Seyed-Ahmad Shahidi

Publication Activity (10 Years)

Years Active: 2021-2024
Publications (10 Years): 8

Top Topics

Molecularly Imprinted

Simultaneous Determination

Electron Microscopy

Top Venues

Food science & nutrition

Gels (Basel, Switzerland)

Foods (Basel, Switzerland)

Journal of the science of food and agriculture

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

Publications

Sahar Mohammadi, Mazdak Alimi, Seyed-Ahmad Shahidi, Shirin Shokoohi
Investigating the physicochemical, rheological, and sensory properties of low-fat mayonnaise prepared with amaranth protein as an egg yolk replacer. Food science & nutrition 12 (7) (2024)
Sahar Mohammadi, Mazdak Alimi, Seyed-Ahmad Shahidi, Shirin Shokoohi
Investigating the physicochemical, rheological, and sensory properties of low-fat mayonnaise prepared with amaranth protein as an egg yolk replacer. Food science & nutrition 12 (7) (2024)
Nadia Shokraneh, Mazdak Alimi, Seyed-Ahmad Shahidi, Maryam Mizani, M Bameni Moghadam, Ali Rafe
Textural and Rheological Properties of Sliceable Ketchup. Gels (Basel, Switzerland) 9 (3) (2023)
Nadia Shokraneh, Mazdak Alimi, Seyed-Ahmad Shahidi, Maryam Mizani, M Bameni Moghadam, Ali Rafe
Textural and Rheological Properties of Sliceable Ketchup. Gels (Basel, Switzerland) 9 (3) (2023)
Mahnaz Ataollahi Eshkour, Azade Ghorbani-HasanSaraei, Ali Rafe, Seyed-Ahmad Shahidi, Shahram Naghizadeh Raeisi
Effect of Calcium Salts on the Firmness and Physicochemical and Sensorial Properties of Iranian Black Olive Cultivars. Foods (Basel, Switzerland) 12 (15) (2023)
Nadia Shokraneh, Mazdak Alimi, Seyed-Ahmad Shahidi, Maryam Mizani, M Bameni Moghadam, Ali Rafe
Textural and Rheological Properties of Sliceable Ketchup. Gels (Basel, Switzerland) 9 (3) (2023)
Valeh Sharif Nasirian, Seyed-Ahmad Shahidi, Hasan Tahermansouri, Fereshteh Chekin
Application of graphene oxide in the adsorption and extraction of bioactive compounds from lemon peel. Food science & nutrition 9 (7) (2021)
Niloofar Biglarian, Ali Rafe, Seyed-Ahmad Shahidi
Effect of basil seed gum and κ-carrageenan on the rheological, textural, and structural properties of whipped cream. Journal of the science of food and agriculture 101 (14) (2021)