1.Cold water fish gelatin modification by a natural phenolic cross‐linker (ferulic acid and caffeic acid)

作　　者：Maryam Araghi ;Zeinab Moslehi ;Abdorreza Mohammadi Nafchi 等

出　　处：Food Science & Nutrition. 2015 ;3(5):370-375.doi:10.1002/fsn3.230

出版社：John Wiley & Sons, Ltd.

文章 ID：112157512

文章详细
2.Effect of nano‐composite and Thyme oil (Tymus Vulgaris L) coating on fruit quality of sweet cherry (Takdaneh Cv) during storage period

作　　者：Naser Nabifarkhani ;Mehdi Sharifani ;Amir Daraei Garmakhany 等

出　　处：Food Science & Nutrition. 2015 ;3(4):349-354.doi:10.1002/fsn3.226

出版社：John Wiley & Sons, Ltd.

文章 ID：105518501

文章详细
3.Effect of methyl cellulose coating on physicochemical properties, porosity, and surface diameter of pistachio hull

作　　者：Zainab Moslehi ;Amir Daraei Garmakhany ;Maryam Araghi 等

出　　处：Food Science & Nutrition. 2015 ;3(4):355-361.doi:10.1002/fsn3.227

出版社：John Wiley & Sons, Ltd.

文章 ID：105518502

文章详细
4.Effect of Plantago ovata Forsk seed mucilage on survivability of Lactobacillus acidophilus, physicochemical and sensory attributes of produced low‐fat set yoghurt

作　　者：Seyedeh Zahra Mehrinejad Choobari ;Abbas Ali Sari ;Amir Daraei Garmakhany

出　　处：Food Science & Nutrition. 2021 ;9(2):1040-1049.doi:10.1002/fsn3.2074

出版社：John Wiley & Sons, Ltd.

文章 ID：260813097

文章详细全文下载
5.Incorporation of omega‐3 fatty acid‐rich grape seed oil in yoghurt: Response surface optimization of physicochemical, textural, and sensory attributes during refrigerated storage

作　　者：Atousa Kokabian ;Amir Daraei Garmakhany ;Shima Jafarzadeh 等

出　　处：Food Science & Nutrition. 2021 ;9(1):331-344.doi:10.1002/fsn3.1998

出版社：John Wiley & Sons, Ltd.

文章 ID：259474452

文章详细全文下载
6.Development of camel and cow's milk, low‐fat frozen yoghurt incorporated with Qodume Shahri (Lepidium perfoliatum) and cress seeds (Lepidium sativum) gum: Flow behavior, textural, and sensory attributes' assessment

作　　者：Mojtaba Azari‐Anpar ;Morteza Khomeiri ;Amir Daraei Garmakhany 等

出　　处：Food Science & Nutrition. 2021 ;9(3):1640-1650.doi:10.1002/fsn3.2139

出版社：John Wiley & Sons, Ltd.

文章 ID：260035411

文章详细全文下载
7.Texture and sensory characterization of functional yogurt supplemented with flaxseed during cold storage

作　　者：Malihe Mousavi ;Ali Heshmati ;Amir Daraei Garmakhany 等

出　　处：Food Science & Nutrition. 2019 ;7(3):907-917.doi:10.1002/fsn3.805

出版社：John Wiley & Sons, Ltd.

文章 ID：230784479

文章详细全文下载
8.Response surface optimization of pudding formulation containing fish gelatin and clove (Syzygium aromaticum) and cinnamon (Cinnamomum verum) powder: Effect on color, physicochemical, and sensory attributes of the final pudding product

作　　者：Nasrin Choobkar ;Amir Daraei Garmakhany ;Abdolraza R. Aghajani 等

出　　处：Food Science & Nutrition. 2022 ;10(4):1257-1274.doi:10.1002/fsn3.2761

出版社：John Wiley & Sons, Ltd.

文章 ID：1037928378

文章详细

	有全文链接	4篇
	有本地全文	4篇

	Ali Heshmati	1篇
	Aliasghar Vahidinia	1篇
	Alireza Shakeri	1篇
	Amir Mostahsan	1篇
	Atousa Kokabian	1篇
	Ebrahim Ganji Moghadam	1篇
	Malihe Mousavi	1篇
	Maryam Ataee	1篇
	Marzie Moslehi	1篇
	Mehdi Sharifani	1篇
	Mehdi Taheri	1篇
	Mojtaba Azari‐Anpar	1篇
	Morteza Khomeiri	1篇
	Narjes Aghajani	1篇
	Naser Nabifarkhani	1篇
	Nasrin Choobkar	1篇
	Nima Salamat	1篇
	Seyedeh Zahra Mehrinejad Choobari	1篇
	Shima Jafarzadeh	1篇
	Sorour Lotfi‐Shirazi	1篇
	Zainab Moslehi	1篇
	Zeinab Moslehi	1篇

全文

出版年度

作者

来源期刊

学科主题

语种

国别/地区

检索条件:"( ( 高级检索(( ((AU:(("Amir Daraei Garmakhany")))) )) ) )"

	Amir Daraei Garmakhany	8篇
	Maryam Araghi	2篇
	Abbas Ali Sari	1篇
	Abdolraza R. Aghajani	1篇
	Abdorreza Mohammadi Nafchi	1篇

	2022	1篇
	2021	3篇
	2019	1篇
	2015	3篇