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

Comparison effects of PEF and SC-CO(2) treatments on lycopene, β-carotene, lutein, β-cryptoxanthin, total polyphenols values, and antioxidant activity of tomato fruits.

PEF 和 SC-CO(2) 处理对番茄果实中番茄红素、β-胡萝卜素、叶黄素、β-隐黄素、总多酚含量和抗氧化活性的比较效果

期刊:Food Science & Nutrition
影响因子:3.8
doi:10.1002/fsn3.4225
Belgheisi Saba, Motamedzadegan Ali, Rashidi Ladan, Milani Jafar M, Rafe Ali
发表日期：2024
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Preparation and characterization of a novel biodegradable film based on sulfated polysaccharide extracted from seaweed Ulva intestinalis

制备和表征一种基于从海藻肠浒苔中提取的硫酸多糖的新型可生物降解薄膜

期刊:Food Science & Nutrition
影响因子:3.8
doi:10.1002/fsn3.2370
Davoodi, Mohammad Nabi; Milani, Jafar M; Farahmandfar, Reza
发表日期：2021
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Impact of ultrasound processing parameters on physical characteristics of lycopene emulsion.

超声处理参数对番茄红素乳液物理特性的影响

期刊:Journal of Food Science and Technology-Mysore
影响因子:3.3
doi:10.1007/s13197-020-04557-5
Belgheisi Saba, Motamedzadegan Ali, Milani Jafar M, Rashidi Ladan, Rafe Ali
发表日期：2021
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Development of emulsion films based on bovine gelatin-nano chitin-nano ZnO for cake packaging

基于牛明胶-纳米几丁质-纳米氧化锌的乳液薄膜的开发及其在蛋糕包装中的应用

期刊:Food Science & Nutrition
影响因子:3.8
doi:10.1002/fsn3.1424
Sahraee, Samar; Milani, Jafar M; Ghanbarzadeh, Babak; Hamishehkar, Hamed
发表日期：2020
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The influence of yeast level and fermentation temperature on Ochratoxin A decrement during bread making

酵母含量和发酵温度对面包制作过程中赭曲霉毒素A减少的影响

期刊:Food Science & Nutrition
影响因子:3.8
doi:10.1002/fsn3.1059
Mozaffary, Payman; Milani, Jafar M; Heshmati, Ali
发表日期：2019
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