日期 影响因子
日期:
2020 年 — 2026 年
2020
2021
2022
2023
2024
2025
2026
影响因子:
–

Preparation and characteristics evaluation of chitosan-coated nanoliposomes containing ferrous sulfate

制备并评价壳聚糖包覆的含硫酸亚铁纳米脂质体的特性

期刊:Scientific Reports
影响因子:3.9
doi:10.1038/s41598-025-03832-9
Shirnoush, Narges; Emamifar, Aryou; Davati, Nafiseh
发表日期：2025
文献求助 收藏

The influence of carboxymethyl cellulose and hydroxypropyl methylcellulose on physicochemical, texture, and sensory characteristics of gluten-free pancake

羧甲基纤维素和羟丙基甲基纤维素对无麸质煎饼的理化性质、质地和感官特性的影响

期刊:Food Science & Nutrition
影响因子:3.8
doi:10.1002/fsn3.3844
Maghsoud, Maryam; Heshmati, Ali; Taheri, Mehdi; Emamifar, Aryou; Esfarjani, Fatemeh
发表日期：2024
文献求助 收藏

The effect of nano/microparticles of bee pollen on the shelf life of high-fat cooked sausage during refrigerated storage

纳米/微米级蜂花粉对高脂熟香肠冷藏保质期的影响

期刊:Food Science & Nutrition
影响因子:3.8
doi:10.1002/fsn3.4086
Mashhadi, Zahra; Davati, Nafiseh; Emamifar, Aryou; Karami, Mostafa
发表日期：2024
文献求助 收藏

Detection of adulteration in Iranian grape molasses added glucose/fructose/sugar beet syrups with (13)C/(12)C isotope ratio analysis method

利用 (13)C/(12)C 同位素比值分析法检测伊朗葡萄糖浆中添加的葡萄糖/果糖/甜菜糖浆中的掺假情况

期刊:Food Science & Nutrition
影响因子:3.8
doi:10.1002/fsn3.4259
Jamali, Vahid; Emamifar, Aryou; Beiginejad, Hadi; Moradi, Mohammad; Rasouli, Mousa
发表日期：2024
文献求助 收藏

Beet Root Peel Extract as a Natural Cost-Effective pH Indicator and Food Preservative in Edible Film: Shelf Life Improvement of Cold-Stored Trout Fillet

甜菜根皮提取物作为天然、经济高效的pH指示剂和食品防腐剂在可食用薄膜中的应用：延长冷藏鳟鱼片的保质期

期刊:Food Science & Nutrition
影响因子:3.8
doi:10.1002/fsn3.4605
Ghanbar Soleiman Abadi, Fatemeh; Bazargani-Gilani, Behnaz; Emamifar, Aryou; Nourian, Alireza
发表日期：2024
文献求助 收藏

Time-kill kinetic of nano-ZnO-loaded nanoliposomes against Aspergillus niger and Botrytis cinerea

纳米氧化锌负载纳米脂质体对黑曲霉和灰葡萄孢菌的时间杀菌动力学

期刊:Brazilian Journal of Microbiology
影响因子:1.9
doi:10.1007/s42770-024-01273-6
Souri, Parvin; Emamifar, Aryou; Davati, Nafiseh
发表日期：2024
文献求助 收藏

Effects of Cuminum cyminum L. essential oil and its nanoemulsion on oxidative stability and microbial growth in mayonnaise during storage

孜然精油及其纳米乳液对蛋黄酱贮藏期间氧化稳定性和微生物生长的影响

期刊:Food Science & Nutrition
影响因子:3.8
doi:10.1002/fsn3.3457
Moradi, Asma; Davati, Nafiseh; Emamifar, Aryou
微生物学
发表日期：2023
文献求助 收藏