Javad Hesari

Effect of Green Tea, Stinging Nettle and Olive Leaves Extracts on the Quality and Shelf Life Stability of Frankfurter Type Sausage

Kazem Alirezalu, Javad Hesari, Mohammad Hadi Eskandari et al. · Journal of Food Processing and Preservation · 2016 · 68 citations

Food Chemistry, Nutrition, Shelf Life +14

Effectiveness of edible coating based on chitosan and Natamycin on biological, physico-chemical and organoleptic attributes of Iranian ultra-filtrated cheese

Sahar Nottagh, Javad Hesari, Seyed Hadi Peighambardoust et al. · Biologia · 2019 · 64 citations

Edible Film, Engineering, Biochemical Engineering +8

Development of a biodegradable coating formulation based on the biological characteristics of the Iranian Ultra-filtrated cheese

Sahar Nottagh, Javad Hesari, Seyed Hadi Peighambardoust et al. · Biologia · 2018 · 38 citations

Biomanufacturing, Edible Film, Edible Packaging +9

Nutritional, chemical, syneresis, sensory properties, and shelf life of Iranian traditional yoghurts during storage

Kazem Alirezalu, Rita S. Inácio, Javad Hesari et al. · LWT · 2019 · 32 citations

Food Chemistry, Nutrition, Shelf Life +10

Effect of microbial lipase and transglutaminase on the textural, physicochemical, and microbial parameters of fresh quark cheese

Seyed Amir Seyed-Moslemi, Javad Hesari, Seyed Hadi Peighambardoust et al. · Journal of Dairy Science · 2021 · 16 citations · Full text