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Two-step method for encapsulation of oregano essential oil in chitosan nanoparticles: preparation, characterization and in vitro release study.
In this study, oregano essential oil (OEO) has been encapsulated in chitosan nanoparticles by a two-step method, i.e., oil-in-water emulsion and ionic gelation of chitosan with sodiumExpand
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Chemical compositions of the marine algae Gracilaria salicornia (Rhodophyta) and Ulva lactuca (Chlorophyta) as a potential food source.
BACKGROUND The nutritional compositions of two edible red (Gracilaria salicornia) and green (Ulva lactuca) seaweeds were determined to evaluate their possible uses as potential food ingredients. Expand
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Preparation and functional properties of fish gelatin-chitosan blend edible films.
With the goal of improving the physico-chemical performance of fish gelatin-based films, composite films were prepared with increasing concentrations of chitosan (Ch) (100G:0Ch, 80G:20Ch, 70G:30Ch,Expand
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The biogenic amines and bacterial changes of farmed rainbow trout (Oncorhynchus mykiss) stored in ice
The biogenic amine content and related bacterial changes (Pseudomonas spp., psychrotrophic and mesophilic counts) in whole farmed rainbow trout (Oncorhynchus mykiss) were monitored during ice storageExpand
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Whey Protein Concentrate Edible Film Activated with Cinnamon Essential Oil
An active protein‐based film was developed by incorporating cinnamon essential oil (CEO) into whey protein concentrate (WPC) at a level of 0.8 and 1.5% v/v. The effects of CEO on microstructure,Expand
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Effects of turmeric, shallot extracts, and their combination on quality characteristics of vacuum-packaged rainbow trout stored at 4 ± 1 °C.
The effects of turmeric extract (T), shallot extract (Sh), and their combination (T + Sh) on the quality of vacuum-packaged rainbow trout (Oncorhynchus mykiss) were examined during refrigeratedExpand
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Effect of different cooking methods on minerals, vitamins and nutritional quality indices of kutum roach (Rutilus frisii kutum).
In this study, the influence of four cooking methods (baking, boiling, microwaving and frying) was evaluated on the nutritional value of kutum roach. Proximate, fatty acid composition, vitamin andExpand
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This study was conducted to create a nutritional database on brown seaweeds and to popularize their consumption and utilization in Iran. The fatty acid contents, amino acids profiles, and certainExpand
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Development of bioactive fish gelatin/chitosan nanoparticles composite films with antimicrobial properties.
The objective of this work was to develop active bio-based nanocomposite films from fish gelatin (FG) and chitosan nanoparticles (CSNPs) incorporated with Origanum vulgare L. essential oil (OEO).Expand
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Amino Acid and Fatty Acid Composition of Cultured Beluga (Huso huso) of Different Ages
The amino acids (AA) and fatty acids (FA) of Beluga (Huso huso) flesh at different ages were investigated as a source of AA and FA for human consumption. The analysis of Huso huso lipids (chloroformExpand
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