Saber Amiri

urmia university

H指数:29

被引数:2,497

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Detection of Adulterants in Apple Juice Concentrate by Physicochemical Properties, Organic Acids Profile, Minerals, and Multivariate Classification Strategies

通过物理化学性质、有机酸谱、矿物质和多元分类策略检测苹果汁浓缩液中的掺杂物

Food Science & Nutrition

IF3.8

2026-06-160

Cheese whey as a low-cost broth for exopolysaccharide production by Bifidobacterium animalis subsp. lactis BB12 and Lactobacillus acidophilus LA5: process optimization and effects of spray- and freeze-drying

奶酪乳清作为低成本的培养基用于动物双歧杆菌亚种乳酸亚种BB12和嗜酸乳杆菌LA5的胞外多糖生产：工艺优化及喷雾干燥和冷冻干燥的影响

Food Bioscience

IF5.9

2026-04-290

PRE

Comparison of electricity generation and wastewater treatment in microbial fuel cells with and without cyperus rotundus

微生物燃料电池中，有和无Cyperus rotundus情况下的电力产生与废水处理比较

International Journal of Environmental Science and Technology

IF3.4

2026-02-210

PRE

Sensitive paper-based test strips for quantitative determination of iron (Fe2+) in foodstuffs using optimized colorimetric reagents

用于食品中Fe2+定量测定的、采用优化比色试剂的敏感纸基测试条

Food Chemistry

IF9.8

2025-09-180

PRE

Nanostructured lipid carriers loaded with hyssop essential oil: Antioxidant and antimicrobial platform for food preservation

负载岩蒿精油的纳米脂质载体：用于食品保鲜的抗氧化和抗菌平台

Applied Food Research

IF6.2

2025-06-200

The Application of Cold Plasma on Microbial and Physicochemical Properties of Milk

冷等离子体在牛奶微生物和理化性质中的应用

food engineering

IF2.9

2025-04-100

PRE

Yogurts fortified with postbiotic powders derived from Lactobacillus acidophilus LA5: Physicochemical, rheological, antioxidant, and sensory properties

用嗜酸乳杆菌LA5衍生的postbiotic粉末强化的酸奶: 理化，流变，抗氧化和感官特性

LWT-FOOD SCIENCE AND TECHNOLOGY

IF6.6

2024-12-010

OAAI

The application of the coacervation technique for microencapsulation bioactive ingredients: A critical review

JOURNAL OF AGRICULTURE AND FOOD RESEARCH

IF6.2

2024-12-012

OAAI

Optimized bioconversion of grapeseed oil-based bioactive conjugated linoleic acid by Bacillus coagulans IBRC-M 10807

FRONTIERS IN SUSTAINABLE FOOD SYSTEMS

IF3.1

2024-10-170

Antibacterial Biocomposite Based on Chitosan/Pluronic/Agarose Noncovalent Hydrogel: Controlled Drug Delivery by Alginate/Tetracycline Beads System

JOURNAL OF FUNCTIONAL BIOMATERIALS

IF5.2

2024-09-281

OAAI

Bifidobacterium animalis subsp. lactis BB12-Derived Postbiotic Powders Enhance Antioxidant and Physicochemical Properties of Low-Fat Yoghurt

动物双歧杆菌亚种乳酸BB12-Derived Postbiotic粉增强低脂酸奶的抗氧化和理化特性

FOOD AND BIOPROCESS TECHNOLOGY

IF5.8

2024-04-161

Preparation and characterization of kafirin/PLA electrospun nanofibers activated by Syzygium aromaticum essential oil

蒲桃精油活化kafirin/PLA电纺纳米纤维的制备与表征

POLYMER BULLETIN

IF4

2024-02-293

PRE

A comprehensive review on the utilization of biopolymer hydrogels to encapsulate and protect probiotics in foods

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

IF8.5

2024-01-0117

PRE

Development of a colorimetric sensor based on nanofiber cellulose film modified with ninhydrin to measure the formalin index of fruit juice

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

IF8.5

2023-12-012

PRE

Effect of co-encapsulation of Lactobacillus acidophilus LA5 and selenium in hydrogelated matrix of basil seed mucilage/sodium caseinate on properties of set yogurt

FOOD BIOSCIENCE

IF5.9

2023-10-015

PRE

Development and properties of functional yoghurt enriched with postbiotic produced by yoghurt cultures using cheese whey and skim milk

FRONTIERS IN MICROBIOLOGY

IF4.5

2023-09-255

OAAI

In situ produced exopolysaccharides by Bacillus coagulans IBRC-M 10807 and its effects on properties of whole wheat sourdough

FOOD SCIENCE & NUTRITION

IF3.8

2023-09-072

Alginate and derivatives hydrogels in encapsulation of probiotic bacteria: An updated review

FOOD BIOSCIENCE

IF5.9

2023-04-0153

PRE

Opopanax gum and essential oil-based antimicrobial film reinforced with bismuth oxide nanoparticles: Production, characterization, and application in the storage of quail fillets

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

IF8.5

2023-02-013

PRE

Assessment of the concentrations of ochratoxin A, zearalenone, and deoxynivalenol during cracker production

JOURNAL OF FOOD COMPOSITION AND ANALYSIS

IF4.6

2023-01-0110

PRE

Saber Amiri

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