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Publications by Behzad Nasehi
Effect of Active Edible Coating Made by Quince Seed Mucilage and Green Tea Extract on Quality of Fried Shrimps: Physicochemical and Sensory Properties
Nutrition and Food Sciences Research
Effects of Processing Variables and Full Fat Soy Flour on Nutritional and Sensory Properties of Spaghetti Using a Mixture Design Approach
International Journal of Food Sciences and Nutrition
Food Science
Related publications
Effect of Green Tea Supplementation on the Microbiological, Antioxidant, and Sensory Properties of Probiotic Milks
Dairy Science and Technology
Biochemistry
Food Science
Effect of Different Tea Extracts on the Physicochemical and Sensory Parameters of Stirred Probiotic Yoghurts
Acta Scientiarum Polonorum, Technologia Alimentaria
Food Science
Improvement of Shelf Life and Sensory Quality of Pears Using a Specialized Edible Coating
Journal of Chemistry
Chemistry
Effect of Seed Coating With Biological Agents on Seed Quality of Rice
Biodiversitas
Animal Science
Zoology
Plant Science
Molecular Biology
Protective Effect of Green Tea Aqueous Extract on Acrylamide Induced Neurotoxicity
Jundishapur Journal of Natural Pharmaceutical Products
Toxicology
Pharmaceutics
Pharmacology
Spectroscopic and Structural Analyses of Opuntia Robusta Mucilage and Its Potential as an Edible Coating
Coatings
Surfaces
Films
Coatings
Materials Chemistry
Interfaces
Effect of Gamma Irradiation on Physicochemical and Sensory Properties of Restructured Pork Jerky
Journal of the Korean Society of Food Science and Nutrition
Nutrition
Food Science
Dietetics
Comparative Assessment of Tea Quality by Various Analytical and Sensory Methods With Emphasis on Tea Polyphenols
Journal of Food Science and Technology
Food Science
Active Polylactic Acid Film Incorporated With Green Tea Extract: Development, Characterization and Effectiveness
Industrial Crops and Products
Agronomy
Crop Science
