Javad Hesari

Effect of pretreatment with microwaves on oxidative stability and nutraceuticals content of oil from rapeseed

Sodeif Azadmard‐Damirchi, Fatemeh Habibi-Nodeh, Javad Hesari et al. · Food Chemistry · 2010 · 266 citations

Food Chemistry, Chemical Engineering, Oxidative Stability +5

Use of gelatin and gum Arabic for encapsulation of black raspberry anthocyanins by complex coacervation

Rezvan Shaddel, Javad Hesari, Sodeif Azadmard‐Damirchi et al. · International Journal of Biological Macromolecules · 2017 · 224 citations

Food Chemistry, Biopolymer Gel, Black Raspberry Anthocyanins +10

Investigation of antibacterial, acid and bile tolerance properties of lactobacilli isolated from Koozeh cheese.

Hassan Hassanzadazar, Ali Ehsani, Karim Mardani et al. · PubMed · 2012 · 121 citations · Full text

Acid Tolerance Test, Food Processing Facilities, Probiotic +20

Double emulsion followed by complex coacervation as a promising method for protection of black raspberry anthocyanins

Rezvan Shaddel, Javad Hesari, Sodeif Azadmard‐Damirchi et al. · Food Hydrocolloids · 2017 · 111 citations

Food Chemistry, Food Colloid, Black Raspberry Anthocyanins +4

Combined effects of ε-polylysine and ε-polylysine nanoparticles with plant extracts on the shelf life and quality characteristics of nitrite-free frankfurter-type sausages

Kazem Alirezalu, Javad Hesari, Milad Yaghoubi et al. · Meat Science · 2020 · 74 citations

Food Chemistry, Shelf Life, Biotechnology +8