| ردیف |
عنوان |
نمایه |
نام نشریه |
سال چاپ |
دوره (Volum) |
شماره |
ضریب تاثیر |
| 1 | Design and fabrication of a food-grade albumin-stabilized nanoemulsion | ایندکس شده سطح یک – ISI - Web of Science | Food Hydrocolloids | 1393 | 44 | 1 | 4.28 |
| 2 | ectin-zinc-chitosan-polyethylene glycol colloidal nano-suspensionas a food grade carrier for colon targeted delivery of resveratrol | ایندکس شده سطح یک – ISI - Web of Science | International Journal of Biological Macromolecules | 1395 | 97 | 97 | 3.2 |
| 3 | Coupling of air-assisted liquid–liquid microextraction method with partial least squares for simultaneous spectrophotometric determination of some preservatives | ایندکس شده سطح یک – ISI - Web of Science | Journal of the Iranian Chemical Society | 1395 | 14 | 3 | 1.407 |
| 4 | A Colon Targeted Delivery System for Resveratrol Enriching in pH Responsive-Model | ایندکس شده سطح سه – Scopus | ---- عنوان نشریه در لیست موجود نیست ---- | 1395 | 23 | 23 | |
| 5 | Hepatoprotective and free radical scavenging actions of quercetin nanoparticles on aflatoxin B1- induced liver damage: in vitro/in vivo studies | ایندکس شده سطح یک – ISI - Web of Science | ---- عنوان نشریه در لیست موجود نیست ---- | 1396 | 2017 | 2017 | 2.02 |
| 6 | NANOSTRUCTURE CHARACTERIZATION OF BOVINE SERUM ALBUMIN-RESVERATROL COMPLEX | ایندکس شده سطح چهار – ISC - Islamic Science Citation | ---- عنوان نشریه در لیست موجود نیست ---- | 1396 | 6 | 3 | 0.0 |
| 7 | تاثیر آنزیم بری تحت خلاء و پوشش دهی بر ویژگی های کیفی و محتوای آکریل آمید قطعات سیب زمینی سرخ شده | ایندکس شده سطح چهار – ISC - Islamic Science Citation | علوم و صنایع غذایی ایران | 1396 | 15 | 78 | |
| 8 | Evaluation of Antioxidant Activity and Cytotoxicity of Cumin Seed Oil Nanoemulsion Stabilized by Sodium Caseinate- Guar Gum | ایندکس شده سطح سه – Scopus | Pharmaceutical Sciences | 1396 | 2017 | 23 | |
| 9 | Is Trans Fatty Acid Still an Issue for Policy Makers in Iran? A Technical Report | ایندکس شده سطح چهار – ISC - Islamic Science Citation | ---- عنوان نشریه در لیست موجود نیست ---- | 1396 | 5 | 2 | 0.0 |
| 10 | Whey protein isolate-guar gum stabilized cumin seed oil nanoemulsion | ایندکس شده سطح یک – ISI - Web of Science | Food Bioscience | 1397 | 28 | 28 | 2.371 |
| 11 | Zein-CMC-PEG multiple nanocolloidal systems as a novel approach for nutra-pharmaceutical applications | ایندکس شده سطح یک – ISI - Web of Science | Advanced Pharmaceutical Bulletin | 1397 | 9 | 2 | 0.0 |
| 12 | Molecular interactions of thymol with bovine serum albumin: Spectroscopic and molecular docking studies | ایندکس شده سطح یک – ISI - Web of Science | Journal of Molecular Recognition | 1397 | 8 | 31 | 1.868 |
| 13 | Zero-Trans Cake Shortening: Formulation and Characterization of Physicochemical, Rheological, and Textural Properties | ایندکس شده سطح یک – ISI - Web of Science | JAOCS Journal of the American Oil Chemists´ Society | 1397 | 1 | 1 | 1.601 |
| 14 | Pectin modification assisted by nitrogen glow discharge plasma | ایندکس شده سطح یک – ISI - Web of Science | International Journal of Biological Macromolecules | 1397 | 120 | 120 | 3.909 |
| 15 | Improvement in dispersibility, stability and antioxidant activity of resveratrol using a colloidal nanodispersion of BSA-resveratrol | ایندکس شده سطح یک – ISI - Web of Science | Food Bioscience | 1397 | 27 | 27 | 2.37 |
| 16 | بررسی ویژگی های فیلم بیوکامپوزیت صمغ فارسی و سدیم کازئینات حاوی عصاره زنجبیل | ایندکس شده سطح یک – ISI - Web of Science | Journal of applied polymer science. Applied polymer symposium | 1397 | 135 | 48 | 1.9 |
| 17 | BSA/Chitosan Polyelectrolyte Complex: A Platform for Enhancing the Loading and Cancer Cell-Uptake of Resveratrol | ایندکس شده سطح یک – ISI - Web of Science | Macromolecular Research | 1397 | 26 | 9 | 1.767 |
| 18 | A Comparative Review on the Extraction, Antioxidant Content and Antioxidant Potential of Different Parts of Walnut (Juglans regia L.) Fruit and Tree | ایندکس شده سطح یک – ISI - Web of Science | Molecules | 1398 | 24 | 11 | 3.06 |
| 19 | A Comprehensive Review on the Chemical Constituents and Functional Uses of Walnut (Juglans spp.) Husk | ایندکس شده سطح یک – ISI - Web of Science | International Journal of Molecular Sciences | 1398 | 20 | 16 | 4.183 |
| 20 | Production of Electrospun Nanofibers from Food Proteins and Polysaccharides and Their Applications in Food and Drug Sciences | ایندکس شده سطح چهار – ISC - Islamic Science Citation | ---- عنوان نشریه در لیست موجود نیست ---- | 1398 | 6 | 4 | 0.0 |
| 21 | Zero-trans cake shortening: effects on batter, texture and sensory characteristics of high ratio cake | ایندکس شده سطح یک – ISI - Web of Science | Journal of Food Measurement and Characterization | 1398 | 7 | 3 | 1.41 |
| 22 | Latest developments in the detection and separation of bovine serum albumin using molecularly imprinted polymers | ایندکس شده سطح یک – ISI - Web of Science | Talanta | 1398 | 207 | - | 4.91 |
| 23 | Recent advances in the use of walnut (Juglans regia L.) shell as a valuable plant-based bio-sorbent for the removal of hazardous materials | ایندکس شده سطح یک – ISI - Web of Science | RSC Advances | 1398 | 10 | 7026-7047 | 3.049 |
| 24 | Development of resveratrol loaded chitosan-gellan nanofiber as a novel gastrointestinal delivery system | ایندکس شده سطح یک – ISI - Web of Science | International Journal of Biological Macromolecules | 1398 | 135 | 135 | 4.784 |
| 25 | Magnetic nano‑carbon core shell as potent mixed hemimicelle solid phase extraction strategy for determination of acrylamide from potato chips coupled by high‑performance liquid chromatography | ایندکس شده سطح یک – ISI - Web of Science | Journal of the Iranian Chemical Society JICS | 1398 | 2019 | 2019 | 1.742 |
| 26 | Fabrication of food-grade nanofibers of whey protein Isolate–Guar gum using the electrospinning method | ایندکس شده سطح یک – ISI - Web of Science | Food Hydrocolloids | 1398 | 90 | 90 | 5.839 |
| 27 | Modeling the Rheological Behavior of Chemically Interesterified Blends of Palm Stearin/Canola Oil as a Function of Physicochemical Properties | ایندکس شده سطح یک – ISI - Web of Science | ---- عنوان نشریه در لیست موجود نیست ---- | 1398 | 96 | 11 | 1.72 |
| 28 | Recent developments in the detection of bovine serum albumin | ایندکس شده سطح یک – ISI - Web of Science | International Journal of Biological Macromolecules | 1398 | - | 138 | 4.784 |
| 29 | Exploring the Interactions Between Caffeic Acid and Human Serum Albumin Using Spectroscopic and Molecular Docking Techniques | ایندکس شده سطح یک – ISI - Web of Science | Polish Journal of Food and Nutrition Sciences | 1399 | 71 | 1 | 2.11 |
| 30 | Development of Ethyl Cellulose-based Formulations: A Perspective on the Novel Technical Methods | ایندکس شده سطح یک – ISI - Web of Science | Food Reviews International | 1399 | 10.1080/87559129.2020.1741007 | 10.1080/87559129.2020.1741007 | 4.113 |
| 31 | Preparation and characterization of carnauba wax/adipic acid oleogel: A new reinforced oleogel for application in cake and beef burger | ایندکس شده سطح یک – ISI - Web of Science | Food Chemistry | 1399 | 333 | 127446 | 6.3 |
| 32 | Fabrication of curcumin-zein-ethyl cellulose composite nanoparticles using antisolvent co-precipitation method | ایندکس شده سطح یک – ISI - Web of Science | International Journal of Biological Macromolecules | 1399 | 163 | 2020 | 5.162 |
| 33 | تأثیر جایگزینی شورتنینگ با اتیل سلولز تقویت شده با آدیپیک اسید بر خصوصیات فیزیکوشیمایی و حسی کیک روغنی | ایندکس شده سطح سه – Scopus | ---- عنوان نشریه در لیست موجود نیست ---- | 1399 | 15 | 4 | 0.0 |
| 34 | Physicochemical and antibacterial effect of Soy Protein Isolate/Gelatin electrospun nanofibres incorporated with Zataria multiflora and Cinnamon zeylanicum essential oils | ایندکس شده سطح یک – ISI - Web of Science | Journal of Food Measurement and Characterization | 1399 | 15 | 2021 | 1.648 |
| 35 | Development of behenic acid-ethyl cellulose oleogel stabilized Pickering emulsions as low calorie fat replacer | ایندکس شده سطح یک – ISI - Web of Science | International Journal of Biological Macromolecules | 1399 | 150 | 974-981 | 4.78 |
| 36 | Development and characterization of reinforced ethyl cellulose based oleogel with adipic acid: Its application in cake and beef burger | ایندکس شده سطح یک – ISI - Web of Science | LWT - Food Science and Technology | 1399 | 126 | 109277 | 3.714 |
| 37 | A Gelatin-Based Film Reinforced by Covalent Interaction with Oxidized Guar Gum Containing Green Tea Extract as an Active Food Packaging System | ایندکس شده سطح یک – ISI - Web of Science | Food and Bioprocess Technology | 1399 | 13 | 13 | 3.03 |
| 38 | A Review on the Hazardous Materials Removal Using the Activated Carbon Derived from the Walnut (Juglans regia L.) Shells | ایندکس شده سطح چهار – ISC - Islamic Science Citation | ---- عنوان نشریه در لیست موجود نیست ---- | 1399 | 17 | 1 | 0.0 |
| 39 | Advanced properties of gelatin film by incorporating modified kappa-carrageenan and zein nanoparticles for active food packaging | ایندکس شده سطح یک – ISI - Web of Science | International Journal of Biological Macromolecules | 1400 | 183 | 0 | 5.1 |
| 40 | Effect of tannic and gallic acid on glycation of egg white protein and formation N-(Carboxyl methyl) lysine | ایندکس شده سطح یک – ISI - Web of Science | Food Bioscience | 1400 | 43 | 2021 | 4.24 |
| 41 | Immobilization of α-amylase in ethylcellulose electrospun fibers using emulsion-electrospinning method | ایندکس شده سطح یک – ISI - Web of Science | Carbohydrate Polymers | 1400 | 278 | 118919 | 9.381 |
| 42 | Fabrication and characterization of novel antibacterial chitosan/dialdehyde guar gum hydrogels containing pomegranate peel extract for active food packaging application | ایندکس شده سطح یک – ISI - Web of Science | International Journal of Biological Macromolecules | 1400 | 187 | 187 | 6.953 |
| 43 | Phytosomal nanocarriers for encapsulation and delivery of resveratrolPreparation, characterization, and application in mayonnaise | ایندکس شده سطح یک – ISI - Web of Science | LWT - Food Science and Technology | 1400 | 151 | 2021 | 4.95 |
| 44 | Resveratrol entrapped food grade lipid nanocarriers as a potential antioxidant in a mayonnaise | ایندکس شده سطح یک – ISI - Web of Science | Food Bioscience | 1400 | 41 | 2021 | 4.2 |
| 45 | β-Cyclodextrin-assisted extraction of phenolic compounds from pomegranate (Punica granatum L.) peel: A new strategy for anthocyanin copigmentation | ایندکس شده سطح یک – ISI - Web of Science | LWT - Food Science and Technology | 1400 | 151 | 151 | 4.952 |
| 46 | Fabrication of cumin seed oil loaded gliadin-ethyl cellulose nanofibers reinforced with adipic acid for food packaging application | ایندکس شده سطح یک – ISI - Web of Science | Food Packaging and Shelf Life | 1400 | 30 | 2021 | 6.429 |
| 47 | Nanoliposomal co-encapsulation of cinnamon extract and zein hydrolysates with synergistic antioxidant activity for nutraceutical applications | ایندکس شده سطح یک – ISI - Web of Science | Chemical Papers | 1400 | 76 | 2022 | 2.097 |
| 48 | Evaluation of knowledge, attitude, and practice of women about foodborne diseases: a cross-sectional study in Khuzestan, Iran | ایندکس شده سطح چهار – SID/Iranmedex/Magiran | ---- عنوان نشریه در لیست موجود نیست ---- | 1400 | 7 | 1 | |
| 49 | Recent Advances of Macromolecular Hydrogels for Enzyme Immobilization in the Food Products | ایندکس شده سطح یک – ISI - Web of Science | Advanced Pharmaceutical Bulletin | 1400 | 12 | 2 | 0.0 |
| 50 | Last Five Years Development In Food Safety Perception of n-Carboxymethyl Lysine | ایندکس شده سطح یک – ISI - Web of Science | Food Reviews International | 1400 | 0 | 0 | 6.478 |
| 51 | Determination of phenolic composition, antioxidant activity, and cytotoxicity characteristics of kombucha beverage containing Echium amoenum | ایندکس شده سطح یک – ISI - Web of Science | Journal of Food Measurement and Characterization | 1401 | 17 | 2023 | 3.003 |
| 52 | تولید شیر فرسودمند حاوی دارچین با استفاده از سامانه نانولیپوزومی | ایندکس شده سطح سه – Scopus | Journal of Food Science and Technology | 1401 | 19 | 124 | 0.0 |
| 53 | Effect of resveratrol and curcumin on formation of N-Carboxymethyl lysine and its intracellular oxidative stress | ایندکس شده سطح یک – ISI - Web of Science | International Journal of Food Science and Technology | 1401 | 57 | 11 | 3.612 |
| 54 | بررسی اثر کانژوگه شدن با صمغ دانه مرو (salvia macrosiphon) بر ویژگی های فیزیکوشیمیایی و ضد میکروبی پروتئبن سفیده تخم مرغ | ایندکس شده سطح یک – ISI - Web of Science | International Journal of Food Science and Technology | 1401 | 57 | 10 | 3.61 |
| 55 | Evaluation of the effect of partial hydrolysis ethyl cellulose on physicochemical properties of soybean oil oleogel | ایندکس شده سطح یک – ISI - Web of Science | ---- عنوان نشریه در لیست موجود نیست ---- | 1401 | 58 | 3 | 3.61 |
| 56 | فعالیت ضد میکروبی و پایداری امولسیونهای اسانس Satureja Khuzestanica تثبیت شده توسط نانوبلورهای نشاسته و نانوالیاف سلولزی باکتریایی | ایندکس شده سطح یک – ISI - Web of Science | Food Bioscience | 1402 | 55 | 2023 | 5.2 |
| 57 | Characterization of pickering emulsion stabilized by colloidal sodium caseinate nanoparticles prepared using complexation and antisolvent method | ایندکس شده سطح یک – ISI - Web of Science | LWT - Food Science and Technology | 1402 | 180 | 2023 | 6.056 |
| 58 | Fabrication and characterization of food-grade pea protein-ascorbic acid nanoparticles-stabilized Pickering emulsion | ایندکس شده سطح یک – ISI - Web of Science | Journal of Molecular Liquids | 1402 | 388 | 2023 | 6.0 |
| 59 | Pickering emulsion stabilized by conjugated sodium caseinate-ascorbic acid nanoparticles: Synthesis and physicochemical characterization | ایندکس شده سطح یک – ISI - Web of Science | Food Hydrocolloids | 1402 | 145 | 2023 | 10.7 |
| 60 | Nasunin, an Amazing Chemical Constituent in Eggplants (Solanum melongena L.): A Review of Its Major Properties and Health-Promoting Effects | ایندکس شده سطح یک – ISI - Web of Science | ---- عنوان نشریه در لیست موجود نیست ---- | 1402 | 4 | 1 | 2.3 |
| 61 | Characterization of acorn oil and its application on carnauba wax-based oleogel and chocolate spread | ایندکس شده سطح یک – ISI - Web of Science | International Journal of Biological Macromolecules | 1402 | 260 | 2024 | 8.2 |
| 62 | Nanoencapsulation of vitamin D3 by ultrasonic pretreated zein
hydrolysates: Stability improvement in food models | ایندکس شده سطح یک – ISI - Web of Science | ---- عنوان نشریه در لیست موجود نیست ---- | 1403 | 10 | 20 | 3.4 |
| 63 | Development and characterization of propolis wax-based oleogel emulsion and its application as shortening replacer in cake | ایندکس شده سطح یک – ISI - Web of Science | Journal of Food Measurement and Characterization | 1403 | 18 | 2024 | 2.9 |
| 64 | Incorporation of myrtle essential oil into hydrolyzed ethyl cellulose films for enhanced antimicrobial packaging applications | ایندکس شده سطح یک – ISI - Web of Science | Food Bioscience | 1403 | 62 | 105029 | 4.8 |
| 65 | Tryptophan Stability and Palatability in the Food Formulation, A Review | ایندکس شده سطح یک – ISI - Web of Science | Current Pharmaceutical Biotechnology | 1403 | 0 | 0 | 2.2 |
| 66 | Electrospinning: An emerging technology for enhancing the quality and
ensuring the safety of seafood products – A comprehensive review | ایندکس شده سطح یک – ISI - Web of Science | ---- عنوان نشریه در لیست موجود نیست ---- | 1404 | 165 | 2025 | 15.1 |
| 67 | Extraction, purification, and functionality of proteins using deep eutectic solvents: a review | ایندکس شده سطح یک – ISI - Web of Science | Journal of Molecular Liquids | 1404 | 429 | 1july2025 | 5.3 |
