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Ali Rashidinejad

Showing results (11-20 of 37) with videos related to

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Foods (Basel, Switzerland)|January 28, 2026
Development of a pH-Responsive Delivery System Suitable for Naringenin and Other Hydrophobic Flavonoids Using the Interactions Between Basil Seed Gum and Milk Protein ComplexesRuwanthi Premathilaka, Matt Golding, Jaspreet Singh, et al.
International Journal of Food Sciences and Nutrition|June 11, 2016
The behaviour of green tea catechins in a full-fat milk system under conditions mimicking the cheesemaking processAli Rashidinejad, E John Birch, David W Everett
Foods (Basel, Switzerland)|November 13, 2025
Functional Potential of Sweet Cherry Cultivars Grown in New Zealand: Effects of Processing on Nutritional and Bioactive PropertiesAli Rashidinejad, Fatema Ahmmed, Carolyn Lister, et al.
Food Research International (Ottawa, Ont.)|June 28, 2022
Fortification/enrichment of milk and dairy products by encapsulated bioactive ingredientsFateme Adinepour, Shiva Pouramin, Ali Rashidinejad, et al.
Molecules (Basel, Switzerland)|January 11, 2022
The Effect of the Liposomal Encapsulated Saffron Extract on the Physicochemical Properties of a Functional Ricotta CheeseZahra Siyar, Ali Motamedzadegan, Jafar Mohammadzadeh Milani, et al.
Molecules (Basel, Switzerland)|April 28, 2023
Assessment of Various Food Proteins as Structural Materials for Delivery of Hydrophobic Polyphenols Using a Novel Co-Precipitation MethodAli Rashidinejad, Matthijs Nieuwkoop, Harjinder Singh, et al.
Lipids|March 21, 2019
The Phosphorylation of IRS1<sup>S307</sup> and Akt<sup>S473</sup> Molecules in Insulin-Resistant C2C12 Cells Induced with Palmitate Is Influenced by Epigallocatechin Gallate from Green TeaSalar Bakhtiyari, Motahareh Zaherara, Karimeh Haghani, et al.
Food Chemistry|August 21, 2016
Molecular interactions between green tea catechins and cheese fat studied by solid-state nuclear magnetic resonance spectroscopyAli Rashidinejad, Edward J Birch, Jason Hindmarsh, et al.
Critical Reviews in Food Science and Nutrition|October 31, 2015
Addition of milk to tea infusions: Helpful or harmful? Evidence from in vitro and in vivo studies on antioxidant propertiesAli Rashidinejad, E John Birch, Dongxiao Sun-Waterhouse, et al.
Food Chemistry|March 18, 2014
Delivery of green tea catechin and epigallocatechin gallate in liposomes incorporated into low-fat hard cheeseAli Rashidinejad, E John Birch, Dongxiao Sun-Waterhouse, et al.
Pageof 4

Showing results (11-20 of 37) with videos related to

Sort By:
Pageof 4
Foods (Basel, Switzerland)|January 28, 2026
Development of a pH-Responsive Delivery System Suitable for Naringenin and Other Hydrophobic Flavonoids Using the Interactions Between Basil Seed Gum and Milk Protein ComplexesRuwanthi Premathilaka, Matt Golding, Jaspreet Singh, et al.
International Journal of Food Sciences and Nutrition|June 11, 2016
The behaviour of green tea catechins in a full-fat milk system under conditions mimicking the cheesemaking processAli Rashidinejad, E John Birch, David W Everett
Foods (Basel, Switzerland)|November 13, 2025
Functional Potential of Sweet Cherry Cultivars Grown in New Zealand: Effects of Processing on Nutritional and Bioactive PropertiesAli Rashidinejad, Fatema Ahmmed, Carolyn Lister, et al.
Food Research International (Ottawa, Ont.)|June 28, 2022
Fortification/enrichment of milk and dairy products by encapsulated bioactive ingredientsFateme Adinepour, Shiva Pouramin, Ali Rashidinejad, et al.
Molecules (Basel, Switzerland)|January 11, 2022
The Effect of the Liposomal Encapsulated Saffron Extract on the Physicochemical Properties of a Functional Ricotta CheeseZahra Siyar, Ali Motamedzadegan, Jafar Mohammadzadeh Milani, et al.
Molecules (Basel, Switzerland)|April 28, 2023
Assessment of Various Food Proteins as Structural Materials for Delivery of Hydrophobic Polyphenols Using a Novel Co-Precipitation MethodAli Rashidinejad, Matthijs Nieuwkoop, Harjinder Singh, et al.
Lipids|March 21, 2019
The Phosphorylation of IRS1<sup>S307</sup> and Akt<sup>S473</sup> Molecules in Insulin-Resistant C2C12 Cells Induced with Palmitate Is Influenced by Epigallocatechin Gallate from Green TeaSalar Bakhtiyari, Motahareh Zaherara, Karimeh Haghani, et al.
Food Chemistry|August 21, 2016
Molecular interactions between green tea catechins and cheese fat studied by solid-state nuclear magnetic resonance spectroscopyAli Rashidinejad, Edward J Birch, Jason Hindmarsh, et al.
Critical Reviews in Food Science and Nutrition|October 31, 2015
Addition of milk to tea infusions: Helpful or harmful? Evidence from in vitro and in vivo studies on antioxidant propertiesAli Rashidinejad, E John Birch, Dongxiao Sun-Waterhouse, et al.
Food Chemistry|March 18, 2014
Delivery of green tea catechin and epigallocatechin gallate in liposomes incorporated into low-fat hard cheeseAli Rashidinejad, E John Birch, Dongxiao Sun-Waterhouse, et al.
Pageof 4