All Stories

  1. Antioxidant activity and chemical composition of the methanolic extract and related fractions of Dracocephalum kotschyi leaves using liquid chromatography–tandem mass spectrometry

    Article • Industrial Crops and Products, October 2017, Elsevier

    Professor Yahya Maghsoudlou

  2. The cell wall compound of Saccharomyces cerevisiae as a novel wall material for encapsulation of probiotics

    Article • Food Research International, June 2017, Elsevier

    Professor Yahya Maghsoudlou

  3. Rheological and release properties of double nano-emulsions containing crocin prepared with Angum gum, Arabic gum and whey protein

    Article • Food Hydrocolloids, May 2017, Elsevier

    Professor Yahya Maghsoudlou

  4. Descriptive analysis of bacterial profile, physicochemical and sensory characteristics of grape juice containingSaccharomyces cerevisiaecell wall-coated probiotic microcapsules during storage

    Article • International Journal of Food Science & Technology, February 2017, Wiley

    Miss Samira Mokhtari, Professor Yahya Maghsoudlou

  5. Evaluation of folic acid release from spray dried powder particles of pectin-whey protein nano-capsules

    Article • International Journal of Biological Macromolecules, February 2017, Elsevier

    Professor Yahya Maghsoudlou

  6. Thermal inactivation kinetic of pectin methylesterase and cloud stability in sour orange juice

    Article • Journal of Food Engineering, September 2016, Elsevier

    Professor Yahya Maghsoudlou

  7. Evaluation of Folic Acid Nano-encapsulation by Double Emulsions

    Article • Food and Bioprocess Technology, August 2016, Springer Science + Business Media

    Professor Yahya Maghsoudlou

  8. Comparative Study on the Effect of Heat Treatment and Sonication on the Quality of Barberry (Berberis Vulgaris ) Juice

    Article • Journal of Food Processing and Preservation, July 2016, Wiley

    Professor Yahya Maghsoudlou

  9. Dough Characteristics, Baking Performance, and Staling of Taftoon Bread as Affected by Supplementation with Sesame Oil

    Article • Journal of Culinary Science & Technology, May 2016, Taylor & Francis

    Professor Yahya Maghsoudlou

  10. Biodiversity and origin of the microbial populations isolated from Masske, a traditional Iranian dairy product made from fermented Ewe's milk

    Article • International Journal of Dairy Technology, May 2016, Wiley

    Professor Yahya Maghsoudlou

  11. Optimization of folic acid nano-emulsification and encapsulation by maltodextrin-whey protein double emulsions

    Article • International Journal of Biological Macromolecules, May 2016, Elsevier

    Professor Yahya Maghsoudlou

  12. Crocin loaded nano-emulsions: Factors affecting emulsion properties in spontaneous emulsification

    Article • International Journal of Biological Macromolecules, March 2016, Elsevier

    Professor Yahya Maghsoudlou

  13. Active edible coating from chitosan incorporating green tea extract as an antioxidant and antifungal on fresh walnut kernel

    Article • Postharvest Biology and Technology, December 2015, Elsevier

    Professor Yahya Maghsoudlou

  14. Optimization of Ultrasound-Assisted Stabilization and Formulation of Almond Milk

    Article • Journal of Food Processing and Preservation, November 2015, Wiley

    Dr Masoud Hashemi Shahraki, Professor Yahya Maghsoudlou

  15. Hydrophobicity, thermal and micro-structural properties of whey protein concentrate–pullulan–beeswax films

    Article • International Journal of Biological Macromolecules, September 2015, Elsevier

    Professor Yahya Maghsoudlou

  16. Enhancing structural properties and antioxidant activity of kefiran films by chitosan addition

    Article • Food Structure, July 2015, Elsevier

    Professor Yahya Maghsoudlou

  17. Physical and mechanical properties in biodegradable films of whey protein concentrate–pullulan by application of beeswax

    Article • Carbohydrate Polymers, March 2015, Elsevier

    Professor Yahya Maghsoudlou

  18. Tracking Bacillus cereus in UF-feta cheese processing line

    Article • International Dairy Journal, November 2014, Elsevier

    Professor Yahya Maghsoudlou

  19. Bacillus CereusContamination of UF-Feta Cheese during Ripening and Shelf Life

    Article • Journal of Food Safety, September 2014, Wiley

    Professor Yahya Maghsoudlou

  20. Monitoring hydroperoxides formation as a measure of predicting walnut oxidative stability

    Article • Acta Alimentaria, September 2014, Akademiai Kiado

    Professor Yahya Maghsoudlou

  21. A mixture design approach to optimizing low cholesterol mayonnaise formulation prepared with wheat germ protein isolate

    Article • Journal of Food Science and Technology, May 2014, Springer Science + Business Media

    Professor Mahdi Kashaninejad, Professor Yahya Maghsoudlou

  22. Preparation of Lycopene Emulsions by Whey Protein Concentrate and Maltodextrin and Optimization by Response Surface Methodology

    Article • Journal of Dispersion Science and Technology, February 2014, Taylor & Francis

    Professor Yahya Maghsoudlou

  23. Enhanced biomass delignification and enzymatic saccharification of canola straw by steam-explosion pretreatment

    Article • Journal of the Science of Food and Agriculture, December 2013, Wiley

    Professor Mahdi Kashaninejad, Professor Yahya Maghsoudlou

  24. Effect of Pretreatment Conditions on Physicochemical Properties of Rainbow Trout Skin Gelatin

    Article • Journal of Aquatic Food Product Technology, December 2013, Taylor & Francis

    Professor Yahya Maghsoudlou

  25. Optimisation of humidity absorbers in active packaging of button mushroom by response surface methodology and genetic algorithms

    Article • Quality Assurance and Safety of Crops & Foods, September 2013, Wageningen Academic Publishers

    Dr Masoud Hashemi Shahraki, Professor Yahya Maghsoudlou

  26. Soluble soybean polysaccharide: A new carbohydrate to make a biodegradable film for sustainable green packaging

    Article • Carbohydrate Polymers, September 2013, Elsevier

    Professor Yahya Maghsoudlou

  27. Optimization of roselle beverage formulation using response surface methodology

    Article • Quality Assurance and Safety of Crops & Foods, June 2013, Wageningen Academic Publishers

    Dr Masoud Hashemi Shahraki, Professor Yahya Maghsoudlou

  28. Comparison between artificial neural network (multi-layer perceptron) and mathematical Peleg's model for moisture content estimation of dried potato cubes

    Article • Quality Assurance and Safety of Crops & Foods, June 2013, Wageningen Academic Publishers

    Professor Yahya Maghsoudlou

  29. Evaluation of Anti-Fungal Activity of Chitosan and Its Effect on the Moisture Absorption and Organoleptic Characteristics of Pistachio Nuts

    Article • International Journal on Advanced Science Engineering and Information Technology, January 2012, Insight Society

    Professor Yahya Maghsoudlou

  30. Resistance to airflow through bulk pistachio nuts (Kalleghochi variety) as affected by moisture content, airflow rate, bed depth and fill method

    Article • Powder Technology, November 2010, Elsevier

    Professor Mahdi Kashaninejad, Professor Yahya Maghsoudlou

  31. Optimization of physico-chemical properties of gelatin extracted from fish skin of rainbow trout (Onchorhynchus mykiss)

    Article • Bioresource Technology, August 2010, Elsevier

    Professor Yahya Maghsoudlou

  32. Intelligent Estimation of the Canola Oil Stability Using Artificial Neural Networks

    Article • Food and Bioprocess Technology, January 2010, Springer Science + Business Media

    Professor Yahya Maghsoudlou

  33. Study of hydration kinetics and density changes of rice (Tarom Mahali) during hydrothermal processing

    Article • Journal of Food Engineering, April 2007, Elsevier

    Professor Mahdi Kashaninejad, Professor Yahya Maghsoudlou