| A step forward in food science, technology and industry using artificial intelligence R Esmaeily, MA Razavi, SH Razavi Trends in Food Science & Technology, 104286, 2023 | 7 | 2023 |
| The evaluation of Malathion and Diazinon residues in pickled olive during preparation and production. M Karami, R Esmaili, S Pashaii Journal of food science and technology (Iran) 16 (87), 167-183, 2019 | 7 | 2019 |
| Nanotechnology-based formulation for alternative medicines and natural products: an introduction with clinical studies M Ekrami, A Ekrami, R Esmaeily, Z Emam-Djomeh | 6 | 2022 |
| Irradiation and its effect on increasing of dairy products shelf life Sahar Bahrami, Rezvan Esmaeily, Mahmoud Dousti, Mojtaba Haji-babyi ... 27th National Iranian Food Science and Technology Congress, 2021 | | 2021 |
| The effect of ultrasonic waves and co-factors on the crystallization of sugars Rezvan Esmaeily, Mostafa Karami, Hamidreza Shojaei-Mehr 27th National Iranian Food Science and Technology Congress, 2021 | | 2021 |
| Investigating the effect of antimicrobial properties of silver nanoparticles in food packaging specially using in milk packaging Alireza Dorali, Rezvan Esmaeily, Mahmoud Dousti, Mojtaba Haji-Babayi ... 27th National Iranian Food Science and Technology Congress, 2021 | | 2021 |
| Passive defense in the field of ensuring the country's food security Alireza Ashrafi, Rezvan Esmaeily, Mostafa Karami 4th International Congress of Developing Agriculture, Natural Resources …, 2019 | | 2019 |
| Using combination of irradiation and other factors in order to increasing the fresh food shelf life Rezvan Esmaeily, Alireza Ashrafi, Ario Emamifar 4th International Congress of Developing Agriculture, Natural Resources …, 2019 | | 2019 |
| Functional fermented seafood and their properties RE Faezeh Hakimian, Nafiseh Davati 3rd International and 26th National Iranian Food Science and Technology Congress, 2019 | | 2019 |
| Sono-crystallization of sugers Rezvan Esmaeily, Mostafa Karami, Ario Emamifar 3rd International and 26th National Iranian Food Science and Technology Congress, 2019 | | 2019 |
| Investigating the nanostructure packaging focusing on silver nanostructures Rezvan Esmaeily, Mostafa Karami, Ario Emamifar, Faeze Hakimian 3rd International and 26th National Iranian Food Science and Technology Congress, 2019 | | 2019 |
| The effect of primary ultra-refining pretreatments and lactic fermentation on improving production efficiency, sensory and physico-chemical characteristics of ultra-refined … RE Mojtaba haji-babayi, Mostafa Karami همایش پژوهش های نوین در حوزه تحقیق و توسعه و شرکت های برتر صنایع غذایی با …, 2018 | | 2018 |
Mostafa KaramiDepartment of food science and technology, faculty of food science and technology, Bu-Ali Sina在 basu.ac.ir 的电子邮件经过验证
