Search Results - Ghaderi-Ghahfarokhi, Maryam

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  1. 1
    The effect of hydrolysed tragacanth gum and inulin on the probiotic viability and quality characteristics of low‐fat yoghurt

    The effect of hydrolysed tragacanth gum and inulin on the probiotic viability and quality characteristics of low‐fat yoghurt by Ghaderi‐Ghahfarokhi, Maryam, Yousefvand, Amin, Ahmadi Gavlighi, Hassan, Zarei, Mehdi

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  2. 2
    Encapsulation of Sargassum boveanum Algae Extract in Nano-liposomes: Application in Functional Mayonnaise Production

    Encapsulation of Sargassum boveanum Algae Extract in Nano-liposomes: Application in Functional Mayonnaise Production by Savaghebi, Davood, Ghaderi-Ghahfarokhi, Maryam, Barzegar, Mohsen

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  3. 3
    Nanoencapsulation Approach to Improve Antimicrobial and Antioxidant Activity of Thyme Essential Oil in Beef Burgers During Refrigerated Storage

    Nanoencapsulation Approach to Improve Antimicrobial and Antioxidant Activity of Thyme Essential Oil in Beef Burgers During Refrigerated Storage by Ghaderi-Ghahfarokhi, Maryam, Barzegar, Mohsen, Sahari, Mohammad Ali, Azizi, Mohammad Hossein

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  4. 4
    Alfalfa sprout flour: A promising ingredient to improve probiotic survival and antioxidant activity in mint-flavored stirred yogurt

    Alfalfa sprout flour: A promising ingredient to improve probiotic survival and antioxidant activity in mint-flavored stirred yogurt by Ghaderi-Ghahfarokhi, Maryam, Shakarami, Maryam, Zarei, Mehdi

    Published in Applied Food Research
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  5. 5
    Ultrasonic depolymerization of pomegranate peel pectin: Effect of sonication time on antioxidant, α-amylase inhibitory, and prebiotic properties

    Ultrasonic depolymerization of pomegranate peel pectin: Effect of sonication time on antioxidant, α-amylase inhibitory, and prebiotic properties by Bachari, Sahar, Ghaderi-Ghahfarokhi, Maryam, Gavlighi, Hassan Ahmadi, Zarei, Mehdi

    Published in Food Chemistry: X
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  6. 6
    Developing novel synbiotic low‐fat yogurt with fucoxylogalacturonan from tragacanth gum: Investigation of quality parameters and Lactobacillus casei survival

    Developing novel synbiotic low‐fat yogurt with fucoxylogalacturonan from tragacanth gum: Investigation of quality parameters and Lactobacillus casei survival by Ghaderi‐Ghahfarokhi, Maryam, Yousefvand, Amin, Ahmadi Gavlighi, Hassan, Zarei, Mehdi, Farhangnia, Peyman

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  7. 7
    Extraction, characterization and immunomodulatory property of pectic polysaccharide from pomegranate peels: Enzymatic vs conventional approach

    Extraction, characterization and immunomodulatory property of pectic polysaccharide from pomegranate peels: Enzymatic vs conventional approach by Ahmadi Gavlighi, Hassan, Tabarsa, Mehdi, You, SangGuan, Surayot, Utoomporn, Ghaderi-Ghahfarokhi, Maryam

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  8. 8
    Layer-by-Layer Coating Approach Based on Sodium Alginate, Sage Seed Gum, and Savory Oil: Shelf-Life Extension of Fresh Cheese

    Layer-by-Layer Coating Approach Based on Sodium Alginate, Sage Seed Gum, and Savory Oil: Shelf-Life Extension of Fresh Cheese by Aminian-Dehkordi, Arezou, Ghaderi-Ghahfarokhi, Maryam, Saei-Dehkordi, Siavash, Fazlara, Ali

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  9. 9
    Potentially Toxic Elements (PTEs) in Refined and Cold-Pressed Vegetable Oils Distributed in Ahvaz, Iran: a Probabilistic Health Risk Assessment

    Potentially Toxic Elements (PTEs) in Refined and Cold-Pressed Vegetable Oils Distributed in Ahvaz, Iran: a Probabilistic Health Risk Assessment by Askarpour, Seyed Ali, Molaee-Aghaee, Ebrahim, Ghaderi-Ghahfarokhi, Maryam, Shariatifar, Nabi, Mahmudiono, Trias, Sadighara, Parisa, Fakhri, Yadolah

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  10. 10
    Effect of plasma-activated water on planktonic and biofilm cells of Vibrio parahaemolyticus strains isolated from cutting board surfaces in retail seafood markets

    Effect of plasma-activated water on planktonic and biofilm cells of Vibrio parahaemolyticus strains isolated from cutting board surfaces in retail seafood markets by Zarei, Mehdi, Ghahfarokhi, Maryam Ghaderi, Sabaeian, Mohammad, Sepahi, Mahtab, Alirezaie, Soraya, Mohebi, Mohadeseh

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