Seid Mahdi Jafari

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Elham AssadpourGorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran, www.gau.ac.irVerified email at gau.ac.ir
Danial DehnadThe University of QueenslandVerified email at uqconnect.edu.au
Mohammad GhorbaniProfessor., Dept. Food Science and Technology, Gorgan University of Agricultural Sciences andVerified email at gau.ac.ir
Khashayar SarabandiAssistant Professor; Research Institute of Food Science and Technology (RIFST)Verified email at rifst.ac.ir
Yahya MaghsoudlouProfessor of Food Technology, Gorgan University of Agricultural Sciences and Natural ResourcesVerified email at gau.ac.ir
Hadis RostamabadiIsfahan University of Medical SciencesVerified email at nutr.mui.ac.ir
Narjes MalekjaniOtto von Guericke university MagdeburgVerified email at ovgu.de
sahar Akhavan-MahdaviGorgan University of Agricultural Sciences and Natural ResourcesVerified email at gau.ac.ir
Iman KatouzianFaculty of Food Science and Technology University of Agricultural Sciences and Natural ResourcesVerified email at gau.ac.ir
Atefe RezaeiAssistant professor, Isfahan University of Medical SciencesVerified email at nutr.mui.ac.ir
Seid Reza FalsafiProfessor (Assistant), Agricultural Research and Education and Natural Resources Center, DezfulVerified email at gau.ac.ir
Bhesh BhandariUniversity of QueenslandVerified email at uq.edu.au
Yinghe HeProfessor at Brunel University LondonVerified email at brunel.ac.uk
Morteza KhomeiriProfessor of Food Microbiology, Gorgan University of Agricultural Sciences and Natural ResourcesVerified email at gau.ac.ir
Farhad GaravandTeagasc, Moorepark Food Research Centre, IrelandVerified email at teagasc.ie
zahra akbarbagluPhD of Food Science and Technology, University of TabrizVerified email at tabrizu.ac.ir
David Julian McClementsUniversity of MassachusettsVerified email at foodsci.umass.edu
Safoura Akbari-AlavijehIsfahan University of TechnologyVerified email at ag.iut.ac.ir
Rezvan ShaddelAssociate Professor, University of Mohaghegh Ardabili (UMA); Head of International Office at UMAVerified email at uma.ac.ir
Katarzyna SamborskaWarsaw University of Life Sciences WULS_SGGWVerified email at sggw.pl

Seid Mahdi Jafari

Professor, Gorgan University of Agricultural Sciences and Natural Resources

Verified email at gau.ac.ir - Homepage

Food Nanotechnology Nanoencapsulation Nanoemulsions Nano-delivery systems


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Encapsulation efficiency of food flavours and oils during spray drying SM Jafari, E Assadpoor, Y He, B Bhandari Drying technology 26 (7), 816-835, 2008	1243	2008
Re-coalescence of emulsion droplets during high-energy emulsification SM Jafari, E Assadpoor, Y He, B Bhandari Food hydrocolloids 22 (7), 1191-1202, 2008	948	2008
Improving emulsion formation, stability and performance using mixed emulsifiers: A review DJ McClements, SM Jafari Advances in colloid and interface science 251, 55-79, 2018	926	2018
Evaluation of different factors affecting antimicrobial properties of chitosan M Hosseinnejad, SM Jafari International journal of biological macromolecules 85, 467-475, 2016	774	2016
The importance of minerals in human nutrition: Bioavailability, food fortification, processing effects and nanoencapsulation SMT Gharibzahedi, SM Jafari Trends in Food Science & Technology 62, 119-132, 2017	722	2017
Nano-emulsion production by sonication and microfluidization—a comparison S Mahdi Jafari, Y He, B Bhandari International journal of food properties 9 (3), 475-485, 2006	718	2006
Microencapsulation optimization of natural anthocyanins with maltodextrin, gum Arabic and gelatin SA Mahdavi, SM Jafari, E Assadpoor, D Dehnad International journal of biological macromolecules 85, 379-385, 2016	618	2016
Production of sub-micron emulsions by ultrasound and microfluidization techniques SM Jafari, Y He, B Bhandari Journal of food engineering 82 (4), 478-488, 2007	616	2007
Nano-particle encapsulation of fish oil by spray drying SM Jafari, E Assadpoor, B Bhandari, Y He Food Research International 41 (2), 172-183, 2008	571	2008
Biopolymer nano-particles and natural nano-carriers for nano-encapsulation of phenolic compounds AF Esfanjani, SM Jafari Colloids and Surfaces B: Biointerfaces 146, 532-543, 2016	565	2016
Application and stability of natural antioxidants in edible oils in order to substitute synthetic additives M Taghvaei, SM Jafari Journal of food science and technology 52, 1272-1282, 2015	565	2015
Nano-encapsulation of fish oil in nano-liposomes and its application in fortification of yogurt T Ghorbanzade, SM Jafari, S Akhavan, R Hadavi Food chemistry 216, 146-152, 2017	550	2017
Nano-encapsulation as a promising approach for targeted delivery and controlled release of vitamins I Katouzian, SM Jafari Trends in Food Science & Technology 53, 34-48, 2016	523	2016
Applications of response surface methodology in the food industry processes M Yolmeh, SM Jafari Food and bioprocess technology 10 (3), 413-433, 2017	507	2017
Chitosan nanoparticles loaded with clove essential oil: Characterization, antioxidant and antibacterial activities M Hadidi, S Pouramin, F Adinepour, S Haghani, SM Jafari Carbohydrate polymers 236, 116075, 2020	492	2020
Inorganic and metal nanoparticles and their antimicrobial activity in food packaging applications M Hoseinnejad, SM Jafari, I Katouzian Critical reviews in microbiology 44 (2), 161-181, 2018	474	2018
A systematic review on nanoencapsulation of food bioactive ingredients and nutraceuticals by various nanocarriers E Assadpour, S Mahdi Jafari Critical reviews in food science and nutrition 59 (19), 3129-3151, 2019	468	2019
Nanoencapsulation of hydrophobic and low-soluble food bioactive compounds within different nanocarriers A Rezaei, M Fathi, SM Jafari Food hydrocolloids 88, 146-162, 2019	447	2019
Optimization of nano-emulsions production by microfluidization SM Jafari, Y He, B Bhandari European Food Research and Technology 225, 733-741, 2007	410	2007
Improving the bioavailability of phenolic compounds by loading them within lipid-based nanocarriers AF Esfanjani, E Assadpour, SM Jafari Trends in Food Science & Technology 76, 56-66, 2018	409	2018

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