparticulation of potentially bioactive peptides and gallic acid encapsulation.

artículo científico publicado en 2016

Optimal fabrication of nanofiber membranes from ionized-bicomponent cellulose/polyethyleneoxide solutions

artículo científico publicado en 2014

Optimised production and spray drying of ACE-inhibitory enzyme-modified cheese.

artículo científico publicado en 2015

Optimization of microwave assisted extraction (MAE) and soxhlet extraction of phenolic compound from licorice root.

artículo científico publicado en 2014

Optimization of physical and mechanical properties for chitosan-nanocellulose biocomposites

artículo científico publicado en 2014

Opuntia ficus indica fruit gum: Extraction, characterization, antioxidant activity and functional properties

artículo científico publicado en 2018

Physicochemical and microstructural properties of a novel edible film synthesized from Balangu seed mucilage

artículo científico publicado en 2017

Polysaccharide type and concentration affect nanocomplex formation in associative mixture with β-lactoglobulin.

artículo científico publicado en 2016

Porphyrin-Functionalized Zinc Oxide Nanostructures for Sensor Applications

scientific article published on 14 July 2018

Protein beverages made of a mixture of egg white and chocolate milk: Microbiology, nutritional and sensory properties

scientific article published on 02 March 2019

Scrutinizing the different pectin types on stability of an Iranian traditional drink "Doogh".

artículo científico publicado en 2013

Sonodisruption of re-assembled casein micelles at different pH values.

artículo científico publicado en 2009

Stability and dynamic rheological characterization of spread developed based on pistachio oil

artículo científico publicado en 2013

Stability of vitamin D(3) encapsulated in nanoparticles of whey protein isolate

artículo científico publicado en 2013

The Effects of Probiotic Honey Consumption on Metabolic Status in Patients with Diabetic Nephropathy: a Randomized, Double-Blind, Controlled Trial

scientific article published on 01 December 2019

The International Natural Product Sciences Taskforce (INPST) and the power of Twitter networking exemplified through #INPST hashtag analysis

artículo científico publicado en 2023

The first application of a new polysaccharide from Acanthophyllum bracteatum for the health improvement of Atlantic salmon exposed to mercury chloride

artículo científico publicado en 2011

Thermal and antimicrobial properties of chitosan-nanocellulose films for extending shelf life of ground meat.

artículo científico publicado en 2014

Thermodynamic and kinetic study of volatile compounds in biopolymer based dispersions.

artículo científico publicado en 2013

Ultrasound-assisted generation of ACE-inhibitory peptides from casein hydrolyzed with nanoencapsulated protease

artículo científico publicado en 2011

Lista de obras de Zahra Emam-Djomeh

A comparative study on the emulsifying properties of various species of gum tragacanth

A practical optimization on salt/high-methoxyl pectin interaction to design a stable formulation for Doogh.

Acid-induced gelation behavior of sonicated casein solutions.

Application of active edible coatings made from basil seed gum and thymol for quality maintenance of shrimp during cold storage.

Biopreservation of hamburgers by essential oil of Zataria multiflora.

Characterization of a high-performance edible film based on Salep mucilage functionalized with pennyroyal (Mentha pulegium)

Comparative evaluation on fatty acid and Matricaria recutita essential oil incorporated into casein-based film.

Design and fabrication of pectin-coated nanoliposomal delivery systems for a bioactive polyphenolic: Phloridzin

Determination of diffusion coefficient for released nanoparticles from developed gelatin/chitosan bilayered buccal films

Effect of active edible coatings made by basil seed gum and thymol on oil uptake and oxidation in shrimp during deep-fat frying.

Effect of autochthonous starter cultures isolated from Siahmazgi cheese on physicochemical, microbiological and volatile compound profiles and sensorial attributes of sucuk, a Turkish dry-fermented sausage

Effect of frozen storage on the anthocyanins and phenolic components of pomegranate juice

Effect of processing parameters on fouling resistances during microfiltration of red plum and watermelon juices: a comparative study

Effect of ultrasound assisted extraction upon the Genistin and Daidzin contents of resultant soymilk

Effects of heating method and conditions on the evaporation rate and quality attributes of black mulberry (Morus nigra) juice concentrate

Effects of storage time on compositional, micro-structural, rheological and sensory properties of low fat Iranian UF-Feta cheese fortified with fish oil or fish oil powder

Enhanced thermal and ultrasonic stability of a fungal protease encapsulated within biomimetically generated silicate nanospheres

Evaluating the potential of artificial neural network and neuro-fuzzy techniques for estimating antioxidant activity and anthocyanin content of sweet cherry during ripening by using image processing.

Extraction, characterization and rheological study of the purified polysaccharide from Lallemantia ibrica seeds

Extraction, chemical composition, rheological behavior, antioxidant activity and functional properties of Cordia myxa mucilage

Formulation, in vitro evaluation and kinetic analysis of chitosan-gelatin bilayer muco-adhesive buccal patches of insulin nanoparticles

Gelation of oil-in-water emulsions stabilized by heat-denatured and nanofibrillated whey proteins through ion bridging or citric acid-mediated cross-linking

Gum tragacanth dispersions: Particle size and rheological properties affected by high-shear homogenization

Influence of beet sugar, calcium lactate, and Staphylococcus xylosus (with nitrate reductase activity) on the chemical, microbiological, and sensorial properties of Persian uncured frankfurters

Investigation on proteolysis and formation of volatile compounds of Lighvan cheese during ripening

Isolation, structural characterization and antioxidant activity of a new water-soluble polysaccharide from Acanthophyllum bracteatum roots.

Microwave-assisted extraction of hempseed oil: studying and comparing of fatty acid composition, antioxidant activity, physiochemical and thermal properties with Soxhlet extraction

Monitoring the chemical and textural changes during ripening of Iranian White cheese made with different concentrations of starter.

Nano-web structures constructed with a cellulose acetate/lithium chloride/polyethylene oxide hybrid: modeling, fabrication and characterization

One-pot nanoparticulation of potentially bioactive peptides and gallic acid encapsulation.

Optimal fabrication of nanofiber membranes from ionized-bicomponent cellulose/polyethyleneoxide solutions

Optimised production and spray drying of ACE-inhibitory enzyme-modified cheese.

Optimization of microwave assisted extraction (MAE) and soxhlet extraction of phenolic compound from licorice root.

Optimization of physical and mechanical properties for chitosan-nanocellulose biocomposites

Opuntia ficus indica fruit gum: Extraction, characterization, antioxidant activity and functional properties

Physicochemical and microstructural properties of a novel edible film synthesized from Balangu seed mucilage

Polysaccharide type and concentration affect nanocomplex formation in associative mixture with β-lactoglobulin.

Porphyrin-Functionalized Zinc Oxide Nanostructures for Sensor Applications

Protein beverages made of a mixture of egg white and chocolate milk: Microbiology, nutritional and sensory properties

Scrutinizing the different pectin types on stability of an Iranian traditional drink "Doogh".

Sonodisruption of re-assembled casein micelles at different pH values.

Stability and dynamic rheological characterization of spread developed based on pistachio oil

Stability of vitamin D(3) encapsulated in nanoparticles of whey protein isolate

The Effects of Probiotic Honey Consumption on Metabolic Status in Patients with Diabetic Nephropathy: a Randomized, Double-Blind, Controlled Trial

The International Natural Product Sciences Taskforce (INPST) and the power of Twitter networking exemplified through #INPST hashtag analysis

The first application of a new polysaccharide from Acanthophyllum bracteatum for the health improvement of Atlantic salmon exposed to mercury chloride

Thermal and antimicrobial properties of chitosan-nanocellulose films for extending shelf life of ground meat.

Thermodynamic and kinetic study of volatile compounds in biopolymer based dispersions.

Ultrasound-assisted generation of ACE-inhibitory peptides from casein hydrolyzed with nanoencapsulated protease