Thermal Stabilization of the Betalain Extract Using Encapsulation and Co-pigmentation and its Application in the Model Drink von Hamed Saberian, Vahid Pasban Noghabi

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The influence of different gums compared with surfactants as encapsulating stabilizers on the thermal, storage, and low-pH stability of chlorophyllin von Hosseini, Hamed, Pasban Noghabi, Vahid, Saberian, Hamed, Jafari, Seid Mahdi

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Ohmic Heating of Aloe vera Gel: Electrical Conductivity and Energy Efficiency von Hamed Saberian, Zohreh Hamidi Esfahani, Ahmad Banakar

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Using the mixture design approach to predict the rheological properties of low-calorie dairy desserts containing gum tragacanth exuded by three Iranian Astragalus species von Nejatian, Mohammad, Jonaidi-Jafari, Nematollah, Abbaszadeh, Sepideh, Saberian, Hamed, Darabzadeh, Nazanin, Ghanizadeh, Ghader

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Effect of Conventional and Ohmic Pasteurization on Some Bioactive Components of Aloe vera Gel Juice von Hamed Saberian, Zohreh Hamidi Esfahani, Soleiman Abbasi

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Effect of cyclodextrins and co-pigmentation on the thermal stability of the anthocyanin extract of Saffron petal in the model drink von Hamed Saberian, Vahid Pasban

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Practical application of nanoencapsulated nutraceuticals in real food products; a systematic review von Nejatian, Mohammad, Darabzadeh, Nazanin, Bodbodak, Samad, Saberian, Hamed, Rafiee, Zahra, Kharazmi, Mohammad Saeed, Jafari, Seid Mahdi

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Optimization of pectin extraction from orange juice waste assisted by ohmic heating von Saberian, Hamed, Hamidi-Esfahani, Zohreh, Ahmadi Gavlighi, Hassan, Barzegar, Mohsen

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Assisted ohmic heating extraction of pectin from pomegranate peel von Sharifi, Anahita, Hamidi-Esfahani, Zohreh, Ahmadi Gavlighi, Hassan, Saberian, Hamed

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Improving the storage and oxidative stability of essential fatty acids by different encapsulation methods; a review von Nejatian, Mohammad, Ghandehari Yazdi, Amir Pouya, Fattahi, Reza, Saberian, Hamed, Bazsefidpar, Nooshin, Assadpour, Elham, Jafari, Seid Mahdi

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The potential of ohmic heating for pectin extraction from orange waste von Saberian, Hamed, Hamidi‐Esfahani, Zohreh, Ahmadi Gavlighi, Hassan, Banakar, Ahmad, Barzegar, Mohsen

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Application of Spirulina as an innovative ingredient in pasta and bakery products von Nejatian, Mohammad, Ghandehari Yazdi, Amir Pouya, Saberian, Hamed, Bazsefidpar, Nooshin, Karimi, Amin, Soltani, Arash, Assadpour, Elham, Toker, Omer Said, Jafari, Seid Mahdi

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Brewers’ spent grain as a functional ingredient in bakery, pasta, and cereal-based products von Saberian, Hamed, Ghandehari Yazdi, Amir Pouya, Nejatian, Mohammad, Bazsefidpar, Nooshin, Mohammadian, Amir Hossein, Rahmati, Mohammad, Assadpour, Elham, Jafari, Seid Mahdi

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Modeling of vacuum drying of loquat fruit von Saberian, Hamed, Amooi, Mojtaba, Hamidi-Esfahani, Zohreh

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Effect of pasteurization and storage on bioactive components of Aloe vera gel von Saberian, Hamed, Hamidi-Esfahani, Zohreh, Abbasi, Soleiman

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Progressive Malignant Insulinoma with Multiple Liver Metastases: A Case Report von Zahra Davoudi, Shahriar Nikpour, Farahnaz Bidari Zerehpoosh, Sina Homaee, Mohammad Farzad Nazari, Farnaz Saberian, Hamed Borhany

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TaylorBoost: First and second-order boosting algorithms with explicit margin control von Saberian, M. J., Masnadi-Shirazi, H., Vasconcelos, N.

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