Publicacións nas que colabora con Mohsen Gavahian (16)

2021

  1. Drying of sliced tomato (Lycopersicon esculentum L.) by a novel halogen dryer: Effects of drying temperature on physical properties, drying kinetics, and energy consumption

    Journal of Food Process Engineering, Vol. 44, Núm. 3

  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. Refractance window (RW) concentration of milk-Part II: Computer vision approach for optimizing microbial and sensory qualities

    Journal of Food Processing and Preservation, Vol. 45, Núm. 9

  4. Valorization of wastewater from table olives: Nmr identification of antioxidant phenolic fraction and microwave single‐phase reaction of sugary fraction

    Antioxidants, Vol. 10, Núm. 11

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. Impact of ultrasound-assisted extraction and solvent composition on bioactive compounds and in vitro biological activities of thyme and rosemary

    Food Research International, Vol. 134

  3. Optimization of process variables on physicochemical properties of milk during an innovative refractance window concentration

    Journal of Food Processing and Preservation, Vol. 44, Núm. 10

2019

  1. Application of pulsed electric fields in meat and fish processing industries: An overview

    Food Research International, Vol. 123, pp. 95-105

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

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

  4. 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

  5. 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

  6. 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

  7. 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

  8. Understanding the potential benefits of thyme and its derived products for food industry and consumer health: From extraction of value-added compounds to the evaluation of bioaccessibility, bioavailability, anti-inflammatory, and antimicrobial activities

    Critical Reviews in Food Science and Nutrition, Vol. 59, Núm. 18, pp. 2879-2895

2018

  1. Essential oils as natural additives to prevent oxidation reactions in meat and meat products: A review

    Food Research International, Vol. 113, pp. 156-166