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Publications by Parvin Sharayei
Investigating the Physicochemical, Sensory and Microbial Properties of Plant-Based Protein Products (Meat-Free Burgers) Formulated Using Various Vicia Ervilia (L.) Willd. Protein Isolates
Plant Science Today
Evolution
Ecology
Genetics
Molecular Biology
Biochemistry
Systematics
Plant Science
Behavior
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Genetic Diversity of Moroccan Bitter Vetch Vicia Ervilia (L.) Willd. Landraces Revealed by Morphological and SSR Markers
Australian Journal of Crop Science
Plant Science
Agronomy
Crop Science
Effect of Enzyme‐assisted Hydrolysis on Protein Pattern, Technofunctional, and Sensory Properties of Lupin Protein Isolates Using Enzyme Combinations
Food Science and Nutrition
Food Science
Physicochemical Properties of Soy Protein Concentrate Treated With Ultrasound at Various Amplitudes
Journal of the Institute of Science and Technology
Physicochemical, Microbiological and Sensory Characteristics of Cashew Milk Formulated Yoghurt
African Journal of Food Science
Who’s Your Patty? Consumer Acceptance and Sensory Properties of Burger Patties Made With Different Types of Meat or Plant-Based Products
Californian Journal of Health Promotion
Investigating the Conformational Dynamics of Plant Protein Kinases
Biophysical Journal
Biophysics
Sensory Improvement of a Pea Protein-Based Product Using Microbial Co-Cultures of Lactic Acid Bacteria and Yeasts
Foods
Health Professions
Plant Science
Health
Microbiology
Food Science
Effect of Xylose on the Structural and Physicochemical Properties of Peanut Isolated Protein Based Films
RSC Advances
Chemistry
Chemical Engineering
Erratum: Protein Sequence Comparison Based on Physicochemical Properties and the Position-Feature Energy Matrix
Scientific Reports
Multidisciplinary
