Publications dans lesquelles il/elle collabore avec Amin Mousavi Khaneghah (25)

2024

  1. Food traceability 4.0 as part of the fourth industrial revolution: key enabling technologies

    Critical Reviews in Food Science and Nutrition, Vol. 64, Núm. 3, pp. 873-889

2023

  1. Cinnamon: An antimicrobial ingredient for active packaging

    Food Packaging and Shelf Life, Vol. 35

  2. Preparation, characterization, and antioxidant activity of β-cyclodextrin nanoparticles loaded Rosa damascena essential oil for application in beverage

    Food Chemistry, Vol. 403

2022

  1. A systematic review of the concentration of potentially toxic elements in fish from the Persian Gulf: A health risk assessment study

    Food and Chemical Toxicology, Vol. 163

  2. Current trends in Passiflora genus research: Obesity and fermented foods systematic review

    Trends in Food Science and Technology, Vol. 127, pp. 143-155

  3. Evaluation of different types of milk proteins-derived epitopes using in-silico tools: a primarily study to propose a new definition for bioactive peptides

    Food Science and Technology (Brazil), Vol. 42

2021

  1. Combined effects of ε-polylysine and ε-polylysine nanoparticles with plant extracts on the shelf life and quality characteristics of nitrite-free frankfurter-type sausages

    Meat Science, Vol. 172

  2. Impact of pulsed light processing technology on phenolic compounds of fruits and vegetables

    Trends in Food Science and Technology, Vol. 115, pp. 1-11

  3. Incorporation of low molecular weight chitosan in a low-fat beef burger: Assessment of technological quality and oxidative stability

    Foods, Vol. 10, Núm. 8

2020

  1. Essential oils as natural preservatives for bakery products: Understanding the mechanisms of action, recent findings, and applications

    Critical Reviews in Food Science and Nutrition, Vol. 60, Núm. 2, pp. 310-321

  2. Physicochemical characterization, antioxidant activity, and phenolic compounds of hawthorn (crataegus spp.) fruits species for potential use in food applications

    Foods, Vol. 9, Núm. 4

  3. The impact of fermentation processes on the production, retention and bioavailability of carotenoids: An overview

    Trends in Food Science and Technology, Vol. 99, pp. 389-401

2019

  1. Advances in plant materials, food by-products, and algae conversion into biofuels: Use of environmentally friendly technologies

    Green Chemistry, Vol. 21, Núm. 12, pp. 3213-3231

  2. Assessment of the Suitability of Pitanga Leaf Extract as a Natural Antioxidant for Enhancing Canola Oil Stability: Monitoring Lipid Oxidation Parameters

    European Journal of Lipid Science and Technology, Vol. 121, Núm. 5

  3. Effect of mechanically deboning of chicken on the rheological and sensory properties of chicken sausages

    Journal of Food Processing and Preservation, Vol. 43, Núm. 5

  4. Emerging techniques in bioethanol production: From distillation to waste valorization

    Green Chemistry, Vol. 21, Núm. 6, pp. 1171-1185

  5. Fucus vesiculosus extracts as natural antioxidants for improvement of physicochemical properties and shelf life of pork patties formulated with oleogels

    Journal of the Science of Food and Agriculture, Vol. 99, Núm. 10, pp. 4561-4570

  6. Health benefits of olive oil and its components: Impacts on gut microbiota antioxidant activities, and prevention of noncommunicable diseases

    Trends in Food Science and Technology, Vol. 88, pp. 220-227

  7. Solar radiation as a prospective energy source for green and economic processes in the food industry: From waste biomass valorization to dehydration, cooking, and baking

    Journal of Cleaner Production, Vol. 220, pp. 1121-1130

  8. The application of the CRISPR-Cas9 genome editing machinery in food and agricultural science: Current status, future perspectives, and associated challenges

    Biotechnology Advances, Vol. 37, Núm. 3, pp. 410-421