Research and Innovation in Food Science and Technology
Author = Parvin Sharayei
Number of Articles: 4
Evaluation of the Efficiency of Sulfur Dioxide Releasing Acetate Cellulose Sheets on the Shelf life of Kiwi Fruits in the Cold Store
Volume 12, Issue 1, June 2023, Pages 1-14
10.22101/JRIFST.2022.300154.1274
Razieh Niazmand; Parvin Sharayei; Moslem Jahani; Elham Azarpazhooh; Mohammad Reza Abdollahi Moghaddam
Optimizing the Extraction of Effective Compounds from Onion by-products Using Microwave Dry- diffusion and Gravity Method
Volume 8, Issue 3, October 2019, Pages 297-314
10.22101/JRIFST.2019.07.15.e1057
Mehranush Gharibi Tehrani; Elham Azarpazhooh; Amirhossein Elhamirad; Parvin Sharayei; Ahmad Pedramnia; Hediyeh Yazdanfar
Effect of different concentration of maltodextrin and polyvinylpyrrolidone on stability of saffron’s effective compounds microencapsulated by spray drying
Volume 1, Issue 4, March 2013, Pages 241-254
10.22101/JRIFST.2013.03.15.142
A. Kamali; P. Sharayei; R. Niazmand; S. Eynafshar
The effect of storage temperature and packaging material on the quantity, quality and microbial properties of modified atmosphere packaging of saffron flower
Volume 1, Issue 4, March 2013, Pages 283-294
10.22101/JRIFST.2013.03.15.145
M. Shoormij; S. Eynafshar; R. Niazmand; P. Sharayei
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