All Stories

  1. Encapsulation and delivery of bioactive compounds using spray and freeze-drying techniques: A review

    Article • Drying Technology, August 2019, Taylor & Francis

    Professor Zahra Emam-Djomeh

  2. Drying behavior, diffusion modeling, and energy consumption optimization of Cuminum cyminum L. undergoing microwave-assisted fluidized bed drying

    Article • Drying Technology, August 2019, Taylor & Francis

    Professor Zahra Emam-Djomeh

  3. Fabrication of curcumin-loaded whey protein microgels: Structural properties, antioxidant activity, and in vitro release behavior

    Article • LWT, April 2019, Elsevier

    Professor Zahra Emam-Djomeh

  4. Investigation on the extraction yield, quality, and thermal properties of hempseed oil during ultrasound-assisted extraction: A comparative study

    Article • Journal of Food Processing and Preservation, October 2018, Wiley

    Professor Zahra Emam-Djomeh

  5. Influence of Process Conditions on the Functional Properties of Spray-Dried Seedless Black Barberry (Berberis vulgaris ) Juice Powder

    Article • Journal of Food Processing and Preservation, July 2016, Wiley

    Professor Zahra Emam-Djomeh

  6. Migration Kinetics of Ethylene Glycol Monomer from Pet Bottles into Acidic Food Simulant: Effects of Nanoparticle Presence and Matrix Morphology

    Article • Journal of Food Process Engineering, April 2016, Wiley

    Professor Zahra Emam-Djomeh

  7. Formulation development and physicochemical characterisation of model beverage emulsions stabilised by guar gum and carboxymethyl cellulose

    Article • Quality Assurance and Safety of Crops & Foods, August 2015, Wageningen Academic Publishers

    Professor Zahra Emam-Djomeh

  8. Nanocomplexes arising from protein-polysaccharide electrostatic interaction as a promising carrier for nutraceutical compounds

    Article • Food Hydrocolloids, August 2015, Elsevier

    Professor Zahra Emam-Djomeh

  9. Gum tragacanth dispersions: Particle size and rheological properties affected by high-shear homogenization

    Article • International Journal of Biological Macromolecules, August 2015, Elsevier

    Professor Zahra Emam-Djomeh

  10. Antimicrobial Activity of Pomegranate (Punica granatum L.) Peel Extract, Physical, Mechanical, Barrier and Antimicrobial Properties of Pomegranate Peel Extract-incorporated Sodium Caseinate Film and Application in Packaging for Ground Beef

    Article • Packaging Technology and Science, July 2015, Wiley

    Professor Zahra Emam-Djomeh

  11. Identification of selected Lactobacillus strains isolated from Siahmazgi cheese and study on their behavior after inoculation in fermented-sausage model medium

    Article • LWT, July 2015, Elsevier

    Professor Zahra Emam-Djomeh

  12. Developing spray-dried powders containing anthocyanins of black raspberry juice encapsulated based on fenugreek gum

    Article • Advanced Powder Technology, March 2015, Elsevier

    Professor Zahra Emam-Djomeh

  13. Nano-web structures constructed with a cellulose acetate/lithium chloride/polyethylene oxide hybrid: Modeling, fabrication and characterization

    Article • Carbohydrate Polymers, January 2015, Elsevier

    Professor Zahra Emam-Djomeh

  14. Development of Turkish dry-fermented sausage (sucuk) reformulated with camel meat and hump fat and evaluation of physicochemical, textural, fatty acid and volatile compound profiles during ripening

    Article • LWT, December 2014, Elsevier

    Professor Zahra Emam-Djomeh

  15. Retention Rate Enhancement of Antioxidant and Cyaniding 3-O-Glucoside Components of the Reconstituted Product from Spray-Dried Black Raspberry Juice by Optimizing Process Parameters

    Article • Drying Technology, September 2014, Taylor & Francis

    Professor Zahra Emam-Djomeh

  16. Estimating Some Physical Properties of Sour and Sweet Cherries Based on Combined Image Processing and AI Techniques

    Article • International Journal of Food Engineering, September 2014, De Gruyter

    Professor Zahra Emam-Djomeh

  17. Thermal and antimicrobial properties of chitosan–nanocellulose films for extending shelf life of ground meat

    Article • Carbohydrate Polymers, August 2014, Elsevier

    Professor Zahra Emam-Djomeh

  18. Formulation of apple juice beverages containing whey protein isolate or whey protein hydrolysate based on sensory and physicochemical analysis

    Article • International Journal of Dairy Technology, July 2014, Wiley

    Professor Zahra Emam-Djomeh, Ashkan Madadlou

  19. Studying the Interaction of Xanthan Gum and Pectin with Some Functional Carbohydrates on the Rheological Attributes of a Low-Fat Spread

    Article • Journal of Dispersion Science and Technology, June 2014, Taylor & Francis

    Professor Zahra Emam-Djomeh, Dr Seyed Mohammad Taghi Gharibzahedi

  20. Optimization of physical and mechanical properties for chitosan–nanocellulose biocomposites

    Article • Carbohydrate Polymers, May 2014, Elsevier

    Professor Zahra Emam-Djomeh

  21. Optimal fabrication of nanofiber membranes from ionized-bicomponent cellulose/polyethyleneoxide solutions

    Article • International Journal of Biological Macromolecules, May 2014, Elsevier

    Professor Zahra Emam-Djomeh

  22. Effect of autochthonous starter cultures isolated from Siahmazgi cheese on physicochemical, microbiological and volatile compound profiles and sensorial attributes of sucuk, a Turkish dry-fermented sausage

    Article • Meat Science, May 2014, Elsevier

    Professor Zahra Emam-Djomeh

  23. Optimization of microwave assisted extraction (MAE) and soxhlet extraction of phenolic compound from licorice root

    Article • Journal of Food Science and Technology, April 2014, Springer Science + Business Media

    Professor Zahra Emam-Djomeh

  24. Effects of operating parameters on physicochemical properties of red plum juice and permeate flux during membrane clarification

    Article • Desalination and Water Treatment, April 2014, Taylor & Francis

    Professor Zahra Emam-Djomeh

  25. Prediction of Rheological Properties of Multi-Component Dispersions by Using Artificial Neural Networks

    Article • Journal of Dispersion Science and Technology, March 2014, Taylor & Francis

    Professor Zahra Emam-Djomeh

  26. Formulation Optimization of Pistachio Oil Spreads by Characterization of the Instrumental Textural Attributes

    Article • International Journal of Food Properties, March 2014, Taylor & Francis

    Professor Zahra Emam-Djomeh, Dr Seyed Mohammad Taghi Gharibzahedi

  27. Prediction of red plum juice permeate flux during membrane processing with ANN optimized using RSM

    Article • Computers and Electronics in Agriculture, March 2014, Elsevier

    Professor Zahra Emam-Djomeh

  28. Characterization of new biodegradable edible film made from basil seed (Ocimum basilicum L.) gum

    Article • Carbohydrate Polymers, February 2014, Elsevier

    Professor Zahra Emam-Djomeh

  29. Stability and Rheological Properties of Model Low-Fat Salad Dressing Stabilized by Salep

    Article • Journal of Dispersion Science and Technology, January 2014, Taylor & Francis

    Professor Zahra Emam-Djomeh

  30. Development of An Intelligent System to Determine Sour Cherry's Antioxidant Activity and Anthocyanin Content During Ripening

    Article • International Journal of Food Properties, January 2014, Taylor & Francis

    Professor Zahra Emam-Djomeh

  31. Thermodynamic and kinetic study of volatile compounds in biopolymer based dispersions

    Article • Carbohydrate Polymers, January 2014, Elsevier

    Professor Zahra Emam-Djomeh

  32. Stability of vitamin D3 encapsulated in nanoparticles of whey protein isolate

    Article • Food Chemistry, January 2014, Elsevier

    Professor Zahra Emam-Djomeh

  33. Prediction of Physicochemical Properties of Raspberry Dried by Microwave-Assisted Fluidized Bed Dryer Using Artificial Neural Network

    Article • Drying Technology, December 2013, Taylor & Francis

    Professor Zahra Emam-Djomeh

  34. Artificial Neural Network Approach Coupled with Genetic Algorithm for Predicting Dough Alveograph Characteristics

    Article • Journal of Texture Studies, December 2013, Wiley

    Professor Zahra Emam-Djomeh

  35. Rheological Scaling Methods in Food Matrices Containing Stabilizer

    Article • Journal of Dispersion Science and Technology, November 2013, Taylor & Francis

    Professor Zahra Emam-Djomeh

  36. Physical and Rheological Characteristics of Emulsion Model Structures Containing Iranian Tragacanth Gum and Oleic Acid

    Article • Journal of Dispersion Science and Technology, November 2013, Taylor & Francis

    Professor Zahra Emam-Djomeh

  37. Mechanical Behavior of Lentil Seeds in Relation to their Physicochemical and Microstructural Characteristics

    Article • International Journal of Food Properties, November 2013, Taylor & Francis

    Professor Zahra Emam-Djomeh, Dr Seyed Mohammad Taghi Gharibzahedi

  38. Evaluating the Effects of Different Plasticizers on Mechanical Properties of Starch/ Clay Nanocomposites

    Article • Advanced Materials Research, November 2013, Trans Tech Publications

    Professor Zahra Emam-Djomeh

  39. Complex coacervation of β-lactoglobulin – κ-Carrageenan aqueous mixtures as affected by polysaccharide sonication

    Article • Food Chemistry, November 2013, Elsevier

    Professor Zahra Emam-Djomeh

  40. Multivariate-parameter optimization of aroma compound release from carbohydrate–oil–protein model emulsions

    Article • Carbohydrate Polymers, November 2013, Elsevier

    Professor Zahra Emam-Djomeh

  41. Optimization of Operational Parameters to Fortify Iranian UF-Feta Cheese with Fish Oil Using Response Surface Methodology

    Article • Journal of Food Processing and Preservation, October 2013, Wiley

    Professor Zahra Emam-Djomeh

  42. Water Vapor Permeability, Optical and Mechanical Properties of Salep-Based Edible Film

    Article • Journal of Food Processing and Preservation, October 2013, Wiley

    Professor Zahra Emam-Djomeh

  43. Microstructural and mechanical properties of camel longissimus dorsi muscle during roasting, braising and microwave heating

    Article • Meat Science, October 2013, Elsevier

    Professor Zahra Emam-Djomeh

  44. Effects of storage time on compositional, micro-structural, rheological and sensory properties of low fat Iranian UF-Feta cheese fortified with fish oil or fish oil powder

    Article • Journal of Food Science and Technology, September 2013, Springer Science + Business Media

    Professor Zahra Emam-Djomeh

  45. A practical optimization on salt/high-methoxyl pectin interaction to design a stable formulation for Doogh

    Article • Carbohydrate Polymers, September 2013, Elsevier

    Professor Zahra Emam-Djomeh, Dr Seyed Mohammad Taghi Gharibzahedi

  46. Scrutinizing the different pectin types on stability of an Iranian traditional drink “Doogh”

    Article • International Journal of Biological Macromolecules, September 2013, Elsevier

    Professor Zahra Emam-Djomeh, Dr Seyed Mohammad Taghi Gharibzahedi

  47. Study of different fouling mechanisms during membrane clarification of red plum juice

    Article • International Journal of Food Science & Technology, August 2013, Wiley

    Professor Zahra Emam-Djomeh

  48. β-Lactoglobulin–sodium alginate interaction as affected by polysaccharide depolymerization using high intensity ultrasound

    Article • Food Hydrocolloids, August 2013, Elsevier

    Professor Zahra Emam-Djomeh

  49. Heat and mass transfer in apple cubes in a microwave-assisted fluidized bed drier

    Article • Food and Bioproducts Processing, July 2013, Elsevier

    Professor Zahra Emam-Djomeh

  50. Evaluating the potential of artificial neural network and neuro-fuzzy techniques for estimating antioxidant activity and anthocyanin content of sweet cherry during ripening by using image processing

    Article • Journal of the Science of Food and Agriculture, June 2013, Wiley

    Professor Zahra Emam-Djomeh

  51. Spray drying of ACE‐inhibitory enzyme‐modified white cheese

    Article • International Journal of Food Science & Technology, June 2013, Wiley

    Professor Zahra Emam-Djomeh, Ashkan Madadlou

  52. A comparative study on the emulsifying properties of various species of gum tragacanth

    Article • International Journal of Biological Macromolecules, June 2013, Elsevier

    Professor Zahra Emam-Djomeh

  53. Stability and dynamic rheological characterization of spread developed based on pistachio oil

    Article • International Journal of Biological Macromolecules, May 2013, Elsevier

    Professor Zahra Emam-Djomeh

  54. Comparative evaluation on fatty acid and Matricaria recutita essential oil incorporated into casein-based film

    Article • International Journal of Biological Macromolecules, May 2013, Elsevier

    Professor Zahra Emam-Djomeh

  55. Modeling and Scaling of Food Dispersions

    Article • Journal of Dispersion Science and Technology, April 2013, Taylor & Francis

    Professor Zahra Emam-Djomeh

  56. Effects of sugar, starch and HPMC concentrations on textural properties of reduced-sugar sponge cakes

    Article • Journal of Food Science and Technology, March 2013, Springer Science + Business Media

    Professor Zahra Emam-Djomeh

  57. Investigation on the effects of microwave and conventional heating methods on the phytochemicals of pomegranate (Punica granatum L.) and black mulberry juices

    Article • Food Research International, March 2013, Elsevier

    Professor Zahra Emam-Djomeh

  58. Effect of spherical and platelet-like nanoparticles on physical and mechanical properties of polyethylene terephthalate

    Article • Journal of Thermoplastic Composite Materials, February 2013, SAGE Publications

    Professor Zahra Emam-Djomeh

  59. A comparative study on different concentration methods of extracts obtained from two raspberries (Rubus idaeusL.) cultivars: evaluation of anthocyanins and phenolics contents and antioxidant activity

    Article • International Journal of Food Science & Technology, February 2013, Wiley

    Professor Zahra Emam-Djomeh

  60. Migration of Aluminum and Silicon from PET/Clay Nanocomposite Bottles into Acidic Food Simulant

    Article • Packaging Technology and Science, February 2013, Wiley

    Professor Zahra Emam-Djomeh

  61. Effect of Fermentation of Pomegranate Juice byLactobacillus plantarumandLactobacillus acidophiluson the Antioxidant Activity and Metabolism of Sugars, Organic Acids and Phenolic Compounds

    Article • Food Biotechnology, February 2013, Taylor & Francis

    Professor Zahra Emam-Djomeh

  62. Relating consumer preferences to textural attributes of cooked beans: Development of an industrial protocol and microstructural observations

    Article • LWT, January 2013, Elsevier

    Professor Zahra Emam-Djomeh, Dr Seyed Mohammad Taghi Gharibzahedi

  63. The Effects of Storage Time on Physiochemical, Rheological, Micro- Structural and Sensory Properties of Feta Cheese Fortified with Fish and Olive Oils

    Article • Journal of Nutrition & Food Sciences, January 2013, OMICS Publishing Group

    Professor Zahra Emam-Djomeh

  64. Migration of Silicon from Nanocomposite Packaging Materials into Acidic Food Simulant

    Article • Advanced Materials Research, December 2012, Trans Tech Publications

    Professor Zahra Emam-Djomeh

  65. Estimation of sweet cherry antioxidant activity and anthocyanin content during ripening by artificial neural network–assisted image processing technique

    Article • International Journal of Food Science & Technology, November 2012, Wiley

    Professor Zahra Emam-Djomeh

  66. Influence of TiO 2 Nanoparticle Filler on the Properties of PET and PLA Nanocomposites

    Article • Polymer Korea, November 2012, The Polymer Society of Korea

    Professor Zahra Emam-Djomeh

  67. The effect of ovine and bovine milk on the textural properties of Lighvan cheese during ripening

    Article • International Journal of Dairy Technology, November 2012, Wiley

    Professor Zahra Emam-Djomeh

  68. Physiological Biodiversity of Lactobacillus Strains Isolated During Traditional Iranian Lighvan Cheese Manufacturing

    Article • International Journal of Food Properties, November 2012, Taylor & Francis

    Professor Zahra Emam-Djomeh

  69. Effect of spray drying conditions and feed composition on the physical properties of black mulberry juice powder

    Article • Food and Bioproducts Processing, October 2012, Elsevier

    Professor Zahra Emam-Djomeh

  70. Physical Properties of Whole Rye Seed (Secale cereal)

    Article • International Journal of Food Engineering, September 2012, De Gruyter

    Professor Zahra Emam-Djomeh

  71. Influence of Beet Sugar, Calcium Lactate, andStaphylococcus xylosus(with Nitrate Reductase Activity) on the Chemical, Microbiological, and Sensorial Properties of Persian Uncured Frankfurters

    Article • Journal of Food Science, September 2012, Wiley

    Professor Zahra Emam-Djomeh

  72. Optimized preparation of ACE-inhibitory and antioxidative whey protein hydrolysate using response surface method

    Article • Dairy Science and Technology, August 2012, Springer Science + Business Media

    Professor Zahra Emam-Djomeh, Ashkan Madadlou

  73. Applying Iranian Gum Tragacanth to Improve Textural Properties of Maltodextrin Microcapsules

    Article • Journal of Texture Studies, July 2012, Wiley

    Professor Zahra Emam-Djomeh

  74. Investigation on proteolysis and formation of volatile compounds of Lighvan cheese during ripening

    Article • Journal of Food Science and Technology, June 2012, Springer Science + Business Media

    Professor Zahra Emam-Djomeh

  75. Effect of ultrasound assisted extraction upon the Genistin and Daidzin contents of resultant soymilk

    Article • Journal of Food Science and Technology, June 2012, Springer Science + Business Media

    Professor Zahra Emam-Djomeh

  76. PREDICTION OF EXTENSOGRAPH PROPERTIES OF WHEAT-FLOUR DOUGH: ARTIFICIAL NEURAL NETWORKS AND A GENETIC ALGORITHM APPROACH

    Article • Journal of Texture Studies, May 2012, Wiley

    Professor Zahra Emam-Djomeh

  77. Evaluation of aflatoxin decontaminating by two strains of Saccharomyces cerevisiae and Lactobacillus rhamnosus strain GG in pistachio nuts

    Article • International Journal of Food Science & Technology, May 2012, Wiley

    Professor Zahra Emam-Djomeh

  78. Isolation, purification and characterization of a new gum from Acanthophyllum bracteatum roots

    Article • Food Hydrocolloids, May 2012, Elsevier

    Professor Zahra Emam-Djomeh

  79. DEVELOPMENT OF A PRACTICAL METHOD FOR PROCESSING OF NITRITE-FREE HOT DOGS WITH EMPHASIS ON EVALUATION OF PHYSICO-CHEMICAL AND MICROBIOLOGICAL PROPERTIES OF THE FINAL PRODUCT DURING REFRIGERATION

    Article • Journal of Food Processing and Preservation, March 2012, Wiley

    Professor Zahra Emam-Djomeh

  80. Effect of process conditions and carrier concentration for improving drying yield and other quality attributes of spray dried black mulberry (Morus nigra) juice

    Article • International Journal of Food Engineering, February 2012, De Gruyter

    Professor Zahra Emam-Djomeh

  81. Spray drying of low-phenylalanine skim milk: optimisation of process conditions for improving solubility and particle size

    Article • International Journal of Food Science & Technology, December 2011, Wiley

    Dr Mehrdad Mohammadi, Professor Zahra Emam-Djomeh

  82. Antimicrobial, water vapour permeability, mechanical and thermal properties of casein based Zataraia multiflora Boiss. Extract containing film

    Article • LWT, December 2011, Elsevier

    Professor Zahra Emam-Djomeh

  83. ULTRASOUND-ASSISTED OSMOTIC DEHYDRATION OF CRANBERRIES: EFFECT OF FINISH DRYING METHODS AND ULTRASONIC FREQUENCY ON TEXTURAL PROPERTIES

    Article • Journal of Texture Studies, November 2011, Wiley

    Professor Zahra Emam-Djomeh

  84. Isolation, structural characterization and antioxidant activity of a new water-soluble polysaccharide from Acanthophyllum bracteatum roots

    Article • International Journal of Biological Macromolecules, November 2011, Elsevier

    Professor Zahra Emam-Djomeh

  85. RETRACTED: The first application of a new polysaccharide from Acanthophyllum bracteatum for the health improvement of Atlantic salmon exposed to mercury chloride

    Article • Toxicology and Industrial Health, September 2011, SAGE Publications

    Professor Zahra Emam-Djomeh

  86. STABILITY AND RHEOLOGY OF DISPERSIONS CONTAINING POLYSACCHARIDE, OLEIC ACID AND WHEY PROTEIN ISOLATE

    Article • Journal of Texture Studies, August 2011, Wiley

    Professor Zahra Emam-Djomeh

  87. Effect of frozen storage on the anthocyanins and phenolic components of pomegranate juice

    Article • Journal of Food Science and Technology, August 2011, Springer Science + Business Media

    Professor Zahra Emam-Djomeh

  88. Biopreservation of hamburgers by essential oil of Zataria multiflora

    Article • Natural Product Research, August 2011, Taylor & Francis

    Professor Zahra Emam-Djomeh

  89. Measurement of Flavor Absorption from Soft Drinks into PET Bottle by Headspace Solid Phase Microextraction-Gas Chromatography

    Article • International Journal of Food Engineering, August 2011, De Gruyter

    Professor Zahra Emam-Djomeh

  90. Chemical composition and lipid fraction properties of Iranian pomegranate (Punica granatum L.) seeds

    Article • Planta Medica, August 2011, Thieme Publishing Group

    Professor Zahra Emam-Djomeh

  91. Effect of processing parameters on fouling resistances during microfiltration of red plum and watermelon juices: a comparative study

    Article • Journal of Food Science and Technology, July 2011, Springer Science + Business Media

    Professor Zahra Emam-Djomeh

  92. Prediction of the Physicochemical Properties of Spray-Dried Black Mulberry (Morus nigra) Juice using Artificial Neural Networks

    Article • Food and Bioprocess Technology, July 2011, Springer Science + Business Media

    Professor Zahra Emam-Djomeh

  93. Response surface optimisation of spray dryer operational parameters for low-phenylalanine skim milk powder

    Article • International Journal of Food Science & Technology, June 2011, Wiley

    Dr Mehrdad Mohammadi, Professor Zahra Emam-Djomeh

  94. Influence of tragacanth gum exudates from specie of Astragalus gossypinus on rheological and physical properties of whey protein isolate stabilised emulsions

    Article • International Journal of Food Science & Technology, June 2011, Wiley

    Professor Zahra Emam-Djomeh

  95. Comparing the Effects of Microwave and Conventional Heating Methods on the Evaporation Rate and Quality Attributes of Pomegranate (Punica granatum L.) Juice Concentrate

    Article • Food and Bioprocess Technology, May 2011, Springer Science + Business Media

    Professor Zahra Emam-Djomeh

  96. Evaluation of the fouling phenomenon in the membrane clarification of black mulberry juice

    Article • International Journal of Food Science & Technology, May 2011, Wiley

    Professor Zahra Emam-Djomeh

  97. Ultrasound-assisted generation of ACE-inhibitory peptides from casein hydrolyzed with nanoencapsulated protease

    Article • Journal of the Science of Food and Agriculture, May 2011, Wiley

    Professor Zahra Emam-Djomeh, Ashkan Madadlou

  98. COMPARISON BETWEEN ULTRAFILTRATION AND MICROFILTRATION IN THE CLARIFICATION OF POMEGRANATE JUICE

    Article • Journal of Food Process Engineering, April 2011, Wiley

    Professor Zahra Emam-Djomeh

  99. Effect of ultrasonic treatment on the rheological properties and particle size of gum tragacanth dispersions from different species

    Article • International Journal of Food Science & Technology, March 2011, Wiley

    Professor Zahra Emam-Djomeh

  100. Effects of heating method and conditions on the quality attributes of black mulberry (Morus nigra) juice concentrate

    Article • International Journal of Food Science & Technology, March 2011, Wiley

    Professor Zahra Emam-Djomeh

  101. Effects of heating method and conditions on the evaporation rate and quality attributes of black mulberry (Morus nigra) juice concentrate

    Article • Journal of Food Science and Technology, March 2011, Springer Science + Business Media

    Professor Zahra Emam-Djomeh

  102. Modelling the membrane clarification of pomegranate juice with computational fluid dynamics

    Article • European Food Research and Technology, February 2011, Springer Science + Business Media

    Professor Zahra Emam-Djomeh

  103. Clarification of pomegranate juice by microfiltration with PVDF membranes

    Article • Desalination, December 2010, Elsevier

    Professor Zahra Emam-Djomeh

  104. PREDICTION OF SOME PHYSICAL PROPERTIES OF OSMODEHYDRATED CARROT CUBES USING RESPONSE SURFACE METHODOLOGY

    Article • Journal of Food Processing and Preservation, August 2010, Wiley

    Professor Zahra Emam-Djomeh

  105. Mathematical modelling of mass transfer in the concentration polarisation layer of flat-sheet membranes during clarification of pomegranate juice

    Article • International Journal of Food Science & Technology, August 2010, Wiley

    Professor Zahra Emam-Djomeh

  106. MICROSTRUCTURAL, COMPOSITIONAL AND TEXTURAL PROPERTIES DURING RIPENING OF LIGHVAN CHEESE, A TRADITIONAL RAW SHEEP CHEESE

    Article • Journal of Texture Studies, July 2010, Wiley

    Professor Zahra Emam-Djomeh

  107. Effect of membrane clarification on the physicochemical properties of pomegranate juice

    Article • International Journal of Food Science & Technology, June 2010, Wiley

    Professor Zahra Emam-Djomeh

  108. Fermentation of pomegranate juice by probiotic lactic acid bacteria

    Article • World Journal of Microbiology and Biotechnology, May 2010, Springer Science + Business Media

    Professor Zahra Emam-Djomeh

  109. A network-based fuzzy inference system for sonodisruption process of re-assembled casein micelles

    Article • Journal of Food Engineering, May 2010, Elsevier

    Professor Zahra Emam-Djomeh, Ashkan Madadlou

  110. Enhanced thermal and ultrasonic stability of a fungal protease encapsulated within biomimetically generated silicate nanospheres

    Article • Biochimica et Biophysica Acta (BBA) - General Subjects, April 2010, Elsevier

    Professor Zahra Emam-Djomeh, Ashkan Madadlou

  111. Immobilized Saccharomyces cerevisiae as a potential aflatoxin decontaminating agent in pistachio nuts

    Article • Brazilian Journal of Microbiology, March 2010, FapUNIFESP (SciELO)

    Professor Zahra Emam-Djomeh

  112. Acid-induced gelation behavior of sonicated casein solutions

    Article • Ultrasonics Sonochemistry, January 2010, Elsevier

    Professor Zahra Emam-Djomeh, Ashkan Madadlou

  113. Comparison of pH-dependent sonodisruption of re-assembled casein micelles by 35 and 130kHz ultrasounds

    Article • Journal of Food Engineering, December 2009, Elsevier

    Professor Zahra Emam-Djomeh, Ashkan Madadlou

  114. Changes in blocking mechanisms during membrane processing of pomegranate juice

    Article • International Journal of Food Science & Technology, November 2009, Wiley

    Professor Zahra Emam-Djomeh

  115. Influence of starter culture type and incubation temperatures on rheology and microstructure of low fat set yoghurt

    Article • International Journal of Dairy Technology, November 2009, Wiley

    Professor Zahra Emam-Djomeh

  116. Alkaline pH does not disrupt re-assembled casein micelles

    Article • Food Chemistry, October 2009, Elsevier

    Professor Zahra Emam-Djomeh, Ashkan Madadlou

  117. Response surface optimization of an artificial neural network for predicting the size of re-assembled casein micelles

    Article • Computers and Electronics in Agriculture, October 2009, Elsevier

    Professor Zahra Emam-Djomeh, Ashkan Madadlou

  118. Identification and quantification of phenolic compounds and their effects on antioxidant activity in pomegranate juices of eight Iranian cultivars

    Article • Food Chemistry, August 2009, Elsevier

    Professor Zahra Emam-Djomeh

  119. EFFECT OF VARIOUS DRYING METHODS ON TEXTURE AND COLOR OF TOMATO HALVES

    Article • Journal of Texture Studies, August 2009, Wiley

    Professor Zahra Emam-Djomeh

  120. An Investigation of the Effects of Drying Methods and Conditions on Drying Characteristics and Quality Attributes of Agricultural Products during Hot Air and Hot Air/Microwave-Assisted Dehydration

    Article • Drying Technology, July 2009, Taylor & Francis

    Professor Zahra Emam-Djomeh

  121. Comparison of Artificial Neural Network (ANN) and Response Surface Methodology (RSM) in the Prediction of Quality Parameters of Spray-Dried Pomegranate Juice

    Article • Drying Technology, July 2009, Taylor & Francis

    Professor Zahra Emam-Djomeh

  122. Sonodisruption of re-assembled casein micelles at different pH values

    Article • Ultrasonics Sonochemistry, June 2009, Elsevier

    Professor Zahra Emam-Djomeh, Ashkan Madadlou

  123. Microbial characterization of Iranian traditional Lighvan cheese over manufacturing and ripening via culturing and PCR-DGGE analysis: identification and typing of dominant lactobacilli

    Article • European Food Research and Technology, February 2009, Springer Science + Business Media

    Professor Zahra Emam-Djomeh

  124. Moisture Content Modeling of Sliced Kiwifruit (cv. Hayward) During Drying

    Article • Pakistan Journal of Nutrition, January 2009, Science Alert

    Professor Zahra Emam-Djomeh

  125. Investigation of the Effects of Microwave Treatment on the Optical Properties of Apple Slices During Drying

    Article • Drying Technology, October 2008, Taylor & Francis

    Professor Zahra Emam-Djomeh

  126. Effect of whey protein concentrate addition on the physical properties of homogenized sweetened dairy creams

    Article • International Journal of Dairy Technology, April 2008, Wiley

    Professor Zahra Emam-Djomeh, Ashkan Madadlou

  127. Rheological Properties of Iranian Yoghurt Drink, Doogh

    Article • International Journal of Dairy Science, February 2008, Science Alert

    Professor Zahra Emam-Djomeh

  128. Migration of model contaminants (ethylene glycol, DEHA and DEHP) from PET bottles into Iranian yogurt drink

    Article • e-Polymers, January 2008, De Gruyter

    Professor Zahra Emam-Djomeh

  129. Reducing nitrite content in hot dogs by hurdle technology

    Article • Food Control, December 2007, Elsevier

    Professor Zahra Emam-Djomeh

  130. Optimization of Canthaxanthin Production by Dietzia natronolimnaeaHS-1 Using Response Surface Methodology

    Article • Pakistan Journal of Biological Sciences, December 2007, Science Alert

    Professor Zahra Emam-Djomeh

  131. EFFECTS OF OSMOTIC PRETREATMENT ON LYCOPENE STABILITY DURING THE DEHYDRATION OF TOMATO

    Article • August 2007, World Scientific Pub Co Pte Lt

    Professor Zahra Emam-Djomeh

  132. OPTIMIZATION OF OSMOTIC DEHYDRATION CARROT USING RESPONSE SURFACE METHODOLOGY

    Article • August 2007, World Scientific Pub Co Pte Lt

    Professor Zahra Emam-Djomeh

  133. EFFECTS OF DRYING METHODS ON DEHYDRATION KINETICS OF POMEGRANATE PEEL

    Article • August 2007, World Scientific Pub Co Pte Lt

    Professor Zahra Emam-Djomeh

  134. COMBINED EFFECT'S OF COATING AND MICROWAVE ASSISTED HOT AIR DRYING ON KINETICS COLOR CHANGE OF APPLE SLICES

    Article • August 2007, World Scientific Pub Co Pte Lt

    Professor Zahra Emam-Djomeh

  135. Prediction of rheological properties of Iranian bread dough from chemical composition of wheat flour by using artificial neural networks

    Article • Journal of Food Engineering, August 2007, Elsevier

    Professor Zahra Emam-Djomeh

  136. Various Models to Evaluate the Rheological Property of Hydrocolloid and Sweeteners Mixtures

    Article • Trends in Applied Sciences Research, June 2007, Science Alert

    Professor Zahra Emam-Djomeh

  137. Effect of cream homogenization on textural characteristics of low-fat Iranian White cheese

    Article • International Dairy Journal, May 2007, Elsevier

    Professor Zahra Emam-Djomeh, Ashkan Madadlou

  138. Study of mechanical properties, oxygen permeability and AFM topography of zein films plasticized by polyols

    Article • Packaging Technology and Science, January 2007, Wiley

    Professor Zahra Emam-Djomeh

  139. Effect of plasticizing sugars on rheological and thermal properties of zein resins and mechanical properties of zein films

    Article • Food Research International, October 2006, Elsevier

    Professor Zahra Emam-Djomeh

  140. Canola oil extracted by supercritical carbon dioxide and a commercial organic solvent

    Article • European Journal of Lipid Science and Technology, September 2006, Wiley

    Professor Zahra Emam-Djomeh

  141. Assessment of Osmotic Process in Combination with Coating on Effective Diffusivities during Drying of Apple Slices

    Article • Drying Technology, September 2006, Taylor & Francis

    Professor Zahra Emam-Djomeh

  142. Monitoring the Chemical and Textural Changes During Ripening of Iranian White Cheese Made with Different Concentrations of Starter

    Article • Journal of Dairy Science, September 2006, American Dairy Science Association

    Professor Zahra Emam-Djomeh, Ashkan Madadlou

  143. Canola oil extracted by supercritical carbon dioxide and a commercial organic solvent

    Article • European Journal of Lipid Science and Technology, June 2006, Wiley

    Professor Zahra Emam-Djomeh

  144. Osmotic Dehydration of Apple Slices with Carboxy-Methyl Cellulose Coating

    Article • Drying Technology, February 2006, Taylor & Francis

    Professor Zahra Emam-Djomeh

  145. Simulation of the Potato Osmo-dehydration Process Using Equation Oriented Approach

    Article • Journal of Biological Sciences, February 2005, Science Alert

    Professor Zahra Emam-Djomeh

  146. Osmotic Dehydration of Foods in a Multicomponent Solution Part II. Water Loss and Solute Uptake in Agar Gels and Meat

    Article • LWT, August 2001, Elsevier

    Professor Zahra Emam-Djomeh

  147. Osmotic Dehydration of Foods in a Multicomponent Solution Part I. Lowering of Solute Uptake in Agar Gels: Diffusion Considerations

    Article • LWT, August 2001, Elsevier

    Professor Zahra Emam-Djomeh

  148. emam

    Article • Les Cahiers d’EMAM, OpenEdition

    Professor Zahra Emam-Djomeh