Publications in collaboration with researchers from Shiraz University of Medical Sciences (13)

2020

  1. Effect of innovative food processing technologies on the physicochemical and nutritional properties and quality of non-dairy plant-based beverages

    Foods, Vol. 9, Núm. 3

  2. Silymarin compounds: Chemistry, innovative extraction techniques and synthesis

    Studies in Natural Products Chemistry (Elsevier B.V.), pp. 111-130

2019

  1. An overview of organosulfur compounds from Allium spp.: From processing and preservation to evaluation of their bioavailability, antimicrobial, and anti-inflammatory properties

    Food Chemistry, Vol. 276, pp. 680-691

  2. Bioavailability and food production of organosulfur compounds from edible allium species

    Innovative Thermal and Non-Thermal Processing, Bioaccessibility and Bioavailability of Nutrients and Bioactive Compounds (Elsevier), pp. 293-308

  3. Comparing the effects of thermal and non-thermal technologies on pomegranate juice quality: A review

    Food Chemistry, Vol. 279, pp. 150-161

  4. New challenges and opportunities of food fermentation processes: Application of conventional and innovative techniques

    Food Research International

  5. Recent advances in the application of pulsed light processing for improving food safety and increasing shelf life

    Trends in Food Science and Technology, Vol. 88, pp. 67-79

2018

  1. Application of plant extracts to improve the shelf-life, nutritional and health-related properties of ready-to-eat meat products

    Meat Science, Vol. 145, pp. 245-255

  2. Effect of drying method on oleuropein, total phenolic content, flavonoid content, and antioxidant activity of olive (Olea europaea) leaf

    Journal of Food Processing and Preservation, Vol. 42, Núm. 5

  3. Innovative technologies for the recovery of phytochemicals from Stevia rebaudiana Bertoni leaves: A review

    Food Chemistry, Vol. 268, pp. 513-521

  4. Novel food processing and extraction technologies of high-added value compounds from plant materials

    Foods, Vol. 7, Núm. 7

  5. Replacement of soy protein with other legumes or algae in turkey breast formulation: Changes in physicochemical and technological properties

    Journal of Food Processing and Preservation, Vol. 42, Núm. 12

2017

  1. Impact of conventional and non-conventional processing on prickly pear (Opuntia spp.) and their derived products: From preservation of beverages to valorization of by-products

    Trends in Food Science and Technology, Vol. 67, pp. 260-270