Narjes Aghajani

Stability and antibacterial activity of <i>Thymus daenensis</i> L. essential oil nanoemulsion in mayonnaise

Sadaf Mansouri, Mohammadreza Pajohi‐Alamoti, Narjes Aghajani et al. · Journal of the Science of Food and Agriculture · 2020 · 57 citations

MODELING WATER ABSORPTION OF SORGHUM DURING SOAKING

Mahboobeh Kashiri, Mahdi Kashaninejad, Narjes Aghajani · Latin American Applied Research - An international journal · 2010 · 42 citations

Food Chemistry, Engineering, Desiccation +12

Response surface optimization of low-fat ice cream production by using resistant starch and maltodextrin as a fat replacing agent

Mojtaba Azari‐Anpar, Morteza Khomeiri, Hamed Ghafouri-Oskuei et al. · Journal of Food Science and Technology · 2017 · 29 citations · Full text

Fat Replacing Agent, Biomanufacturing, Response Surface Optimization +7

Incorporation of omega‐3 fatty acid‐rich grape seed oil in yoghurt: Response surface optimization of physicochemical, textural, and sensory attributes during refrigerated storage

Samaneh Kokabi, Mostafa Soltani, Shahriar Dabirian et al. · Food Science & Nutrition · 2020 · 26 citations · Full text

Optimization of the new formulation of ice cream with native Iranian seed gums (Lepidium perfoliatum and Lepidium sativum) using response surface methodology (RSM)

Mojtaba Azari‐Anpar, N. Soltani Tehrani, Narjes Aghajani et al. · Journal of Food Science and Technology · 2017 · 22 citations · Full text

Food Chemistry, Food Colloid, New Formulation +8