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Rezvan Shaddel

Showing results (1-10 of 13) with videos related to

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Critical Reviews in Food Science and Nutrition|May 3, 2021
<i>In vivo</i> assessments for predicting the bioavailability of nanoencapsulated food bioactives and the safety of nanomaterialsSafoura Akbari-Alavijeh, Rezvan Shaddel, Seid Mahdi Jafari
Journal of Food Science and Technology|July 1, 2021
Sugar beet pectin extracted by ultrasound or conventional heating: a comparisonMaryam Jafarzadeh-Moghaddam, Rezvan Shaddel, Seyed Hadi Peighambardoust
Molecules (Basel, Switzerland)|June 27, 2024
Nanoliposomal Encapsulation of <i>Capparis spinosa</i> Extract and Its Application in Jelly FormulationYounes Zahedi, Rezvan Shaddel, Masoumeh Salamatian, et al.
Food Science & Nutrition|April 18, 2022
The oxidative and thermal stability of optimal synergistic mixture of sesame and grapeseed oils as affected by frying processMaryam Khakbaz Heshmati, Maryam Jafarzadeh-Moghaddam, Akram Pezeshki, et al.
International Journal of Biological Macromolecules|July 13, 2025
Production and properties of smart packaging film based on gelatin-chitosan containing Echium amoenum anthocyanins and reinforced with crosslinkers for fish packagingRezvan Shaddel, Tina Alighadri, Mahmood Alizadeh- Sani, et al.
Scientific Reports|September 26, 2025
Synergistic effect of fermented raspberry juice and high hydrostatic pressure along with coconut sap in chitosan coating for barramundi preservationMohammad Mahdi Karimkhani, Tayebeh Zeinali, Fatemeh Ebadifard, et al.
International Journal of Biological Macromolecules|October 15, 2017
Use of gelatin and gum Arabic for encapsulation of black raspberry anthocyanins by complex coacervationRezvan Shaddel, Javad Hesari, Sodeif Azadmard-Damirchi, et al.
Microbial Pathogenesis|May 21, 2017
Identification and biological activity of the volatile compounds of Glycyrrhiza triphylla Fisch. & C.A.MeyAbolfazl Shakeri, Javad Akhtari, Vahid Soheili, et al.
Food Science & Nutrition|February 18, 2021
Antioxidant, antimicrobial, and cytotoxic activities of extracts from the seed and pulp of Jujube (<i>Ziziphus jujuba</i>) grown in IranAhmad Rajaei, Davoud Salarbashi, Najmeh Asrari, et al.
Food Chemistry|April 13, 2022
Nanodelivery systems for d-limonene; techniques and applicationsSahar Akhavan-Mahdavi, Rohollah Sadeghi, Afshin Faridi Esfanjani, et al.
Pageof 2

Showing results (1-10 of 13) with videos related to

Sort By:
Pageof 2
Critical Reviews in Food Science and Nutrition|May 3, 2021
<i>In vivo</i> assessments for predicting the bioavailability of nanoencapsulated food bioactives and the safety of nanomaterialsSafoura Akbari-Alavijeh, Rezvan Shaddel, Seid Mahdi Jafari
Journal of Food Science and Technology|July 1, 2021
Sugar beet pectin extracted by ultrasound or conventional heating: a comparisonMaryam Jafarzadeh-Moghaddam, Rezvan Shaddel, Seyed Hadi Peighambardoust
Molecules (Basel, Switzerland)|June 27, 2024
Nanoliposomal Encapsulation of <i>Capparis spinosa</i> Extract and Its Application in Jelly FormulationYounes Zahedi, Rezvan Shaddel, Masoumeh Salamatian, et al.
Food Science & Nutrition|April 18, 2022
The oxidative and thermal stability of optimal synergistic mixture of sesame and grapeseed oils as affected by frying processMaryam Khakbaz Heshmati, Maryam Jafarzadeh-Moghaddam, Akram Pezeshki, et al.
International Journal of Biological Macromolecules|July 13, 2025
Production and properties of smart packaging film based on gelatin-chitosan containing Echium amoenum anthocyanins and reinforced with crosslinkers for fish packagingRezvan Shaddel, Tina Alighadri, Mahmood Alizadeh- Sani, et al.
Scientific Reports|September 26, 2025
Synergistic effect of fermented raspberry juice and high hydrostatic pressure along with coconut sap in chitosan coating for barramundi preservationMohammad Mahdi Karimkhani, Tayebeh Zeinali, Fatemeh Ebadifard, et al.
International Journal of Biological Macromolecules|October 15, 2017
Use of gelatin and gum Arabic for encapsulation of black raspberry anthocyanins by complex coacervationRezvan Shaddel, Javad Hesari, Sodeif Azadmard-Damirchi, et al.
Microbial Pathogenesis|May 21, 2017
Identification and biological activity of the volatile compounds of Glycyrrhiza triphylla Fisch. & C.A.MeyAbolfazl Shakeri, Javad Akhtari, Vahid Soheili, et al.
Food Science & Nutrition|February 18, 2021
Antioxidant, antimicrobial, and cytotoxic activities of extracts from the seed and pulp of Jujube (<i>Ziziphus jujuba</i>) grown in IranAhmad Rajaei, Davoud Salarbashi, Najmeh Asrari, et al.
Food Chemistry|April 13, 2022
Nanodelivery systems for d-limonene; techniques and applicationsSahar Akhavan-Mahdavi, Rohollah Sadeghi, Afshin Faridi Esfanjani, et al.
Pageof 2