Author/Creator: Yousefi, Shima - British Library Electronic Legal Deposit Catalogue-Journal Issues and Articles Search Results

Author/Creator Yousefi, Shima

1. A comparative study on different concentration methods of extracts obtained from two raspberries (Rubus idaeus L.) cultivars: evaluation of anthocyanins and phenolics contents and antioxidant activity. (19th February 2013)

Authors:: Yousefi, Ghasem; Yousefi, Shima; Emam‐Djomeh, Zahra
Journal:: International journal of food science & technology
Issue:: Volume 48:Number 6(2013:Jun.)
Page Start:: 1179
Record Type:: Journal Article
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2. An Optimization Study on the Ultrasonic Treatments for Saccharomyces cerevisiae Inactivation in Red Grape Juice with Maintaining Critical Quality Attributes. Issue 4 (29th April 2013)

Authors:: Nafar, Maryam; Emam‐Djomeh, Zahra; Yousefi, Shima; Hashemi Ravan, Mahnaz
Journal:: Journal of food quality
Issue:: Volume 36:Issue 4(2013:Aug.)
Page Start:: 269
Record Type:: Journal Article
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3. Different strategies to reinforce the milk protein-based packaging composites. (May 2022)

Authors:: Garavand, Farhad; Jafarzadeh, Shima; Cacciotti, Ilaria; Vahedikia, Nooshin; Sarlak, Zahra; Tarhan, Özgür; Yousefi, Shima; Rouhi, Milad; Castro-Muñoz, Roberto; Jafari, Seid Mahdi
Journal:: Trends in food science & technology
Issue:: Volume 123(2022)
Page Start:: 1
Record Type:: Journal Article
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4. Formulation Design and Physicochemical Stability Characterization of Nanoemulsions of Nettle (Urtica dioica) Essential Oil Using a Model‐Based Methodology. Issue 6 (1st September 2015)

Authors:: Gharibzahedi, Seyed Mohammad Taghi; Rostami, Hosein; Yousefi, Shima
Journal:: Journal of food processing and preservation
Issue:: Volume 39:Issue 6(2015:Dec.)
Page Start:: 2947
Record Type:: Journal Article
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5. Microbial transglutaminase in noodle and pasta processing. Issue 2 (19th January 2019)

Authors:: Gharibzahedi, Seyed Mohammad Taghi; Yousefi, Shima; Chronakis, Ioannis S.
Journal:: Critical reviews in food science and nutrition
Issue:: Volume 59:Issue 2(2019)
Page Start:: 313
Record Type:: Journal Article
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6. Nano‐emulsion of saffron essential oil by spontaneous emulsification and ultrasonic homogenization extend the shelf life of shrimp (Crocus sativus L.). Issue 2 (12th January 2021)

Authors:: Aboutorab, Mahnoush; Ahari, Hamed; Allahyaribeik, Sara; Yousefi, Shima; Motalebi, Abbasali
Journal:: Journal of food processing and preservation
Issue:: Volume 45:Issue 2(2021)
Page Start:: n/a
Record Type:: Journal Article
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7. Optimization of ultrasound‐assisted extraction of functional polysaccharides from common mullein (Verbascum thapsus L.) flowers. (24th September 2018)

Authors:: Babamoradi, Nastaran; Yousefi, Shima; Ziarati, Parisa
Journal:: Journal of food process engineering
Issue:: Volume 41:Number 7(2018)
Page Start:: n/a
Record Type:: Journal Article
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8. Yogurt fortification by microencapsulation of beetroot extract (Beta vulgaris L.) using maltodextrin, gum arabic, and whey protein isolate. Issue 6 (11th May 2022)

Authors:: Yousefi, Shima; Kavyanirad, Mohammad; Aminifar, Mehrnaz; Weisany, Weria; Mousavi Khaneghah, Amin
Journal:: Food science & nutrition
Issue:: Volume 10:Issue 6(2022)
Page Start:: 1875
Record Type:: Journal Article
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