Effect of nitrogen concentration on the growth rate and biochemical composition of the microalga, Isochrysis galbana von Zarrinmehr, Mohammad Javad, Farhadian, Omidvar, Heyrati, Fatemeh Paykan, Keramat, Javad, Koutra, Eleni, Kornaros, Michael, Daneshvar, Ehsan

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Complex coacervation between oak protein isolate and gum Arabic: optimization & functional characterization von Naderi, Behnaz, Keramat, Javad, Nasirpour, Ali, Aminifar, Mehrnaz

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Optimization and kinetics of microwave-assisted extraction of sulfated fucose-rich polysaccharides from Nizamuddinia zanardinii von Torabi, Payam, Hamdami, Nasser, Keramat, Javad

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Acrylamide in Baking Products: A Review Article von Keramat, Javad, LeBail, Alain, Prost, Carole, Jafari, Maryam

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Acrylamide in Foods: Chemistry and Analysis. A Review von Keramat, Javad, LeBail, Alain, Prost, Carole, Soltanizadeh, Nafiseh

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Phytochemical Composition, Antimicrobial, Anticancer Properties, and Antioxidant Potential of Green Husk from Several Walnut Varieties ( Juglans regia L.) von Barekat, Sorour, Nasirpour, Ali, Keramat, Javad, Dinari, Mohammad, Meziane-Kaci, Messaouda, Paris, Cedric, Desobry, Stephane

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Species identification and animal authentication in meat products: a review von Alikord, Mahsa, Momtaz, Hassan, keramat, Javad, Kadivar, Mahdi, Rad, Aziz Homayouni

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Detection of Adulteration in Iranian Olive Oils Using Instrumental (GC, NMR, DSC) Methods von Jafari, Maryam, Kadivar, Mahdi, Keramat, Javad

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Impact of baking conditions and storage temperature on staling of fully and part-baked Sangak bread von Izadi Najafabadi, Leila, Le-Bail, Alain, Hamdami, Nasser, Monteau, Jean-Yves, Keramat, Javad

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Structural properties of canola protein isolate-gum Arabic Maillard conjugate in an aqueous model system von Pirestani, Safoura, Nasirpour, Ali, Keramat, Javad, Desobry, Stephane, Jasniewski, Jordane

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Comparison of total phenolic and antioxidant activity of different Mentha spicata and M. longifolia accessions von Abootalebian, Mehrdad, Keramat, Javad, Kadivar, Mahdi, Ahmadi, Farhad, Abdinian, Mahnaz

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Preparation of chemically modified canola protein isolate with gum Arabic by means of Maillard reaction under wet-heating conditions von Pirestani, Safoura, Nasirpour, Ali, Keramat, Javad, Desobry, Stéphane

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Qualitative attributes of button mushroom (Agaricus bisporus) frozen under high voltage electrostatic field von Fallah-Joshaqani, Saideh, Hamdami, Nasser, Keramat, Javad

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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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Multiplex-PCR As a Rapid and Sensitive Method for Identification of Meat Species in Halal-Meat Products von Alikord, Mahsa, Keramat, Javad, Kadivar, Mahdi, Momtaz, Hassan, Eshtiaghi, Mohammad N., Homayouni-Rad, Aziz

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Microencapsulation of ubiquinone using complex coacervation for functional yoghurt von Ahmadi, Nadia, Nasirpour, Ali, Sheikhzeinodin, Mahmoud, Keramat, Javad

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Physicochemical and functional properties of cross linked and high pressure homogenized sugar beet pectin: A comparative study von Saeidy, Sima, Omidi, Pegah, Nasirpour, Ali, Keramat, Javad

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Effect of glycosylation with gum Arabic by Maillard reaction in a liquid system on the emulsifying properties of canola protein isolate von Pirestani, Safoura, Nasirpour, Ali, Keramat, Javad, Desobry, Stéphane, Jasniewski, Jordane

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Quality and microbial stability of part-baked ‘Barbari bread’ during freezing storage von Vasafi, Pegah Sadeghi, Hamdami, Nasser, Keramat, Javad

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Functional orange juice enriched with encapsulated polyphenolic extract of lime waste and hesperidin von Afkhami, Rana, Goli, Mohammad, Keramat, Javad

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