- Mojdeh Sarraf,Adel Beigbabaei*,Sara Naji tabasi* , Edible oleogels for oral delivery of berberine in dairy food: In-vitro digestion study , Food science & nutrition , 2024 ; : -
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- Mahsa Faridnia,Vahid Hakimzadeh*,Ali Mohammadi Sani,Sara Naji tabasi* , In vitro release modeling of beta-carotene from Bene oleosome and electrosprayed Quince seed hydrocolloids loaded with oleosomes containing beta-carotene , INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES , 2024 ; (264) : 130369 -
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- Atena Modiri,Akram Arianfar*,Sara Naji tabasi,Vahid Hakimzadeh , Production and investigation of Pickering emulsion stabilised by casein-Qodume Shirazi (Alyssum homolocarpum) seed gum complex particles:gastrointestinal digestion , JOURNAL OF MICROENCAPSULATION , 2024 ; 41 (2) : 79 - 93
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- Sara Naji tabasi*,Monir-sadat Shakeri,Atena Modiri,Saeedeh hahbazizadeh , Application of Pistacia atlantica Pickering emulsion-filled chitosan gel for targeted delivery of curcumin , Food science & nutrition , 2024 ; : -
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- Sara Naji tabasi*,Monir-sadat Shakeri,Atena Modiri,Saeedeh hahbazizadeh , Investigating Baneh (Pistacia atlantica) gum properties and applying its particles for stabilizing Pickering emulsions , Food Chemistry: X , 2024 ; : -
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- Masoumeh Heydari Gharehcheshmeh,Akram Arianfar*,الهام مهدیان,Sara Naji tabasi , Investigation of Physicochemical Properties and Microstructure of Enriched Yogurt with Nanoemulsion Based on Sesame and Sweet Almond Oil , Research and Innovation in Food Science and Technology , 2023 ; 12 (2) : 137 - 154
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- Arash Dara,Javad Feizy*,Sara Naji tabasi*,Ebrahim Fooladi,Ali Rafe , Intensified extraction of anthocyanins from Berberis vulgaris L. by pulsed electric field, vacuum-cold plasma, and enzymatic pretreatments: modeling and optimization , Chemical and Biological Technologies in Agriculture , 2023 ; 10 : -
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- Mojdeh Sarraf,Sara Naji tabasi*,Adel Beigbabaei,José E Moros,M. Carmen Sánchez,José M Franco,Adrián Tenorio-Alfonso , Improving the structure and properties of whey protein emulsion gel using soluble interactions with xanthan and basil seed gum , Food science & nutrition , 2023 ; : 1 - 13
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- Sara Naji tabasi*,Mostafa Shahidi Noghabi,Atena Modiri,Maryam Davtalab , The use of hydrogel structures in production of extruded rice and investigation of its qualitative characteristics , Food science & nutrition , 2023 ; : -
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- Bahareh Emadzadeh*,Sara Naji tabasi,Aram Bostan,Behrouz Ghorani , An insight into Iranian natural hydrocolloids: Applications and challenges in health-promoting foods , FOOD HYDROCOLLOIDS , 2023 ; 141 : 108725-1 - 108725-18
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- Sara Naji tabasi*,Mostafa Shahidi Noghabi,Atena Modiri , Investigating the fabrication and functional properties of new composite hydrogels containing gellan/ alginate/ xanthan gum , JOURNAL OF SOL-GEL SCIENCE AND TECHNOLOGY , 2023 ; 105 : 637 - 649
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- Davood Kalantari*,Sara Naji tabasi,Mohammad Kaveh*,Mohsen Azadbakht,Moein Majnooni,Yuness Khorshidi,Ali Asghari,Esmail Khalife , Drying kinetics and shrinkage rate of thin-sliced pears in different drying stages , JOURNAL OF FOOD PROCESS ENGINEERING , 2023 ; 46 (3) : 14264 -
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- Atena Modiri,Akram Arianfar*,Sara Naji tabasi,Vahid Hakimzadeh , Production of reduced fat mayonnaise using nano emulsion stabilized with Pickering particles of casein-Qodumeh Shirazi seed gum complex , Iranian Food Science and Technology Research Journal , 2022 ; : -
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- Masoumeh Heydari Gharehcheshmeh,Akram Arianfar*,الهام مهدیان,Sara Naji tabasi , Production of nanoemulsion based on sweet almond and sesame oils using ultrasound and evaluation its properties , Iranian Food Science and Technology Research Journal , 2022 ; 18 (4) : 514 - 526
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- Somayeh Shahbazi,zohreh Didar*,Mohsen Vazifedoost,Sara Naji tabasi , Enrichment of dark chocolate with free and microencapsulated white tea and jujube extracts: Impacts on antioxidant, physicochemical, and textural properties , Quality Assurance and Safety of Crops & Foods , 2022 ; 14 (4) : 188 - 201
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- Razieh Niazmand*,Sara Naji tabasi,Atena Modiri , Quality characteristics of reduced-calorie spaghetti based on unprocessed and hydrothermal wheat brans in presence of xanthan gum , JOURNAL OF FOOD PROCESSING AND PRESERVATION , 2022 ; : e17270 -
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- Saeedeh hahbazizadeh,Sara Naji tabasi*,Mostafa Shahidi Noghabi,Amir Pourfarzad , Curcumin loaded in Nanogel-reinforced Hydrogel for Improvement of Quality and Textural Properties of Barbari Dough and Bread , Research and Innovation in Food Science and Technology , 2022 ; : -
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- Reza Jaberi, ,Sara Naji tabasi*,Amir Hossein Elhamirad,Masoud Shafafi , Production of reduced fat muffins using soluble complex of egg white protein-xanthan gum oleogel based on foam molding , Iranian Food Science and Technology Research Journal , 2022 ; 18 (1) : 40 - 50
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- Bita Mohammadalami,Akram Arianfar*,Ali Mohammadi Sani,Sara Naji tabasi , Optimization of Oil Bulking Agents Based on Inulin, Persian Gum and Alginate by Response Surface Methodology , Research and Innovation in Food Science and Technology , 2022 ; 11 (2) : 123 - 140
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- Shiva Shahabi Mohammadabadi,Mohammad Goli*,Sara Naji tabasi , Optimization of Bioactive Compound Extraction from Eggplant Peel by Response Surface Methodology: Ultrasound-Assisted Solvent Qualitative and Quantitative Effect , Foods (Basel, Switzerland) , 2022 ; 11 (20) : 1 - 22
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- Saeedeh hahbazizadeh,Sara Naji tabasi*,Mostafa Shahidi Noghabi , Entrapment of curcumin in isolated soy protein‑alginate nanogels: antioxidant stability and in vitro gastrointestinal digestion , Journal of Food Measurement and Characterization , 2022 ; (16) : 4754 - 4770
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- Sara Naji tabasi*,Mostafa Shahidi Noghabi,Toktam Hejrani,Hossein Zamani,Marzieh Hosseininezhad , Improving the Quality and Shelf life of Barbari Bread Based on Mixed Whole Flour Using Spontaneously Fermented Sourdough and Sourdough Containing Lactobacillus plantarum , Innovation in food science and technology , 2022 ; : -
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- Saeedeh hahbazizadeh,Sara Naji tabasi*,Mostafa Shahidi Noghabi , Development of soy protein/sodium alginate nanogel‑based cress seed gum hydrogel for oral delivery of curcumin , chemical and biological technologies in agriculture , 2022 ; 9 (1) : -
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- Sara Naji tabasi*,Mostafa Shahidi Noghabi,Marzieh Hosseininezhad , Improving the quality of traditional Iranian bread by using sourdough and optimizing the fermentation conditions , SN Applied Sciences , 2022 ; 4 (5) : -
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- Elham Sheikhzadeh,Sara Naji tabasi,Asma Verdian*, , Equipment-free and visual detection of Pb2+ ion based on curcumin-modified bacterial cellulose nanofiber , Journal of the Iranian Chemical Society , 2022 ; 19 (1) : 283 - 290
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- Sara Naji tabasi*,Mostafa Shahidi Noghabi,Maryam Davtalab , Optimization of fermentation conditions in Barbari bread based on mixed whole flour (barley and sprouted wheat) and sourdough , Food Science and Technology International , 2021 ; : -
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- مریم سردرودیان,Akram Arianfar*,Ali Mohammadi Sani,Sara Naji tabasi , Study on the Effect of Enzymatic Purification on Rheological Properties of Balangu Seed (Lallemantia royleana) Gum , Innovation in food science and technology , 2021 ; 13 (2) : 99 - 117
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- Saeedeh hahbazizadeh,Sara Naji tabasi*,Mostafa Shahidi Noghabi,Amir Pourfarzad , Development of Cress Seed Gum Hydrogel and Investigation of its Potential Application in the Delivery of Curcumin , JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE , 2021 ; 101 (15) : 6505 - 6513
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- Majid Pilevaran,Hamid Tavakolipour,Sara Naji tabasi*,Amir Hossein Elhamirad , Investigation of functional, textural, and thermal properties of soluble complex of whey protein–xanthan gum hydrogel , JOURNAL OF FOOD PROCESS ENGINEERING , 2021 ; 44 (8) : e13751 -
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- Mojdeh Sarraf,Sara Naji tabasi*,Adel Beigbabaei , Influence of calcium chloride and pH on soluble complex of whey protein-basil seed gum and xanthan gum , Food science & nutrition , 2021 ; 9 (12) : 6728 - 6736
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- Mohammad Mollaveisi,Mostafa Shahidi Noghabi*,Sara Naji tabasi , Controlled release and improved stability of vitamin D3 within nanoliposomes stabilized by palmitic acid , JOURNAL OF FOOD SAFETY , 2021 ; 41 (5) : e12924 -
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- Sara Naji tabasi*,Razieh Niazmand,Atena Modiri , Application of mucilaginous seeds (Alyssum homolocarpum and Salvia macrosiphon Boiss) and wheat bran in improving technological and nutritional properties of pasta , JOURNAL OF FOOD SCIENCE , 2021 ; 86 (6) : 2288 - 2299
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- Bahareh Emadzadeh*,Behrouz Ghorani,Sara Naji tabasi,Esmaeel Charpashlo,Mohammad Mollaveisi , Fate of β-cyclodextrin-sugar beet pectin microcapsules containing garlic essential oil in an acidic food beverage , Food bioscience , 2021 ; 42 : 101029-1 - 101029-10
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- Sara Naji tabasi*,Bahareh Emadzadeh,Mostafa Shahidi Noghabi,Mohammadreza Abbaspour,Ehsan Akbari , Physico‐chemical properties of powder and compressed tablets based on barberry fruit pulp , Journal of Food Measurement and Characterization , 2021 ; 15 (3) : 2469 - 2480
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- Sara Naji tabasi*,Bahareh Emadzadeh,Mostafa Shahidi Noghabi,Mohammadreza Abbaspour,Ehsan Akbari , Physico‑chemical and antioxidant properties of barberry juice powder and its effervescent tablets , Chemical and Biological Technologies in Agriculture , 2021 ; 8 (23) : 1 - 11
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- Atefeh Farahmand,Sara Naji tabasi*,Saeedeh hahbazizadeh , Influence of selected salts and sugars on the rheological behavior of quince seed mucilage , Journal of Agricultural Science and Technology , 2021 ; 23 (2) : 333 - 347
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- Masoumeh Heydari Gharehcheshmeh,Akram Arianfar*,الهام مهدیان,Sara Naji tabasi , Production and evaluation of sweet almond and sesame oil nanoemulsion and their effects on physico-chemical, rheological and microbial characteristics of enriched yogurt , Journal of Food Measurement and Characterization , 2021 ; 15 (2) : 1270 - 1280
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- Sima Naji-Tabasi,الهام مهدیان*,Akram Arianfar,Sara Naji tabasi , Nanoparticles fabrication of soy protein isolate and basil seed gum (Ocimum bacilicum L.) complex as pickering stabilizers in emulsions , JOURNAL OF DISPERSION SCIENCE AND TECHNOLOGY , 2021 ; 42 : 633 - 640
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- Majid Pilevaran,Hamid Tavakolipour,Sara Naji tabasi*,Amir Hossein Elhamirad , Development of mechanical and thermal properties of whey protein–xanthan gum hydrogel by incorporation of basil seed gum nanoparticles, salt, and acidic pH , JOURNAL OF SOL-GEL SCIENCE AND TECHNOLOGY , 2021 ; 98 (1) : 76 - 83
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- Mojdeh Sarraf,Adel Beigbabaei,Sara Naji tabasi* , Optimizing extraction of berberine and antioxidant compounds from barberry by maceration and pulsed electric field-assisted methods , Journal of Berry Research , 2021 ; 11 (1) : 133 - 149
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- Sima Naji-Tabasi,الهام مهدیان,Akram Arianfar,Sara Naji tabasi* , Preparation of cold gel emulsion system using isolated soy protein-Basil seed gum complex as a fat replacement in cream , Iranian Food Science and Technology Research Journal , 2021 ; 17 (2) : 365 - 378
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- مریم سردرودیان,Akram Arianfar*,Ali Mohammadi Sani,Sara Naji tabasi , Enzymatic purification of Balangu seed (Lallemantia royleana) gum and evaluation of its functional and antioxidant properties , Journal of Food Processing and Preservation , 2020 ; 12 (1) : 95 - 112
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- Mojdeh Sarraf,Adel Beigbabaei*,Sara Naji tabasi , Application of QuEChERS method for extraction of functional compounds , SN Applied Sciences , 2020 ; 2 (11) : 1 - 6
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- Sara Naji tabasi*,Asma Verdian,Hossein Zamani,Laya Asghari,Shafagh Shirzaee , Study of quality characteristics, microbial contamination, heavy metals, and toxins in different types of internal and imported rice , Journal of Food Hygiene , 2020 ; 10 : 85 - 100
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- مریم سردرودیان,Akram Arianfar*,Ali Mohammadi Sani,Sara Naji tabasi , Physicochemical properties and surface activity characterization of water-soluble polysaccharide isolated from Balangu seed (Lallemantia royleana) gum , Journal of Food Measurement and Characterization , 2020 ; 14 (6) : 3625 - 3632
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- Mohammad Mollaveisi,Mostafa Shahidi Noghabi*,Sara Naji tabasi , Vitamin D3-loaded nanophytosomes for enrichment purposes: Formulation, structure optimization, and controlled release , JOURNAL OF FOOD PROCESS ENGINEERING , 2020 ; 12 (43) : 1 - 13
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- Sima Naji-Tabasi,الهام مهدیان*,Akram Arianfar,Sara Naji tabasi , Investigation of Oleogel Properties Prepared by Pickering Emulsion-Templated Stabilized with Solid Particles of Basil Seed Gum and Isolated Soy Protein as a Fat Substitute in Cream , Research and Innovation in Food Science and Technology , 2020 ; 9 (3) : 269 - 282
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- Reza Jaberi, ,Sara Naji tabasi*,Amir Hossein Elhamirad,Masoud Shafafi , Rheological and structural properties of oleogel based on soluble complex of egg white protein and xanthan gum , JOURNAL OF TEXTURE STUDIES , 2020 ; 51 (6) : 925 - 936
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- Sara Naji tabasi*,Ehsan Akbari,Atena Modiri , The Effect of Temperature on Drying Kinetics and Beta-Carotene Content of Carrot Pomace Using Convective Hot Air Dryer , Innovation in food science and technology , 2020 ; 12 (4) : 99 - 109
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- Reza Farahmandfar*,Sara Naji tabasi* , Influence of different salts on rheological and functional properties of basil (Ocimum bacilicum L.) seed gum , INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES , 2020 ; 149 : 101 - 107
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- Hossein Zamani,Sara Naji tabasi*,حسین افخمی روحانی, ,Mostafa Shahidi Noghabi , Conceptual Explanation of the Food Production Cycle Based on Tayyib Food Indices in the Holy Quran , Research on Religion & Health , 2020 ; 6 (2) : 165 - 179
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- مریم سردرودیان,Akram Arianfar*,Ali Mohammadi Sani,Sara Naji tabasi , Enzymatic purification of Balangu seed (Lallemantia royleana) gum and evaluation of its physicochemical and emulsifying properties , Food Science and Technology , 2019 ; 16 (95) : 37 - 51
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- ,Marzieh Hosseininezhad*,Sara Naji tabasi,Hossein Zamani , Evaluation of Bacterial Flora and Biochemical Changes during Spontaneous Wheat Bran Fermentation , Applied microbiology in food industry , 2019 ; 5 (2) : 70 - 81
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- Mojdeh Sarraf,Adel Beigbabaei,Sara Naji tabasi* , Investigating functional properties of barberry species: an overview , JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE , 2019 ; 99 (12) : 5255 - 5269
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- مریم سردرودیان,Akram Arianfar*,Ali Mohammadi Sani,Sara Naji tabasi , Investigating functional characteristics of water-soluble polysaccharide isolated from balangu seed (lallemantia royleana) gum , Food science and technology , 2019 ; 13 (2) : 97 - 102
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- مریم سردرودیان,Akram Arianfar*,Ali Mohammadi Sani,Sara Naji tabasi , Antioxidant and antimicrobial activities of water-soluble polysaccharide isolated from Balangu seed (Lallemantia royleana) gum , Journal of analytical science and technology , 2019 ; 10 (1) : 1 - 11
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- Razieh Niazmand*,Sara Naji tabasi,Atena Modiri,Moslem Jahani , Evaluation of Physicochemical, Textural and Cooking Characteristics of Enriched Spaghetti with Barley Bran and Xanthan Gum , Research and Innovation in Food Science and Technology , 2019 ; 8 (1) : 91 - 110
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- Marieh Mardani,Samira Yeganehzad*,Nataliia Ptichkina,Yury Kodatsky,Oksana Kliukina,Nataliia Nepovinnykh,Sara Naji tabasi , Study on foaming, rheological and thermal properties of gelatin-free marshmallow , FOOD HYDROCOLLOIDS , 2019 ; 93 : 335 - 341
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- Mostafa Shahidi Noghabi,Sara Naji tabasi*,Mojdeh Sarraf , Effect of emulsifier on rheological, textural and microstructure properties of walnut butter , Journal of Food Measurement and Characterization , 2019 ; 13 (1) : 785 - 792
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- Mehrdad zeynali,Sara Naji tabasi*,Reza Farahmandfar* , Investigation of basil (Ocimum bacilicum L.) seed gum properties as cryoprotectant for Frozen Foods , FOOD HYDROCOLLOIDS , 2019 ; 90 : 305 - 312
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- Sara Naji tabasi*,Bahareh Emadzadeh,Rasoul Kadkhodaee , Effects of pectin and xanthan gum on induced flocculation phenomenon in an acidic model emulsion system , JOURNAL OF DISPERSION SCIENCE AND TECHNOLOGY , 2019 ; 40 (2) : 256 - 263
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- Sara Naji tabasi*,Hossein Zamani,Javad Feizy , Indicators of Tayyib Foods as Foods Superior to Organic and Functional Foods , Religion and Health , 2018 ; 6 (1) : 62 - 68
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- Sara Naji tabasi,Seyed Mohammad Ali Razavi* , Functional properties and applications of basil seed gum: An overview , FOOD HYDROCOLLOIDS , 2017 ; 73 (73) : 313 - 325
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- Sara Naji tabasi,Seyed Mohammad Ali Razavi*,Hossein Mehditabar , Fabrication of basil seed gum nanoparticles as a novel oral delivery system of glutathione , CARBOHYDRATE POLYMERS , 2017 ; 157 : 1703 - 1713
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