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Food Chemistry: X|December 23, 2025
Bioactive chitosan packaging films with encapsulated beet leaf extract for preserving chicken filletsSolmaz Pourbarghi Soufiani, Shima Yousefi, Masoud Honarvar, et al.
BMC Microbiology|June 27, 2022
Effects of probiotics on Zebrafish model infected with Aeromonas hydrophila: spatial distribution, antimicrobial, and histopathological investigationSheida Ehsannia, Hamed Ahari, Shapour Kakoolaki, et al.
Food Science & Nutrition|June 15, 2022
Yogurt fortification by microencapsulation of beetroot extract (<i>Beta vulgaris</i> L.) using maltodextrin, gum arabic, and whey protein isolateShima Yousefi, Mohammad Kavyanirad, Mehrnaz Aminifar, et al.
Scientific Reports|July 5, 2024
Study of alginate-encapsulated phycoerythrin in promoting the biological activity of synbiotic ice cream with Lactobacillus caseiMaryam Chamari, Seyed Amir Ali Anvar, Rezvan Pourahmad, et al.
Advances in Colloid and Interface Science|July 29, 2023
Recent advances in qualitative and quantitative characterization of nanocellulose-reinforced nanocomposites: A reviewFarhad Garavand, Majid Nooshkam, Diako Khodaei, et al.
Advances in Colloid and Interface Science|March 2, 2024
Mesoporous silica nanoparticles: A versatile platform for encapsulation and delivery of essential oils for food applicationsWeria Weisany, Shima Yousefi, Solmaz Pourbarghi Soufiani, et al.
Polymers|April 23, 2022
Application of Red Cabbage Anthocyanins as pH-Sensitive Pigments in Smart Food Packaging and SensorsReza Abedi-Firoozjah, Shima Yousefi, Mahshid Heydari, et al.
Advances in Colloid and Interface Science|April 1, 2022
Targeted delivery and controlled released of essential oils using nanoencapsulation: A reviewWeria Weisany, Shima Yousefi, Nawroz Abdul-Razzak Tahir, et al.
Critical Reviews in Food Science and Nutrition|November 22, 2022
Caffeine-loaded nano/micro-carriers: Techniques, bioavailability, and applicationsRezvan Shaddel, Safoura Akbari-Alavijeh, Ilaria Cacciotti, et al.
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