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

Fortification of fermented soy milk using whey protein isolate/gelatin microhydrogels-loaded with sesame bioactive peptides

利用载有芝麻生物活性肽的乳清蛋白分离物/明胶微水凝胶强化发酵豆奶

期刊:Food Chemistry-X
影响因子:8.2
doi:10.1016/j.fochx.2025.103061
Norouzi, Zahra; Nateghi, Leila; Rashidi, Ladan; Movahhed, Sara
发表日期：2025
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Fortification of Sunflower Oil by Nanoemulsions Containing Vitamin-D(3): Formation, Stability, and Release

利用含维生素D3的纳米乳液强化葵花籽油：形成、稳定性及释放

期刊:Food Science & Nutrition
影响因子:3.8
doi:10.1002/fsn3.4677
Ahamdi, Nadia; Ahranjani, Parham Joolaei; Rashidi, Ladan; Rezaei, Keramatollah
发表日期：2025
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Encapsulation of Green Tea Extract (GTE) in Nanoliposome and Assessment of Its Characterization and In Vitro Release Study of GTE

绿茶提取物（GTE）在纳米脂质体中的包封及其表征和体外释放研究

期刊:Food Science & Nutrition
影响因子:3.8
doi:10.1002/fsn3.70781
Ahmadi, Nadia; Ahranjani, Parham Joolaei; Rashidi, Ladan
发表日期：2025
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Rapeseed oleogels based on monoacylglycerols and methylcellulose hybrid oleogelators: Physicochemical and rheological properties

基于单酰甘油和甲基纤维素混合油凝胶剂的菜籽油油凝胶：理化和流变学特性

期刊:Food Chemistry-X
影响因子:8.2
doi:10.1016/j.fochx.2024.101520
Naderi, Mehdi; Ziaiifar, Aman Mohammad; Rashidi, Ladan; Jafari, Seid Mahdi
发表日期：2024
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Improvement of margarine shelf-life using alginate-chitosan coated multiple W/O/W nanoemulsions containing sesamol and retinol

利用含芝麻酚和视黄醇的藻酸盐-壳聚糖包覆的多重W/O/W纳米乳液改善人造黄油的保质期

期刊:Food Chemistry-X
影响因子:8.2
doi:10.1016/j.fochx.2024.101803
Yousefi, Shahryar; Nateghi, Leila; Rashidi, Ladan
发表日期：2024
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Effects of adding green tea extract on the oxidative stability and shelf life of sunflower oil during storage

添加绿茶提取物对葵花籽油在储存过程中氧化稳定性和保质期的影响

期刊:Food Chemistry-X
影响因子:8.2
doi:10.1016/j.fochx.2024.101168
Ahmadi, Nadia; Ghavami, Mehrdad; Rashidi, Ladan; Gharachorloo, Maryam; Nateghi, Leila
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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An investigation on conjugated linoleic acid content, fatty acid composition, and physicochemical characteristics of Iranian Kurdish butter oil

对伊朗库尔德黄油油的共轭亚油酸含量、脂肪酸组成和理化特性进行研究

期刊:Food Science & Nutrition
影响因子:3.8
doi:10.1002/fsn3.3142
Faraji Sarabmirza, Rezgar; Joolaei Ahranjani, Parham; Rashidi, Ladan; Mousavi, Mohammad; Khodaiyan, Faramarz; Rashidi Nodeh, Hamid
代谢
发表日期：2023
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Comparative Physicochemical, Microbiological, Antioxidant, and Sensory properties of pre- and post-fermented yoghurt enriched with olive leaf and its extract

橄榄叶及其提取物强化发酵前和发酵后酸奶的理化、微生物、抗氧化和感官特性比较

期刊:Food Science & Nutrition
影响因子:3.8
doi:10.1002/fsn3.2704
Pourghorban, Samira; Yadegarian, Linda; Jalili, Maryam; Rashidi, Ladan
微生物学
发表日期：2022
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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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