Fakhri shahidi
Fakhri shahidi
Verified email at um.ac.ir - Homepage
TitleCited byYear
The influence of multi stage alginate coating on survivability of potential probiotic bacteria in simulated gastric and intestinal juice
RR Mokarram, SA Mortazavi, MBH Najafi, F Shahidi
Food Research International 42 (8), 1040-1045, 2009
Rheological properties of mucilage extracted from Alyssum homolocarpum seed as a new source of thickening agent
A Koocheki, SA Mortazavi, F Shahidi, SMA Razavi, AR Taherian
Journal of food engineering 91 (3), 490-496, 2009
Hesperetin-loaded solid lipid nanoparticles and nanostructure lipid carriers for food fortification: preparation, characterization, and modeling
M Fathi, J Varshosaz, M Mohebbi, F Shahidi
Food and Bioprocess Technology 6 (6), 1464-1475, 2013
Computer vision systems (CVS) for moisture content estimation in dehydrated shrimp
M Mohebbi, MR Akbarzadeh-T, F Shahidi, M Moussavi, HB Ghoddusi
Computers and Electronics in Agriculture 69 (2), 128-134, 2009
Optimization of mucilage extraction from Qodume Shirazi seed (Alyssum homolocarpum) using response surface methodology.
A Koocheki, SA Mortazavi, F Shahidi, SMA Razavi, R Kadkhodaee, ...
Journal of Food Process Engineering 33 (5), 861-882, 2010
Influence of Alyssum homolocarpum seed gum on the stability and flow properties of O/W emulsion prepared by high intensity ultrasound
A Koocheki, R Kadkhodaee, SA Mortazavi, F Shahidi, AR Taherian
Food Hydrocolloids 23 (8), 2416-2424, 2009
Prediction of moisture content in pre-osmosed and ultrasounded dried banana using genetic algorithm and neural network
M Mohebbi, F Shahidi, M Fathi, A Ehtiati, M Noshad
Food and Bioproducts Processing 89 (4), 362-366, 2011
Extraction of essential oils from Mentha piperita using advanced techniques: Microwave versus ohmic assisted hydrodistillation
M Gavahian, A Farahnaky, R Farhoosh, K Javidnia, F Shahidi
Food and Bioproducts Processing 94, 50-58, 2015
Optimizing of fruit yoghurt formulation and evaluating its quality during storage
N Vahedi, MM Tehrani, F Shahidi
Am. Euras. J. Agric. Environ. Sci 3 (6), 922-927, 2008
Multi-objective optimization of osmotic–ultrasonic pretreatments and hot-air drying of quince using response surface methodology
M Noshad, M Mohebbi, F Shahidi, SA Mortazavi
Food and Bioprocess Technology 5 (6), 2098-2110, 2012
Studying microbial, physiochemical and sensory properties of directly concentrated probiotic yoghurt
S Yeganehzad, M Mazaheri-Tehrani, F Shahidi
African Journal of Agricultural Research 2 (8), 365-369, 2007
Kinetic modeling of rehydration in air‐dried quinces pretreated with osmotic dehydration and ultrasonic
M Noshad, M Mohebbi, F Shahidi, SA Mortazavi
Journal of Food Processing and Preservation 36 (5), 383-392, 2012
Antimicrobial activity of Zataria multiflora Boiss. essential oil incorporated with whey protein based films on pathogenic and probiotic bacteria
MS Shakeri, F Shahidi, S Beiraghi‐Toosi, A Bahrami
International journal of food science & technology 46 (3), 549-554, 2011
Evaluation of different parameters effect on maltodextrin production by–amylase Termamyl 2-x
A Sadeghi, F Shahidi, SA Mortazavi, MN Mahalati
World Appl. Sci. J 3 (1), 34-9, 2008
Influence of processing on the allergenic properties of pistachio nut assessed in vitro
R Noorbakhsh, SA Mortazavi, M Sankian, F Shahidi, SJ Maleki, ...
Journal of agricultural and food chemistry 58 (18), 10231-10235, 2010
Effect of osmosis and ultrasound pretreatment on the moisture adsorption isotherms of quince
M Noshad, M Mohebbi, F Shahidi, SA Mortazavi
Food and Bioproducts Processing 90 (2), 266-274, 2012
Use of artificial neural network and image analysis to predict physical properties of osmotically dehydrated pumpkin
MS Zenoozian, S Devahastin, MA Razavi, F Shahidi, HR Poreza
Drying Technology 26 (1), 132-144, 2007
Pistachio allergy-prevalence and in vitro cross-reactivity with other nuts
R Noorbakhsh, SA Mortazavi, M Sankian, F Shahidi, M Tehrani, FJ Azad, ...
Allergology International 60 (4), 425-432, 2011
Use of Plantago major seed mucilage as a novel edible coating incorporated with Anethum graveolens essential oil on shelf life extension of beef in refrigerated storage
BA Behbahani, F Shahidi, FT Yazdi, SA Mortazavi, M Mohebbi
International journal of biological macromolecules 94, 515-526, 2017
Potentially probiotic Lactobacillus strains from traditional Kurdish cheese
SMB Hashemi, F Shahidi, SA Mortazavi, E Milani, Z Eshaghi
Probiotics and antimicrobial proteins 6 (1), 22-31, 2014
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