- Masoud Najaf Najafi*, ,Ali Mohammadi Sani,Rasoul Kadkhodaee , Encapsulation of saffron extract in double emulsion system and stability evaluation of its active constituents using principal component analysis method during storage period , Research and Innovation in Food Science and Technology , 2020 ; 9 (2) : 127 - 142
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- نسیم رئوفی,Rasoul Kadkhodaee*,Masoud Najaf Najafi , Effect of thermal treatment of whey protein isolate on the characteristics of tragacanth gum-whey protein isolate complexes , Journal of Food Processing and Preservation , 2020 ; 11 (2) : 133 - 148
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- Marjan Foroughi,Mahboobe Sarabi-Jamab*,Javad Keramat,Masoud Najaf Najafi , The use of Saccharomyces cerevisiae immobilized on activated alumina, and alumina silicate beads for the reduction of Aflatoxin M1 in vitro , JOURNAL OF FOOD PROCESSING AND PRESERVATION , 2019 ; 43 (2) : 1 - 7
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- Marjan Foroughi,Mahboobe Sarabi-Jamab*,Javad Keramat,Masoud Najaf Najafi , Reduction of aflatoxin M1 (invitro) by Immobilized Saccharomyces cerevisiae on Alumina silicate ceramic Beads , Food Science and Technology , 2018 ; 15 (80) : 213 - 221
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- Farzaneh Ziaeian Yazdi Nezhad,Masoud Najaf Najafi*,Mahboobe Sarabi-Jamab , Evaluation of survival of encapsulated Lactobacillus casei with sodium alginate and silica , Food Science and Technology , 2018 ; 15 (80) : 87 - 96
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- Mohammadamin Miri,Mohammadbagher Habibi Najafi*,Jebraeil Movaffagh,Masoud Najaf Najafi,Behrouz Ghorani,Arash Koocheki , Production of zein protein microfiber by electrospinning , Food Science and Technology , 2017 ; 14 (65) : 105 - 116
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- نسیم رئوفی*,Rasoul Kadkhodaee*,Glyn Owen Phillips,Yapeng Fang,Masoud Najaf Najafi , characterisation of whey protein isolate-gum tragacanth electrostatic interaction in aqueous solutions , international journal of food science and technology , 2016 ; 51 (5) : 1220 - 1227
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- Marjan Foroughi,Mahboobe Sarabi-Jamab*,Javad Keramat,Masoud Najaf Najafi , Immobilization of Saccharomyces Cerevisiae on Alumina Ceramic Beads In Order to Reduce Aflatoxin M1 In Vitro , Research and Innovation in Food Science and Technology , 2016 ; 5 (3) : 315 - 324
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- Zahra Ahmadian-Kouchaksaraie*,Razieh Niazmand,Masoud Najaf Najafi , Optimization of the subcritical water extraction of phenolic antioxidants from Crocus sativus petals of saffron industry residues: Box-Behnken design and principal component analysis , Innovative Food Science & Emerging Technologies , 2016 ; 36 : 234 - 244
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- Zahra Ahmadian-Kouchaksaraie*,Razieh Niazmand,Masoud Najaf Najafi , Optimization of Extraction Conditions of Bioactive Components from Saffron Petal Using Response Surface Method (RSM) , Research and Innovation in Food Science and Technology , 2016 ; 5 (1) : 39 - 54
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- Mohammadamin Miri,Jebraeil Movaffagh,Mohammadbagher Habibi Najafi*,Masoud Najaf Najafi,Behrouz Ghorani,Arash Koocheki , Optimization of elecrospinning process of zein using central composite design , FIBERS AND POLYMERS , 2016 ; 17 (5) : 769 - 777
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- Alireza Sadeghian,Rasoul Kadkhodaee,Reza Farhoosh,Arash Koocheki,Masoud Najaf Najafi , Investigating the effect of whey protein-starch conjugate on quality attributes of oil-in-water emulsion , Research and Innovation in Food Science and Technology , 2013 ; 2 (2) : 139 - 152
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- Masoud Najaf Najafi,Rasoul Kadkhodaee , - , Iranian Food Science and Technology Research Journal , 2011 ; 7 (3) : 210 - 217
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- Masoud Najaf Najafi,Rasoul Kadkhodaee,Seyed Ali Mortazavi , Effect of drying process wall material on the properties of encapsulated cardamom oil , Food biophysics , 2011 ; (6) : 68 - 76
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- Masoud Najaf Najafi,Rasoul Kadkhodaee,Seyed Ali Mortazavi , Factors Influencing Formation and Properties of Nanoemulsion Stabilized by Sodium aseinate and Tween 80 , Iranian Food Science and Technology Research Journal , 2010 ; 6 (1) : 9 - 16
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- Rasoul Kadkhodaee,Masoud Najaf Najafi , - , Iranian Food Science and Technology Research Journal ; (4) : -
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