Works by Aghajani, Narjes

Results: 10

Response surface optimization of low-fat ice cream production by using resistant starch and maltodextrin as a fat replacing agent.

Published in:

Journal of Food Science & Technology, 2017, v. 54, n. 5, p. 1175, doi. 10.1007/s13197-017-2492-0

By:

Azari-Anpar, Mojtaba;
Khomeiri, Morteza;
Ghafouri-Oskuei, Hamed;
Aghajani, Narjes

Publication type:

Article

Utilizing Artificial Neural Networks for Predictive Modeling Physicochemical Attributes in Maltodextrin-Coated Grapes with Potassium Carbonate and Pyracantha Extract in Storage.

Published in:

International Journal of Horticultural Science & Technology, 2024, v. 11, n. 4, p. 491

By:

Ebrahimi, Maryam;
Karimi, Rouhollah;
Garmakhany, Amir Daraei;
Aghajani, Narjes;
Shayganfar, Alireza

Publication type:

Article

Comparison between artificial neural networks and mathematical models for moisture ratio estimation in two varieties of green malt.

Published in:

Quality Assurance & Safety of Crops & Foods, 2012, v. 4, n. 2, p. 93, doi. 10.1111/j.1757-837X.2012.00125.x

By:

Aghajani, Narjes;
Kashaninejad, Mahdi;
Dehghani, Amir Ahmad;
Daraei Garmakhany, Amir

Publication type:

Article

Edible film based on corn zein containing dill extract and essential oil/β‐cyclodextrin inclusion complex: Shelf life enhancement of common carp fillet.

Published in:

Food Science & Nutrition, 2023, v. 11, n. 7, p. 4275, doi. 10.1002/fsn3.3353

By:

Zolfaghari, Ali;
Bazargani‐Gilani, Behnaz;
Aghajani, Narjes

Publication type:

Article

Influence of extraction techniques on the efficiency of pomegranate (Punica granatum L.) peel extracts in oxidative stability of edible oils.

Published in:

Food Science & Nutrition, 2023, v. 11, n. 5, p. 2344, doi. 10.1002/fsn3.3244

By:

Javani‐Seraji, Samira;
Bazargani‐Gilani, Behnaz;
Aghajani, Narjes

Publication type:

Article

Effect of extraction methods on the efficiency of sumac (Rhus coriaria L.) fruit extract in soybean oil quality during accelerated conditions.

Published in:

Food Science & Nutrition, 2022, v. 10, n. 10, p. 3302, doi. 10.1002/fsn3.2919

By:

Rahmati, Sepideh;
Bazargani‐Gilani, Behnaz;
Aghajani, Narjes

Publication type:

Article

Response surface optimization of cupcake physicochemical and sensory attributes during storage period: Effect of apricot kernel flour addition.

Published in:

Food Science & Nutrition, 2022, v. 10, n. 3, p. 661, doi. 10.1002/fsn3.2688

By:

Ahmadi, Fahimeh;
Aghajani, Narjes;
Gohari Ardabili, Ashraf

Publication type:

Article

Incorporation of omega‐3 fatty acid‐rich grape seed oil in yoghurt: Response surface optimization of physicochemical, textural, and sensory attributes during refrigerated storage.

Published in:

Food Science & Nutrition, 2021, v. 9, n. 1, p. 331, doi. 10.1002/fsn3.1998

By:

Kokabian, Atousa;
Daraei Garmakhany, Amir;
Jafarzadeh, Shima;
Aghajani, Narjes

Publication type:

Article

Stability and antibacterial activity of Thymus daenensis L. essential oil nanoemulsion in mayonnaise.

Published in:

Journal of the Science of Food & Agriculture, 2021, v. 101, n. 9, p. 3880, doi. 10.1002/jsfa.11026

By:

Mansouri, Sadaf;
Pajohi‐Alamoti, Mohammadreza;
Aghajani, Narjes;
Bazargani‐Gilani, Behnaz;
Nourian, Alireza

Publication type:

Article

Response surface optimization of the effect of Aloe vera gel coating enriched with golpar essential oil on the shelf life, postharvest quality, color change and sensory attributes of fresh‐cut orange fruit.

Published in:

Journal of Food Processing & Preservation, 2022, v. 46, n. 11, p. 1, doi. 10.1111/jfpp.17019

By:

Abdollahi, Mohaddese;
Bazargani‐Gilani, Behnaz;
Aghajani, Narjes;
Daraei Garmakhany, Amir

Publication type:

Article