Concepedia

Abolfazl Pahlevanlo

AP

3

Publications

58

Citations

3

H-Index

2019

Active since

Affiliations

Institute of Food Science and Technology(Current)

Abolfazl Pahlevanlo is an author at Institute of Food Science and Technology specializing in food biotechnology, food processing, and biosynthesis.

Top concepts

HealthMedicineBioanalysisEngineeringBiosynthesisMicrobiologyPharmacologyBiotechnologyFood ChemistryFood Processing

Publications per year

2019–2024

3

Publications

3

Effect of maltodextrin with different dextrose equivalents on the physicochemical properties of spray-dried barberry juice (Berberis vulgaris L.)

Narjes Nadali, Abolfazl Pahlevanlo, Mahboobe Sarabi‐Jamab et al. · Journal of Food Science and Technology · 2021 · 25 citations · Full text

Food Chemistry, Spray-dried Barberry Juice, Different Dextrose Equivalents +6

Application of spore-forming probiotic Bacillus in the production of Nabat - A new functional sweetener

Nasim Adibpour, Marzieh Hosseininezhad, Abolfazl Pahlevanlo · LWT · 2019 · 21 citations

Probiotic, Biosynthesis, Biomanufacturing +12

Exploring the Acetobacteraceae family isolated from kombucha SCOBYs worldwide and comparing yield and characteristics of biocellulose under various fermentation conditions

Azadeh Khiabani, Mahboobe Sarabi-Jamab, Monir‐sadat Shakeri et al. · Scientific Reports · 2024 · 12 citations · Full text

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