Mohsen Barzegar

Scopus Author ID ResearcherID ORCID

Publication Activity (10 Years)

Years Active: 2018-2023
Publications (10 Years): 7

Top Venues

Food science & nutrition

Tarbiat Modares University

Tarbiat Modares University (PHD)

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

Affiliation History

Tarbiat Modares University May 22o 2001

Iran

Academic Staff :: Food Science and Technology

Education History

Tarbiat Modares University Sep 22o 1996 - Sep 22o 2000

Iran

PHD :: Analytical Chemistry

Publications

Faezeh Arasteh, Mohsen Barzegar, Hassan Ahmadi Gavlighi
Potential inhibitory effect of fish, maize, and whey protein hydrolysates on advanced glycation end-products (AGEs). Food science & nutrition 11 (6) (2023)
Amirhossein Mohammadian, Mohsen Barzegar, Ahmad Mani-Varnosfaderani
Detection of fraud in lime juice using pattern recognition techniques and FT-IR spectroscopy. Food science & nutrition 9 (6) (2021)
Elahe Kamali, Mohammad Ali Sahari, Mohsen Barzegar, Hassan Ahmadi Gavlighi
Novel oleogel formulation based on amaranth oil: Physicochemical characterization. Food science & nutrition 7 (6) (2019)
Mahshid Nasiri, Mohsen Barzegar, Mohammad Ali Sahari, Mehrdad Niakousari
Efficiency of Tragacanth gum coating enriched with two different essential oils for deceleration of enzymatic browning and senescence of button mushroom (Agaricus bisporus). Food science & nutrition 7 (4) (2019)
Davood Savaghebi, Mohsen Barzegar, Mohammad Reza Mozafari
Manufacturing of nanoliposomal extract from Sargassum boveanum algae and investigating its release behavior and antioxidant activity. Food science & nutrition 8 (1) (2019)
Amir Pouya Ghandehari Yazdi, Mohsen Barzegar, Mohammad Ali Sahari, Hassan Ahmadi Gavlighi
Optimization of the enzyme-assisted aqueous extraction of phenolic compounds from pistachio green hull. Food science & nutrition 7 (1) (2018)
Mahdieh Bahrasemani Koohestani, Mohammad Ali Sahari, Mohsen Barzegar
The effect of jujube powder incorporation on the chemical, rheological, and sensory properties of toffee. Food science & nutrition 7 (2) (2018)

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Publication Activity (10 Years)

Top Topics

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Mohsen Barzegar