Works by Hedayati, Sara
Results: 21
Batter Rheology and Quality of Sponge Cake Enriched with High Percentage of Resistant Starch (Hi-maize).
- Published in:
- International Journal of Food Engineering, 2018, v. 14, n. 5/6, p. N.PAG, doi. 10.1515/ijfe-2017-0293
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- Article
Nutritional E?ects of Adding Quinoa to Bread: A Systematic Review.
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- Shiraz E Medical Journal, 2023, v. 24, n. 5, p. 1, doi. 10.5812/semj-134391
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- Article
New electrospun nanofiber based on grass pea protein isolate (Lathyrus sativus L.) for the food and biomedical applications.
- Published in:
- Iran Agricultural Research, 2024, v. 43, n. 1, p. 44, doi. 10.22099/iar.2024.50869.1620
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- Article
Towards a Greener Future: Sustainable Innovations in the Extraction of Lavender (Lavandula spp.) Essential Oil.
- Published in:
- Foods, 2025, v. 14, n. 1, p. 100, doi. 10.3390/foods14010100
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- Article
Current Innovations in the Development of Functional Gummy Candies.
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- Foods, 2024, v. 13, n. 1, p. 76, doi. 10.3390/foods13010076
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- Article
Fabrication of ɛ-Polylysine-Loaded Electrospun Nanofiber Mats from Persian Gum–Poly (Ethylene Oxide) and Evaluation of Their Physicochemical and Antimicrobial Properties.
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- Foods, 2023, v. 12, n. 13, p. 2588, doi. 10.3390/foods12132588
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- Article
Investigating the Probiotic Properties and Antimicrobial Activity of Lactic Acid Bacteria Isolated from an Iranian Fermented Dairy Product, Kashk.
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- Foods, 2022, v. 11, n. 23, p. 3904, doi. 10.3390/foods11233904
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- Article
A Novel starch from bitter vetch (Vicia ervilia) seeds: a comparison of its physicochemical, structural, thermal, rheological and pasting properties with conventional starches.
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- International Journal of Food Science & Technology, 2022, v. 57, n. 10, p. 6833, doi. 10.1111/ijfs.16021
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- Article
Functional properties of granular cold-water swelling maize starch: effect of sucrose and glucose.
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- International Journal of Food Science & Technology, 2016, v. 51, n. 11, p. 2416, doi. 10.1111/ijfs.13222
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- Article
Encapsulation of Jujube Extract in Electrospun Nanofiber: Release Profile, Functional Effectiveness, and Application for Active Packaging.
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- Food & Bioprocess Technology, 2022, v. 15, n. 9, p. 2009, doi. 10.1007/s11947-022-02860-x
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- Article
Application of RNA interference in treating human diseases.
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- Journal of Genetics, 2010, v. 89, n. 4, p. 527, doi. 10.1007/s12041-010-0073-3
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- Article
Inhibition of transforming growth factor‐β signaling pathway enhances the osteogenic differentiation of unrestricted somatic stem cells.
- Published in:
- Journal of Cellular Biochemistry, 2018, v. 119, n. 11, p. 9327, doi. 10.1002/jcb.27209
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- Article
Inhibition of transforming growth factor‐β signaling pathway enhances the osteogenic differentiation of unrestricted somatic stem cells.
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- Journal of Cellular Biochemistry, 2018, v. 119, n. 11, p. 9327, doi. 10.1002/jcb.27209
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- Article
Effect of total replacement of egg by soymilk and lecithin on physical properties of batter and cake.
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- Food Science & Nutrition, 2018, v. 6, n. 4, p. 1154, doi. 10.1002/fsn3.656
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- Article
Assessment of Zataria Multiflora Essential Oil—Incorporated Electrospun Polyvinyl Alcohol Fiber Mat as Active Packaging.
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- Polymers (20734360), 2023, v. 15, n. 4, p. 1048, doi. 10.3390/polym15041048
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- Article
Effects of Mung Bean (Vigna radiata) Protein Isolate on Rheological, Textural, and Structural Properties of Native Corn Starch.
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- Polymers (20734360), 2022, v. 14, n. 15, p. 3012, doi. 10.3390/polym14153012
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- Article
Protein–Chlorogenic Acid Interactions: Mechanisms, Characteristics, and Potential Food Applications.
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- Antioxidants, 2024, v. 13, n. 7, p. 777, doi. 10.3390/antiox13070777
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- Article
Optimization of spray drying process parameters for the food bioactive ingredients.
- Published in:
- Critical Reviews in Food Science & Nutrition, 2024, v. 64, n. 17, p. 5631, doi. 10.1080/10408398.2022.2156976
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- Article
Influence of Persian Gum and Almond Gum on the Physicochemical Properties of Wheat Starch.
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- Gels (2310-2861), 2023, v. 9, n. 6, p. 460, doi. 10.3390/gels9060460
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- Article
Physicochemical, Pasting, and Thermal Properties of Native Corn Starch–Mung Bean Protein Isolate Composites.
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- Gels (2310-2861), 2022, v. 8, n. 11, p. 693, doi. 10.3390/gels8110693
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- Article
Supplementation of Cereal Products with Edible Insects: Nutritional, Techno-Functional, and Sensory Properties.
- Published in:
- Food Reviews International, 2024, v. 40, n. 10, p. 3398, doi. 10.1080/87559129.2024.2355282
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- Article