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Hoda Shahiri Tabarestani
Hoda Shahiri Tabarestani
Verified email at gau.ac.ir
Title
Cited by
Cited by
Year
The effect of enzymatic hydrolysis time and temperature on the properties of protein hydrolysates from Persian sturgeon (Acipenser persicus) viscera
M Ovissipour, A Abedian, A Motamedzadegan, B Rasco, R Safari, ...
Food chemistry 115 (1), 238-242, 2009
2802009
Optimization of physico-chemical properties of gelatin extracted from fish skin of rainbow trout (Onchorhynchus mykiss)
HS Tabarestani, Y Maghsoudlou, A Motamedzadegan, ARS Mahoonak
Bioresource technology 101 (15), 6207-6214, 2010
1172010
Optimization of physicochemical properties of low‐fat hamburger formulation using blend of soy flour, split‐pea flour and wheat starch as part of fat replacer system
H Shahiri Tabarestani, M Mazaheri Tehrani
Journal of Food Processing and Preservation 38 (1), 278-288, 2014
572014
Electrospinning approach for nanoencapsulation of bioactive compounds; recent advances and innovations
H Rostamabadi, E Assadpour, HS Tabarestani, SR Falsafi, SM Jafari
Trends in Food Science & Technology 100, 190-209, 2020
552020
Study on some properties of acid-soluble collagens isolated from fish skin and bones of rainbow trout (Onchorhynchus mykiss).
HS Tabarestani, Y Maghsoudlou, A Motamedzadegan, AR Mahoonak, ...
International food research journal 19 (1), 2012
492012
Production and characterization of catechin-loaded electrospun nanofibers from Azivash gum-polyvinyl alcohol
SZ Hoseyni, SM Jafari, HS Tabarestani, M Ghorbani, E Assadpour, ...
Carbohydrate polymers 235, 115979, 2020
452020
Enhancement of the storage quality of frozen Persian sturgeon fillets by using of ascorbic acid.
H Rostamzad, B Shabanpour, A Shabani, H Shahiri
International food research journal 18 (1), 2011
432011
Shelf life improvement and postharvest quality of cherry tomato (Solanum lycopersicum L.) fruit using basil mucilage edible coating and cumin essential oil
HS Tabaestani, N Sedaghat, ES Pooya, A Alipour
International Journal of Agronomy and Plant Production 4 (9), 2346-2353, 2013
232013
Production of d-limonene-loaded Pickering emulsions stabilized by chitosan nanoparticles
E Alehosseini, SM Jafari, HS Tabarestani
Food Chemistry 354, 129591, 2021
182021
Release of catechin from Azivash gum-polyvinyl alcohol electrospun nanofibers in simulated food and digestion media
SZ Hoseyni, SM Jafari, HS Tabarestani, M Ghorbani, E Assadpour, ...
Food Hydrocolloids, 106366, 2020
172020
Tomato processing, quality, and nutrition.
A Motamedzadegan, HS Tabarestani
Handbook of vegetables and vegetable processing, 739-757, 2011
112011
Techno-functional properties of the selected antifungal predominant LAB isolated from fermented acorn (Quercus persica)
H Purabdolah, A Sadeghi, M Ebrahimi, M Kashaninejad, ...
Journal of Food Measurement and Characterization 14 (3), 1754-1764, 2020
102020
Physicochemical and Rheological Properties of White-Cheek Shark (Carcharhinus dussumieri) Skin Gelatin
H Shahiri Tabarestani, N Sedaghat, M Jahanshahi, A Motamedzadegan, ...
International Journal of Food Properties 19 (12), 2788-2804, 2016
102016
Effect of pretreatment conditions on physicochemical properties of rainbow trout skin gelatin
H Shahiri Tabarestani, Y Maghsoudlou, A Motamedzadegan, ...
Journal of aquatic food product technology 23 (1), 14-24, 2014
82014
Production of food bioactive-loaded nanofibers by electrospinning
HS Tabarestani, SM Jafari
Nanoencapsulation of Food Ingredients by Specialized Equipment, 31-105, 2019
72019
The effect of enzymatic hydrolysis on amino acids composition of Persian sturgeon (Acipenser persicus) viscera protein hydrolysate
MR Ovissipour, AM Abedian, A Motamedzadegan, B Rasco, R Safari, ...
18th National Congress on Food Technology 1996, 1994
51994
Chapter 36: Tomato Production, Processing, and Nutrition
A Motamedzadegan, H Shahiri Tabarestani
Handbook of Vegetables and Vegetable Processing, 2d (Eds: Muhammad Siddiq …, 2018
4*2018
Evaluation of functional properties of millet flour ready for use in gluten-free cookie formulations based on rice flour.
F Karami, M Aalami, A Sadeghi Mahoonak, H Shahiri Tabarestani
JFST 16 (86), 1-15, 2019
32019
Evaluation of functional properties of millet flour ready for use in gluten-free cookie formulations based on rice flour.
F Karami, M Aalami, A Sadeghi Mahoonak, H Shahiri Tabarestani
Food Science and Technology 16 (87), 1-15, 2019
32019
Improving the emulsifying properties of sodium caseinate through conjugation with soybean soluble polysaccharides
S Tavasoli, Y Maghsoudlou, SM Jafari, HS Tabarestani
Food Chemistry 377, 131987, 2022
22022
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