Works by Lavasani, Alireza Shahab

Results: 11

Designing an Optimized Nanocomposite Film Comprising Hydroxypropyl Methylcellulose, Nanoclay, and Dill Essential Oil to Extend the Shelf Life of Eggs.

Published in:

International Journal of Food Science, 2025, v. 2025, p. 1, doi. 10.1155/ijfo/6633069

By:

Faghei Shahrbabaki, Mohammad;
Shahab Lavasani, Alireza;
Zand, Nazanin;
Nateghi, Leila;
Eshaghi, Mohammad Reza;
Roy, Swarup

Publication type:

Article

The study of physicochemical, textural, and organoleptical properties of symbiotic apple jelly containing inulin based on carrageenan.

Published in:

Journal of Food Science & Technology (2008-8787), 2025, v. 21, n. 159, p. 267, doi. 10.22034/FSCT.22.159.267

By:

Peyimannia, Akram;
Lavasani, Alireza Shahab;
Zand, Nazanin

Publication type:

Article

Biochemical Changes of Iranian Probiotic Lighvan Cheese.

Published in:

Czech Journal of Food Sciences, 2018, v. 36, n. 2, p. 181, doi. 10.17221/453/2016-CJFS

By:

LAVASANI, ALIREZA SHAHAB

Publication type:

Article

The Study Effect of Spirulina platensis on Physicochemical, Microbial and Sensory Properties of Probiotic Dough Containing Lepidium sativum Seed Gum.

Published in:

Journal of Innovation in Food Science & Technology, 2023, v. 14, n. 4, p. 157

By:

Jalalvand, Pegah;
Lavasani, Alireza Shahab;
Zadeh, Orang Eyvaz

Publication type:

Article

The study of effect of different percentages of fat and Homogenization pressure on rheological, physicochemical and sensory properties of cream.

Published in:

Journal of Food Science & Technology (2008-8787), 2025, v. 21, n. 156, p. 1, doi. 10.22034/FSCT.21.156.1

By:

Lavasani, Alireza Shahab;
Mansori, Ali

Publication type:

Article

The study of the effect of oregano essence and Gellan gum on quality and shelf life of non - carbonated heat treated Doogh.

Published in:

Journal of Food Science & Technology (2008-8787), 2024, v. 20, n. 144, p. 199, doi. 10.22034/FSCT.20.144.199

By:

Zholmajd Haghighi, Mohammad Mehdi;
Lavasani, Alireza Shahab;
Zand, Nazanin

Publication type:

Article

Assessment of microwave pretreatment on kinetic modeling of moisture loss and oil uptake and acrylamide constitution during deep frying of carrot slices.

Published in:

Journal of Food Processing & Preservation, 2022, v. 46, n. 3, p. 1, doi. 10.1111/jfpp.16283

By:

Ayatollahzadeh Shirazi, Masoomeh;
Movahhed, Sara;
Shahab Lavasani, Alireza;
Ahmadi Chenarbon, Hossein;
Rajaei, Peyman

Publication type:

Article

Proteolysis characteristics and aroma development during ripening of functional Iranian Lighvan cheese.

Published in:

Journal of Food Processing & Preservation, 2021, v. 45, n. 7, p. 1, doi. 10.1111/jfpp.15615

By:

Shahab Lavasani, Alireza

Publication type:

Article

The Quality and Composition of Iranian Low-Salt UF-White Cheese.

Published in:

Journal of Food Quality, 2022, v. 2022, p. 1, doi. 10.1155/2022/3428838

By:

Lavasani, Alireza Shahab

Publication type:

Article

The Characterization of Nanoliposomes of Oleaster (Elaeagnus angustifolia) Extract and Their Effect on the Oxidative Stability of Low‐Fat Mayonnaise.

Published in:

Journal of Food Biochemistry, 2025, v. 2025, p. 1, doi. 10.1155/jfbc/4091024

By:

Sanei, Sara;
Lavasani, Alireza Shahab;
Khorshidian, Nasim;
Eyvazzadeh, Orang;
El Yamani, Mohamed

Publication type:

Article

The Effect of Free and Encapsulated Casein Hydrolyzates on the Oxidation Rate and Structural Properties of Mayonnaise.

Published in:

Journal of Food Biochemistry, 2024, v. 2024, p. 1, doi. 10.1155/2024/3349706

By:

Sanei, Sara;
Shahab Lavasani, Alireza

Publication type:

Article