Research and Innovation in Food Science and Technology
Author = Shabanpour, Bahare
Number of Articles: 4
Evaluation of Qniumucin Properties Extracted from the Jellyfish Catostylus tagi
Volume 12, Issue 2, September 2023, Pages 169-180
10.22101/JRIFST.2022.343702.1364
Najmeh Hamidian; Bahareh Shabanpour; Parastoo Pourashori; Parisa Hossen Khezri
The Effect of Wall Material and Encapsulation Method on Physicochemical Properties Micro-encapsulated Fish Oil
Volume 7, Issue 1, May 2018, Pages 13-28
10.22101/JRIFST.2018.05.19.712
Bahare Shabanpour; Bahar Mehrad; Parastoo Pourashouri; seid mahdi jafari
The Assessment of Effect of Fish Myofibrillar Protein-Nanofibrillated Cellulose Edible Film Incorporated with Oregano Essential Oil Nanoliposomes on Microbial Quality of Rainbow Trout Fillet during Cold Storage
Volume 6, Issue 4, February 2018, Pages 335-350
10.22101/JRIFST.2018.02.12.642
Mohsen Kazemi; Bahare Shabanpour; Parastoo Pourashouri
Effects of xanthan, alginate, CMC and thawing properties on Finger fish quality
Volume 1, Issue 4, March 2013, Pages 295-306
10.22101/JRIFST.2013.03.15.146
A. Jamshidi; B. Shabanpour; K, Rahmanifarah; S.Y. Peighambari; H. Rostamzad; M. Azaribeh; L. Barzegar
)