| ردیف |
عنوان |
نمایه علمی معتبر |
نام نشریه |
سال انتشار/ارائه شمسی |
دوره (volume) |
شماره |
ضریب تاثیر |
| 1 | Electrospinning of legume proteins: Fundamentals, fiber production, characterization, and applications with a focus on soy proteins | JCR | FOOD HYDROCOLLOIDS | 1403 | 151 | | 10.7 |
| 2 | Incorporation of spray-dried encapsulated bioactive peptides from coconut (Cocos nucifera L.) meal by-product in bread formulation | JCR | Food science & nutrition | 1403 | | | 3.9 |
| 3 | Strategies for further stabilization of lipid-based delivery systems with a focus on solidification by spray-drying | JCR | TRENDS IN FOOD SCIENCE & TECHNOLOGY | 1403 | 146 | | 15.3 |
| 4 | Spray-drying stabilization of oleaster-seed bioactive peptides within biopolymers: Pan-bread formulation and bitterness-masking | JCR | Food bioscience | 1403 | 58 | | 5.2 |
| 5 | Atlas pistachio (Pistacia atlantica) unripe fruit extract as a source of phytochemicals with anti-tyrosinase, antioxidant, and antibacterial properties | scopus | Biocatalysis and agricultural biotechnology | 1403 | 57 | | |
| 6 | Immobilization of iron-loaded niosomes within electrospun nanofibers of soy protein isolate: A novel dual encapsulation technique | JCR | FOOD HYDROCOLLOIDS | 1403 | 155 | | 10.7 |
| 7 | Stabilization of antioxidant thyme-leaves extract (Thymus vulgaris) within biopolymers and its application in functional bread formulation | JCR | Future Foods | 1403 | 9 | | 7.2 |
| 8 | Development of halochromic electrospun labels for non-invasive shelf life assessment of rainbow trout (Oncorhynchus mykiss): Incorporation of barberry anthocyanin extract in protein-based smart packaging | JCR | FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL | 1402 | | | 2.3 |
| 9 | Gut Microbiota and Polycystic Ovary Syndrome (PCOS): Understanding the Pathogenesis and the Role of Probiotics as a Therapeutic Strategy | JCR | Probiotics and antimicrobial proteins. | 1402 | | | 4.9 |
| 10 | Protection of navy-bean bioactive peptides within nanoliposomes: morphological, structural and biological changes | JCR | Bioresources and bioprocessing | 1402 | 10 | | 4.6 |
| 11 | Bioactive-loaded nanovesicles embedded within electrospun plant protein nanofibers; a double encapsulation technique | JCR | FOOD HYDROCOLLOIDS | 1402 | 141 | | 10.7 |
| 12 | Role of high hydrostatic pressure pretreatment on the formation of electrospun nanofibers from soy protein isolate/polyvinyl alcohol | JCR | Food bioscience | 1402 | 55 | | 5.2 |
| 13 | The influence of high hydrostatic pressure on different properties of legume proteins with an emphasis on soy proteins; a comprehensive review | JCR | FOOD HYDROCOLLOIDS | 1402 | 146 | | 10.7 |
| 14 | Recent advances in iron encapsulation and its application in food fortification | JCR | CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION | 1402 | | | 10.2 |
| 15 | تاثیر نانو پوشش کیتوزان حاوی عصاره پوست انار بر ویژگی‌های فیزیکوشیمیایی و میکروبی دانه انار طی نگهداری | scopus | علوم و صنایع غذایی ایران | 1401 | 19 | 126 | |
| 16 | Nano-vesicular carriers for bioactive compounds and their applications in food formulations | JCR | CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION | 1401 | | | 10.2 |
| 17 | Surface-decorated graphene oxide sheets with nanoparticles of chitosan-Arabic gum for the separation of bioactive compounds: A case study for adsorption of crocin from saffron extract | JCR | INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES | 1400 | 186 | | 6.953 |
| 18 | مطالعات سینتیکی و ایزوترم استخراج کروسین زعفران با استفاده از نانوکامپوزیت 3بعدی اکسیدگرافن اصلاح شده با کیتوزان | ISC | فرآوری و نگهداری مواد غذایی | 1400 | 13 | 3 | |
| 19 | Preparation and characterization of 3D graphene oxide nanostructures embedded with nanocomplexes of chitosan- gum Arabic biopolymers | JCR | INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES | 1399 | 162 | | 4.784 |
| 20 | Development of an environmentally-friendly solvent-free extraction of saffron bioactives using subcritical water | JCR | LWT-FOOD SCIENCE AND TECHNOLOGY | 1398 | 114 | | 4.006 |
| 21 | Chitosan-gum Arabic complex nanocarriers for encapsulation of saffron bioactive components | JCR | COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS | 1398 | 578 | | 3.131 |
| 22 | Evaluation of microwave-assisted extraction technology for separation of bioactive components of saffron (Crocus sativus L.) | JCR | INDUSTRIAL CROPS AND PRODUCTS | 1398 | 145 | | 4.191 |
| 23 | Evaluation of oxidative stability, fatty acid profile, and antioxidant properties of black cumin seed oil and extract | JCR | Journal of Food Measurement and Characterization | 1397 | 13 | 1 | 1.415 |
| 24 | اثر لاکتوفرین شیر شتر ریزپوشانی‌شده با کمپلکس‌های ایزولۀ پروتئین آب‌‌‌پنیر-پکتین بر رشد و زنده‌مانی ردۀ سلولی استئوبلاست | ISC | پژوهش و نوآوری در علوم و صنایع غذایی | 1397 | 7 | 2 | |
| 25 | Application of whey protein-pectin nano-complex carriers for loading of lactoferrin | JCR | INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES | 1396 | 105, 1 | | 3.67 |
| 26 | بهینه سازی فرایند استخراج روغن از سیاه دانه با پیش تیمار میدان الکتریکی متناوب (PEF) | ISC | پژوهش و نوآوری در علوم و صنایع غذایی | 1396 | 6 | 3 | |
| 27 | تاثیر پیش تیمارهای میدان الکترکی متناوب و مایکروویو بر برخی از خصوصیات روغن سیاه دانه | ISC | فناوری های نوین غذایی | 1396 | 4 | 16 | |
| 28 | تاثیر سرعت دورانی پرس مارپیچی بر میزان ترکیبات فنلی و خصوصیات فیزیکوشیمیایی روغن سیاه دانه | علمی پژوهشی | مهندسی زیست سامانه | 1395 | 5 | 3 | |
| 29 | Extraction optimization of saffron nutraceuticals through response surface methodology | JCR | Food Analytical methods | 1394 | 8 | | 2.038 |
| 30 | Nano-encapsulation of isolated lactoferrin from camel milk by calcium alginate and evaluation of its release, International | JCR | International Journal of Biological Macromolecules | 1394 | 79 | | 2.858 |
| 31 | Retention of saffron bioactive components by spray drying encapsulation using maltodextrin, gum Arabic and gelatin as wall materials | JCR | FOOD HYDROCOLLOIDS | 1394 | 51 | | 4.09 |
| 32 | Application of maltodextrin in microencapsulation of saffron petals | JCR | Carbohydrate polymer | 1393 | | | |
| 33 | influence of different packaging materials and storage conditions on the quality attributes of pistachio (pistacia vera l.) cv. ohadi | JCR | Annals. Food Science and Technology | 1390 | | | |
