Publications in collaboration with researchers from Gorgan University of Agricultural Sciences and Natural Resources (6)

2022

  1. 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. Use of encapsulation technology to enrich and fortify bakery, pasta, and cereal-based products

    Trends in Food Science and Technology, Vol. 118, pp. 688-710

2020

  1. Advantages of techniques to fortify food products with the benefits of fish oil

    Food Research International, Vol. 137

  2. Food Frontiers: An academically sponsored new journal

    Food Frontiers