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Faridi Esfanjani, Afshin
24  Ergebnisse:
Personensuche X
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1

Enhancing saltiness perception by chemosensory interaction:..:

Faridi Esfanjani, Afshin ; Mohebbi, Mohebbat
Scientific Reports.  13 (2023)  1 - p. , 2023
Link: https://doi.org/10.1038/..
 
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2

The Pros and Cons of Incorporating Bioactive Compounds With..:

Sabaghi, Moslem ; Tavasoli, Sedighe ; Jamali, Seyedeh Narges..
Food and Bioprocess Technology.  15 (2022)  11 - p. 2422-2455 , 2022
Link: https://doi.org/10.1007/..
 
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3

Nanodelivery systems for d-limonene; techniques and applica..:

Akhavan-Mahdavi, Sahar ; Sadeghi, Rohollah ; Faridi Esfanjani, Afshin...
Food Chemistry.  384 (2022)  - p. 132479 , 2022
Link: https://doi.org/10.1016/..
 
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4

Controlling release patterns of the bioactive compound by s..:

Sabaghi, Moslem ; Tavasoli, Sedighe ; Taheri, Afsaneh..
Journal of Food Measurement and Characterization.  17 (2022)  3 - p. 2261-2284 , 2022
Link: https://doi.org/10.1007/..
 
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5

The strategy of odor−taste−texture interactions to produce ..:

Faridi Esfanjani, Afshin ; Mohebbi, Mohebbat
Cereal Chemistry.  100 (2022)  2 - p. 384-392 , 2022
Link: https://doi.org/10.1002/..
 
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6

Targeting foodborne pathogens via surface-functionalized na..:

Bahrami, Akbar ; Delshadi, Rana ; Cacciotti, Ilaria...
Advances in Colloid and Interface Science.  302 (2022)  - p. 102622 , 2022
Link: https://doi.org/10.1016/..
 
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7

Application of nano/microencapsulated phenolic compounds ag..:

Rahaiee, Somayeh ; Assadpour, Elham ; Faridi Esfanjani, Afshin..
Advances in Colloid and Interface Science.  279 (2020)  - p. 102153 , 2020
Link: https://doi.org/10.1016/..
 
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8

Improving the bioavailability of phenolic compounds by load..:

Faridi Esfanjani, Afshin ; Assadpour, Elham ; Jafari, Seid Mahdi
Trends in Food Science & Technology.  76 (2018)  - p. 56-66 , 2018
Link: https://doi.org/10.1016/..
 
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9

Release, Characterization, and Safety of Nanoencapsulated F..:

, In: Nanoencapsulation of Food Bioactive Ingredients,
Jafari, Seid Mahdi ; Faridi Esfanjani, Afshin ; Katouzian, Iman. - p. 401-453 , 2017
Link: https://doi.org/10.1016/..
 
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10

Preparation of a multiple emulsion based on pectin-whey pro..:

Faridi Esfanjani, Afshin ; Jafari, Seid Mahdi ; Assadpour, Elham
Food Chemistry.  221 (2017)  - p. 1962-1969 , 2017
Link: https://doi.org/10.1016/..
 
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11

Formulation and application of a new generation of lipid na..:

Katouzian, Iman ; Faridi Esfanjani, Afshin ; Jafari, Seid Mahdi.
Trends in Food Science & Technology.  68 (2017)  - p. 14-25 , 2017
Link: https://doi.org/10.1016/..
 
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12

Biopolymer nano-particles and natural nano-carriers for nan..:

Faridi Esfanjani, Afshin ; Jafari, Seid Mahdi
Colloids and Surfaces B: Biointerfaces.  146 (2016)  - p. 532-543 , 2016
Link: https://doi.org/10.1016/..
 
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13

Nano-encapsulation of olive leaf phenolic compounds through..:

Mohammadi, Adeleh ; Jafari, Seid Mahdi ; Assadpour, Elham.
International Journal of Biological Macromolecules.  82 (2016)  - p. 816-822 , 2016
Link: https://doi.org/10.1016/..
 
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14

Corrigendum to "Nanodelivery systems for d-limonene; techni..:

Akhavan-Mahdavi, Sahar ; Sadeghi, Rohollah ; Esfanjani, Afshin Faridi...
Food Chemistry.  389 (2022)  - p. 133133 , 2022
Link: https://doi.org/10.1016/..
 
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15

Electrospun antimicrobial materials: Advanced packaging mat..:

Hemmati, Fatemeh ; Bahrami, Akbar ; Esfanjani, Afshin Faridi...
Trends in Food Science & Technology.  111 (2021)  - p. 520-533 , 2021
Link: https://doi.org/10.1016/..
 
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