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Food Chemistry
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December 16, 2017
Physicochemical changes in surimi with salt substitute
Reza Tahergorabi, Jacek Jaczynski
Foods (Basel, Switzerland)
|
September 6, 2017
Application of a Surimi-Based Coating to Improve the Quality Attributes of Shrimp during Refrigerated Storage
Abdulhakim Sharaf Eddin, Reza Tahergorabi
Journal of the Science of Food and Agriculture
|
July 9, 2022
Synthesis of spirulina loaded chitosan nanoparticles from prawn, Macrobrachium nipponense shell for extending the shelf life of pike-perch (Sander lucioperca) fillet during refrigerated storage
Katayoon Karimzadeh, Reza Tahergorabi, Asgar Zahmatkesh
Foods (Basel, Switzerland)
|
June 8, 2017
Impact of Sweet Potato Starch-Based Nanocomposite Films Activated With Thyme Essential Oil on the Shelf-Life of Baby Spinach Leaves
Aseel Issa, Salam A Ibrahim, Reza Tahergorabi
Foods (Basel, Switzerland)
|
March 6, 2021
Physicochemical Changes of Deep-Fat-Fried Chicken Drumsticks Treated with Quercetin-in-Edible Coating during Storage Time
Kelvin Adrah, Daniel Ananey-Obiri, Reza Tahergorabi
Food Chemistry
|
June 17, 2019
Egg quality and safety with an overview of edible coating application for egg preservation
Abdulhakim Sharaf Eddin, Salam A Ibrahim, Reza Tahergorabi
Food Chemistry: X
|
September 25, 2025
Eco-friendly extraction of collagen from beluga sturgeon skin using ultrasound-assisted deep eutectic solvents: efficiency and characterization
Elahe Taghitabar Malekshah, Masoud Rezaei, Shahab Naghdi, et al.
Food Chemistry: X
|
November 24, 2025
Evaluating physicochemical, nutritional and sensory properties of plant-based surimi: A focus on protein source
Shahriyar Valizadeh, Armin Mirzapour-Kouhdasht, Mahagani Lasciers, et al.
Journal of Agricultural and Food Chemistry
|
May 26, 2012
Isoelectric solubilization/precipitation as a means to recover protein isolate from striped bass (Morone saxatilis) and its physicochemical properties in a nutraceutical seafood product
Reza Tahergorabi, Sarah K Beamer, Kristen E Matak, et al.
Food Chemistry
|
April 9, 2013
Chemical properties of ω-3 fortified gels made of protein isolate recovered with isoelectric solubilisation/precipitation from whole fish
Reza Tahergorabi, Sarah K Beamer, Kristen E Matak, et al.
Page
of 4
Search research articles
Search
Showing results (1-10 of 35) with videos related to
Sort By:
Page
of 4
Food Chemistry
|
December 16, 2017
Physicochemical changes in surimi with salt substitute
Reza Tahergorabi, Jacek Jaczynski
Foods (Basel, Switzerland)
|
September 6, 2017
Application of a Surimi-Based Coating to Improve the Quality Attributes of Shrimp during Refrigerated Storage
Abdulhakim Sharaf Eddin, Reza Tahergorabi
Journal of the Science of Food and Agriculture
|
July 9, 2022
Synthesis of spirulina loaded chitosan nanoparticles from prawn, Macrobrachium nipponense shell for extending the shelf life of pike-perch (Sander lucioperca) fillet during refrigerated storage
Katayoon Karimzadeh, Reza Tahergorabi, Asgar Zahmatkesh
Foods (Basel, Switzerland)
|
June 8, 2017
Impact of Sweet Potato Starch-Based Nanocomposite Films Activated With Thyme Essential Oil on the Shelf-Life of Baby Spinach Leaves
Aseel Issa, Salam A Ibrahim, Reza Tahergorabi
Foods (Basel, Switzerland)
|
March 6, 2021
Physicochemical Changes of Deep-Fat-Fried Chicken Drumsticks Treated with Quercetin-in-Edible Coating during Storage Time
Kelvin Adrah, Daniel Ananey-Obiri, Reza Tahergorabi
Food Chemistry
|
June 17, 2019
Egg quality and safety with an overview of edible coating application for egg preservation
Abdulhakim Sharaf Eddin, Salam A Ibrahim, Reza Tahergorabi
Food Chemistry: X
|
September 25, 2025
Eco-friendly extraction of collagen from beluga sturgeon skin using ultrasound-assisted deep eutectic solvents: efficiency and characterization
Elahe Taghitabar Malekshah, Masoud Rezaei, Shahab Naghdi, et al.
Food Chemistry: X
|
November 24, 2025
Evaluating physicochemical, nutritional and sensory properties of plant-based surimi: A focus on protein source
Shahriyar Valizadeh, Armin Mirzapour-Kouhdasht, Mahagani Lasciers, et al.
Journal of Agricultural and Food Chemistry
|
May 26, 2012
Isoelectric solubilization/precipitation as a means to recover protein isolate from striped bass (Morone saxatilis) and its physicochemical properties in a nutraceutical seafood product
Reza Tahergorabi, Sarah K Beamer, Kristen E Matak, et al.
Food Chemistry
|
April 9, 2013
Chemical properties of ω-3 fortified gels made of protein isolate recovered with isoelectric solubilisation/precipitation from whole fish
Reza Tahergorabi, Sarah K Beamer, Kristen E Matak, et al.
Page
of 4