Effect of electrohydrodynamic and ultrasonic pretreatments on the extraction of bioactive compounds from Melissa officinalis von Dastjerdi, Zohreh Hassanzadeh, Nourani, Moloud, Dinani, Somayeh Taghian

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Biodegradable form stable phase change material for cold storage packaging of meat von Nabi, Leila, Nourani, Moloud

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Effect of sono-osmodehydration pretreatment on the mass transfer kinetics, freezing characteristics and quality attributes of frozen carrot (Daucus carota) von Ghooshi, Fatemeh, Nourani, Moloud

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Formation and characterization of calcium alginate hydrogel beads filled with cumin seeds essential oil von Gholamian, Setareh, Nourani, Moloud, Bakhshi, Nafiseh

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Effect of thawing under an alternating magnetic field on rainbow trout (Oncorhynchus mykiss) fillet characteristics von Mohsenpour, Mahsa, Nourani, Moloud, Enteshary, Reza

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Thermal behavior of paraffin-nano-Al2O3 stabilized by sodium stearoyl lactylate as a stable phase change material with high thermal conductivity von Nourani, Moloud, Hamdami, Nasser, Keramat, Javad, Moheb, Ahmad, Shahedi, Mohammad

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Ultrasound thawing of mushroom (Agaricus bisporus): Effects on thawing rate, protein denaturation and some physical properties von Farahnak, Raha, Nourani, Moloud, Riahi, Elnaz

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Magnetic-field-assisted extraction of phycocyanin from Spirulina platensis von Salari-Sichani, Behnoosh, Jahadi, Mahshid, Nourani, Moloud

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Effects of protein–polysaccharide interactions on the physical and textural characteristics of low‐fat whipped cream von Rezvani, Farhang, Abbasi, Hajar, Nourani, Moloud

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Effect of Ultrasound-vacuum Pretreatment on Drying Kinetics and Physical Characteristics of Hot Green Pepper von Samin Iravani, Mahshid Jahadi, Moloud Nourani

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Preparation of a stable nanocomposite phase change material (NCPCM) using sodium stearoyl lactylate (SSL) as the surfactant and evaluation of its stability using image analysis von Nourani, Moloud, Hamdami, Nasser, Keramat, Javad, Moheb, Ahmad, Shahedi, Mohammad

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Electrohydrodynamic (EHD) –assisted extraction of protein from mung bean (Vigna radiate L.) sprout: Effect of solid to solvent ratio on the functional properties von Shohreh Vahed, Hossein AbbasTabar Ahangar, Moloud Nourani, Somayeh Taghian Dinani, Mojtaba Nasr-Esfahani

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Assessment of electrohydrodynamic (EHD) pretreatment effects on functional and structural properties of protein isolate from sprouted mung bean von Vahed, Shohreh, Ahangar, Hossein Abbastabar, Nourani, Moloud, Dinani, Somayeh Taghian, Nasr‐Esfahani, Mojtaba

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