FRFatemeh Riazi
Fatemeh Riazi
*This is an algorithmically generated author record based on publicly available information.
Current Organizations / Institutes
The organizations/institutes from the scholar's latest article
Previous Organizations / Institutes
The organizations / institutes from the scholar's other articles in the past ten years
Research Subjects
Fatemeh Riazi has a total of 12 co-authors. Here are the top co-authors by number of shared publications:
- Sobhan Savadkoohi
Hela Spice, Melbourne, Victoria, Australia
3 shared publications - Afshin Javadi
Department of Food Hygiene, Faculty of Veterinary, Tabriz Medical Sciences, Islamic Azad University, Tabriz, Iran
1 shared publication Ebrahim Hoseini
College of Food Science and Technology, Faculty of Food Science and Technology, Science and Research Branch, Islamic Azad University, Tehran, Iran
1 shared publication- Fariba Zeynali
Department of Food Science and Technology, Faculty of Agriculture, Urmia University, Urmia, Iran
1 shared publication - Hamed Ghafouri-Oskuei
Department of Food Science and Technology, Sabzevar Branch, Islamic Azad University, Sabzevar, Iran
1 shared publication - Homa Behmadi
Education and Extension Organization (AREEO)
1 shared publication
Latest Publications
- 2 February 2022
- Published by Elsevier in Meat Science
- Vol. 187, 108750
Mechanical attributes, colloidal interactions, and microstructure of meat batter influenced by flaxseed flour and tomato powder
- 2 February 2022
- Published by Elsevier in Meat Science
- Vol. 187, 108750
Mechanical attributes, colloidal interactions, and microstructure of meat batter influenced by flaxseed flour and tomato powder
- 1 January 2018
- Published by Elsevier in Meat Science
- Vol. 135, 189
Corrigendum to “Oxidation phenomena and color properties of grape pomace on nitrite-reduced meat emulsion systems” [Meat Sci. (121) (2016) 350–358]
- 1 January 2018
- Published by Elsevier in Meat Science
- Vol. 135, 189
Corrigendum to “Oxidation phenomena and color properties of grape pomace on nitrite-reduced meat emulsion systems” [Meat Sci. (121) (2016) 350–358]