All Stories

  1. Chemical changes of food constituents during cold plasma processing: A review

    Article • Food Research International, September 2021, Elsevier

    solmaz saremnezhad, Dr Mostafa Soltani

  2. Comparative effect of probiotic and paraprobiotic addition on physicochemical, chemometric and microstructural properties of yogurt

    Article • LWT, June 2021, Elsevier

    solmaz saremnezhad

  3. Comparative effects of probiotic and paraprobiotic addition on microbiological, biochemical and physical properties of yogurt

    Article • Food Research International, February 2021, Elsevier

    solmaz saremnezhad

  4. Comparative effect of probiotic and paraprobiotic addition on rheological and sensory properties of yoghurt

    Article • International Journal of Dairy Technology, November 2020, Wiley

    solmaz saremnezhad

  5. The influence of bath and probe sonication on the physicochemical and microstructural properties of wheat starch

    Article • Food Science & Nutrition, June 2019, Wiley

    solmaz saremnezhad

  6. Gamma-aminobutyric acid, phenolics and antioxidant capacity of germinated indica paddy rice as affected by low-pressure plasma treatment

    Article • LWT, March 2019, Elsevier

    solmaz saremnezhad

  7. The effect of ultrasound treatment on some properties of methylcellulose films

    Article • Food Hydrocolloids, July 2011, Elsevier

    solmaz saremnezhad