☰

Reza Tahergorabi, Ph.D. - Publications

Affiliations: 
2012 West Virginia University, Morgantown, WV, United States 
Area:
Food Science and Technology Agriculture, Agricultural Engineering
Tree Info Similar researchers PubMed Report error

31 high-probability publications. We are testing a new system for linking publications to authors. You can help! If you notice any inaccuracies, please sign in and mark papers as correct or incorrect matches. If you identify any major omissions or other inaccuracies in the publication list, please let us know.

Year Citation  Score
2023 Mahmud N, Islam J, Oyom W, Adrah K, Adegoke SC, Tahergorabi R. A review of different frying oils and oleogels as alternative frying media for fat-uptake reduction in deep-fat fried foods. Heliyon. 9: e21500. PMID 38027829 DOI: 10.1016/j.heliyon.2023.e21500  0.34
2020 Ananey-Obiri D, Matthews L, Tahergorabi R. Chicken processing by-product: A source of protein for fat uptake reduction in deep-fried chicken Food Hydrocolloids. 101: 105500. DOI: 10.1016/J.Foodhyd.2019.105500  0.397
2019 Sharaf Eddin A, Ibrahim SA, Tahergorabi R. Egg quality and safety with an overview of edible coating application for egg preservation. Food Chemistry. 296: 29-39. PMID 31202303 DOI: 10.1016/J.Foodchem.2019.05.182  0.359
2019 Sharaf Eddin A, Tahergorabi R. Efficacy of Sweet Potato Starch-Based Coating to Improve Quality and Safety of Hen Eggs during Storage Coatings. 9: 205. DOI: 10.3390/Coatings9030205  0.342
2019 Azahrani MH, Ananey-Obiri D, Matthews L, Tahergorabi R. Development of low-fat fried fish using a two-prong strategy Cyta - Journal of Food. 17: 882-891. DOI: 10.1080/19476337.2019.1661878  0.347
2018 Ananey-Obiri D, Matthews L, Azahrani MH, Ibrahim SA, Galanakis CM, Tahergorabi R. Application of protein-based edible coatings for fat uptake reduction in deep-fat fried foods with an emphasis on muscle food proteins Trends in Food Science & Technology. 80: 167-174. DOI: 10.1016/J.Tifs.2018.08.012  0.471
2018 Sharifi-Rad M, Ozcelik B, Altın G, Daşkaya-Dikmen C, Martorell M, Ramírez-Alarcón K, Alarcón-Zapata P, Morais-Braga MFB, Carneiro JN, Alves Borges Leal AL, Coutinho HDM, Gyawali R, Tahergorabi R, Ibrahim SA, Sahrifi-Rad R, et al. Salvia spp. plants-from farm to food applications and phytopharmacotherapy Trends in Food Science & Technology. 80: 242-263. DOI: 10.1016/J.Tifs.2018.08.008  0.387
2018 Alotaibi S, Tahergorabi R. Development of a sweet potato starch-based coating and its effect on quality attributes of shrimp during refrigerated storage Lwt. 88: 203-209. DOI: 10.1016/J.Lwt.2017.10.022  0.368
2017 Issa A, Ibrahim SA, Tahergorabi R. Impact of Sweet Potato Starch-Based Nanocomposite Films Activated With Thyme Essential Oil on the Shelf-Life of Baby Spinach Leaves. Foods (Basel, Switzerland). 6. PMID 28587199 DOI: 10.3390/Foods6060043  0.37
2016 Rafiq R, Hayek SA, Anyanwu U, Hardy BI, Giddings VL, Ibrahim SA, Tahergorabi R, Kang HW. Antibacterial and Antioxidant Activities of Essential Oils from Artemisia herba-alba Asso., Pelargonium capitatum × radens and Laurus nobilis L. Foods (Basel, Switzerland). 5. PMID 28231123 DOI: 10.3390/Foods5020028  0.416
2016 Tahergorabi R. Sweet Potato Starch/ Clay Nanocomposite Film: New Material for Emerging Biodegradable Food packaging Moj Food Processing & Technology. 3. DOI: 10.15406/Mojfpt.2016.03.00073  0.308
2016 Anyanwu U, Alakhrash F, Hosseini SV, Ibrahim SA, Tahergorabi R. Effect of Bay (Laurus nobilisL.) Essential Oil on Surimi Gels Nutritionally Enhanced with Salmon and Flaxseed Oils Journal of Aquatic Food Product Technology. 26: 431-446. DOI: 10.1080/10498850.2016.1209798  0.461
2016 Alakhrash F, Anyanwu U, Tahergorabi R. Physicochemical properties of Alaska pollock (Theragra chalcograma) surimi gels with oat bran Lwt - Food Science and Technology. 66: 41-47. DOI: 10.1016/J.Lwt.2015.10.015  0.366
2015 Karlton-Senaye BD, Tahergorabi R, Giddings VL, Ibrahim SA. Effect of gums on viability and β-galactosidase activity of Lactobacillus spp. in milk drink during refrigerated storage International Journal of Food Science and Technology. 50: 32-40. DOI: 10.1111/Ijfs.12633  0.305
2015 Tahergorabi R, Matak KE, Jaczynski J. Fish protein isolate: Development of functional foods with nutraceutical ingredients Journal of Functional Foods. 18: 746-756. DOI: 10.1016/J.Jff.2014.05.006  0.691
2015 Matak KE, Tahergorabi R, Jaczynski J. A review: Protein isolates recovered by isoelectric solubilization/precipitation processing from muscle food by-products as a component of nutraceutical foods Food Research International. 77: 697-703. DOI: 10.1016/J.Foodres.2015.05.048  0.674
2014 Debusca A, Tahergorabi R, Beamer SK, Matak KE, Jaczynski J. Physicochemical properties of surimi gels fortified with dietary fiber. Food Chemistry. 148: 70-6. PMID 24262528 DOI: 10.1016/J.Foodchem.2013.10.010  0.608
2013 Debusca A, Tahergorabi R, Beamer SK, Partington S, Jaczynski J. Interactions of dietary fibre and omega-3-rich oil with protein in surimi gels developed with salt substitute. Food Chemistry. 141: 201-8. PMID 23768348 DOI: 10.1016/J.Foodchem.2013.02.111  0.69
2013 Tahergorabi R, Beamer SK, Matak KE, Jaczynski J. Chemical properties of ω-3 fortified gels made of protein isolate recovered with isoelectric solubilisation/precipitation from whole fish. Food Chemistry. 139: 777-85. PMID 23561173 DOI: 10.1016/J.Foodchem.2013.01.077  0.705
2012 Tahergorabi R, Jaczynski J. Physicochemical changes in surimi with salt substitute. Food Chemistry. 132: 1281-1286. PMID 29243612 DOI: 10.1016/J.Foodchem.2011.11.104  0.636
2012 Tahergorabi R, Beamer SK, Matak KE, Jaczynski J. Isoelectric solubilization/precipitation as a means to recover protein isolate from striped bass (Morone saxatilis) and its physicochemical properties in a nutraceutical seafood product. Journal of Agricultural and Food Chemistry. 60: 5979-87. PMID 22624700 DOI: 10.1021/Jf3001197  0.702
2012 Tahergorabi R, Sivanandan L, Beamer SK, Matak KE, Jaczynski J. A three-prong strategy to develop functional food using protein isolates recovered from chicken processing by-products with isoelectric solubilization/precipitation. Journal of the Science of Food and Agriculture. 92: 2534-42. PMID 22488651 DOI: 10.1002/Jsfa.5668  0.707
2012 Tahergorabi R, Beamer SK, Matak KE, Jaczynski J. Salt substitution in surimi seafood and its effects on instrumental quality attributes Lwt - Food Science and Technology. 48: 175-181. DOI: 10.1016/J.Lwt.2012.03.004  0.642
2012 Tahergorabi R, Beamer SK, Matak KE, Jaczynski J. Functional food products made from fish protein isolate recovered with isoelectric solubilization/precipitation Lwt - Food Science and Technology. 48: 89-95. DOI: 10.1016/J.Lwt.2012.02.018  0.725
2012 Tahergorabi R, Sivanandan L, Jaczynski J. Dynamic rheology and endothermic transitions of proteins recovered from chicken-meat processing by-products using isoelectric solubilization/precipitation and addition of TiO2 Lwt - Food Science and Technology. 46: 148-155. DOI: 10.1016/J.Lwt.2011.10.013  0.69
2012 Tahergorabi R, Matak KE, Jaczynski J. Application of electron beam to inactivate Salmonella in food: Recent developments Food Research International. 45: 685-694. DOI: 10.1016/J.Foodres.2011.02.003  0.618
2012 Pietrowski BN, Tahergorabi R, Jaczynski J. Dynamic rheology and thermal transitions of surimi seafood enhanced with ω-3-rich oils Food Hydrocolloids. 27: 384-389. DOI: 10.1016/J.Foodhyd.2011.10.016  0.676
2011 Pietrowski BN, Tahergorabi R, Matak KE, Tou JC, Jaczynski J. Chemical properties of surimi seafood nutrified with ω-3 rich oils. Food Chemistry. 129: 912-9. PMID 25212318 DOI: 10.1016/J.Foodchem.2011.05.044  0.683
2011 Tahergorabi R, Beamer SK, Matak KE, Jaczynski J. Effect of isoelectric solubilization/precipitation and titanium dioxide on whitening and texture of proteins recovered from dark chicken-meat processing by-products Lwt - Food Science and Technology. 44: 896-903. DOI: 10.1016/J.Lwt.2010.10.018  0.687
2009 Kenari AA, Regenstein JM, Hosseini SV, Rezaei M, Tahergorabi R, Nazari RM, Mogaddasi M, Kaboli SA. Amino acid and fatty acid composition of cultured beluga (Huso huso) of different ages Journal of Aquatic Food Product Technology. 18: 245-265. DOI: 10.1080/10498850902758586  0.309
2008 Hosseini SV, Behrooz RD, Esmaili-Sari A, Bahramifar N, Hosseini SM, Tahergorabi R, Hosseini SF, Feás X. Contamination by organochlorine compounds in the edible tissue of four sturgeon species from the Caspian Sea (Iran). Chemosphere. 73: 972-9. PMID 18657287 DOI: 10.1016/J.Chemosphere.2008.06.036  0.302
Show low-probability matches.