Hi, I am Hadi Hashemi Gahruie, My LiveDNA is 98.17747
Mr. Hadi Hashemi Gahruie
Highest Degree: Ph.D. Student in Food Technology from Shiraz University, Iran
Institute: Shiraz University, Iran
Area of Interest: Food Science Technology
  •   Carbohydrate Biopolymer
  •   Macromolecules
  •   Chemical Analysis
  •   Food Quality
URL: http://livedna.org/98.17747
My SELECTED Publications
1:   Gahruie, H.H. and M. Niakousari, 2017. Antioxidant, antimicrobial, cell viability and enzymatic inhibitory of antioxidant polymers as biological macromolecules. Int. J. Biol. Macromol., 104: 606-617.
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2:   Gahruie, H.H., E. Ziaee, M.H. Eskandari and S.M.H. Hosseini, 2017. Characterization of basil seed gum-based edible films incorporated with Zataria multiflora essential oil nanoemulsion. Carbohydr. Polym., 166: 93-103.
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3:   Gahruie, H.H., M. Moosavi-Nasab and E. Ziaee, 2015. Application of response surface methodology for Xanthan gum and biomass production using Xanthomonas campestris. J. Chem. Health Risks, 5: 167-177.
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4:   Gahruie, H.H., M.H. Eskandari, G. Mesbahi and M.A. Hanifpour, 2015. Scientific and technical aspects of yogurt fortification: A review. Food Sci. Hum. Wellness, 4: 1-8.
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5:   Gahruie, H.H., S.M.H. Hosseini, M.H. Taghavifard, M.H. Eskandari, M.T. Golmakani and E. Shad, 2017. Lipid oxidation, color changes and microbiological quality of frozen beef burgers incorporated with Shirazi thyme, cinnamon and rosemary extracts. J. Food Qual. 10.1155/2017/6350156.
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6:   Hashemi, G.H., F. Ghiasi, M. Eskandari and M. Majzoobi, 2016. Evaluation of oven drying effects on physicochemical and nutritional properties of wheat germ as a functional food supplements. J. Food Res. (Univ. Tabriz), 26: 37-47.
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7:   Shad, E., G.H. Hashemi, M.T. Golmakani and S. Mazidi, 2015. A comparative study on microwave dry-diffusion and gravity extraction method on the quality of rosemary essential oil. J. Res. Innov. Food Sci. Technol., 4: 257-270.
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