1. Amaranth selective hydrolyzed protein influence on sourdough fermentation and wheat bread quality. Issue 12 (13th October 2021) Authors: Karimi, Nayereh; Zeynali, Fariba; Rezazad Bari, Mahmoud; Nikoo, Mehdi; Mohtarami, Forogh; Kadivar, Mahdi Journal: Food science & nutrition Issue: Volume 9:Issue 12(2021) Page Start: 6683 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. Antimicrobial and antioxidant efficiency of nanoemulsion-based edible coating containing ginger (Zingiber officinale) essential oil and its effect on safety and quality attributes of chicken breast fillets. (February 2018) Authors: Noori, Soheila; Zeynali, Fariba; Almasi, Hadi Journal: Food control Issue: Volume 84(2018) Page Start: 312 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
3. Characterization of electrospun nanofibers and solvent-casted films based on Centaurea arvensis anthocyanin-loaded PVA/κ-carrageenan and comparing their performance as colorimetric pH indicator. (15th September 2022) Authors: Forghani, Samira; Zeynali, Fariba; Almasi, Hadi; Hamishehkar, Hamed Journal: Food chemistry Issue: Volume 388(2022) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
4. Corrigendum to "Oxidation phenomena and color properties of grape pomace on nitrite-reduced meat emulsion systems" [Meat Sci. (121) (2016) 350–358]. (January 2018) Authors: Riazi, Fatemeh; Zeynali, Fariba; Hoseini, Ebrahim; Behmadi, Homa; Savadkoohi, Sobhan Journal: Meat science Issue: Volume 135(2018) Page Start: 189 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
5. Enzymatic cross-linking of soy proteins within non-fat set yogurt gel. Issue 3 (23rd July 2014) Authors: Soleymanpuori, Rana; Madadlou, Ashkan; Zeynali, Fariba; Khosrowshahi, Asghar Journal: Journal of dairy research Issue: Volume 81:Issue 3(2014) Page Start: 378 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
6. Enzymatic cross-linking of soy proteins within non-fat set yogurt gel. Issue 3 (23rd July 2014) Authors: Soleymanpuori, Rana; Madadlou, Ashkan; Zeynali, Fariba; Khosrowshahi, Asghar Journal: Journal of dairy research Issue: Volume 81:Issue 3(2014) Page Start: 378 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
7. Fabrication and characterization of sunflower protein isolate nanoparticles, and their potential for encapsulation and sustainable release of curcumin. (1st September 2021) Authors: Mehryar, Laleh; Esmaiili, Mohsen; Zeynali, Fariba; Imani, Mehdi; Sadeghi, Rohollah Journal: Food chemistry Issue: Volume 355(2021) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
8. Oxidation phenomena and color properties of grape pomace on nitrite-reduced meat emulsion systems. (November 2016) Authors: Riazi, Fatemeh; Zeynali, Fariba; Hoseini, Ebrahim; Behmadi, Homa; Savadkoohi, Sobhan Journal: Meat science Issue: Volume 121(2016:Nov.) Page Start: 350 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
9. Oxidation phenomena and color properties of grape pomace on nitrite-reduced meat emulsion systems. (November 2016) Authors: Riazi, Fatemeh; Zeynali, Fariba; Hoseini, Ebrahim; Behmadi, Homa; Savadkoohi, Sobhan Journal: Meat science Issue: Volume 121(2016:Nov.) Page Start: 350 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗