Follow
Alireza Mousakhani Ganjeh
Alireza Mousakhani Ganjeh
LAQV-Requimte, University of Aveiro; University of Porto
Verified email at ua.pt - Homepage
Title
Cited by
Cited by
Year
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
1402015
Fabrication of cumin loaded-chitosan particles: Characterized by molecular, morphological, thermal, antioxidant and anticancer properties as well as its utilization in food system
A Amiri, A Mousakhani-Ganjeh, Z Amiri, Y Guo, AP Singh, RE Kenari
Food chemistry 310, 125821, 2020
702020
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
632016
Effect of high voltage electrostatic field thawing on the functional and physicochemical properties of myofibrillar proteins
A Amiri, A Mousakhani-Ganjeh, S Shafiekhani, R Mandal, AP Singh, ...
Innovative food science & emerging technologies 56, 102191, 2019
612019
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
542016
Impact of high-intensity ultrasound duration and intensity on the structural properties of whipped cream
A Amiri, A Mousakhani-Ganjeh, S Torbati, G Ghaffarinejhad, RE Kenari
International Dairy Journal 78, 152-158, 2018
442018
Electro-based technologies in food drying-A comprehensive review
A Mousakhani-Ganjeh, A Amiri, F Nasrollahzadeh, A Wiktor, A Nilghaz, ...
Lwt 145, 111315, 2021
412021
Modification of functional, rheological and structural characteristics of myofibrillar proteins by high-intensity ultrasonic and papain treatment
A Amiri, P Sharifian, N Morakabati, A Mousakhani-Ganjeh, M Mirtaheri, ...
Innovative Food Science & Emerging Technologies 72, 102748, 2021
362021
Effect of Angum gum in combination with tragacanth gum on rheological and sensory properties of ketchup
A Komeilyfard, M Fazel, H Akhavan, A Mousakhani Ganjeh
Journal of texture studies 48 (2), 114-123, 2017
202017
Emergent technologies to improve protein extraction from fish and seafood by-products: an overview
AM Ganjeh, JA Saraiva, CA Pinto, S Casal, AMS Silva
Applied Food Research, 100339, 2023
22023
Recent advances in nano-reinforced food packaging based on biodegradable polymers using layer-by-layer assembly: A review
AM Ganjeh, JA Saraiva, CA Pinto, S Casal, I Gonçalves
Carbohydrate Polymer Technologies and Applications, 100395, 2023
12023
The effects of pressure-based processing technologies on protein oxidation
AM Ganjeh, CA Pinto, S Casal, JA Saraiva
Food Bioscience, 103963, 2024
2024
The Effects of High-Pressure Processing on Biogenic Amines in Food: a review
AM Ganjeh, N Moreira, CA Pinto, S Casal, JA Saraiva
Food and Humanity, 100252, 2024
2024
The Effect of Different Vegetable Oils on the Sensory Evaluation and Quality of Canned Tuna Fish
A Mousakhani-Ganjeh, A Toulabi-Monfared, T Rahmati-Kakavandi, ...
Journal of Health System Research 13 (3), 278-284, 2017
2017
The system can't perform the operation now. Try again later.
Articles 1–14