Takip et
Seyed-Ahmad Shahidi
Seyed-Ahmad Shahidi
Associate Professor in Ayatollah Amoli Branch, Islamic Azad University
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Başlık
Alıntı yapanlar
Alıntı yapanlar
Yıl
An electrochemical-amplified-platform based on the nanostructure voltammetric sensor for the determination of carmoisine in the presence of tartrazine in dried fruit and soft …
M Bijad, H Karimi-Maleh, M Farsi, SA Shahidi
Journal of Food Measurement and Characterization 12 (1), 634-640, 2018
1582018
The effect of chitosan-gelatin coating on the quality of shrimp (Litopenaeus vannamei) under refrigerated condition
F Farajzadeh, A Motamedzadegan, SA Shahidi, S Hamzeh
Food Control 67, 163-170, 2016
1172016
Ultrasonic-assisted extraction and in-vitro antioxidant activity of polysaccharide from Hibiscus leaf
K Afshari, V Samavati, SA Shahidi
International journal of biological macromolecules 74, 558-567, 2015
712015
The effect of basil seed gum (BSG) on the rheological and physicochemical properties of heat-induced egg albumin gels
SM Razi, A Motamedzadegan, A Shahidi, A Rashidinejad
Food Hydrocolloids 82, 268-277, 2018
692018
Improving antibacterial activity of edible films based on chitosan by incorporating thyme and clove essential oils and EDTA
M Hashem Hosseini, S Hadi Razavi, S Mohammad Ali Mousavi, ...
Journal of Applied Sciences 8 (16), 2895-2900, 2008
582008
Mass transfer kinetics of eggplant during osmotic dehydration by neural networks
A Bahmani, SM Jafari, SA Shahidi, D Dehnad
Journal of food processing and preservation 40 (5), 815-827, 2016
562016
Simultaneous determination of amaranth and nitrite in foodstuffs via electrochemical sensor based on carbon paste electrode modified with CuO/SWCNTs and room temperature ionic …
M Bijad, H Karimi-Maleh, M Farsi, SA Shahidi
Food analytical methods 10 (11), 3773-3780, 2017
452017
Spectral method for simulating 3D heat and mass transfer during drying of apple slices
A Pasban, H Sadrnia, M Mohebbi, SA Shahidi
Journal of Food Engineering 212, 201-212, 2017
402017
Green tea extract assisted green synthesis of reduced graphene oxide: Application for highly sensitive electrochemical detection of sunset yellow in food products
E Vatandost, A Ghorbani-HasanSaraei, F Chekin, SN Raeisi, SA Shahidi
Food chemistry: X 6, 100085, 2020
382020
Functional properties of rice bran protein isolate at different pH levels
M Esmaeili, A Rafe, SA Shahidi, A Ghorbani Hasan‐Saraei
Cereal chemistry 93 (1), 58-63, 2016
382016
Dynamic rheological behavior of rice bran protein (RBP): Effects of concentration and temperature
A Rafe, SS Mousavi, SA Shahidi
Journal of Cereal Science 60 (3), 514-519, 2014
352014
The influence of nanocellulose coating on saffron quality during storage
SM Jafari, I Bahrami, D Dehnad, SA Shahidi
Carbohydrate polymers 181, 536-542, 2018
332018
Effects of thermal processing by nanofluids on vitamin C, total phenolics and total soluble solids of tomato juice
SM Jafari, SS Jabari, D Dehnad, SA Shahidi
Journal of food science and technology 54 (3), 679-686, 2017
332017
Voltammetric food analytical sensor for determining vanillin based on amplified NiFe2O4 nanoparticle/ionic liquid sensor
T Zabihpour, SA Shahidi, H Karimi-Maleh, A Ghorbani-HasanSaraei
Journal of Food Measurement and Characterization 14 (2), 1039-1045, 2020
302020
Fabrication of a food nano-platform sensor for determination of vanillin in food samples
VK Gupta, H Karimi-Maleh, S Agarwal, F Karimi, M Bijad, M Farsi, ...
Sensors 18 (9), 2817, 2018
292018
An ultrasensitive electroanalytical sensor based on MgO/SWCNTs-1-Butyl-3-methylimidazolium bis (trifluoromethylsulfonyl) imide paste electrode for the determination of ferulic …
T Zabihpour, SA Shahidi, H Karimi-Maleh, A Ghorbani-HasanSaraei
Microchemical Journal 154, 104572, 2020
282020
Changes in lycopene content and quality of tomato juice during thermal processing by a nanofluid heating medium
SS Jabbari, SM Jafari, D Dehnad, SA Shahidi
Journal of Food Engineering 230, 1-7, 2018
282018
Heat transfer enhancement in thermal processing of tomato juice by application of nanofluids
SM Jafari, SS Jabari, D Dehnad, SA Shahidi
Food and Bioprocess Technology 10 (2), 307-316, 2017
262017
The effect of pH and high-pressure processing (HPP) on the rheological properties of egg white albumin and basil seed gum mixtures
SM Razi, A Motamedzadegan, L Matia-Merino, SA Shahidi, ...
Food hydrocolloids 94, 399-410, 2019
252019
The Effect of Xanthan Gum and Flaxseed Mucilage as Edible Coatings in Cheddar Cheese during Ripening
A Soleimani-Rambod, S Zomorodi, S Naghizadeh Raeisi, ...
Coatings 8 (2), 1-14, 2018
242018
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