Nafiseh Zamindar

6PUBLICATIONS
4CO-AUTHORS
Microfluidics and nanofluidicsEnvironmental studies in animal productionFood chemistry and food sensory scienceFood packaging, preservation and processingNanomaterials
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Publications (6)

|Jan 19, 2024
Inactivation of Byssochlamys fulva during ohmic heating of tomato juice.

Mahsa Mokhtari, Nafiseh Zamindar, Mohammadali Zia

|Nov 17, 2022
The effect of marination by using ginger extract and citric acid on physicochemical characteristics of camel meat.

Roza Moeini, Nafiseh Zamindar, Farinaz Aarabi Najvani

|Oct 13, 2022
Investigation of the possibility of fermentation of red grape juice and rice flour by Lactobacillus plantarum and Lactobacillus casei.

Royaossadat Mirmohammadi, Nafiseh Zamindar, Seyed Hadi Razavi

|Nov 08, 2021
Physicochemical properties of frozen tuna fish as affected by immersion ohmic thawing and conventional thawing.

Maryam Keshani, Nafiseh Zamindar, Reza Hajian

|Sep 28, 2021
Migration of Various Nanoparticles into Food Samples: A Review.

Saeed Paidari, Reza Tahergorabi, Ensieh Sadat Anari

|Feb 05, 2020
Effect of immersion ohmic heating on thawing rate and properties of frozen tuna fish.

Shahnaz Fattahi, Nafiseh Zamindar

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Frequent Collaborators

1 joint publications

Saeed Paidari

1 joint publications

Reza Tahergorabi

1 joint publications

Ensieh Sadat Anari

1 joint publications

Abdorezza Moahammdi Nafchi