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Amir Pourfarzad

Showing results (1-10 of 16) with videos related to

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Food Science & Nutrition|February 20, 2026
Multivariate Chemometric and FTIR Insights Into the Effects of Rice Bran Extracts on Brown Rice Protein BarsZahra Ashrafpour Ardakani, Amir Pourfarzad
Journal of Food Science|September 24, 2019
Microencapsulation of Saffron Petal Phenolic Extract: Their Characterization, In Vitro Gastrointestinal Digestion, and Storage StabilityZahra Ahmadian, Razieh Niazmand, Amir Pourfarzad
Heliyon|December 19, 2018
Interactions between polyols and wheat biopolymers in a bread model system fortified with inulin: A Fourier transform infrared studyAmir Pourfarzad, Zahra Ahmadian, Mohammad B Habibi-Najafi
Heliyon|September 6, 2019
Corrigendum to "Effect of encapsulation and wall material on the probiotic survival and physicochemical properties of synbiotic chewing gum: study with univariate and multivariate analyses" [Heliyon 5 (7) (July 2019) e02144]Sahar Dehqan Qaziyani, Amir Pourfarzad, Siamak Gheibi, et al.
Heliyon|August 3, 2019
Effect of encapsulation and wall material on the probiotic survival and physicochemical properties of synbiotic chewing gum: study with univariate and multivariate analysesSahar Dehqan Qaziyani, Amir Pourfarzad, Siamak Gheibi, et al.
Journal of the Science of Food and Agriculture|May 18, 2021
Development of cress seed gum hydrogel and investigation of its potential application in the delivery of curcuminSaeedeh Shahbazizadeh, Sara Naji-Tabasi, Mostafa Shahidi-Noghabi, et al.
Food Science & Nutrition|November 18, 2024
Identification of polyphenol composition in grape (<i>Vitis vinifera</i> cv. Bidaneh Sefid) stem using green extraction methods and LC-MS/MS analysisShiva Beilankouhi, Amir Pourfarzad, Babak Ghanbarzadeh, et al.
Journal of Food Science and Technology|October 21, 2014
Optimization of a novel improver gel formulation for Barbari flat bread using response surface methodologyAmir Pourfarzad, Mohammad Hossein Haddad Khodaparast, Mehdi Karimi, et al.
Journal of Food Science and Technology|December 6, 2014
Dough performance, quality and shelf life of flat bread supplemented with fractions of germinated date seedSudiyeh Hejri-Zarifi, Zahra Ahmadian-Kouchaksaraei, Amir Pourfarzad, et al.
Food Science & Nutrition|April 17, 2024
The principal component analysis of key and significant features of the safety and nutritional value of Mahyaveh sauceHoda Ghayoomi, Mohammad Reza Edalatian Dovom, Mohammad Bagher Habibi Najafi, et al.
Pageof 2

Showing results (1-10 of 16) with videos related to

Sort By:
Pageof 2
Food Science & Nutrition|February 20, 2026
Multivariate Chemometric and FTIR Insights Into the Effects of Rice Bran Extracts on Brown Rice Protein BarsZahra Ashrafpour Ardakani, Amir Pourfarzad
Journal of Food Science|September 24, 2019
Microencapsulation of Saffron Petal Phenolic Extract: Their Characterization, In Vitro Gastrointestinal Digestion, and Storage StabilityZahra Ahmadian, Razieh Niazmand, Amir Pourfarzad
Heliyon|December 19, 2018
Interactions between polyols and wheat biopolymers in a bread model system fortified with inulin: A Fourier transform infrared studyAmir Pourfarzad, Zahra Ahmadian, Mohammad B Habibi-Najafi
Heliyon|September 6, 2019
Corrigendum to "Effect of encapsulation and wall material on the probiotic survival and physicochemical properties of synbiotic chewing gum: study with univariate and multivariate analyses" [Heliyon 5 (7) (July 2019) e02144]Sahar Dehqan Qaziyani, Amir Pourfarzad, Siamak Gheibi, et al.
Heliyon|August 3, 2019
Effect of encapsulation and wall material on the probiotic survival and physicochemical properties of synbiotic chewing gum: study with univariate and multivariate analysesSahar Dehqan Qaziyani, Amir Pourfarzad, Siamak Gheibi, et al.
Journal of the Science of Food and Agriculture|May 18, 2021
Development of cress seed gum hydrogel and investigation of its potential application in the delivery of curcuminSaeedeh Shahbazizadeh, Sara Naji-Tabasi, Mostafa Shahidi-Noghabi, et al.
Food Science & Nutrition|November 18, 2024
Identification of polyphenol composition in grape (<i>Vitis vinifera</i> cv. Bidaneh Sefid) stem using green extraction methods and LC-MS/MS analysisShiva Beilankouhi, Amir Pourfarzad, Babak Ghanbarzadeh, et al.
Journal of Food Science and Technology|October 21, 2014
Optimization of a novel improver gel formulation for Barbari flat bread using response surface methodologyAmir Pourfarzad, Mohammad Hossein Haddad Khodaparast, Mehdi Karimi, et al.
Journal of Food Science and Technology|December 6, 2014
Dough performance, quality and shelf life of flat bread supplemented with fractions of germinated date seedSudiyeh Hejri-Zarifi, Zahra Ahmadian-Kouchaksaraei, Amir Pourfarzad, et al.
Food Science & Nutrition|April 17, 2024
The principal component analysis of key and significant features of the safety and nutritional value of Mahyaveh sauceHoda Ghayoomi, Mohammad Reza Edalatian Dovom, Mohammad Bagher Habibi Najafi, et al.
Pageof 2