Seyed-Ahmad Shahidi

Islamic Azad University

H指数:35

被引数:3,224

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Improving the functional properties of canola protein isolate through electrostatic coacervation with soluble fraction of Tragacanth gum

通过静电凝聚与阿拉伯胶可溶组分改善菜籽蛋白分离物的功能特性

International Journal of Biological Macromolecules

IF8.5

2025-10-040

PRE

Application of the optimized carboxymethylcellulose/green tea/carbon nanotube films/coatings with response surface methodology for the durability extension of red meat: synthesis, antimicrobial and antioxidant properties

响应面法优化羧甲基纤维素/绿茶/碳纳米管薄膜/涂层的应用及其在延长生牛肉保质期中的合成、抗菌和抗氧化性能

Applied Food Research

IF6.2

2025-07-230

Acrylamide Occurrence in Iranian Biscuits and Its Potential Risk of Exposure

伊朗饼干中丙烯酰胺的存在及其潜在暴露风险

Food Science & Nutrition

IF3.8

2025-07-080

Effect of active films with free and nanoliposomal broccoli sprout protein hydrolysates on physicochemical, oxidative, microbial, and sensory properties of Cheddar cheese during cold storage

活性薄膜中游离和纳米脂质体花椰菜幼苗蛋白水解物对切达干酪在冷藏期间理化性质、氧化性质、微生物性质和感官性质的影响

International Dairy Journal

IF3.4

2025-06-110

PRE

Acetylated distarch adipate quinoa starch in tomato ketchup: Modification process and functional charactristics

己二酸二淀粉醋酸化藜麦淀粉在番茄酱中的应用：改性工艺与功能特性

APPLIED FOOD RESEARCH

IF6.2

2025-06-012

OAAI

Investigating the inhibitory effect of nettle (Urtica dioica L.) essential oil and Pickering nanoemulsion on some pathogenic bacteria inoculated into pizza cheese

INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

IF5.2

2025-02-010

PRE

Evaluation of acrylamide concentration in commercial falafel available in Tehran City by different cooking methods: A health risk assessment study

FOOD CHEMISTRY-X

IF8.2

2024-10-011

OAAI

Vacuum frying of parsnip slices: Optimization by taguchi and response surface methodology and modeling the kinetics of water loss

ALEXANDRIA ENGINEERING JOURNAL

IF6.8

2024-08-010

OAAI

Investigating the physicochemical, rheological, and sensory properties of low-fat mayonnaise prepared with amaranth protein as an egg yolk replacer

调查用a菜蛋白作为蛋黄替代品制备的低脂蛋黄酱的理化，流变学和感官特性

FOOD SCIENCE & NUTRITION

IF3.8

2024-04-105

Comparative analysis of freeze drying and spray drying methods for encapsulation of chlorophyll with maltodextrin and whey protein isolate

FOOD CHEMISTRY-X

IF8.2

2024-03-0117

OAAI

Effect of Urtica dioica L. Essential oil (forms of free and nanoliposome) on some inoculated pathogens (Escherichia coli and Listeria monocytogenes) in minced camel meat

FOOD CHEMISTRY-X

IF8.2

2023-12-015

OAAI

Synthesis, optimization via response surface methodology, and structural properties of carboxymethylcellulose/curcumin/graphene oxide biocomposite films/coatings for the shelf-life extension of shrimp

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

IF8.5

2023-12-0115

PRE

Hexamethylenetetramine-based nanomaterial synthesis, characterization, investigation of photocatalytic activity against Rhodamine B dye and kinetic study for hydrogen fuel production

FUEL

IF7.5

2023-11-015

PRE

State-of-art advances on removal, degradation and electrochemical monitoring of 4-aminophenol pollutants in real samples: A review

ENVIRONMENTAL RESEARCH

IF7.7

2023-04-01191

PRE

Textural and Rheological Properties of Sliceable Ketchup

GELS

IF5.3

2023-03-145

OAAI

Effect of multifactorial free and liposome-coated of bay laurel (Laurus nobilis) and rosemary (Salvia rosmarinus) extracts on the behavior of Listeria monocytogenes and Vibrio parahaemolyticus in silver carp (Hypophthalmichthys molitrix) stored at 4 °C

ENVIRONMENTAL RESEARCH

IF7.7

2023-01-0111

PRE

Rheological, textural and structural properties of dairy cream as affected by some natural stabilizers

CHEMICAL AND BIOLOGICAL TECHNOLOGIES IN AGRICULTURE

IF5.2

2022-12-146

A new electroanalytical approach for sunset yellow monitoring in fruit juices based on a modified sensor amplified with nano-catalyst and ionic liquid

FOOD AND CHEMICAL TOXICOLOGY

IF3.5

2022-10-0123

PRE

Rheological properties of dairy desserts: Effect of rice bran protein and fat content

乳制甜点的流变特性: 米糠蛋白质和脂肪含量的影响

JOURNAL OF FOOD SCIENCE

IF3.4

2022-09-285

PRE

Evaluation of stability and antibacterial properties of extracted chlorophyll from alfalfa (Medicago sativa L.)

FOOD AND CHEMICAL TOXICOLOGY

IF3.5

2022-05-0133

PRE

Seyed-Ahmad Shahidi

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