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Mousakhani Ganjeh, Alireza
17  results:
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1

Potential of electric and pressure-based techniques for the..:

Mousakhani Ganjeh, Alireza ; Pinto, Carlos A. ; Casal, Susana.
Food Bioscience.  61 (2024)  - p. 104537 , 2024
Link: https://doi.org/10.1016/..
 
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2

Impact of pH and High-Pressure Pasteurization on the Germin..:

Pinto, Carlos A. ; Mousakhani Ganjeh, Alireza ; Barba, Francisco J..
Foods.  13 (2024)  12 - p. 1832 , 2024
Link: https://doi.org/10.3390/..
 
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3

Effect of Angum gum in combination with tragacanth gum on r..:

Komeilyfard, Ahmadreza ; Fazel, Mohammad ; Akhavan, Hamidreza.
Journal of Texture Studies.  48 (2016)  2 - p. 114-123 , 2016
Link: https://doi.org/10.1111/..
 
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4

The effects of high-pressure processing on biogenic amines ..:

Ganjeh, Alireza Mousakhani ; Moreira, Nicole ; Pinto, Carlos A...
Food and Humanity.  2 (2024)  - p. 100252 , 2024
Link: https://doi.org/10.1016/..
 
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5

Recent advances in nano-reinforced food packaging based on ..:

Ganjeh, Alireza Mousakhani ; Saraiva, Jorge A. ; Pinto, Carlos A...
Carbohydrate Polymer Technologies and Applications.  7 (2024)  - p. 100395 , 2024
Link: https://doi.org/10.1016/..
 
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6

The effects of pressure-based processing technologies on pr..:

Ganjeh, Alireza Mousakhani ; Pinto, Carlos A. ; Casal, Susana.
Food Bioscience.  59 (2024)  - p. 103963 , 2024
Link: https://doi.org/10.1016/..
 
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7

Emergent technologies to improve protein extraction from fi..:

Ganjeh, Alireza Mousakhani ; Saraiva, Jorge A. ; Pinto, Carlos A...
Applied Food Research.  3 (2023)  2 - p. 100339 , 2023
Link: https://doi.org/10.1016/..
 
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8

Electro-based technologies in food drying - A comprehensive..:

Mousakhani-Ganjeh, Alireza ; Amiri, Amir ; Nasrollahzadeh, Farzaneh...
LWT.  145 (2021)  - p. 111315 , 2021
Link: https://doi.org/10.1016/..
 
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9

Modification of functional, rheological and structural char..:

Amiri, Amir ; Sharifian, Parisa ; Morakabati, Naghmeh...
Innovative Food Science & Emerging Technologies.  72 (2021)  - p. 102748 , 2021
Link: https://doi.org/10.1016/..
 
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10

Fabrication of cumin loaded-chitosan particles: Characteriz..:

Amiri, Amir ; Mousakhani-Ganjeh, Alireza ; Amiri, Zohreh...
Food Chemistry.  310 (2020)  - p. 125821 , 2020
Link: https://doi.org/10.1016/..
 
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11

Effect of high voltage electrostatic field thawing on the f..:

Amiri, Amir ; Mousakhani-Ganjeh, Alireza ; Shafiekhani, Soraya...
Innovative Food Science & Emerging Technologies.  56 (2019)  - p. 102191 , 2019
Link: https://doi.org/10.1016/..
 
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12

Impact of high-intensity ultrasound duration and intensity ..:

Amiri, Amir ; Mousakhani-Ganjeh, Alireza ; Torbati, Sara..
International Dairy Journal.  78 (2018)  - p. 152-158 , 2018
Link: https://doi.org/10.1016/..
 
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13

Effect of high voltage electrostatic field thawing on the l..:

Mousakhani-Ganjeh, Alireza ; Hamdami, Nasser ; Soltanizadeh, Nafiseh
Innovative Food Science & Emerging Technologies.  36 (2016)  - p. 42-47 , 2016
Link: https://doi.org/10.1016/..
 
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14

Thawing of frozen tuna fish (Thunnus albacares) using still..:

Mousakhani-Ganjeh, Alireza ; Hamdami, Nasser ; Soltanizadeh, Nafiseh
Journal of Food Engineering.  169 (2016)  - p. 149-154 , 2016
Link: https://doi.org/10.1016/..
 
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15

Impact of high voltage electric field thawing on the qualit..:

Mousakhani-Ganjeh, Alireza ; Hamdami, Nasser ; Soltanizadeh, Nafiseh
Journal of Food Engineering.  156 (2015)  - p. 39-44 , 2015
Link: https://doi.org/10.1016/..
 
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