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Mohebbat Mohebbi

Showing results (21-30 of 37) with videos related to

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Journal of Food Science|December 11, 2023
Sugar-free aerated chocolate: Production, investigation of bubble features using X-ray computed tomography and image processingMessiah Sarfarazi, Mohebbat Mohebbi, Mahdi Saadatmand-Tarzjan, et al.
Meat Science|June 25, 2019
Modeling of osmotic treatment of ostrich meat coated by tragacanth and salepSamaneh Alamatian, Mohebbat Mohebbi, Mehdi Varidi, et al.
Journal of Food Science and Technology|January 24, 2018
Production and characterization of nanostructured lipid carriers and solid lipid nanoparticles containing lycopene for food fortificationAli Akhoond Zardini, Mohebbat Mohebbi, Reza Farhoosh, et al.
Journal of Food Science and Technology|December 31, 2016
The effect of different emulsifiers on the eggless cake properties containing WPCMohammad Khalilian Movahhed, Mohebbat Mohebbi, Arash Koocheki, et al.
International Journal of Biological Macromolecules|December 19, 2016
Dilute solution properties of Prunus armeniaca gum exudates: Influence of temperature, salt, and sugarMorteza Fathi, Mohebbat Mohebbi, Arash Koocheki, et al.
Journal of Food Science and Technology|May 21, 2020
Production of high fiber ready-to-eat expanded snack from barley flour and carrot pomace using extrusion cooking technologySorour Lotfi Shirazi, Arash Koocheki, Elnaz Milani, et al.
International Journal of Biological Macromolecules|January 21, 2017
Novel multilayer microcapsules based on soy protein isolate fibrils and high methoxyl pectin: Production, characterization and release modelingElham Ansarifar, Mohebbat Mohebbi, Fakhri Shahidi, et al.
Food and Environmental Virology|August 13, 2015
Application of F⁺RNA Coliphages as Source Tracking Enteric Viruses on Parsley and Leek Using RT-PCRDina Shahrampour, Masoud Yavarmanesh, Mohammad Bagher Habibi Najafi, et al.
Neuroscience|May 14, 2018
Different Neural Processing of Umami and Salty Taste Determined by Umami Identification Ability Independent of Repeated Umami ExposurePengfei Han, Mohebbat Mohebbi, Manja Unrath, et al.
Journal of Food Science|May 13, 2020
Application of TOPSIS to evaluate the effects of different conditions of sonication on eggless cake properties, structure, and mass transferMohammad Khalilian Movahhed, Mohebbat Mohebbi, Arash Koocheki, et al.
Pageof 4

Showing results (21-30 of 37) with videos related to

Sort By:
Pageof 4
Journal of Food Science|December 11, 2023
Sugar-free aerated chocolate: Production, investigation of bubble features using X-ray computed tomography and image processingMessiah Sarfarazi, Mohebbat Mohebbi, Mahdi Saadatmand-Tarzjan, et al.
Meat Science|June 25, 2019
Modeling of osmotic treatment of ostrich meat coated by tragacanth and salepSamaneh Alamatian, Mohebbat Mohebbi, Mehdi Varidi, et al.
Journal of Food Science and Technology|January 24, 2018
Production and characterization of nanostructured lipid carriers and solid lipid nanoparticles containing lycopene for food fortificationAli Akhoond Zardini, Mohebbat Mohebbi, Reza Farhoosh, et al.
Journal of Food Science and Technology|December 31, 2016
The effect of different emulsifiers on the eggless cake properties containing WPCMohammad Khalilian Movahhed, Mohebbat Mohebbi, Arash Koocheki, et al.
International Journal of Biological Macromolecules|December 19, 2016
Dilute solution properties of Prunus armeniaca gum exudates: Influence of temperature, salt, and sugarMorteza Fathi, Mohebbat Mohebbi, Arash Koocheki, et al.
Journal of Food Science and Technology|May 21, 2020
Production of high fiber ready-to-eat expanded snack from barley flour and carrot pomace using extrusion cooking technologySorour Lotfi Shirazi, Arash Koocheki, Elnaz Milani, et al.
International Journal of Biological Macromolecules|January 21, 2017
Novel multilayer microcapsules based on soy protein isolate fibrils and high methoxyl pectin: Production, characterization and release modelingElham Ansarifar, Mohebbat Mohebbi, Fakhri Shahidi, et al.
Food and Environmental Virology|August 13, 2015
Application of F⁺RNA Coliphages as Source Tracking Enteric Viruses on Parsley and Leek Using RT-PCRDina Shahrampour, Masoud Yavarmanesh, Mohammad Bagher Habibi Najafi, et al.
Neuroscience|May 14, 2018
Different Neural Processing of Umami and Salty Taste Determined by Umami Identification Ability Independent of Repeated Umami ExposurePengfei Han, Mohebbat Mohebbi, Manja Unrath, et al.
Journal of Food Science|May 13, 2020
Application of TOPSIS to evaluate the effects of different conditions of sonication on eggless cake properties, structure, and mass transferMohammad Khalilian Movahhed, Mohebbat Mohebbi, Arash Koocheki, et al.
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