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

Enhancing the techno-functional properties of Quinoa protein isolate through cold plasma treatment: a comprehensive study on pH effects

通过冷等离子体处理增强藜麦蛋白分离物的工艺功能特性：pH效应的综合研究

期刊:Scientific Reports
影响因子:3.9
doi:10.1038/s41598-026-35526-1
Yousefi, Leili; Arianfar, Akram; Mahdian, Elham; Rafe, Ali
发表日期：2026
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Enhancing the Texture and Sensory Properties of Pickled Cucumbers with Different Brine Solutions

利用不同盐水改善腌黄瓜的质地和感官特性

期刊:Foods
影响因子:5.1
doi:10.3390/foods14030336
Yousefi, Mahdieh; Arianfar, Akram; Hakimzadeh, Vahid; Rafe, Ali
发表日期：2025
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Impact of pH on the Physicochemical, Structural, and Techno-Functional Properties of Sesame Protein Isolate

pH值对芝麻分离蛋白的理化性质、结构和工艺功能特性的影响

期刊:Food Science & Nutrition
影响因子:3.8
doi:10.1002/fsn3.4760
Ghorbani, Azade; Rafe, Ali; Hesarinejad, Mohammad Ali; Lorenzo, Jose M
发表日期：2025
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Development and Characterization of Calcium Ion-Enhanced Nanophytosomes Encapsulating Pomegranate Fruit Extract

钙离子增强型纳米植物体包裹石榴果实提取物的开发与表征

期刊:Food Science & Nutrition
影响因子:3.8
doi:10.1002/fsn3.70032
Sedighi, Ramesh; Rafe, Ali; Rajabzadeh, Ghadir; Pardakhty, Abbas
发表日期：2025
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Optimizations of Calcium-Reinforced Nanophytosome of Pomegranate Extract Using Box-Behnken Design

利用 Box-Behnken 设计优化钙增强型石榴提取物纳米植物体

期刊:Food Science & Nutrition
影响因子:3.8
doi:10.1002/fsn3.71229
Sedighi, Ramesh; Rajabzadeh, Ghadir; Rafe, Ali
发表日期：2025
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Exploring the potential utilization of copigmented barberry anthocyanins in ice cream: Focusing on foaming aspects, and melting attributes

探索共色素小檗花青素在冰淇淋中的潜在应用：重点关注其起泡性和融化特性

期刊:Current Research in Food Science
影响因子:7
doi:10.1016/j.crfs.2024.100811
Dara, Arash; Naji-Tabasi, Sara; Feizy, Javad; Fooladi, Ebrahim; Rafe, Ali
发表日期：2024
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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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Textural and Rheological Properties of Sliceable Ketchup

切片番茄酱的质地和流变特性

期刊:Gels
影响因子:5.3
doi:10.3390/gels9030222
Shokraneh, Nadia; Alimi, Mazdak; Shahidi, Seyed-Ahmad; Mizani, Maryam; Bameni Moghadam, M; Rafe, Ali
发表日期：2023
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Effect of Calcium Salts on the Firmness and Physicochemical and Sensorial Properties of Iranian Black Olive Cultivars

钙盐对伊朗黑橄榄品种硬度、理化性质和感官特性的影响

期刊:Foods
影响因子:5.1
doi:10.3390/foods12152970
Ataollahi Eshkour, Mahnaz; Ghorbani-HasanSaraei, Azade; Rafe, Ali; Shahidi, Seyed-Ahmad; Naghizadeh Raeisi, Shahram
发表日期：2023
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Effects of Concentration and Heating/Cooling Rate on Rheological Behavior of Sesamum indicum Seed Hydrocolloid

浓度和加热/冷却速率对芝麻种子水胶体流变行为的影响

期刊:Foods
影响因子:5.1
doi:10.3390/foods11233913
Rafe, Ali; Shadordizadeh, Talieh; Hesarinejad, Mohammad Ali; Lorenzo, Jose M; Abd El-Maksoud, Ahmed Ali; Cheng, Weiwei; Mozafari, M R; Abedelmaksoud, Tarek Gamal
发表日期：2022
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