ردیف |
عنوان |
نمایه علمی معتبر |
نام نشریه |
سال انتشار/ارائه شمسی |
دوره (volume) |
شماره |
ضریب تاثیر |
1 | Edible oleogels for oral delivery of berberine in dairy food: In-vitro digestion study | JCR | Food science & nutrition | 1403 | | | 3.9 |
2 | An insight into Iranian natural hydrocolloids: Applications and challenges in health-promoting foods | JCR | FOOD HYDROCOLLOIDS | 1402 | 141 | | 11.504 |
3 | The use of hydrogel structures in production of extruded rice and investigation of its qualitative characteristics | JCR | Food science & nutrition | 1402 | | | 3.553 |
4 | Improving the structure and properties of whey protein emulsion gel using soluble interactions with xanthan and basil seed gum | JCR | Food science & nutrition | 1402 | | | 3.9 |
5 | Intensified extraction of anthocyanins from Berberis vulgaris L. by pulsed electric field, vacuum-cold plasma, and enzymatic pretreatments: modeling and optimization | JCR | Chemical and Biological Technologies in Agriculture | 1402 | 10 | | 6.6 |
6 | بررسی خصوصیات فیزیکوشیمیایی و ریزساختار ماست غنی شده با نانوامولسیون بر پایه روغن کنجد و بادام شیرین | scopus | پژوهش و نوآوری در علوم و صنایع غذایی | 1402 | 12 | 2 | |
7 | Investigating Baneh (Pistacia atlantica) gum properties and applying its particles for stabilizing Pickering emulsions | JCR | Food Chemistry: X | 1402 | | | 6.1 |
8 | Application of Pistacia atlantica Pickering emulsion-filled chitosan gel for targeted delivery of curcumin | JCR | Food science & nutrition | 1402 | | | 3.9 |
9 | Production and investigation of Pickering emulsion stabilised by casein-Qodume Shirazi (Alyssum homolocarpum) seed gum complex particles:gastrointestinal digestion | JCR | JOURNAL OF MICROENCAPSULATION | 1402 | 41 | 2 | 3.9 |
10 | In vitro release modeling of beta-carotene from Bene oleosome and electrosprayed Quince seed hydrocolloids loaded with oleosomes containing beta-carotene | JCR | INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES | 1402 | | 264 | 8.2 |
11 | بهبود کیفیت و ماندگاری نان بربری بر پایه آرد کامل مخلوط با استفاده از خمیر ترش با تخمیر خودبخودی خمیر ترش حاوی لاکتوباسیلوس پلانتاروم | ISC | نوآوری در علوم و فناوری غذایی | 1401 | | | |
12 | Entrapment of curcumin in isolated soy protein‑alginate nanogels: antioxidant stability and in vitro gastrointestinal digestion | JCR | Journal of Food Measurement and Characterization | 1401 | | 16 | 3.006 |
13 | Optimization of Bioactive Compound Extraction from Eggplant Peel by Response Surface Methodology: Ultrasound-Assisted Solvent Qualitative and Quantitative Effect | JCR | Foods (Basel, Switzerland) | 1401 | 11 | 20 | 5.561 |
14 | بهینه یابی سیستم های حجم دهنده روغن بر پایه اینولین، صمغ فارسی و آلژینات با روش سطح پاسخ | scopus | پژوهش و نوآوری در علوم و صنایع غذایی | 1401 | 11 | 2 | |
15 | تولید مافین با روغن کاهش یافته با استفاده از اولئوژل کمپلکس محلول پروتئین سفیده تخم مرغ و صمغ زانتان به روش قالب گیری کف | ISC | پژوهش های علوم و صنایع غذایی ایران | 1401 | 18 | 1 | |
16 | Curcumin loaded in Nanogel-reinforced Hydrogel for Improvement of Quality and Textural Properties of Barbari Dough and Bread | scopus | پژوهش و نوآوری در علوم و صنایع غذایی | 1401 | | | |
17 | Quality characteristics of reduced-calorie spaghetti based on unprocessed and hydrothermal wheat brans in presence of xanthan gum | JCR | JOURNAL OF FOOD PROCESSING AND PRESERVATION | 1401 | | | 2.609 |
18 | Drying kinetics and shrinkage rate of thin-sliced pears in different drying stages | JCR | JOURNAL OF FOOD PROCESS ENGINEERING | 1401 | 46 | 3 | 2.889 |
19 | Enrichment of dark chocolate with free and microencapsulated white tea and jujube extracts: Impacts on antioxidant, physicochemical, and textural properties | JCR | Quality Assurance and Safety of Crops & Foods | 1401 | 14 | 4 | 1.672 |
20 | Production of nanoemulsion based on sweet almond and sesame oils using ultrasound and evaluation its properties | ISC | پژوهش های علوم و صنایع غذایی ایران | 1401 | 18 | 4 | |
21 | تولید سس مایونز با چربی کاهش یافته با استفاده از نانوامولسیون پایدارشده با پیکرینگهای کمپلکس کازئین و صمغ قدومه شیرازی | ISC | پژوهش های علوم و صنایع غذایی ایران | 1401 | | | |
22 | Investigating the fabrication and functional properties of new composite hydrogels containing gellan/ alginate/ xanthan gum | JCR | JOURNAL OF SOL-GEL SCIENCE AND TECHNOLOGY | 1401 | 105 | | 2.606 |
23 | Improving the quality of traditional Iranian bread by using sourdough and optimizing the fermentation conditions | scopus | SN Applied Sciences | 1401 | 4 | 5 | |
24 | Development of soy protein/sodium alginate nanogel‑based cress seed gum hydrogel for oral delivery of curcumin | JCR | chemical and biological technologies in agriculture | 1401 | 9 | 1 | 4.839 |
25 | Optimization of fermentation conditions in Barbari bread based on mixed whole flour (barley and sprouted wheat) and sourdough | JCR | Food Science and Technology International | 1400 | | | 2.638 |
26 | Development of mechanical and thermal properties of whey protein–xanthan gum hydrogel by incorporation of basil seed gum nanoparticles, salt, and acidic pH | JCR | JOURNAL OF SOL-GEL SCIENCE AND TECHNOLOGY | 1400 | 98 | 1 | 2.008 |
27 | Nanoparticles fabrication of soy protein isolate and basil seed gum (Ocimum bacilicum L.) complex as pickering stabilizers in emulsions | JCR | JOURNAL OF DISPERSION SCIENCE AND TECHNOLOGY | 1400 | 42 | | 1.701 |
28 | Production and evaluation of sweet almond and sesame oil nanoemulsion and their effects on physico-chemical, rheological and microbial characteristics of enriched yogurt | JCR | Journal of Food Measurement and Characterization | 1400 | 15 | 2 | 1.648 |
29 | Physico‑chemical and antioxidant properties of barberry juice powder and its effervescent tablets | JCR | Chemical and Biological Technologies in Agriculture | 1400 | 8 | 23 | 2.929 |
30 | Physico‐chemical properties of powder and compressed tablets based on barberry fruit pulp | JCR | Journal of Food Measurement and Characterization | 1400 | 15 | 3 | 1.648 |
31 | Fate of β-cyclodextrin-sugar beet pectin microcapsules containing garlic essential oil in an acidic food beverage | JCR | Food bioscience | 1400 | 42 | | 3.067 |
32 | Application of mucilaginous seeds (Alyssum homolocarpum and Salvia macrosiphon Boiss) and wheat bran in improving technological and nutritional properties of pasta | JCR | JOURNAL OF FOOD SCIENCE | 1400 | 86 | 6 | 3.693 |
33 | Controlled release and improved stability of vitamin D3 within nanoliposomes stabilized by palmitic acid | JCR | JOURNAL OF FOOD SAFETY | 1400 | 41 | 5 | 2.449 |
34 | Influence of calcium chloride and pH on soluble complex of whey protein-basil seed gum and xanthan gum | JCR | Food science & nutrition | 1400 | 9 | 12 | 3.553 |
35 | Investigation of functional, textural, and thermal properties of soluble complex of whey protein–xanthan gum hydrogel | JCR | JOURNAL OF FOOD PROCESS ENGINEERING | 1400 | 44 | 8 | 2.889 |
36 | Development of Cress Seed Gum Hydrogel and Investigation of its Potential Application in the Delivery of Curcumin | JCR | JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE | 1400 | 101 | 15 | 4.125 |
37 | Equipment-free and visual detection of Pb2+ ion based on curcumin-modified bacterial cellulose nanofiber | JCR | Journal of the Iranian Chemical Society | 1400 | 19 | 1 | 2.271 |
38 | بررسی تاثیر تخلیص آنزیمی بر ویژگیهای رئولوژیکی صمغ دانه بالنگو (Lallemantia royleana) | ISC | نوآوری در علوم و فناوری غذایی | 1400 | 13 | 2 | |
39 | تهیه سامانه امولسیون ژل سرد با استفاده از پیکرینگ های کمپلکس ایزوله پروتئین سویا-صمغ دانه ریحان به عنوان جایگزین چربی در خامه | ISC | پژوهش های علوم و صنایع غذایی ایران | 1400 | 17 | 2 | |
40 | Physicochemical properties and surface activity characterization of water-soluble polysaccharide isolated from Balangu seed (Lallemantia royleana) gum | JCR | Journal of Food Measurement and Characterization | 1399 | 14 | 6 | 1.648 |
41 | مطالعه ویژگی های کیفی، آلودگی های میکروبی، فلزات سنگین و میزان سموم در انواع مختلف برنج های تولید داخل و وارداتی | ISC | بهداشت مواد غذایی | 1399 | 10 | | |
42 | Application of QuEChERS method for extraction of functional compounds | Web of Science | SN Applied Sciences | 1399 | 2 | 11 | |
43 | تخلیص آنزیمی صمغ دانه بالنگو (Lallemantia royleana) و بررسی ویژگی های عملکردی و آنتی اکسیدانی آن | ISC | فرآوری و نگهداری مواد غذایی | 1399 | 12 | 1 | |
44 | Optimizing extraction of berberine and antioxidant compounds from barberry by maceration and pulsed electric field-assisted methods | JCR | Journal of Berry Research | 1399 | 11 | 1 | 2.208 |
45 | تبیین مفهومی زنجیره غذایی بر اساس شاخص های غذای طیب در قرآن کریم | ISC | پژوهش در دین و سلامت | 1399 | 6 | 2 | |
46 | Influence of different salts on rheological and functional properties of basil (Ocimum bacilicum L.) seed gum | JCR | INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES | 1399 | 149 | | 5.162 |
47 | بررسی تأثیر دما بر سینتیک خشک کردن و میزان بتاکاروتن تفاله هویج با استفاده از آون جابجایی هوای داغ | ISC | نوآوری در علوم و فناوری غذایی | 1399 | 12 | 4 | |
48 | Rheological and structural properties of oleogel based on soluble complex of egg white protein and xanthan gum | JCR | JOURNAL OF TEXTURE STUDIES | 1399 | 51 | 6 | 1.902 |
49 | بررسی ویژگی های اولئوژل تهیه شده به روش قالب گیری امولسیون پیکرینگ پایدار شده با ذرات جامد کمپلکس صمغ دانۀ ریحان و ایزولۀ پروتئین سویا به عنوان جایگزین چربی در خامه | scopus | پژوهش و نوآوری در علوم و صنایع غذایی | 1399 | 9 | 3 | |
50 | Vitamin D3-loaded nanophytosomes for enrichment purposes: Formulation, structure optimization, and controlled release | JCR | JOURNAL OF FOOD PROCESS ENGINEERING | 1399 | 12 | 43 | 2.356 |
51 | Influence of selected salts and sugars on the rheological behavior of quince seed mucilage | JCR | Journal of Agricultural Science and Technology | 1399 | 23 | 2 | 0.897 |
52 | Investigation of basil (Ocimum bacilicum L.) seed gum properties as cryoprotectant for Frozen Foods | JCR | FOOD HYDROCOLLOIDS | 1398 | 90 | | 5.089 |
53 | Study on foaming, rheological and thermal properties of gelatin-free marshmallow | JCR | FOOD HYDROCOLLOIDS | 1398 | 93 | | 5.089 |
54 | ارزیابی ویژگیهای فیزیکوشیمیایی، بافتی و پختی اسپاگتی غنی شده با سبوس جو و صمغ زانتان | ISC | پژوهش و نوآوری در علوم و صنایع غذایی | 1398 | 8 | 1 | |
55 | Antioxidant and antimicrobial activities of water-soluble polysaccharide isolated from Balangu seed (Lallemantia royleana) gum | JCR | Journal of analytical science and technology | 1398 | 10 | 1 | 1.519 |
56 | Investigating functional characteristics of water-soluble polysaccharide isolated from balangu seed (lallemantia royleana) gum | Web of Science | Food science and technology | 1398 | 13 | 2 | |
57 | Investigating functional properties of barberry species: an overview | JCR | JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE | 1398 | 99 | 12 | 2.422 |
58 | ارزیابی جمعیت باکتریایی و تغییرات بیوشیمیایی طی تخمیر خودبخودی سبوس گندم | ISC | میکروبیولوژی کاربردی در صنایع غذایی | 1398 | 5 | 2 | |
59 | تخلیص آنزیمی صمغ دانه بالنگو (royleana Lallemantia) و بررسی ویژگی های فیزیکوشیمیایی و امولسیون کنندگی آن | ISC | علوم و صنایع غذایی ایران | 1398 | 16 | 95 | |
60 | تبیین شاخصهای غذای طیب به عنوان غذای برتر نسبت به غذای ارگانیک و فراسودمند | ISC | دین و سلامت | 1397 | 6 | 1 | |
61 | Effects of pectin and xanthan gum on induced flocculation phenomenon in an acidic model emulsion system | JCR | JOURNAL OF DISPERSION SCIENCE AND TECHNOLOGY | 1397 | 40 | 2 | 1.454 |
62 | Effect of emulsifier on rheological, textural and microstructure properties of walnut butter | JCR | Journal of Food Measurement and Characterization | 1397 | 13 | 1 | 1.181 |
63 | Functional properties and applications of basil seed gum: An overview | JCR | FOOD HYDROCOLLOIDS | 1396 | 73 | 73 | 5.089 |
64 | Fabrication of basil seed gum nanoparticles as a novel oral delivery system of glutathione | JCR | CARBOHYDRATE POLYMERS | 1395 | 157 | | 4.219 |