1.Optimization of pulsed electric field conditions for sugar extraction from carrots

作　　者：Samere Dastangoo ;Mohammad Taghi Hamed Mosavian ;Samira Yeganehzad

出　　处：Food Science & Nutrition. 2020 ;8(4):2025-2034.doi:10.1002/fsn3.1490

出版社：John Wiley & Sons, Ltd.

文章 ID：249790439

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2.Study on the release and sensory perception of encapsulated d‐limonene flavor in crystal rock candy using the time–intensity analysis and HS‐GC/MS spectrometry

作　　者：Shahrzad Vatankhah Lotfabadi ;Seyyed Ali Mortazavi ;Samira Yeganehzad

出　　处：Food Science & Nutrition. 2020 ;8(2):933-941.doi:10.1002/fsn3.1372

出版社：John Wiley & Sons, Ltd.

文章 ID：249790516

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3.Providing new formulation for white compound chocolate based on mixture of soy flour, sesame paste, and emulsifier: An optimization study using response surface methodology

作　　者：Abdul Fateh Hosseini ;Mostafa Mazaheri‐Tehrani ;Samira Yeganehzad 等

出　　处：Food Science & Nutrition. 2021 ;9(3):1432-1440.doi:10.1002/fsn3.2111

出版社：John Wiley & Sons, Ltd.

文章 ID：260035392

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4.Optimization of textural characteristics of restructured pimiento strips by response surface methodology

作　　者：Seyyed Mohammad Reza Mousavi ;Ali Rafe ;Samira Yeganehzad

出　　处：Food Science & Nutrition. 2019 ;7(5):1595-1605.doi:10.1002/fsn3.984

出版社：John Wiley & Sons, Ltd.

文章 ID：234204506

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	Samere Dastangoo	1篇
	Seyed Mohammad Ali Razavi	1篇
	Seyyed Ali Mortazavi	1篇
	Seyyed Mohammad Reza Mousavi	1篇
	Shahrzad Vatankhah Lotfabadi	1篇

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	Samira Yeganehzad	4篇
	Abdul Fateh Hosseini	1篇
	Ali Rafe	1篇
	Mohammad Taghi Hamed Mosavian	1篇
	Mostafa Mazaheri‐Tehrani	1篇

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