Aryou Emamifar (Ario Emamifar)

Publication Activity (10 Years)

Years Active: 2021-2024
Publications (10 Years): 10

Top Topics

Reduced Graphene Oxide

Staphylococcus Aureus

Top Venues

Food science & nutrition

Brazilian journal of microbiology : [publication of the Brazilian Society for Microbiology]

This page only lists publications with an associated author ORCID identifier.

Publications

Parvin Souri, Aryou Emamifar, Nafiseh Davati
Time-kill kinetic of nano-ZnO-loaded nanoliposomes against Aspergillus niger and Botrytis cinerea. Brazilian journal of microbiology : [publication of the Brazilian Society for Microbiology] 55 (2) (2024)
Zahra Mashhadi, Nafiseh Davati, Aryou Emamifar, Mostafa Karami
The effect of nano/microparticles of bee pollen on the shelf life of high-fat cooked sausage during refrigerated storage. Food science & nutrition 12 (6) (2024)
Parvin Souri, Aryou Emamifar, Nafiseh Davati
Time-kill kinetic of nano-ZnO-loaded nanoliposomes against Aspergillus niger and Botrytis cinerea. Brazilian journal of microbiology : [publication of the Brazilian Society for Microbiology] 55 (2) (2024)
Zahra Mashhadi, Nafiseh Davati, Aryou Emamifar, Mostafa Karami
The effect of nano/microparticles of bee pollen on the shelf life of high-fat cooked sausage during refrigerated storage. Food science & nutrition 12 (6) (2024)
Parvin Souri, Aryou Emamifar, Nafiseh Davati
Time-kill kinetic of nano-ZnO-loaded nanoliposomes against Aspergillus niger and Botrytis cinerea. Brazilian journal of microbiology : [publication of the Brazilian Society for Microbiology] 55 (2) (2024)
Parvin Souri, Aryou Emamifar, Nafiseh Davati
Time-kill kinetic of nano-ZnO-loaded nanoliposomes against Aspergillus niger and Botrytis cinerea. Brazilian journal of microbiology : [publication of the Brazilian Society for Microbiology] (2024)
Maryam Maghsoud, Ali Heshmati, Mehdi Taheri, Aryou Emamifar, Fatemeh Esfarjani
The influence of carboxymethyl cellulose and hydroxypropyl methylcellulose on physicochemical, texture, and sensory characteristics of gluten-free pancake. Food science & nutrition 12 (2) (2023)
Maryam Maghsoud, Ali Heshmati, Mehdi Taheri, Aryou Emamifar, Fatemeh Esfarjani
The influence of carboxymethyl cellulose and hydroxypropyl methylcellulose on physicochemical, texture, and sensory characteristics of gluten-free pancake. Food science & nutrition 12 (2) (2023)
Asma Moradi, Nafiseh Davati, Aryou Emamifar
Effects of Cuminum cyminum L. essential oil and its nanoemulsion on oxidative stability and microbial growth in mayonnaise during storage. Food science & nutrition 11 (8) (2023)
Rojin Tavakoli, Mostafa Karami, Samira Bahramian, Aryou Emamifar
Production of Low-fat mayonnaise without preservatives: Using the ultrasonic process and investigating of microbial and physicochemical properties of the resultant product. Food science & nutrition 9 (5) (2021)