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Messiah Sarfarazi
Messiah Sarfarazi
Department of Food Science and Technology, Faculty of Agriculture, Ferdowsi University of Mashhad
Verified email at mail.um.ac.ir - Homepage
Title
Cited by
Cited by
Year
Optimization of anthocyanin extraction from saffron petals with response surface methodology
KM Khazaei, SM Jafari, M Ghorbani, AH Kakhki, M Sarfarazi
Food Analytical Methods 9, 1993-2001, 2016
1392016
Chitosan-gum Arabic complex nanocarriers for encapsulation of saffron bioactive components
H Rajabi, SM Jafari, G Rajabzadeh, M Sarfarazi, S Sedaghati
Colloids and Surfaces A: Physicochemical and Engineering Aspects 578, 123644, 2019
1202019
Evaluation of microwave-assisted extraction technology for separation of bioactive components of saffron (Crocus sativus L.)
M Sarfarazi, SM Jafari, G Rajabzadeh, CM Galanakis
Industrial Crops and Products 145, 111978, 2020
862020
Extraction optimization of saffron nutraceuticals through response surface methodology
M Sarfarazi, SM Jafari, G Rajabzadeh
Food analytical methods 8, 2273-2285, 2015
812015
Development of an environmentally-friendly solvent-free extraction of saffron bioactives using subcritical water
M Sarfarazi, SM Jafari, G Rajabzadeh, J Feizi
LWT 114, 108428, 2019
442019
Influence of the sunflower oil content, cooking temperature and cooking time on the physical and sensory properties of spreadable cheese analogues based on UF white‐brined cheese
J Shabani, M Sarfarazi, H Mirzaei, SM Jafari
International Journal of Dairy Technology 69 (4), 576-584, 2016
182016
An investigation into the crystalline structure, and the rheological, thermal, textural and sensory properties of sugar-free milk chocolate: Effect of inulin and maltodextrin
M Sarfarazi, M Mohebbi
Journal of Food Measurement and Characterization 14, 1568-1581, 2020
162020
Ultrasound-assisted extraction of saffron bioactive compounds; separation of crocins, picrocrocin, and safranal optimized by artificial bee colony
M Sarfarazi, Q Rajabzadeh, R Tavakoli, SA Ibrahim, SM Jafari
Ultrasonics Sonochemistry 86, 105971, 2022
52022
Production of aerated chocolate and application of X-ray computed tomography and image processing in evaluating the bubbles features
MSTAM Messiah Sarfarazi, Mohebbat Mohebbi
Iranian Food Science and Technology Research Journal 16 (5), 525-540, 2020
12020
Sugar‐free aerated chocolate: Production, investigation of bubble features using X‐ray computed tomography and image processing
M Sarfarazi, M Mohebbi, M Saadatmand‐Tarzjan, A Mirshahi
Journal of Food Science 89 (1), 473-493, 2024
2024
The Optimization and Modeling of the Formulation and Cooking Conditions of a Processed Analogue Cheese on the Base of UF-Feta Iranian Cheese through the Slow Cooling Method
J Shabani, H Mirzaei, SM Jafari, M Sarfarazi
JOURNAL OF FOOD TECHNOLOGY AND NUTRITION 13 (250), 43-52, 2016
2016
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