Mohanad Bashari - Concepedia

Concepedia

Author

Mohanad Bashari

Jiangnan University ORCID

Also Known As

M Bashari, MO Bashari, Mohanad Bashari, Mohand Bashari

43

Publications

1.5K

Citations

20

H-Index

51

Concepts

All Affiliations

Jiangnan University State Key Laboratory of Food Science and Technology University of Gezira Jiangsu Academy of Agricultural Sciences COMSATS University Islamabad

MB

About

Mohanad Bashari is an author at Jiangnan University specializing in engineering, food chemistry, and biomolecular engineering.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Engineering	11	11	673
2	Biochemistry	7	7	230
3	Health Sciences	6	6	428
4	Medicine	5	5	115
5	Natural Sciences	1	1	26

Mohanad Bashari

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25

Publications

1.5K

Citations

20

H-Index

	Year	Citations
An Overview of Ultrasound-Assisted Food-Grade Nanoemulsions Shabbar Abbas, Khizar Hayat, Eric Karangwa, Food Engineering Reviews EngineeringSonoelectrochemistryPower UltrasoundFood EngineeringBiomedical Engineering	2013	222
Process optimization of ultrasound-assisted curcumin nanoemulsions stabilized by OSA-modified starch Shabbar Abbas, Mohanad Bashari, Waseem Akhtar, Ultrasonics Sonochemistry	2014	185
Fabrication of polymeric nanocapsules from curcumin-loaded nanoemulsion templates by self-assembly Shabbar Abbas, Eric Karangwa, Mohanad Bashari, Ultrasonics Sonochemistry Materials ScienceChemical EngineeringEngineeringPolymer NanotechnologyNanomaterials	2014	146
Application of chitosan‐based apple peel polyphenols edible coating on the preservation of strawberry ( <i>Fragaria ananassa</i> cv Hongyan) fruit Asad Riaz, Rana Muhammad Aadil, M. Abdou, Journal of Food Processing and Preservation Food ChemistryApple Peel PolyphenolsEdible FilmEdible PackagingApple Fruit Peel	2020	145
Influence of low ultrasound intensity on the degradation of dextran catalyzed by dextranase Mohanad Bashari, Ahmed Eibaid, Jinpeng Wang, Ultrasonics Sonochemistry Low Ultrasound IntensityEngineeringSonoelectrochemistryBiochemistrySonochemistry	2012	90
Identification and releasing characteristics of high-amylose corn starch–cinnamaldehyde inclusion complex prepared using ultrasound treatment Yaoqi Tian, Yanqiao Zhu, Mohanad Bashari, Carbohydrate Polymers Food ChemistryBiomanufacturingUltrasound TreatmentPolysaccharideFood Engineering	2012	70
Improved stability and controlled release of ω3/ω6 polyunsaturated fatty acids by spring dextrin encapsulation Jin Xu, Wenxiu Zhao, Yawei Ning, Carbohydrate Polymers Food ColloidFatty AcidsOmega-3 Fatty AcidMicro-encapsulationSpring Dextrin Encapsulation	2012	63
Physicochemical properties of skin gelatin from farmed Amur sturgeon (Acipenser schrenckii) as influenced by acid pretreatment Mehdi Nikoo, Soottawat Benjakul, Mohanad Bashari, Food Bioscience Food ChemistrySkin GelatinAcid PretreatmentFood AnalysisAmur Sturgeon	2013	63
Rapid and Sensitive Detection of Foodborne Pathogenic Bacteria (<i>Staphylococcus aureus</i>) Using an Electrochemical DNA Genomic Biosensor and Its Application in Fresh Beef Mandour H. Abdalhai, António Maximiano Fernandes, Mohanad Bashari, Journal of Agricultural and Food Chemistry Sensitive DetectionEngineeringFood ContaminationPathogen DetectionBiochemical Sensors	2014	63
Improved the emulsion stability of phosvitin from hen egg yolk against different pH by the covalent attachment with dextran Haiying Chen, Yamei Jin, Xiangli Ding, Food Hydrocolloids Food ChemistryFood ColloidHen Egg YolkCovalent AttachmentDifferent Ph	2014	56

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