Amir Daraei Garmakhany
Overview
Explore the profile of Amir Daraei Garmakhany including associated specialties, affiliations and a list of published articles.
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14
Citations
85
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Recent Articles
1.
Goharpour K, Salehi F, Daraei Garmakhany A
Food Sci Nutr
. 2024 Nov;
12(9):6328-6337.
PMID: 39554316
The process of sprouting makes legumes better by changing their nutrition, chemicals, and taste. Ground sprouted chickpeas are commonly used as the main ingredient in falafel. The aim of this...
2.
Ebrahimi M, Karimi R, Daraei Garmakhany A
Heliyon
. 2024 Jul;
10(13):e34123.
PMID: 39055790
This study aimed to investigate the postharvest application of edible coating of maltodextrin containing potassium nanoparticles (KNPs; 0-2%) and pyracantha extract (PE; 0-1.5 %) on the maintenance of phenolic compounds,...
3.
Ayub M, Choobkar N, Hanif M, Abbas M, Ain Q, Riaz M, et al.
J Food Sci
. 2023 May;
88(6):2425-2438.
PMID: 37199441
Pinus roxburghii is a rich source of high-quality oleoresin that is composed of resin acids and essential oil (EO). The present research work was planned to study and compare the...
4.
Madani A, Choobkar N, Daraei Garmakhany A
Food Sci Nutr
. 2023 Jan;
11(1):274-283.
PMID: 36655097
In this study, Iranian extracts, as a valuable source of bioactive compounds such as antioxidants, extracted by solvents were analyzed. Based on the analysis of total phenolic content (TPC) and...
5.
Choobkar N, Daraei Garmakhany A, Aghajani A, Ataee M
Food Sci Nutr
. 2022 Apr;
10(4):1257-1274.
PMID: 35432963
In this study, the response surface methodology (RSM) was used to optimize the pudding formulation ingredients including the fish/bovine gelatin ratio and cinnamon and clove powder and determine the color...
6.
Shoaei F, Heshmati A, Mahjub R, Daraei Garmakhany A, Taheri M
Sci Rep
. 2022 Apr;
12(1):6200.
PMID: 35418196
The present study aimed to develop a probiotic rose petal jam containing microencapsulated L. plantarum. The attributes of L. plantarum microcapsules and bacteria viability in simulated gastrointestinal conditions and jam...
7.
Azari-Anpar M, Khomeiri M, Daraei Garmakhany A, Lotfi-Shirazi S
Food Sci Nutr
. 2021 Mar;
9(3):1640-1650.
PMID: 33747475
In this study, the effect of different concentrations (0.2%, 0.1%, and 0%) of some plant seed gums (Qodume Shahri () and cress ()) as the stabilizer on the flow behavior,...
8.
Mehrinejad Choobari S, Sari A, Daraei Garmakhany A
Food Sci Nutr
. 2021 Feb;
9(2):1040-1049.
PMID: 33598187
Nowadays, consumers' attention to the functional foods has increased significantly. In this study, the effect of different concentration (0.5, 1, and 2%) of Forsk seed mucilage (PFM) on survivability of...
9.
Kokabian A, Daraei Garmakhany A, Jafarzadeh S, Aghajani N
Food Sci Nutr
. 2021 Jan;
9(1):331-344.
PMID: 33473296
The demand for consuming low-fat or nonfat dairy products, especially fat-free yoghurt, has increased considerably because of the effects of high-fat diet on human health during the two past decades....
10.
Mousavi M, Heshmati A, Daraei Garmakhany A, Vahidinia A, Taheri M
Food Sci Nutr
. 2019 Mar;
7(3):907-917.
PMID: 30918633
In this study, flaxseed was used as a functional ingredient in yogurt formulations. The goal of this study was to produce prebiotic yogurt supplemented with flaxseed and investigation of its...