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Food Chemistry|November 23, 2013
Effect of different cooking methods on minerals, vitamins and nutritional quality indices of kutum roach (Rutilus frisii kutum)Hedayat Hosseini, Maryam Mahmoudzadeh, Masoud Rezaei, et al.
International Journal of Biological Macromolecules|July 3, 2023
An edible coating utilizing Malva sylvestris seed polysaccharide mucilage and postbiotic from Saccharomyces cerevisiae var. boulardii for the preservation of lamb meatAmin Abbasi, Sahar Sabahi, Sara Bazzaz, et al.
Food Science & Nutrition|April 17, 2024
Effect of using biodegradable film constituting red grape anthocyanins as a novel packaging on the qualitative attributes of emergency food bars during storageReza Yekta, Arasb Dabbagh Moghaddam, Hedayat Hosseini, et al.
Environmental Science and Pollution Research International|May 30, 2020
Acrylamide content of collected food products from Tehran's market: a risk assessment studyAmene Nematollahi, Marzieh Kamankesh, Hedayat Hosseini, et al.
Food and Chemical Toxicology : an International Journal Published for the British Industrial Biological Research Association|June 2, 2018
Polycyclic aromatic hydrocarbons (PAHs) content of edible vegetable oils in Iran: A risk assessment studyMojtaba Yousefi, Ghazal Shemshadi, Nasim Khorshidian, et al.
International Journal of Biological Macromolecules|May 8, 2020
Optimization of antibacterial and mechanical properties of an active LDPE/starch/nanoclay nanocomposite film incorporated with date palm seed extract using D-optimal mixture design approachRamin Radfar, Hedayat Hosseini, Mehdi Farhodi, et al.
Journal of Food Science and Technology|August 2, 2018
Identification of Clostridium spp. derived from a sheep and cattle slaughterhouse by matrix-assisted laser desorption and ionization-time of flight mass spectrometry (MALDI-TOF MS) and 16S rDNA sequencingFarzaneh Bakhtiary, Hamid Reza Sayevand, Marlene Remely, et al.
Food Technology and Biotechnology|December 2, 2016
Investigation of the Effects of Inulin and β-Glucan on the Physical and Sensory Properties of Low-Fat Beef Burgers Containing Vegetable Oils: Optimisation of the Formulation Using D-Optimal Mixture DesignRoya Afshari, Hedayat Hosseini, Ramin Khaksar, et al.
Pathogens and Global Health|October 23, 2018
A review on inactivation methods of Toxoplasma gondii in foodsAdel Mirza Alizadeh, Sahar Jazaeri, Bahar Shemshadi, et al.
International Journal of Biological Macromolecules|July 8, 2017
Development and characterisation of chitosan or alginate-coated low density polyethylene films containing Satureja hortensis extractBahareh Rahmani, Hedayat Hosseini, Mohammadreza Khani, et al.
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