|
6.
|
Ganje M.;Sabet N.A.;Abdi G.;sekhavatizadeh, s.;Bakhshabadi H.
2025. Effect of chitosan-gelatin edible coating containing orange peel extract on quality properties and shelf life of Kabakab dates. journal of food science and technology، 22(159)، 232-249
|
|
|
7.
|
sekhavatizadeh, s.;Ganje M.;Hashemi S.S.;Mozafarian M.R.
2025. Encapsulation of bioactive compounds from Sargassum ilicifolium: Influence of wall material type and loading content on the physicochemical and structural properties of microparticles. heliyon، 11(1)، 41652-41652
|
|
|
8.
|
sekhavatizadeh, s.;Hosseinzadeh, S
2025. Physicochemical Properties of Quinoa (Chenopodium quinoa Willd.) Protein Isolated from Black, Q12, and Titicaca Seed. current nutrition & food science، 21(2)، 246-255
Download
|
|
|
9.
|
Atefeh Matbo;Mohammad Mehdi Ghanbari;sekhavatizadeh, s.;Nikkhah Maman, M.
2024. Effect of Various Levels of Marzeh Bakhtiari (Satureja bachtiarica Bunge) Extract and Essential Oil on the Stability of Flaxseed Oil. Journal of Food Processing and Preservation، 2024(1)، 1-10
Download
|
|
|
10.
|
Ganje, M.;sekhavatizadeh, s.;Teymouri,F;Gilkheiri,M;Rahmani,B
2024. Encapsulation of Lacticaseibacillus rhamnosus by Extrusion Method to Access the Viability in Saffron Milk Dessert and Under Simulated Gastrointestinal Conditions. food science and nutrition، 0(.)، 1-13
|
|
|
11.
|
Atefeh Matbo;Mohammad Mehdi Ghanbari;sekhavatizadeh, s.;Nikkhah Maman, M.
2024. Stabilizing fish oil during storage with Satureja bachtiarica Bunge. Foods and Raw Materials، 13(2)، 254-263
Download
|
|
|
12.
|
Abbasi Saadi M.;sekhavatizadeh, s.;Barzegar H.;Alizadeh Behbahani B.;Mehrnia M.A.
2024. Date yogurt supplemented with Lactobacillus rhamnosus (ATCC 53103) encapsulated in wild sage (Salvia macrosiphon) .... food science and nutrition، 0(2024)، 1-14
|
|
|
13.
|
Ganje M.;sekhavatizadeh, s.;Hejazi S.J.;Mehrpooya R.
2024. Effect of encapsulation of Lactobacillus reuteri (ATCC 23272) in sodium alginate and tomato seed mucilage on properties of ketchup sauce. Carbohydrate Polymer Technologies and Applications، 7(100486)، 1-10
|
|
|
14.
|
sekhavatizadeh, s.;Derakhshan M.;Ganje M.;Hosseinzadeh S.
2024. Aloe vera jelly dessert supplemented with Lactobacillus curvatus encapsulated in Plantago major mucilage and sodium alginate: .... food science and nutrition، 12(5)، 3377-3390
|
|
|
15.
|
sekhavatizadeh, s.;Faryabi F.;Ganje M.
2023. Cocktail Sausage Supplemented With Whole Tomato Powder Encapsulated in Chia Seed Mucilage (Salvia hispanica L.) . food science and technology، 10(1024)، 1-16
|
|
|
16.
|
sekhavatizadeh, s.;Sadeghpoor E.;Sharifi F.
2023. The Effects of Octenyl Succinate Starch and Konjac as a Fat Replacer in Low-fat Saffron Dessert Properties. Taiwanese Journal of Agricultural Chemistry and Food Science ، 61(4)، 165-174
|
|
|
17.
|
sekhavatizadeh, s.;Pourakbar N.;Ganje M.;Shekarfroush S.S.;Hosseinzadeh S.
2023. Physicochemical and sensory properties of probiotic yogurt containing Lactobacillus plantarum ATCC 10241 microencapsulated with okra (Abelmoschus esculentus) mucilage and sodium alginate. bioactive carbohydrates and dietary fibre، 30(100364)، 1-11
|
|
|
18.
|
sekhavatizadeh, s.;Afrasiabi F.;Montaseri Z.
2023. Encapsulation of probiotic Lactobacillus acidophilus ATCC 4356 in alginate-galbanum (Ferula Gummosa Boiss) gum microspheres and evaluation of the survival in . Brazilian Journal of Microbiology، 54(3)، 1589-1601
|
|
|
19.
|
sekhavatizadeh, s.;Abadariyan N.;Ebrahimi L.;Hasanzadeh M.
2023. Effects of free and encapsulated Siah-e-Samarghandi grape seed extract on the physicochemical, textural, microbial, and sensorial properties of UF-Feta cheese. food science and nutrition، 11(7)، 3923-3938
|
|
|
20.
|
sekhavatizadeh, s.;Banisaeed K.;Hasanzadeh M.;Khalatbari-Limaki S.;Amininezhad H.
2023. Physicochemical properties of kashk supplemented with encapsulated lemongrass extract. foods and raw materials، 11(1)، 141-151
|
|
|
21.
|
sekhavatizadeh, s.;Karimi A.;Hosseinzadeh S.;Shaviklo, A.;Abedi M.;Mahmoodianfard H.;Ghaedmohammadi M.
2022. Nutritional and sensory properties of low-fat milk dessert enriched with quinoa (Chenopodium quinoa Willd) Titicaca protein isolate. food science & nutrition، 11(1)، 516-526
|
|
|
22.
|
Karimi M.;sekhavatizadeh, s.;Hosseinzadeh S.
2021. Milk dessert containing Lactobacillus reuteri (ATCC 23272) encapsulated with sodium alginate, Ferula assa-foetida and Zedo (Amygdalus scoparia) gum as three layers of wall materials. food and bioproducts processing، 127(1)، 244-254
|
|
|
23.
|
Rahpeyma E.;sekhavatizadeh, s.
2020. Effects of encapsulated green coffee extract and canola oil on liquid kashk quality. foods and raw materials، 8(1)، 40-51
|
|
|
24.
|
sekhavatizadeh, s.;Aminlari, M.;Gheisari, H.R.;Shekarforoush, S.S.;Golmakani, M.T.
2019. Physicochemical and microbiological properties of probiotic kashk containing Bacillus coagulans. journal of consumer protection and food safety، 14(4)، 377-387
|
|
|
25.
|
Soltaninejad F.;sekhavatizadeh, s.
2019. Effects of encapsulated black caraway extract and sesame oil on kolompeh quality. foods and raw materials، 7(2)، 311-320
Download
|
|
|
26.
|
Noori Dokoohakia, Z.;sekhavatizadeh, s.;Hosseinzadeh, S.
2019. Dairy dessert containing microencapsulated Lactobacillus rhamnosus (ATCC 53103) with quince seed mucilage as a coating material. lwt - food science and technology، 115(108429)، 1-8
|
|