Search Results - "Nooshkam A"

Green synthesis of nanomaterials for smart biopolymer packaging: challenges and outlooks.

Authors: Jafarzadeh, Shima Nooshkam, Majid Zargar, Masoumeh et al.

Source: Journal of Nanostructure in Chemistry. Apr2024, Vol. 14 Issue 2, p113-136. 24p.

Predictive modeling of sugar beet bolting via vernalization-intensity model and resilience assessment in diverse autumn cultivation environments.

Authors: Sadeghzadeh Hemayati, Saeed Saremirad, Ali Nooshkam, Ahmad et al.

Source: PLoS ONE. 2/26/2026, Vol. 21 Issue 2, p1-21. 21p.

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Green leaf proteins: a sustainable source of edible plant-based proteins.

Authors: Hadidi, Milad Hossienpour, Yasaman Nooshkam, Majid et al.

Source: Critical Reviews in Food Science & Nutrition. 2024, Vol. 64 Issue 29, p10855-10872.

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Changes in fat uptake, color, texture, and sensory properties of Aloe vera gel‐coated eggplant rings during deep‐fat frying process.

Authors: Varidi, Mehdi Ahmadzadeh‐Hashemi, Saba Nooshkam, Majid

Source: Food Science & Nutrition. Apr2023, Vol. 11 Issue 4, p2027-2035. 9p.

Subject Terms: Aloe vera, French fries, Eggplant, Food texture, Trans fatty acids, Fried food, Frying, Fat

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Quinoa flour as a skim milk powder replacer in concentrated yogurts: Effect on their physicochemical, technological, and sensory properties.

Authors: Alkobeisi, Fatemeh Varidi, Mohammad Javad Varidi, Mehdi et al.

Source: Food Science & Nutrition. Apr2022, Vol. 10 Issue 4, p1113-1125. 13p.

Subject Terms: Yogurt, Dried milk, Skim milk, Quinoa, Flour, Scanning electron microscopy

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