Morteza Khomeiri
Morteza Khomeiri
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Microwave-assisted extraction of phenolic compounds from olive leaves; a comparison with maceration
Z Rafiee, SM Jafari, M Alami, M Khomeiri
J. Anim. Plant Sci 21 (4), 738-745, 2011
Nanoencapsulation of d-limonene within nanocarriers produced by pectin-whey protein complexes
S Ghasemi, SM Jafari, E Assadpour, M Khomeiri
Food Hydrocolloids 77, 152-162, 2018
Production of pectin-whey protein nano-complexes as carriers of orange peel oil
S Ghasemi, SM Jafari, E Assadpour, M Khomeiri
Carbohydrate polymers 177, 369-377, 2017
Study of hydration kinetics and density changes of rice (Tarom Mahali) during hydrothermal processing
M Kashaninejad, Y Maghsoudlou, S Rafiee, M Khomeiri
Journal of Food Engineering 79 (4), 1383-1390, 2007
Active edible coating from chitosan incorporating green tea extract as an antioxidant and antifungal on fresh walnut kernel
M Sabaghi, Y Maghsoudlou, M Khomeiri, AM Ziaiifar
Postharvest biology and technology 110, 224-228, 2015
An investigation on characteristics of rainbow trout coated using chitosan assisted with thyme essential oil
V Chamanara, B Shabanpour, S Gorgin, M Khomeiri
International journal of biological macromolecules 50 (3), 540-544, 2012
Development and characterization of alginate/pectin edible films containing Lactobacillus plantarum KMC 45
D Shahrampour, M Khomeiri, SMA Razavi, M Kashiri
Lwt 118, 108758, 2020
The cell wall compound of Saccharomyces cerevisiae as a novel wall material for encapsulation of probiotics
S Mokhtari, SM Jafari, M Khomeiri, Y Maghsoudlou, M Ghorbani
Food Research International 96, 19-26, 2017
Antioxidant effect of microwave-assisted extracts of olive leaves on sunflower oil
Z Rafiee, SM Jafari, M Alami, M Khomeiri
Effect of inulin on the physicochemical properties, flow behavior and probiotic survival of frozen yogurt
R Rezaei, M Khomeiri, M Aalami, M Kashaninejad
Journal of Food Science and Technology 51, 2809-2814, 2014
Effects of high voltage electric field thawing on the characteristics of chicken breast protein
M Rahbari, N Hamdami, H Mirzaei, SM Jafari, M Kashaninejad, ...
Journal of Food Engineering 216, 98-106, 2018
Optimization of microwave assisted extraction (MAE) and soxhlet extraction of phenolic compound from licorice root
Z Karami, Z Emam-Djomeh, HA Mirzaee, M Khomeiri, AS Mahoonak, ...
Journal of food science and technology 52, 3242-3253, 2015
Effects of using plant extracts and a probiotic on performance, intestinal morphology, and microflora population in broilers
MS Shargh, B Dastar, S Zerehdaran, M Khomeiri, A Moradi
Journal of Applied Poultry Research 21 (2), 201-208, 2012
Effects of guar gum and arabic gum on the physicochemical, sensory and flow behaviour characteristics of frozen yoghurt
R Rezaei, M Khomeiri, M Kashaninejad, M Aalami
International journal of dairy technology 64 (4), 563-568, 2011
Development of casein‐based nanoencapsulation systems for delivery of epigallocatechin gallate and folic acid
P Malekhosseini, M Alami, M Khomeiri, S Esteghlal, AR Nekoei, ...
Food science & nutrition 7 (2), 519-527, 2019
Antifungal preservation of food by lactic acid bacteria
A Nasrollahzadeh, S Mokhtari, M Khomeiri, PEJ Saris
Foods 11 (3), 395, 2022
Effect of harvest time on antioxidant activity of Glycyrrhiza glabra root extract and evaluation of its antibacterial activity.
Z Karami, H Mirzaei, Z Emam-Djomeh, AR Mahoonak, M Khomeiri
International Food Research Journal 20 (5), 2013
Shelf-life extension of fish samples by using enriched chitosan coating with thyme essential oil
V Chamanara, B Shabanpour, M Khomeiri, S Gorgin
Journal of Aquatic Food Product Technology 22 (1), 3-10, 2013
Evaluation of anti-fungal activity of chitosan and its effect on the moisture absorption and organoleptic characteristics of pistachio nuts
A Maghsoudlou, Y Maghsoudlou, M Khomeiri, M Ghorbani
Research and Innovation in Food Science and Technology 1 (2), 87-98, 2012
Descriptive analysis of bacterial profile, physicochemical and sensory characteristics of grape juice containing Saccharomyces cerevisiae cell wall‐coated probiotic …
S Mokhtari, M Khomeiri, SM Jafari, Y Maghsoudlou, M Ghorbani
International Journal of Food Science & Technology 52 (4), 1042-1048, 2017
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