  |
Items where Author is "Roufegarinejad, L."
Group by: Item Type | No Grouping Jump to: Article Number of items: 5. ArticleRoufegarinejad, L. and Khiabani, A. Habibzadeh and Kheiri, F. and Gharekhani, M. and Toker, O. Said and Karimidastjerd, A. and Alizadeh, A. (2025) Effect of animal fat replacement by oleogel as an innovative strategy on the composition of fatty acids, technological, oxidative, and sensory properties in hamburgers. ACTA ALIMENTARIA, 54 (1). pp. 14-23. ISSN 0139-3006 Rostami, S. F. and Roufegarinejad, L. and Karimidastjerd, A. and Khiabani, A. Habibzadeh and Toker, O. S. and Ghorbani, M. (2024) Employing Aloysia citrodora (lemon verbena) as a substrate to improve toxicological and antioxidative properties of kombucha beverage. ACTA ALIMENTARIA: AN INTERNATIONAL JOURNAL OF FOOD SCIENCE, 53 (3). pp. 410-418. ISSN 0139-3006 Habibi, R. and Khosrowshahi, Asl A. and Roufegarinejad, L. and Zomorodi, S. and Asefi, N. (2024) Production of fresh cheese analogues; the impact of soy protein isolate and oat germ powder. ACTA ALIMENTARIA: AN INTERNATIONAL JOURNAL OF FOOD SCIENCE, 53 (1). pp. 82-97. ISSN 0139-3006 Aghdam, A.H.K. and Zomorodi, Sh. and Roufegarinejad, L. and Khosrowshahi asl, A. and Hanifian, Sh. (2023) Effect of edible coating based on zedo gum containing Thymus essential oil and Cinnamomum extract on quality of cheddar cheese. ACTA ALIMENTARIA: AN INTERNATIONAL JOURNAL OF FOOD SCIENCE, 52 (4). pp. 636-645. ISSN 0139-3006 Alizadeh, A. and Aghayi, N. and Soofi, M. and Roufegarinejad, L. (2021) Development of Symbiotic Added Sucrose-Free Mango Nectar as a Potential Substrate for Lactobacillus casei: Physicochemical Characterisation and Consumer Acceptability During Storage. ACTA ALIMENTARIA: AN INTERNATIONAL JOURNAL OF FOOD SCIENCE, 50 (3). pp. 299-309. ISSN 0139-3006 (print); 1588-2535 (online) |
