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M

Mahboobe Sarabi-Jamab

Zhejiang Gongshang University

H指数:17

被引数:1,130

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Microbial production of curdlan in sugar beet molasses medium: Effects on physicochemical attributes of reduced-fat frankfurter sausages

LWT-FOOD SCIENCE AND TECHNOLOGY

IF6.6

2025-01-010

OAAI

Immobilization of iron-loaded niosomes within electrospun nanofibers of soy protein isolate: A novel dual encapsulation technique

FOOD HYDROCOLLOIDS

IF12.4

2024-10-010

PRE

Effect of probiotics as an adjunctive therapy with Ritalin among ADHD children and adolescents: a triple-blind randomized controlled trial

NUTRITIONAL NEUROSCIENCE

IF3.6

2024-08-200

PRE

Double protection of probiotics in alginate hydrogel through emulsification incorporated with freeze drying and coaxial wet-electrospraying: Survivability and targeted delivery

LWT-FOOD SCIENCE AND TECHNOLOGY

IF6.6

2024-07-012

OAAI

Smart nano-inks based on natural food colorant for screen-printing of dynamic shelf life of shrimp

IF9.8

2024-07-013

PRE

Production of probiotic powdered barberry (Berberis vulgaris) juice by cast-tape drying technique

LWT-FOOD SCIENCE AND TECHNOLOGY

IF6.6

2023-12-011

OAAI

Co-culture of Monascus purpureus with Saccharomyces cerevisiae: A strategy for pigments increment and citrinin reduction

BIOCATALYSIS AND AGRICULTURAL BIOTECHNOLOGY

IF3.8

2022-10-018

PRE

Microencapsulation of probiotics in multi-polysaccharide microcapsules by electro-hydrodynamic atomization and incorporation into ice-cream formulation

FOOD STRUCTURE-NETHERLANDS

IF5.9

2020-07-0148

PREAI

Double layer co-encapsulation of probiotics and prebiotics by electro-hydrodynamic atomization

LWT-FOOD SCIENCE AND TECHNOLOGY

IF6.6

2019-08-0178

PREAI

Biological detoxification of Monascus purpureus pigments by heat-treated Saccharomyces cerevisiae

热处理酿酒酵母对紫红曲霉色素的生物脱毒

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

IF3.5

2019-04-2210

PREAI

Electro-encapsulation of Lactobacillus casei in high-resistant capsules of whey protein containing transglutaminase enzyme

LWT-FOOD SCIENCE AND TECHNOLOGY

IF6.6

2019-03-0149

PREAI

Agarose-based freeze-dried capsules prepared by the oil-induced biphasic hydrogel particle formation approach for the protection of sensitive probiotic bacteria

FOOD HYDROCOLLOIDS

IF12.4

2019-02-0152

OAAI

Unpurified Gelidium-extracted carbohydrate-rich fractions improve probiotic protection during storage

LWT-FOOD SCIENCE AND TECHNOLOGY

IF6.6

2018-10-0118

OAAI

Immobilization of Saccharomyces cerevisiae on Perlite Beads for the Decontamination of Aflatoxin M1 in Milk

JOURNAL OF FOOD SCIENCE

IF3.4

2018-05-2622

PREAI