Publikationen, an denen er mitarbeitet Seid Mahdi Jafari (10)

2023

  1. An Overview of Different Food Bioactive Ingredients

    Handbook of Food Bioactive Ingredients: Properties and Applications (Springer International Publishing), pp. 1-26

  2. Handbook of Food Bioactive Ingredients: Properties and Applications

    Springer International Publishing, pp. 1-1585

  3. Macroalgae as biofactories of metal nanoparticles; biosynthesis and food applications

    Advances in Colloid and Interface Science, Vol. 311

  4. Preface

    Handbook of Food Bioactive Ingredients: Properties and Applications

2022

  1. Anti-Depressant Properties of Crocin Molecules in Saffron

    Molecules, Vol. 27, Núm. 7

  2. Improving the bioavailability and bioactivity of garlic bioactive compounds via nanotechnology

    Critical Reviews in Food Science and Nutrition, Vol. 62, Núm. 30, pp. 8467-8496

2021

  1. Available technologies on improving the stability of polyphenols in food processing

    Food Frontiers, Vol. 2, Núm. 2, pp. 109-139

  2. Benefits, deleterious effects and mitigation of methylglyoxal in foods: A critical review

    Trends in Food Science and Technology, Vol. 107, pp. 201-212

  3. Encapsulation of essential oils

    Functionality of Cyclodextrins in Encapsulation for Food Applications (Springer International Publishing), pp. 115-135

2020

  1. Food Frontiers: An academically sponsored new journal

    Food Frontiers