مقالات در همایش ها
| # | عنوان مقاله | نویسندگان | همایش | تاریخ برگزاری همایش |
|---|---|---|---|---|
| ۴۱ | Investigating the effect of fat type on the physicochemical and sensory characteristics of cookies during storage | Ayda Abdolahniya, Shahram Beiraghi-Toosi, Gholamali Goli Movahhed | 2nd International Congress of Nutrition: From Laboratory Research to Clinical Studies | 2023 |
| ۴۲ | Development of low cost and gluten free complete nutrition bar using linear programming and mixture design | Shaghayegh Hangval, Shahram Beiraghi-Toosi, Gholamali Goli Movahhed | 2nd International Congress of Nutrition: From Laboratory Research to Clinical Studies | 2023 |
| ۴۳ | Extrusion technology: A method for improving the nutritional and functional properties of food products | Shahram Beiraghi-Toosi, Gholamali Goli Movahhed, Majid Hashemi | 2nd International Congress of Nutrition: From Laboratory Research to Clinical Studies | 2023 |
| ۴۴ | Functional expanded snack based on germinated lentil and corn | Rouzbeh Baghaee, Elnaz Milani, Gholamali Goli Movahhed, Majid Hashemi, Shahram Beiraghi-Toosi | 1 st International NLRCS Congress "Nutrition: from Laboratory Research to Clinical Studies". | 2017 |
| ۴۵ | The IgE-mediated immune reactivities of bovine caseins after limited proteolysis using different proteolytic systems | Beiraghi-Toosi, S., Golimovahhed, G., Shokouhi Shoormasti, R., Shakeri, M., Yousefi, R., Kardar, G., Zare, A. and Pourpak, Z. | 30th Congress of the European Academy of Allergy and Clinical Immunology | 2011 |
| ۴۶ | Modelling effect of ultrasound pretreatment on drying kinetics of Kiwifruit | Beiraghi-Toosi, S., Maghsoudlou, Y., Bolouri, B. and Eshraghi, E. | 11th International Congress on Engineering and Food | 2011 |
| ۴۷ | Use of mathematical modelling to simulate drying kinetics of kiwi fruit | Beiraghi-Toosi, S., Maghsoudlou, Y., Bolouri, B. and Eshraghi, E. | 11th International Congress on Engineering and Food | 2011 |
| ۴۸ | Antimicrobial activity of Ziziphora clinopodioides essential oil against some food spoilage and pathogenic organisms in yoghurt | Habibi Najafi, M.B., Karazhyan, R., Haddad Khodaparast, M.H., Beiraghi Toosi, S. and Mehraban, M. | The 27th IDF World Dairy Congress | 2006 |
| ۴۹ | Effect of essential oil and extract of Ziziphora clinopodioides on yoghurt starter culture activity | Hadad Khodaparast, M.H., Mehraban Sangatash, M., Karazhyan, R., Habibi Najafi, M.B. and Beiraghi Toosi, S. | The International Conference on Innovations in Food and Bioprocess Technologies | 2006 |
| ۵۰ | Effect of buttermilk on acidification, textural properties and microbiological stability of yogurt containing probiotic bacteria | Shakeri, M., Shahidi, F., Mortazavi, A., Nasiri Mahallati, M. and Beiraghi Toosi, S. | First International Conference on Fermentation for Value Added Agricultural Products | 2005 |
| ۵۱ | Effect of Neutrase® on Proteolysis, Bitterness and Viscosity of Enzyme Modified Cheddar Cheese | Habibi Najafi, M.B., Barooei, J., Beiraghi Toosi, S. and Yavarmanesh, M. | IDF Symposium on Cheese | 2004 |
| ۵۲ | Enzyme Modified Cheddar Cheese: Study on Proteolysis, Sensory Bitterness and Construction a Viscosity Model | Habibi Najafi, M.B., Barooei, J., Beiraghi Toosi, S. and Yavarmanesh, M. | 3rd NIZO Dairy Conference: Dynamics of Texture, Process & Perception | 2003 |
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