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Saeed Mirzaee Ghazani, PhD
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Cited by
Year
Minor components in canola oil and effects of refining on these constituents: A review
SM Ghazani, AG Marangoni
Journal of the American Oil Chemists' Society 90, 923-932, 2013
1722013
Quality and safety of frying oils used in restaurants
A Sebastian, SM Ghazani, AG Marangoni
Food research international 64, 420-423, 2014
1542014
Enzymatic Interesterification
W Willis, SM Ghazani, AG Marangoni
110*2017
Micronutrient content of cold‐pressed, hot‐pressed, solvent extracted and RBD canola oil: Implications for nutrition and quality
SM Ghazani, G García‐Llatas, AG Marangoni
European Journal of Lipid Science and Technology 116 (4), 380-387, 2014
1022014
Development of lecithin and stearic acid based oleogels and oleogel emulsions for edible semisolid applications
N Gaudino, SM Ghazani, S Clark, AG Marangoni, NC Acevedo
Food Research International 116, 79-89, 2019
882019
Chemical Interesterification of Food Lipids
D Rousseau, SM Ghazani, AG Marangoni
83*2017
Minor constituents in canola oil processed by traditional and minimal refining methods
SM Ghazani, G García-Llatas, AG Marangoni
Journal of the American Oil Chemists' Society 90, 743-756, 2013
832013
Assessment of subcritical propane, supercritical CO2 and Soxhlet extraction of oil from sapucaia (Lecythis pisonis) nuts
GL Teixeira, SM Ghazani, ML Corazza, AG Marangoni, RH Ribani
The Journal of Supercritical Fluids 133, 122-132, 2018
802018
Healthy fats and oils
SM Ghazani, AG Marangoni
Elsevier, 2016
722016
Microbial lipids for foods
SM Ghazani, AG Marangoni
Trends in Food Science & Technology 119, 593-607, 2022
402022
Tempering of cocoa butter and chocolate using minor lipidic components
J Chen, SM Ghazani, JA Stobbs, AG Marangoni
Nature Communications 12 (1), 5018, 2021
362021
The ternary solid state phase behavior of triclinic POP, POS, and SOS and its relationship to CB and CBE properties
SM Ghazani, AG Marangoni
Crystal Growth & Design 19 (2), 704-713, 2018
292018
The triclinic polymorphism of cocoa butter is dictated by its major molecular species, 1-palmitoyl, 2-oleoyl, 3-stearoyl glycerol (POS)
SM Ghazani, AG Marangoni
Crystal Growth & Design 19 (1), 90-97, 2018
232018
Molecular origins of polymorphism in cocoa butter
SM Ghazani, AG Marangoni
Annual Review of Food Science and Technology 12, 567-590, 2021
222021
Margarine processing plants and equipment
KA Alexandersen, SM Ghazani, AG Marangoni
Bailey's industrial oil and fat products, 1-64, 2005
222005
Lipid digestion of oil-in-water emulsions stabilized with low molecular weight surfactants
N Ng, PX Chen, SM Ghazani, AJ Wright, A Marangoni, HD Goff, IJ Joye, ...
Food & function 10 (12), 8195-8207, 2019
202019
Facile lipase-catalyzed synthesis of a chocolate fat mimetic
SM Ghazani, AG Marangoni
Scientific Reports 8 (1), 15271, 2018
192018
Modulation of the viscosity of guar-based fracking fluids using salts
L Earnden, T Laredo, AG Marangoni, S Mirzaee Ghazani, E Pensini
Energy & Fuels 35 (19), 16007-16019, 2021
172021
Avocado-derived polyols for use as novel co-surfactants in low energy self-emulsifying microemulsions
N Ahmed, B Kermanshahi, SM Ghazani, K Tait, M Tcheng, A Roma, ...
Scientific Reports 10 (1), 5566, 2020
162020
New insights into the β polymorphism of 1, 3-palmitoyl-stearoyl-2-oleoyl glycerol
SM Ghazani, AG Marangoni
Crystal Growth & Design 18 (9), 4811-4814, 2018
162018
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