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Mostafa Karami

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

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Ultrasonics Sonochemistry|October 25, 2023
Rheological properties of carboxymethyl cellulose (CMC) solution: Impact of high intensity ultrasoundFakhreddin Salehi, Moein Inanloodoghouz, Mostafa Karami
Food Science & Nutrition|May 4, 2026
Effect of <i>Mentha piperita</i> Essential Oil and Its Nanoemulsion on Microbial Growth, Physicochemical, and Organoleptic Properties of Mango Yogurt During Refrigerated StorageFatemeh Chehri, Nafiseh Davati, Mostafa Karami
Food Science & Nutrition|April 16, 2025
Influence of Guar Gum, Arabic Gum, and Stevia on the Physicochemical, Rheological, and Microbial Properties of Kiwi-Based SaucesSeyede Golsa Mousavi, Leyla Alizadeh, Mostafa Karami
Food Science & Nutrition|May 24, 2021
Production of Low-fat mayonnaise without preservatives: Using the ultrasonic process and investigating of microbial and physicochemical properties of the resultant productRojin Tavakoli, Mostafa Karami, Samira Bahramian, et al.
Acta Crystallographica. Section A, Foundations and Advances|July 2, 2020
Derived crystal structure of martensitic materials by solid-solid phase transformationMostafa Karami, Nobumichi Tamura, Yong Yang, et al.
Food Science & Nutrition|August 14, 2024
Different coating application methods: Zein-based edible coating containing <i>Heracleum persicum</i> essential oil for shelf-life enhancement of whey-less cheeseHadis Rajaei Lak, Behnaz Bazargani-Gilani, Mostafa Karami
Food Science & Nutrition|June 14, 2024
The effect of nano/microparticles of bee pollen on the shelf life of high-fat cooked sausage during refrigerated storageZahra Mashhadi, Nafiseh Davati, Aryou Emamifar, et al.
Food Science & Nutrition|July 28, 2017
Physicochemical and sensory attributes assessment of functional low-fat yogurt produced by incorporation of barley bran and <i>Lactobacillus acidophilus</i>Saber Hasani, Abbas Ali Sari, Ali Heshmati, et al.
Food Science & Nutrition|April 27, 2019
Protein beverages made of a mixture of egg white and chocolate milk: Microbiology, nutritional and sensory propertiesFahimeh Lotfian, Zahra Emam Djomeh, Mostafa Karami, et al.
Food Science & Nutrition|July 15, 2021
Effect of whey protein- and xanthan-based coating on the viability of microencapsulated <i>Lactobacillus acidophilus</i> and physiochemical, textural, and sensorial properties of yogurtMina Khorshidi, Ali Heshmati, Mehdi Taheri, et al.
Pageof 2

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

Sort By:
Pageof 2
Ultrasonics Sonochemistry|October 25, 2023
Rheological properties of carboxymethyl cellulose (CMC) solution: Impact of high intensity ultrasoundFakhreddin Salehi, Moein Inanloodoghouz, Mostafa Karami
Food Science & Nutrition|May 4, 2026
Effect of <i>Mentha piperita</i> Essential Oil and Its Nanoemulsion on Microbial Growth, Physicochemical, and Organoleptic Properties of Mango Yogurt During Refrigerated StorageFatemeh Chehri, Nafiseh Davati, Mostafa Karami
Food Science & Nutrition|April 16, 2025
Influence of Guar Gum, Arabic Gum, and Stevia on the Physicochemical, Rheological, and Microbial Properties of Kiwi-Based SaucesSeyede Golsa Mousavi, Leyla Alizadeh, Mostafa Karami
Food Science & Nutrition|May 24, 2021
Production of Low-fat mayonnaise without preservatives: Using the ultrasonic process and investigating of microbial and physicochemical properties of the resultant productRojin Tavakoli, Mostafa Karami, Samira Bahramian, et al.
Acta Crystallographica. Section A, Foundations and Advances|July 2, 2020
Derived crystal structure of martensitic materials by solid-solid phase transformationMostafa Karami, Nobumichi Tamura, Yong Yang, et al.
Food Science & Nutrition|August 14, 2024
Different coating application methods: Zein-based edible coating containing <i>Heracleum persicum</i> essential oil for shelf-life enhancement of whey-less cheeseHadis Rajaei Lak, Behnaz Bazargani-Gilani, Mostafa Karami
Food Science & Nutrition|June 14, 2024
The effect of nano/microparticles of bee pollen on the shelf life of high-fat cooked sausage during refrigerated storageZahra Mashhadi, Nafiseh Davati, Aryou Emamifar, et al.
Food Science & Nutrition|July 28, 2017
Physicochemical and sensory attributes assessment of functional low-fat yogurt produced by incorporation of barley bran and <i>Lactobacillus acidophilus</i>Saber Hasani, Abbas Ali Sari, Ali Heshmati, et al.
Food Science & Nutrition|April 27, 2019
Protein beverages made of a mixture of egg white and chocolate milk: Microbiology, nutritional and sensory propertiesFahimeh Lotfian, Zahra Emam Djomeh, Mostafa Karami, et al.
Food Science & Nutrition|July 15, 2021
Effect of whey protein- and xanthan-based coating on the viability of microencapsulated <i>Lactobacillus acidophilus</i> and physiochemical, textural, and sensorial properties of yogurtMina Khorshidi, Ali Heshmati, Mehdi Taheri, et al.
Pageof 2