H. Barzegar

发表

Geology, petrology and geochemical characteristics of alteration zones within the Seridune prospect, Kerman, Iran

Franz Michael Meyer, Hassan Barzegar, F. Meyer, 2007 .

The preparation, characterization and in vitro application evaluation of soluble soybean polysaccharide films incorporated with cinnamon essential oil nanoemulsions.

M. Hojjati, M. Noshad, H. Barzegar, 2018, International journal of biological macromolecules.

Safety, probiotic properties, antimicrobial activity, and technological performance of Lactobacillus strains isolated from Iranian raw milk cheeses

H. Barzegar, B. Alizadeh Behbahani, F. Falah, 2021, Food science & nutrition.

Effect of gamma irradiation on the physicochemical properties of pistachio (Pistacia vera L.) nuts

M. Hojjati, S. Shahbazi, H. Askari, 2020, Journal of Food Measurement and Characterization.

The effect of different drying methods on chemical composition and antioxidant properties of methanolic extract of olive leaf

H. Jooyandeh, H. Barzegar, L. Haghjoo, 2020 .

Effect of turmeric (Curcuma longa L.) essential oil on the oxidative stability of soybean oil

H. Barzegar, B. Alizadeh Behbahani, M. Mehrnia, 2022, Food Science and Technology.

Chemical Composition and Biological Activities of Lemon (Citrus limon) Leaf Essential Oil

M. Hojjati, H. Barzegar, 2017 .

Optimization characteristics of low calorie Cake enriched with stevia leaf powder

H. Barzegar, 2022 .

Optimization of polysaccharide extraction from olive leaves and evaluation of its antioxidant and rheological properties

H. Barzegar, M. A. Mehrnia, L. H. jou, 2019 .

Effect of potassium sorbate on antimicrobial and physical properties of starch-clay nanocomposite films.

M. Azizi, M. Barzegar, Z. Hamidi-Esfahani, 2014, Carbohydrate polymers.

The Optimization of Characteristics of Diet Donut Enriched withOrange Pulp Powder

B. Nasehi, H. Barzegar, 2018 .

Quality retention and shelf life extension of fresh beef using Lepidium sativum seed mucilage-based edible coating containing Heracleum lasiopetalum essential oil: an experimental and modeling study

H. Barzegar, B. Alizadeh Behbahani, M. Mehrnia, 2019, Food Science and Biotechnology.

Characterization of cross‐linked whey protein isolate‐based films containing Satureja Khuzistanica Jamzad essential oil

M. Hojjati, H. Jooyandeh, H. Barzegar, 2018 .

Effect of Malva neglecta and lactulose on survival of Lactobacillus fermentum and textural properties of synbiotic stirred yogurt

H. Jooyandeh, H. Barzegar, B. Alizadeh Behbahani, 2023, Journal of Food Science and Technology.

Investigation of the chemical properties of Mentha pulegium essential oil and its application in Ocimum basilicum seed mucilage edible coating for extending the quality and shelf life of veal stored in refrigerator (4°C)

H. Barzegar, B. Alizadeh Behbahani, M. Mehrnia, 2021, Food science & nutrition.

Fabrication of peppermint essential oil nanoemulsions by spontaneous method: Effect of preparing conditions on droplet size

B. Nasehi, M. Alipour, H. Barzegar, 2018, Flavour and Fragrance Journal.

Preparation and characterization of water in sesame oil microemulsion by spontaneous method

M. Nazari, H. Jooyandeh, H. Barzegar, 2019, Journal of Food Process Engineering.

Production and evaluation of Physicochemical, Mechanical and Antimicrobial Properties of Chia (Salvia hispanica L.) mucilage-gelatin based Edible Films Incorporated with Chitosan Nanoparticles

H. Jooyandeh, H. Barzegar, A. Jokar, 2022, Journal of Food Measurement and Characterization.

Optimization of Physical and Imaging Properties of Flat Bread Enriched with Quinoa Flour

B. Nasehi, H. Barzegar, S. Jaldani, 2018, Nutrition and Food Sciences Research.

Improvement of Physicochemical and Nutritional quality of sponge cake fortified with microwave- air dried quince pomace

B. Nasehi, M. Noshad, H. Barzegar, 2019 .

Texture, Color and Sensory Characteristics of Synbiotic Ultrafiltrated White Cheese Treated with Microbial Transglutaminase Enzyme During Storage Period

M. Noshad, H. Jooyandeh, H. Barzegar, 2020 .

MECHANICAL, BARRIER AND STRUCTURAL PROPERTIES OF WHEY PROTEIN ISOLATE-BASED FILMS TREATED BY MICROBIAL TRANSGLUTAMINASE

M. Hojjati, H. Jooyandeh, H. Barzegar, 2020 .

Effect of vitamin C load on preparing water in oil microemulsions using spontaneous method

M. Nazari, H. Jooyandeh, H. Barzegar, 2019 .

Effect of roasting treatment on functional and antioxidant properties of chia seed flours

M. Noshad, H. Barzegar, Mahrokh Hatamian, 2020 .

Sclerorhachis platyrachis essential oil: Antioxidant power, total phenolic and flavonoid content and its antimicrobial activity on some Gram-positive and Gram-negative bacteria “in vitro”

H. Barzegar, B. Alizadeh Behbahani, M. Mehrnia, 2021 .

Antimicrobial effect of garlic essential oil on a number of food-borne pathogens and determination of its chemical composition and antioxidant potential

M. Noshad, B. A. Behbahani, H. Barzegar, 2019 .

Identification of the chemical compounds and antibacterial activity of Ocimum basilicum essential oil and the effects of its interaction with tetracycline and chloramphenicol antibiotics on some pathogenic microorganisms causing infection and food poisoning

B. A. Behbahani, H. Barzegar, M. Mehrnia, 2019 .

Assessing the protection mechanisms against Enterobacter aerogenes by analyzing aggregation, adherence, antagonistic activity, and safety properties of potentially probiotic strain Lactobacillus brevis G145.

Abbas Mirzaei, H. Barzegar, Mitra Ghodsi Sheikhjan, 2023, Microbial Pathogenesis.

Prediction of physicochemical and sensory parameters of coated lamb meat based on a novel edible coating

H. Barzegar, Mitra Ghodsi Sheikhjan, Behrooz Alizadeh Behbahani, 2023, Journal of Food Measurement and Characterization.

Evaluation of the physicochemical and microbial properties of lamb meat coated with Shirazi balangu seed mucilage-based edible coating containing cell-free supernatant of Levilactobacillus brevis G145

H. Barzegar, Mitra Ghodsi Sheikhjan, Behrooz Alizadeh Behbahani, 2023, Food Chemistry Advances.

Production and evaluation of a functional fruit beverage consisting of mango juice and probiotic bacteria

H. Jooyandeh, H. Barzegar, Behrooz Alizadeh Behbahani, 2023, Journal of Food Measurement and Characterization.