360 results on '"Hashemi, Seyed Mohammad Bagher"'
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2. An overview of fucoidan electrospun nanofibers: Fabrication, modification, characterizations and applications
3. Synergist effect of thermosonication and NaCl on inactivation of Staphylococcus aureus and Shigella flexneri in lettuce: The effect of acoustic field and reaction kinetics
4. Insights into kinetic, isotherm, and thermodynamic of ultrasound mode- and amplitude-dependent carotenoid and chlorophyll degradation or/and adsorption
5. Thermosonication process of sour cherries: Microbial inactivation kinetics, experimental and computational fluid dynamics simulation
6. Effect of ultrasound geometry on the production efficiency of damaged starch: Determining rheology parameters, and non-isothermal reaction kinetics
7. Understanding starch gelatinization and rheology modeling of tapioca starch– NaCl/CaCl2 blends: Thermodynamic properties and gelatinization reaction kinetics during pre- and post-ultrasonication
8. Hurdle approaches using conventional thermal, microwave heating and ginger essential oil in vegetable juice mixture: Heat transfer modeling and microbial inactivation kinetics
9. Conventional thermal and microwave processing of guava juice: process intensification, microbial inactivation and chemical composition
10. Thermodynamics, kinetics, and computational fluid dynamics modeling of Escherichia coli and Salmonella Typhi inactivation during the thermosonication process of celery juice
11. Investigation of ultrasound-assisted starch acetylation by single- and dual- frequency ultrasound based on rheology modelling, non-isothermal reaction kinetics, and flow/acoustic simulation
12. Impact of ultrasonicated Lactobacillus delbrueckii subsp. bulgaricus, Streptococcus thermophilus and Lactiplantibacillus plantarum AF1 on the safety and bioactive properties of stirred yoghurt during storage
13. Effective enhancement of food oxidative stability induced by Lactobacillus strains: In vitro activity
14. Microscopic monitoring of the antibacterial potential of Nepeta elymaitica Bornm essential oil against kohlrabi leaves’ foodborne pathogens
15. Nanoemulsion of satureja sahendica bornm essential oil: antibacterial and antioxidant activities
16. Physicochemical and microbial qualities of Citrus reticulata cv. Bakraei coated with Lepidium sativum gum containing nanoemulsified Echinophora cinerea essential oil during cold storage
17. Gliadin and glutenin genomes and their effects on the technological aspect of wheat-based products
18. Detoxification of aflatoxin M1 in sarshir by viable and nonviable Limosilactobacillus reuteri and Limosilactobacillus rhamnosus: Kinetic, equilibrium and desorption studies
19. The combined effect of different concentrations of Vitex pseudo-negundo extract and different temperatures against food-borne pathogens in chicken salad
20. Ultrasound-Assisted Detoxification of Ochratoxin A: Comparative Study of Cell Wall Structure, Hydrophobicity, and Toxin Binding Capacity of Single and Co-culture Lactic Acid Bacteria
21. Horn ultrasonic-assisted bleaching of vegetable oils with various viscosities as a green process: Computational fluid dynamics simulation of process
22. Conventional heating, ultrasound and microwave treatments of milk: Fermentation efficiency and biological activities
23. Lactic acid production – producing microorganisms and substrates sources-state of art
24. Fermentation of bergamot juice with Lactobacillus plantarum strains in pure and mixed fermentations: Chemical composition, antioxidant activity and sensorial properties
25. A comparative adsorption study of aflatoxin B1 and aflatoxin G1 in almond butter fermented by Lactobacillus fermentum and Lactobacillus delbrueckii subsp. lactis
26. Experimental, heat transfer and microbial inactivation modeling of microwave pasteurization of carrot slices as an efficient and clean process
27. Antimicrobial and antioxidant properties of Saturn peach subjected to ultrasound-assisted osmotic dehydration
28. Biopreservative potential of Lactobacillus strains in yoghurt dessert
29. Voltage and NaCl concentration on extraction of essential oil from Vitex pseudonegundo using ohmic-hydrodistillation
30. Modeling inactivation of Listeria monocytogenes, Shigella sonnei, Byssochlamys fulva and Saccharomycescerevisiae and ascorbic acid and β-carotene degradation kinetics in tangerine juice by pulsed-thermosonication
31. Statistical modeling of the inactivation of spoilage microorganisms during ohmic heating of sour orange juice
32. Ultrasound-assisted bleaching: Mathematical and 3D computational fluid dynamics simulation of ultrasound parameters on microbubble formation and cavitation structures
33. Ohmic heating of blended citrus juice: Numerical modeling of process and bacterial inactivation kinetics
34. Fermentation of acorn dough by lactobacilli strains: Phytic acid degradation and antioxidant activity
35. Kinetic models for production of propionic acid by Propionibacter freudenrechii subsp. shermanii and Propionibacterium freudenreichii subsp. freudenreichii in date syrup during sonication treatments
36. Effects of sucrose, isomalt and maltodextrin on microstructural, thermal, pasting and textural properties of wheat and cassava starch gel
37. Antimicrobial agents and packaging systems in antimicrobial active food packaging: An overview of approaches and interactions
38. Effect of temperature, ion type and ionic strength on dynamic viscoelastic, steady-state and dilute-solution properties of Descurainia sophia seed gum
39. Chemical properties and oxidative stability of Arjan (Amygdalus reuteri) kernel oil as emerging edible oil
40. Recent advancements in lactic acid production - a review
41. A three-step sensory-based approach to maximize consumer acceptability for new low-sugar licorice-chocolate-flavored milk drink
42. Effect of Lactobacillus plantarum on olive and olive oil quality during fermentation process
43. Extraction of essential oil from Aloysia citriodora Palau leaves using continuous and pulsed ultrasound: Kinetics, antioxidant activity and antimicrobial properties
44. Investigation of ultrasound-assisted wheat starch acetylation by single and dual frequency ultrasounds based on rheology modelling, non-isothermal reaction kinetics, and flow/acoustic simulation
45. The effect of gliadin and glutenin genomes on the technological aspect of wheat-based products
46. Fermented sweet lemon juice (Citrus limetta) using Lactobacillus plantarum LS5: Chemical composition, antioxidant and antibacterial activities
47. Characterization of novel basil-seed gum active edible films and coatings containing oregano essential oil
48. Efficiency of Ohmic assisted hydrodistillation for the extraction of essential oil from oregano (Origanum vulgare subsp. viride) spices
49. Structural characterization and physicochemical properties of Descurainia sophia seed gum
50. Basil-seed gum containing Origanum vulgare subsp. viride essential oil as edible coating for fresh cut apricots
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