Amir Pourfarzad

Iranian Research Organization for Science and Technology

H指数:16

被引数:890

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Agro-dairy waste valorization for postbiotic production by Lactiplantibacillus plantarum

植物乳杆菌对农乳废物的增值利用以生产后生元

AMB Express

IF3.7

2026-10-100

OAAI

Kinetic and Spectroscopic Characterization of Protein Structural Evolution in Functional Protein Bars Fortified with Natural Bee-Derived Components

蛋白质结构演化的动力学和光谱表征：功能性蛋白质棒中强化天然蜂源成分

Food Biophysics

IF3.2

2026-07-020

PRE

Sustainable development of 3D-printed protein snacks using dual rice bran extracts: Linking protein structure, printability, and functionality

利用双米糠提取物实现3D打印蛋白零食的可持续发展：连接蛋白质结构、可打印性和功能性

Future Foods

IF8.2

2026-07-010

PRE

Structural Optimization of Whey–Brown Rice Protein Bars with Elderberry and Diospyros lotus Extracts Using FTIR and Multivariate Analysis

利用FTIR和多变量分析优化添加接骨木和波斯 Diospyros lotus 提取物的乳清-糙米蛋白棒的结构

LWT

IF0

2026-05-040

OAAI

Kinetic Modeling of Quality Changes in High-Protein Bars Containing Arabic and Persian Gums: Physicochemical, Textural and FTIR Analyses

含阿拉伯胶和波斯胶的高蛋白条质量变化的动力学建模：物理化学、质构和FTIR分析

Food Hydrocolloids for Health

IF5.1

2026-04-250

OAAI

Multivariate Chemometric and FTIR Insights Into the Effects of Rice Bran Extracts on Brown Rice Protein Bars

多元化学计量学和FTIR对米糠提取物对糙米蛋白棒影响的研究

Food Science & Nutrition

IF3.8

2026-02-171

OAAI

Kinetic and spectroscopic investigation of oxidative and protein structural stability in protein bars fortified with elderberry extract and Diospyros lotus concentrate

氧化作用与蛋白质结构稳定性在添加接骨木提取物和 Diospyros lotus 浓缩物的蛋白棒中的动力学和光谱学研究

Food Chemistry-X

IF8.2

2026-01-010

OAAI

Optimization of a brown rice protein bar supplemented with Spirulina and phycocyanin: FTIR-based analysis of protein secondary structures and multivariate quality assessment

补充了螺旋藻和藻蓝蛋白的糙米蛋白棒的优化：基于FTIR的蛋白质二级结构分析和多变量质量评估

Applied Food Research

IF6.2

2025-08-150

OAAI

Optimization of Brown Rice Protein Bars Formulated with Arabic and Persian Gums: Insights from Physicochemical, FTIR, and Chemometric Analyses

以阿拉伯胶和波斯胶为原料的糙米蛋白棒配方优化：物理化学、FTIR和化学计量学分析研究

LWT

IF0

2025-08-090

Identification of polyphenol composition in grape (Vitis vinifera cv. Bidaneh Sefid) stem using green extraction methods and LC-MS/MS analysis

FOOD SCIENCE & NUTRITION

IF3.8

2024-07-091

OAAI

The principal component analysis of key and significant features of the safety and nutritional value of Mahyaveh sauce

FOOD SCIENCE & NUTRITION

IF3.8

2024-01-230

OAAI

Low salt and biogenic amines fermented fish sauce (Mahyaveh) as potential functional food and ingredient

LWT-FOOD SCIENCE AND TECHNOLOGY

IF6.6

2023-06-0114

OAAI

Effect of propolis extract as a natural preservative on quality and shelf life of marinated chicken breast (chicken Kebab)

LWT-FOOD SCIENCE AND TECHNOLOGY

IF6.6

2022-02-0116

OAAI

Development of cress seed gum hydrogel and investigation of its potential application in the delivery of curcumin

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

IF3.5

2021-06-1029

PRE

Steady/dynamic rheological characterization and FTIR study on wheat starch-sage seed gum blends

FOOD HYDROCOLLOIDS

IF12.4

2021-02-0168

PREAI

The effects of rice bran oil on left ventricular systolic function, cardiometabolic risk factors and inflammatory mediators in men with coronary artery disease: a randomized clinical trial

FOOD & FUNCTION

IF5.4

2021-01-016

PREAI

Microencapsulation of Saffron Petal Phenolic Extract: Their Characterization, In Vitro Gastrointestinal Digestion, and Storage Stability

JOURNAL OF FOOD SCIENCE

IF3.4

2019-09-2339

PREAI

Effect of encapsulation and wall material on the probiotic survival and physicochemical properties of synbiotic chewing gum: study with univariate and multivariate analyses (vol 5, e02144, 2019)

HELIYON

IF3.6

2019-08-010

OAAI

Probing the interactions between hardness and sensory of pistachio nuts during storage using principal component analysis

FOOD SCIENCE & NUTRITION

IF3.8

2019-07-2217

OAAI

Effect of encapsulation and wall material on the probiotic survival and physicochemical properties of synbiotic chewing gum: study with univariate and multivariate analyses

HELIYON

IF3.6

2019-07-0130

OAAI

Amir Pourfarzad

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