Maryam Mizani

Publication Activity (10 Years)

Years Active: 2021-2024
Publications (10 Years): 7

Top Topics

Room Temperature

Electron Microscopy

Walled Carbon Nanotubes

Top Venues

Journal of food science

Food science & nutrition

Journal of texture studies

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

Publications

Maryam Araj-Shirvani, Masoud Honarvar, Mahshid Jahadi, Maryam Mizani
Biochemical profile of Dunaliella isolates from different regions of Iran with a focus on pharmaceutical and nutraceutical potential applications. Food science & nutrition 12 (7) (2024)
Maryam Araj-Shirvani, Masoud Honarvar, Mahshid Jahadi, Maryam Mizani
Biochemical profile of Dunaliella isolates from different regions of Iran with a focus on pharmaceutical and nutraceutical potential applications. Food science & nutrition 12 (7) (2024)
Mahsa Kheirandish, Majid Javanmard Dakheli, Maryam Mizani, Alireza Salehirad
Mechanical properties, sustained release, and oxygen scavenging properties of nanocomposite films loaded with bimetallic nanoparticles (Fe 2 O 3 /TiO 2 ) in extra virgin olive oil. Journal of food science 89 (5) (2024)
Mahsa Kheirandish, Majid Javanmard Dakheli, Maryam Mizani, Alireza Salehirad
Mechanical properties, sustained release, and oxygen scavenging properties of nanocomposite films loaded with bimetallic nanoparticles (Fe 2 O 3 /TiO 2 ) in extra virgin olive oil. Journal of food science 89 (5) (2024)
Mahsa Kheirandish, Majid Javanmard Dakheli, Maryam Mizani, Alireza Salehirad
Mechanical properties, sustained release, and oxygen scavenging properties of nanocomposite films loaded with bimetallic nanoparticles (Fe 2 O 3 /TiO 2 ) in extra virgin olive oil. Journal of food science (2024)
Sara Bazrafshan, Maryam Mizani, Gholamreza Pazuki, Shahla Shahriari
Rheological and thermal properties of an enteral nutrition formula for nutritional support patients using a combined mixture of gelatin and maltodextrin. Journal of texture studies (2023)
Peiman Esmaeilzadeh, Mohammad Reza Ehsani, Maryam Mizani, Mohammad Hadi Givianrad
Characterization of a traditional ripened cheese, Kurdish Kope: Lipolysis, lactate metabolism, the release profile of volatile compounds, and correlations with sensory characteristics. Journal of food science 86 (8) (2021)