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Homa Behmadi
Homa Behmadi
Agricultural Engineering Research Institute AERI- AREEO
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Oxidation phenomena and color properties of grape pomace on nitrite-reduced meat emulsion systems
F Riazi, F Zeynali, E Hoseini, H Behmadi, S Savadkoohi
Meat Science 121, 350-358, 2016
952016
Nisin‐loaded chitosan/alginate nanoparticles: A hopeful hybrid biopreservative
M Zohri, M Shafiee Alavidjeh, SS Mirdamadi, H Behmadi, ...
Journal of Food safety 33 (1), 40-49, 2013
722013
Preventive and Therapeutic Approaches in Medical Departments During the COVID-19 Pandemic
SAH Abadi, R Atbaei, M Forouhi, HG Falaverjani, R Moazamiyanfar, ...
Kindle 2 (1), 1-216, 2022
372022
Possibility of using microalgae Spirulina platensis powder in industrial production of Iranian traditional cookies
M Salehifar, S Shahbazizadeh, K Khosravi-Darani, H Behmadi, ...
Iranian Journal of Nutrition Sciences and Food Technology 7 (4), 63-72, 2013
232013
Determination of diffusion coefficient for released nanoparticles from developed gelatin/chitosan bilayered buccal films
ZM Barzoki, Z Emam-Djomeh, E Mortazavian, N Rafiee-Tehrani, ...
International Journal of Biological Macromolecules 112, 1005-1013, 2018
222018
Effect of storage relative humidity on physical stability of dried fig
F Badii, A Farahnaky, H Behmadi
Journal of food processing and preservation 38 (1), 477-483, 2014
222014
Effect of dry red grape pomace as a nitrite substitute on the microbiological and physicochemical properties and residual nitrite of dry-cured sausage
F Riazi, F Zeynali, E Hoseini, H Behmadi
Nutrition and Food Sciences Research 3 (3), 37-44, 2016
202016
Influence of air temperature and pretreatment solutions on drying time, energy consumption and organoleptic properties of sour cherry
HR Gazor, S Maadani, H Behmadi
Agriculturae Conspectus Scientificus 79 (2), 119-124, 2014
132014
Effect of partially hydrolyzed kappa-casein on physicochemical and sensory properties of heated milk
M Nouri, H Ezzatpanah, S Abbasi, M Aminafshar, H Behmadi
Journal of Dispersion Science and Technology 33 (8), 1204-1209, 2012
132012
Determination of the minimum inhibitory concentration of the barberry extract and the dried residue of red grape and their effects on the growth inhibition of sausage bacteria …
F Riazi, F Zeynali, E Hoseini, H Behmadi
Nutrition and Food Sciences Research 2 (4), 55-63, 2015
102015
Investigating the stability of chemical and physical characteristics of non-fat set yoghurt containing textured milk during the storage time
M Nouri, H Ezzatpanah, S Abbasi, H Behmadi
Iranian Journal of Food Science and Technology 10 (40), 57-66, 2013
102013
Effect of flaxseed-mucilage and Stevia on physico-chemical, antioxidant and sensorial properties of formulated cocoa milk
E Azarpazhooh, H Rashidi, P Sharayei, H Behmadi, HS Ramaswamy
Food Hydrocolloids for Health 1, 100017, 2021
92021
Improvement of the quality parameters of a novel synbiotic yogurt sauce using microencapsulated Lactobacillus paracasei and natural prebiotics
H Pourjavid, M Ataei, R Pourahmad, AA Anvar, H Behmadi
Food Science and Technology 42, e40322, 2022
72022
The effect of methyl cellulose based active edible coatings on the storage life of tomato
M Sadeghipour, F Badii, H Behmadi, B Bazyar
Iranian Journal of Food Science and Technology 9 (35), 89-98, 2012
72012
Influence of some hydrocolloids on textural properties of UF cheese
S Zomorodi, E Azarpazhooh, H Behmadi
Journal of Food Biosciences and Technology 10 (2), 1-10, 2020
62020
Respiration rate and some physicochemical characteristics of Salicornia bigelovii as a leafy green vegetable
B Tajeddin, H Behmadi
Journal of Food Biosciences and Technology 9 (2), 21-28, 2019
52019
Study on interesterification of sunflower, soybean and cottonseed oils in pilot scale
P Zandi, MT Goldani, H Behmadi, KH KHOUSHTINAT, K Hosseini
Amirkabir 14 (55), 878-888, 2003
42003
Comparison of the effect of linseed and basil seed mucilages with gum tragacanth and xanthan gum on textural and rheological properties of Iranian white cheese produced by …
S Zomorodi, E Azarpazhooh, H Behmadi
Journal of Food and Bioprocess Engineering 2 (1), 13-18, 2019
32019
Corrigendum to" Oxidation phenomena and color properties of grape pomace on nitrite-reduced meat emulsion systems"[Meat Sci.(121)(2016) 350-358].
F Riazi, F Zeynali, E Hoseini, H Behmadi, S Savadkoohi
Meat Science 135, 189-189, 2017
32017
Effect of modified starch on some physico-chemical and sensory properties of low fat Hamburger
S Rasaei, SE Hosseini, M Salehifar, H Behmadi
Iranian Journal of Veterinary Medicine 6, 89-94, 2012
32012
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