Nafiseh Soltanizadeh
Nafiseh Soltanizadeh
Associate Professor of Food Science, College of Agriculture, Isfahan University of Technology
Verified email at cc.iut.ac.ir
Title
Cited by
Cited by
Year
Application of ultrasound treatment for improving the physicochemical, functional and rheological properties of myofibrillar proteins
A Amiri, P Sharifian, N Soltanizadeh
International journal of biological macromolecules 111, 139-147, 2018
1022018
Acrylamide in foods: chemistry and analysis. A review
J Keramat, A LeBail, C Prost, N Soltanizadeh
Food and bioprocess technology 4 (3), 340-363, 2011
1012011
Qualitative improvement of low meat beef burger using Aloe vera
N Soltanizadeh, H Ghiasi-Esfahani
Meat science 99, 75-80, 2015
952015
Impact of high voltage electric field thawing on the quality of frozen tuna fish (Thunnus albacares)
A Mousakhani-Ganjeh, N Hamdami, N Soltanizadeh
Journal of food engineering 156, 39-44, 2015
762015
Production of sesame oil oleogels based on beeswax and application as partial substitutes of animal fat in beef burger
M Moghtadaei, N Soltanizadeh, SAH Goli
Food Research International 108, 368-377, 2018
682018
Improvement of meat tenderness by simultaneous application of high-intensity ultrasonic radiation and papain treatment
S Barekat, N Soltanizadeh
Innovative food science & emerging technologies 39, 223-229, 2017
682017
Comparison of fresh beef and camel meat proteolysis during cold storage
N Soltanizadeh, M Kadivar, J Keramat, M Fazilati
Meat Science 80 (3), 892-895, 2008
522008
Chemical and microstructural evaluation of ‘hard‐to‐cook’phenomenon in legumes (pinto bean and small‐type lentil)
M Pirhayati, N Soltanizadeh, M Kadivar
International journal of food science & technology 46 (9), 1884-1890, 2011
442011
Solid‐state protein–carbohydrate interactions and their application in the food industry
N Soltanizadeh, L Mirmoghtadaie, F Nejati, LI Najafabadi, MK Heshmati, ...
Comprehensive Reviews in Food Science and Food Safety 13 (5), 860-870, 2014
402014
Evaluation of wheat flour substitution with amaranth flour on chicken nugget properties
M Tamsen, H Shekarchizadeh, N Soltanizadeh
LWT 91, 580-587, 2018
372018
Effect of high voltage electrostatic field thawing on the lipid oxidation of frozen tuna fish (Thunnus albacares)
A Mousakhani-Ganjeh, N Hamdami, N Soltanizadeh
Innovative Food Science & Emerging Technologies 36, 42-47, 2016
352016
Thawing of frozen tuna fish (Thunnus albacares) using still air method combined with a high voltage electrostatic field
A Mousakhani-Ganjeh, N Hamdami, N Soltanizadeh
Journal of Food Engineering 169, 149-154, 2016
292016
Investigation of stability, consistency, and oil oxidation of emulsion filled gel prepared by inulin and rice bran oil using ultrasonic radiation
N Nourbehesht, H Shekarchizadeh, N Soltanizadeh
Ultrasonics sonochemistry 42, 585-593, 2018
252018
Strategies used in production of phenylalanine‐free foods for PKU management
N Soltanizadeh, L Mirmoghtadaie
Comprehensive Reviews in Food Science and Food Safety 13 (3), 287-299, 2014
212014
Effects of ultrasound on microstructure and enzyme penetration in beef longissimus lumborum muscle
S Barekat, N Soltanizadeh
Food and bioprocess technology 11 (3), 680-693, 2018
202018
Camel cocktail sausage and its physicochemical and sensory quality
N Soltanizadeh, M Kadivar, J Keramat, H Bahrami, F Poorreza
International Journal of Food Sciences and Nutrition 61 (2), 226-243, 2010
202010
Physicochemical properties of foam‐templated oleogel based on gelatin and xanthan gum
M Abdollahi, SAH Goli, N Soltanizadeh
European Journal of Lipid Science and Technology 122 (2), 1900196, 2020
172020
Effects of dielectric barrier discharge plasma on the physicochemical and functional properties of myofibrillar proteins
A Sharifian, N Soltanizadeh, R Abbaszadeh
Innovative food science & emerging technologies 54, 1-8, 2019
172019
Gluten-free products in celiac disease: Nutritional and technological challenges and solutions
SM Hosseini, N Soltanizadeh, P Mirmoghtadaee, P Banavand, ...
Journal of research in medical sciences: the official journal of Isfahan …, 2018
172018
Effects of edible coating containing nano‐emulsion of Aloe vera and eugenol on the physicochemical properties of shrimp during cold storage
S Sharifimehr, N Soltanizadeh, SAH Goli
Journal of the Science of Food and Agriculture 99 (7), 3604-3615, 2019
112019
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