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Shahriyar Valizadeh
Shahriyar Valizadeh
Dept.Family & Consumer Science NCAT University, United States
Verified email at aggies.ncat.edu - Homepage
Title
Cited by
Cited by
Year
Development of bioactive composite films from chitosan and carboxymethyl cellulose using glutaraldehyde, cinnamon essential oil and oleic acid
S Valizadeh, M Naseri, S Babaei, SMH Hosseini, A Imani
International Journal of Biological Macromolecules 134, 604-612, 2019
1442019
Shelf life extension of fish patty using biopolymer-coated active paper sheets
S Valizadeh, M Naseri, S Babaei, SMH Hosseini
Food Packaging and Shelf Life 26, 100603, 2020
162020
Advanced Processing of Giant Kelp (Macrocystis pyrifera) for Protein Extraction and Generation of Hydrolysates with Anti-Hypertensive and Antioxidant Activities In …
P Biparva, A Mirzapour-Kouhdasht, S Valizadeh, M Garcia-Vaquero
Antioxidants 12 (3), 775, 2023
52023
Effects of active coatings based on soluble portion of zedo gum on physicochemical, microbial, and antioxidant enzymes characteristics of white shrimp
F Joukar, F Sadeghi, M Naseri, S Valizadeh, S Esteghlal, SMH Hosseini
Journal of Food Measurement and Characterization 17 (2), 1535-1547, 2023
42023
Exploring functional plant-based seafood: Ingredients and health implications
N Mahmud, S Valizadeh, W Oyom, R Tahergorabi
Trends in Food Science & Technology, 104346, 2024
22024
Enhancing the oxidative stability, physicochemical and sensory quality of deep-fat fried chicken nuggets using thyme essential oil-loaded oleogel coatings
W Oyom, N Mahmud, J Islam, S Valizadeh, RB Awuku, SA Ibrahim, ...
Progress in Organic Coatings 186, 107977, 2024
22024
Comparative Analysis of Plant-based Surimi Variants
Shahriyar Valizadeh, William Oyom, Reza Tahergorabi
Association of 1890 Research Directors,INC 115 (21), 679, 2024
2024
A Comparative Analysis of Plant-Based Surimi Infused with Different Oils
Shahriyar Valizadeh, William Oyom, Habib Faraji, Reza Tahergorabi
NCAFCS 11 (36), 511-513, 2024
2024
Bilayer coatings for extension of the shelf life of fish fillets: Incorporating seaweed sulfated polysaccharides in chitosan‐alginate LbL structures
F Khorami, S Babaei, S Valizadeh, M Naseri, MT Golmakani
Food Science & Nutrition, 2024
2024
How can we reduce fat in fried food?
Shahriyar Valizadeh, William Oyom, Reza Tahergorabi
Futurum 15 (24), 38 -41, 2024
2024
Enhancing Polyethylene Films Via Novel Laminating Technique: Infusion of Cumin (Cuminum Cyminum) Essential Oil within Chitosan-Polyvinyl Alcohol Composite Layers
F Mohammad Reza Khani, M Naseri, S Babaei, SMH Hosseini, ...
Food Packaging and Shelf Life, 2024
2024
Food Packaging and Shelf Life
S Valizadeh, M Naseri, S Babaei, SMH Hosseini
Food Packaging and Shelf Life 26, 100603, 2020
2020
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