Publicacións en colaboración con investigadores/as de Shahid Beheshti University of Medical Sciences (11)

2024

  1. The role of additives on acrylamide formation in food products: a systematic review

    Critical Reviews in Food Science and Nutrition, Vol. 64, Núm. 10, pp. 2773-2793

2023

  1. 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. Antioxidant and anticancer potentials of edible flowers: where do we stand?

    Critical Reviews in Food Science and Nutrition, Vol. 62, Núm. 31, pp. 8589-8645

  3. Effects of Polyphenols on Oxidative Stress, Inflammation, and Interconnected Pathways during Spinal Cord Injury

    Oxidative Medicine and Cellular Longevity, Vol. 2022

  4. Elucidating of potentially toxic elements contamination in topsoils around a copper smelter: Spatial distribution, partitioning and risk estimation

    Environmental Geochemistry and Health, Vol. 44, Núm. 6, pp. 1795-1811

  5. 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. Encapsulation of curcumin in persian gum nanoparticles: An assessment of physicochemical, sensory, and nutritional properties

    Coatings, Vol. 11, Núm. 7

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

    Foods, Vol. 10, Núm. 8

2019

  1. 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

2018

  1. Risk assessment of benzene in food samples of Iran's market

    Food and Chemical Toxicology, Vol. 114, pp. 278-284