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Mahsa Ziabakhsh Deylami
Mahsa Ziabakhsh Deylami
Universiti Putra Malaysia (UPM)
在 mutiara.upm.edu.my 的电子邮件经过验证
标题
引用次数
引用次数
年份
Effect of blanching on enzyme activity, color changes, anthocyanin stability and extractability of mangosteen pericarp: A kinetic study
MZ Deylami, RA Rahman, CP Tan, J Bakar, L Olusegun
Journal of Food Engineering 178, 12-19, 2016
1002016
Thermodynamics and kinetics of thermal inactivation of peroxidase from mangosteen (garcinia mangostana l.) Pericarp
MZ Deylami, RA Rahman, CP Tan, J Bakar, L Olusegun
J Eng Sci Technol 9 (3), 374-383, 2014
312014
MICROBIOLOGICAL CHANGES OF POUSTI CHEESE DURING RIPENING
A Najafi, M ZIabakhsh Deylami, H Karimian, AR Abedinia, ...
Journal of Food Technology and Nutrition 8 (2(30)), 85-91, 2011
122011
STABILIZATION OF ANTHOCYANINS IN MANGOSTEEN (Garcinia mangostana Linn) PERICARP THROUGH INHIBITION OF ENZYMATIC BROWNING AND SPRAY-DRYING
MZ DEYLAMI
2016
Effect of packaging method and storage temperature on chemical and sensory characteristics of compressed biscuit
M Ziabakhsh Deylami, N Sedaghat, F Shahidi
Iranian Food Science and Technology Research Journal 5, 11-20, 2009
2009
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