Seid Reza Falsafi

agricultural engineering research department

H指数:32

被引数:3,018

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Deep eutectic solvent-mediated recovery of antioxidants from hazelnut skins

深共熔溶剂介导的从榛子皮中回收抗氧化剂

Journal of Food Measurement and Characterization

IF3.3

2026-09-050

PRE

Modification of proteins to improve their electrospinning capability: Evolution of pre-treatment systems from traditional to emerging techniques

通过修饰蛋白质以提高其静电纺丝性能：预处理系统从传统技术到新兴技术的发展

Industrial Crops and Products

IF6.2

2026-04-250

OAAI

Changes in chemical, structural and technofunctional attributes of animal-based proteins upon emerging non-thermal processing treatments

动物基蛋白质在新兴非热加工处理下的化学、结构和技功属性变化

Food Chemistry

IF9.8

2026-04-140

PRE

Micronization of Whole Grain Flours: Innovative Approaches for Improving Functional Characteristics and Product Performance

全谷物粉的微粉碎：改善功能特性和产品性能的创新方法

eFood

IF5.7

2026-04-050

OAAI

Deep Eutectic Solvents for Sustainable Extraction of Bioactive Compounds from Biomass: Mechanistic Insights and Scale-Up Challenges

深共熔溶剂用于生物质中生物活性化合物的可持续提取：机制洞察与放大挑战

Molecules

IF4.6

2026-03-120

OAAI

A review of the use of natural pigments in multilayer and composite films for intelligent biodegradable food packaging

智能生物降解食品包装中天然色素在多层和复合薄膜中的应用综述

Progress in Organic Coatings

IF7.3

2026-01-120

PRE

Encapsulation of Rosehip (Rosa canina L.) Seed Polyphenols in Polysaccharide-Based Carriers: Process Optimization, Characterization, and In Vitro Release

FOOD SCIENCE & NUTRITION

IF3.8

2025-12-010

OAAI

Green Extraction of Coffee Silverskin Bioactives Using Deep Eutectic Solvents and Their Cosmetic Application

利用深共熔溶剂提取咖啡银皮生物活性物质及其在化妆品中的应用

CHEMISTRYSELECT

IF2

2025-11-190

PRE

Biological gum-based biopolymers as advanced materials for 3D printing applications: A review

生物基生物聚合物作为3D打印应用的高级材料：综述

European Polymer Journal

IF6.3

2025-08-110

PRE

Recent Advances in the Characterization of Food Biomacromolecules: Polysaccharide, Protein, and Lipid

食品生物大分子表征的最新进展：多糖、蛋白质和脂质

Food Science & Nutrition

IF3.8

2025-06-290

OAAI

Impact of conventional and emerging protein denaturation methods on the properties of electrospun fibers

常规和新兴蛋白质变性方法对电纺纤维性质的影响

FOOD HYDROCOLLOIDS

IF12.4

2025-06-070

PRE

Recent trends in fortifying bread with nutrients: Comprehensive insights into chemical, physical, functional, and nutritional attributes

近期强化面包营养的趋势：对化学、物理、功能及营养属性的全面见解

Future Foods

IF8.2

2025-06-060

OAAI

β-lactoglobulin amyloid fibrils: Architecture, preparation, characterization, and

β-乳球蛋白淀粉样纤维：结构、制备、表征及

FOOD HYDROCOLLOIDS

IF12.4

2025-06-010

PRE

Ozone-Based Oxidation Treatment to Enhance Food Drying Rate and Quality: Mechanisms, Current Knowledge, and Future Outlook

FOOD AND BIOPROCESS TECHNOLOGY

IF5.8

2025-02-170

PRE

Improving physicochemical and nutritional attributes of rice starch through green modification techniques

FOOD CHEMISTRY

IF9.8

2024-11-016

PRE

How do various encapsulation techniques improve the oral delivery of food protein hydrolysates?

FOOD FRONTIERS

IF6.9

2024-10-070

OAAI

Multiple Pickering emulsions stabilized by food-grade particles as innovative delivery systems for bioactive compounds

食品级颗粒稳定的多重Pickering乳液作为生物活性化合物的创新输送系统

ADVANCES IN COLLOID AND INTERFACE SCIENCE

IF19.3

2024-06-0110

PRE

Starch digestibility: How single, double, and multiple physicochemical modifications change nutritional attributes of starch?

FOOD FRONTIERS

IF6.9

2024-04-100

OAAI

Green modification techniques: Sustainable approaches to induce novel physicochemical and technofunctional attributes in legume starches

绿色改性技术: 在豆类淀粉中诱导新颖的物理化学和技术功能属性的可持续方法

TRENDS IN FOOD SCIENCE & TECHNOLOGY

IF15.4

2024-04-016

PRE

Recent trends in the application of films and coatings based on starch, cellulose, chitin, chitosan, xanthan, gellan, pullulan, Arabic gum, alginate, pectin, and carrageenan in food packaging

基于淀粉，纤维素，甲壳素，壳聚糖，黄原胶，结冷胶，支链淀粉，阿拉伯胶，藻酸盐，果胶和卡拉胶的薄膜和涂层在食品包装中的应用的最新趋势

FOOD FRONTIERS

IF6.9

2024-01-108

Seid Reza Falsafi

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