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Mohebbat Mohebbi

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

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Heliyon|February 16, 2019
Effect of the milk fat content and starter culture selection on proteolysis and antioxidant activity of probiotic yogurtMaryam Tavakoli, Mohammad B Habibi Najafi, Mohebbat Mohebbi
Foods (Basel, Switzerland)|May 27, 2023
Evaluation of Effects of Spray Drying Conditions on Physicochemical Properties of Pomegranate Juice Powder Enriched with Pomegranate Peel Phenolic Compounds: Modeling and Optimization by RSMJouhaina Hadree, Fakhri Shahidi, Mohebbat Mohebbi, et al.
Carbohydrate Polymers|December 5, 2013
Lepidium perfoliatum seed gum: a new source of carbohydrate to make a biodegradable filmSamira Seyedi, Arash Koocheki, Mohebbat Mohebbi, et al.
Food and Environmental Virology|November 6, 2016
Preliminary Source Tracking of Male-Specific (F<sup>+</sup>) RNA Coliphage on Lettuce as a Surrogate of Enteric Viruses Using Reverse Transcription-PCRMojgan Yazdi, Masoud Yavarmanesh, Masumeh Bahreini, et al.
Materials Science & Engineering. C, Materials for Biological Applications|July 1, 2020
Prolonged-release of menthol through a superhydrophilic multilayered structure of balangu (Lallemantia royleana)-gelatin nanofibersHassan Rezaeinia, Behrouz Ghorani, Bahareh Emadzadeh, et al.
International Journal of Biological Macromolecules|September 12, 2015
Effect of layer-by-layer polyelectrolyte method on encapsulation of vanillinMohammad Noshad, Mohebbat Mohebbi, Fakhri Shahidi, et al.
Journal of Colloid and Interface Science|December 7, 2016
Development and characterization of electrosprayed Alyssum homolocarpum seed gum nanoparticles for encapsulation of d-limoneneKhadije Khoshakhlagh, Arash Koocheki, Mohebbat Mohebbi, et al.
Journal of Food Science and Technology|December 27, 2016
Rheological properties and bread quality of frozen sweet dough with added xanthan and different freezing rateMina Akbarian, Arash Koocheki, Mohebbat Mohebbi, et al.
International Journal of Biological Macromolecules|March 22, 2015
Improving the physical and moisture barrier properties of Lepidium perfoliatum seed gum biodegradable film with stearic and palmitic acidsSamira Seyedi, Arash Koocheki, Mohebbat Mohebbi, et al.
Neuroimage|December 15, 2019
Sensitivity to sweetness correlates to elevated reward brain responses to sweet and high-fat food odors in young healthy volunteersPengfei Han, Mohebbat Mohebbi, Han-Seok Seo, et al.
Pageof 4

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

Sort By:
Pageof 4
Heliyon|February 16, 2019
Effect of the milk fat content and starter culture selection on proteolysis and antioxidant activity of probiotic yogurtMaryam Tavakoli, Mohammad B Habibi Najafi, Mohebbat Mohebbi
Foods (Basel, Switzerland)|May 27, 2023
Evaluation of Effects of Spray Drying Conditions on Physicochemical Properties of Pomegranate Juice Powder Enriched with Pomegranate Peel Phenolic Compounds: Modeling and Optimization by RSMJouhaina Hadree, Fakhri Shahidi, Mohebbat Mohebbi, et al.
Carbohydrate Polymers|December 5, 2013
Lepidium perfoliatum seed gum: a new source of carbohydrate to make a biodegradable filmSamira Seyedi, Arash Koocheki, Mohebbat Mohebbi, et al.
Food and Environmental Virology|November 6, 2016
Preliminary Source Tracking of Male-Specific (F<sup>+</sup>) RNA Coliphage on Lettuce as a Surrogate of Enteric Viruses Using Reverse Transcription-PCRMojgan Yazdi, Masoud Yavarmanesh, Masumeh Bahreini, et al.
Materials Science & Engineering. C, Materials for Biological Applications|July 1, 2020
Prolonged-release of menthol through a superhydrophilic multilayered structure of balangu (Lallemantia royleana)-gelatin nanofibersHassan Rezaeinia, Behrouz Ghorani, Bahareh Emadzadeh, et al.
International Journal of Biological Macromolecules|September 12, 2015
Effect of layer-by-layer polyelectrolyte method on encapsulation of vanillinMohammad Noshad, Mohebbat Mohebbi, Fakhri Shahidi, et al.
Journal of Colloid and Interface Science|December 7, 2016
Development and characterization of electrosprayed Alyssum homolocarpum seed gum nanoparticles for encapsulation of d-limoneneKhadije Khoshakhlagh, Arash Koocheki, Mohebbat Mohebbi, et al.
Journal of Food Science and Technology|December 27, 2016
Rheological properties and bread quality of frozen sweet dough with added xanthan and different freezing rateMina Akbarian, Arash Koocheki, Mohebbat Mohebbi, et al.
International Journal of Biological Macromolecules|March 22, 2015
Improving the physical and moisture barrier properties of Lepidium perfoliatum seed gum biodegradable film with stearic and palmitic acidsSamira Seyedi, Arash Koocheki, Mohebbat Mohebbi, et al.
Neuroimage|December 15, 2019
Sensitivity to sweetness correlates to elevated reward brain responses to sweet and high-fat food odors in young healthy volunteersPengfei Han, Mohebbat Mohebbi, Han-Seok Seo, et al.
Pageof 4