Hadi Hashemi Gahruie (Hadi Hashemi)

ResearcherID Scopus Author ID Scopus Author ID ORCID

Publication Activity (10 Years)

Years Active: 2018-2024
Publications (10 Years): 10

Top Venues

Foods (Basel, Switzerland)

Food science & nutrition

Shiraz University (PHD)

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

Education History

Shiraz University Sep 23 2015

Iran

PHD :: food science and technology

Shiraz University Sep 23 2012 - Sep 23 2014

Iran

MSC :: food science and technology

Isfahan University of Technology Sep 23 2008 - Sep 23 2012

Iran

BSC :: food science and technology

Publications

Fatemeh Ghiasi, Hadi Hashemi Gahruie, Sara Esteghlal, Seyed Mohammad Hashem Hosseini
An Updated Comprehensive Overview of Different Food Applications of W 1 /O/W 2 and O 1 /W/O 2 Double Emulsions. Foods (Basel, Switzerland) 13 (3) (2024)
Fatemeh Ghiasi, Hadi Hashemi Gahruie, Sara Esteghlal, Seyed Mohammad Hashem Hosseini
An Updated Comprehensive Overview of Different Food Applications of W 1 /O/W 2 and O 1 /W/O 2 Double Emulsions. Foods (Basel, Switzerland) 13 (3) (2024)
Hadi Hashemi Gahruie, Ehsan Shad, Fatemeh Ghiasi, Mohammad Hadi Eskandari
Savory and Peppermint Essential Oils-Loaded Emulsions and Nanoemulsions Effects on Enterococcus faecium Isolated from Vacuum-Packed Cured Sausage. Foods (Basel, Switzerland) 13 (2) (2024)
Hadi Hashemi Gahruie, Ehsan Shad, Fatemeh Ghiasi, Mohammad Hadi Eskandari
Savory and Peppermint Essential Oils-Loaded Emulsions and Nanoemulsions Effects on Enterococcus faecium Isolated from Vacuum-Packed Cured Sausage. Foods (Basel, Switzerland) 13 (2) (2024)
Shahrokh Abbasi, Alireza Rafati, Seyed Mohammad Hashem Hosseini, Shahin Roohinejad, Seyedeh-Sara Hashemi, Hadi Hashemi Gahruie, Ali Rashidinejad
The internal aqueous phase gelation improves the viability of probiotic cells in a double water/oil/water emulsion system. Food science & nutrition 11 (10) (2023)
Hadi Hashemi Gahruie, Mohammad Hadi Eskandari, Rohollah Sadeghi, Seyed Mohammad Hashem Hosseini
Atmospheric Pressure Cold Plasma Modification of Basil Seed Gum for Fabrication of Edible Film Incorporated with Nanophytosomes of Vitamin D 3 and Tannic Acid. Foods (Basel, Switzerland) 12 (1) (2022)
Hadi Hashemi Gahruie, Mohammad Hadi Eskandari, Rohollah Sadeghi, Seyed Mohammad Hashem Hosseini
Atmospheric Pressure Cold Plasma Modification of Basil Seed Gum for Fabrication of Edible Film Incorporated with Nanophytosomes of Vitamin D 3 and Tannic Acid. Foods (Basel, Switzerland) 12 (1) (2022)
Hadi Hashemi Gahruie, Mohammad Hadi Eskandari, Rohollah Sadeghi, Seyed Mohammad Hashem Hosseini
Atmospheric Pressure Cold Plasma Modification of Basil Seed Gum for Fabrication of Edible Film Incorporated with Nanophytosomes of Vitamin D 3 and Tannic Acid. Foods (Basel, Switzerland) 12 (1) (2022)
Sara Esteghlal, Hadi Hashemi Gahruie, Mehrdad Niakousari, Francisco J Barba, Alaa El-Din Bekhit, Kumar Mallikarjunan, Shahin Roohinejad
Bridging the Knowledge Gap for the Impact of Non-Thermal Processing on Proteins and Amino Acids. Foods (Basel, Switzerland) 8 (7) (2019)
Hossein Shahbazi, Hadi Hashemi Gahruie, Mohammad-Taghi Golmakani, Mohammad H Eskandari, Matin Movahedi
Effect of medicinal plant type and concentration on physicochemical, antioxidant, antimicrobial, and sensorial properties of kombucha. Food science & nutrition 6 (8) (2018)

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Publication Activity (10 Years)

Top Topics

Top Venues

Hadi Hashemi Gahruie (Hadi Hashemi)