|
32.
|
Chaichi M.;Badii, F.;Mohammadi A.;Hashemi, M.
2023. Novel Bioactive Composite Films Based on Pectin-Nanocellulose-Synergistic Triple Essential Oils: Development and Characterization. food and bioprocess technology، 16(8)، 1794-1805
Download
|
|
|
33.
|
Chaichi, M.;Mohammadi, A.;Badii, F.;Hashemi, M.
2021. Triple synergistic essential oils prevent pathogenic and spoilage bacteria growth in the refrigerated chicken breast meat. biocatalysis and agricultural biotechnology، 32(March)، 1019-1019
Download
|
|
|
34.
|
Farrokhi F.;Badii, F.;Ehsani M.R.;Hashemi, M.
2020. Effect of pH-dependent fibrillar structure on enzymatic hydrolysis and bioactivity of nanofibrillated whey protein. lwt - food science and technology، 131(109709)، 1-8
Download
|
|
|
35.
|
Rafiee Darsangi Z.;Badii, F.;Salehifar M.
2020. Optimization of the production of a self-stable powder from date fruit variety 'shahani'. Agriculturae Conspectus Scientificus، 85(3)، 247-255
Download
|
|
|
36.
|
Maftoonazad, N.;Badii, F.;Mohamed A.;Ramaswamy H.
2020. Evaluation of physicochemical, thermomechanical, and structural properties of chickpea flour composite films reinforced with crystalline nanocellulose. journal of applied polymer science، 137(8)، 1-13
Download
|
|
|
37.
|
Mansoori N.;Majzoobi M.;Gavahian M.;Badii, F.;Farahnaky A.
2020. Acacia gum as a natural anti-plasticizer for the production of date syrup powder: Sorption isotherms, physicochemical properties, and data modeling. foods، 9(1)، 1-17
Download
|
|
|
38.
|
F Farrokhi;MR Ehsani;Badii, F.;Hashemi, M.
2019. Effect of pH on Structural Properties of Heat-Induced Whey Protein Gels. Journal of Food Biosciences and Technology، 10(1)، 57-68
Download
|
|
|
39.
|
Farrokhi F.;Badii, F.;Ehsani M.R.;Hashemi, M.
2019. Functional and thermal properties of nanofibrillated whey protein isolate as functions of denaturation temperature and solution pH. Colloids and Surfaces A، 583(124002)، 1-8
Download
|
|
|
40.
|
Chaichi, M.;Badii, F.;Mohammadi, A.;Hashemi, M.
2019. Water resistance and mechanical properties of low methoxy-pectin nanocomposite film responses to interactions of Ca2+ ions and glycerol concentrations as crosslinking agents. Food Chemistry، 293(30 septemb)، 429-437
Download
|
|
|
41.
|
Farrokhi, F;Ehsani, MR;Badii, F.;Hashemi, M.
2018. Structural and thermal properties of nanofibrillated whey protein isolate in the glassy state. lwt - food science and technology، 95(1)، 274-281
Download
|
|
|
42.
|
Aghababaei A.;Maftoonazad, N.;Elhamirad A.;Badii, F.
2017. Accelerated ageingof wheat grains: Part I- Influence on rheological properties of wheat flour. Journal of Cereal science، 77(-)، 147-156
Download
|
|
|
43.
|
Aghababaei A.;Maftoonazad, N.;Elhamirad A.;Badii, F.
2017. Accelerated ageing of wheat grains: Part II-influence on thermal characteristics of wheat starch and FTIR spectroscopy of gluten. Journal of Cereal science، 77(-)، 157-165
Download
|
|
|
44.
|
Chaichi, M.;Hashemi, M.;Badii, F.;Mohammadi, A.
2017. Preparation and characterization of a novel bionanocomposite edible film based on pectin and crystalline nanocellulose. Carbohydrate Polymers ، 157(10 Februar)، 167-175
Download
|
|
|
45.
|
Sahraei Khosh Gardesh A.;Badii, F.;Hashemi, M.;Ardakani A.Y.;Maftoonazad, N.;Mousapour Gorji, A.
2016. Effect of nanochitosan based coating on climacteric behavior and postharvest shelf-life extension of apple cv. Golab Kohanz. LWT - Food Science and Technology، 70(July 2016)، 33-40
Download
|
|
|
46.
|
Badii, F.;Atri H.;Dunstan D.E.
2016. The effect of shear on the rheology and structure of heat-induced whey protein gels. international journal of food science and technology، 51(7)، 1570-1577
Download
|
|
|
47.
|
Farahnaky A.;Mansoori N.;Majzoobi M.;Badii, F.
2016. Physicochemical and sorption isotherm properties of date syrup powder: Antiplasticizing effect of maltodextrin. food and bioproducts processing، 98(1)، 133-141
Download
|
|
|
48.
|
Badii, F.;MacNaughtan W.;Mitchell J.R.;Farhat I.A.
2014. The Effect of Drying Temperature on Physical Properties of Thin Gelatin Films. Drying Technology، 32(1)، 30-38
Download
|
|
|
49.
|
Ansari S.;Maftoonazad, N.;Farahnaky A.;Hosseini E.;Badii, F.
2014. Effect of moisture content on textural attributes of dried figs. international agrophysics، 28(4)، 403-412
Download
|
|
|
50.
|
Majzoobi M.;Beparva P.;Farahnaky A.;Badii, F.
2014. Effects of malic acid and citric acid on the functional properties of native and cross-linked wheat starches. starch/staerke، 66(5-6)، 491-495
Download
|
|
|
51.
|
Badii, F.;Farahnaky A.;behmadi, h.
2014. Effect of Storage Relative Humidity on Physical Stability of Dried Fig. journal of food processing and preservation، 38(1)، 477-483
Download
|
|
|
52.
|
Majzoobi, M;Beparva, P;Farahnaky, A;Badii, F.
2013. Physicochemical Properties of Cross-linked Wheat Starch Affected by L-Ascorbic Acid. journal of agricultural science and technology، 16(2)، 355-364
Download
|
|
|
53.
|
Maftoonazad, N.;Badii, F.;shahamirian, m.
2013. Recent innovations in the area of edible films and coatings. Recent Patents on Food, Nutrition & Agriculture، 5(3)، 201-213
Download
|
|
|
54.
|
Ansari, S;Farahnaky, A;Majzoobi, M;Badii, F.
2010. Modeling the Effect of Glucose Syrup on the Moisture Sorption Isotherm of Figs. food biophysics، 6(3)، 377-389
Download
|
|
|
55.
|
Maftoonazad, N.;Badii, F.
2009. Use of edible films and coatings to extend the shelf life of food products. Recent Patents on Food, Nutrition & Agriculture، 1(2)، 162-170
Download
|
|
|
56.
|
Saeidirad, M.;Tabatabaeefar, A.;Borghei, A.;Mirsalehi, M.;Badii, F.;Ghasemi-Varnamkhasti, M.
2008. Effects of moisture content, seed size, loading rate and seed orientation on force and energy required for fracturing cumin seed (Cuminum cyminum Linn.) under quasi-static loading. Food Engineering Journal، 86(4)، 565-572
|
|
|
57.
|
Amini F.L.;Badii K.;Bidhendi G.R.N.;Farshchi P.;Rastkari N.;Gerayeshnejad M.;Badii, F.
2007. Biossay on the bioaccumulation of tributyltin chloride exposure in the fish, Scatophagus argus in the Persian Gulf. International Journal of Ecology and Environmental Sciences، 33(1)، 23-28
Download
|
|
|
58.
|
Badii, F.;Martinet C.;Mitchell J.R.;Farhat I.A.
2006. Enthalpy and mechanical relaxation of glassy gelatin films. food hydrocolloids، 20(6)، 879-884
Download
|
|
|
59.
|
Badii, F.;MacNaughtan W.;Farhat I.A.
2005. Enthalpy relaxation of gelatin in the glassy state. international journal of biological macromolecules، 36(4)، 263-269
Download
|
|
|
60.
|
Farahnaky A.;Badii, F.;Farhat I.A.;Mitchell J.R.;Hill S.E.
2005. Enthalpy relaxation of bovine serum albumin and implications for its storage in the glassy state. biopolymers، 78(2)، 69-77
Download
|
|