سیدسعید حسینی

8. Valorization of red grape pomace for sustainable food packaging: Development of pectin/kidney bean protein based biocomposite films enriched with grape pomace polyphenols

Amiri Samani Sara، PourvatanDoust Sepideh، Savarolyia Mohamad، Aboutalebzadeh Sahar، Khezri Maedeh، Kazemi Milad، Khodaeiyan Changi Faramarz، Hosseini Seyed Saeid (2024)., FOOD HYDROCOLLOIDS, Volume 160, Part 1(none), 110806.

1. A zero-waste approach towards a sustainable waste management of apple: Extraction of value-added products and their application as edible coating

Salimi Atieh، Khodaeiyan Changi Faramarz، Askari Gholamreza، Hosseini Seyed Saeid (2023)., FOOD HYDROCOLLOIDS, 147(2024), 109304.

2. Valorization of pistachio industrial waste: Simultaneous recovery of pectin and phenolics, and their application in low-phenylalanine cookies for phenylketonuria

Kazemi Milad، Aboutalebzadeh Sahar، Mojaverian Seyede Parastoo، Amiri Samani Sara، Kohsari Fatemeh، PourvatanDoust Sepideh، Salimi Atieh، Savaroliya Mohamad، Najafi Amin، Hosseini Seyed Saeid، Khodaeiyan Changi Faramarz (2023)., International Journal of Biological Macromolecules, 249(2023), 126086.

1. Extraction optimization and characterization of pectin from sesame ( Sesamum indicum L.) capsule as a new neglected by‐product

Pourramzan Hamidreza، Khodaeiyan Changi Faramarz، Hosseini Seyed Saeid (2022)., JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 102(14), 6470-6480.

1. Almond hulls waste valorization towards sustainable agricultural development: Production of pectin, phenolics, pullulan, and single cell protein

Najari Zahra، Khodaeiyan Changi Faramarz، Yarmand Mohammad Saeid، Hosseini Seyed Saeid (2022)., WASTE MANAGEMENT, 141(-), 208-219.

2. Effect of mung bean protein isolate/pullulan films containing marjoram (Origanum majorana L.) essential oil on chemical and microbial properties of minced beef meat

Haghighatpanah Negar، omar-aziz maedeh، Ghareghani Mohammad، Khodaeiyan Changi Faramarz، Hosseini Seyed Saeid، Kennedy John F. (2022)., International Journal of Biological Macromolecules, 201(-), 318-329.

3. Effect of octenylsuccination of pullulan on mechanical and barrier properties of pullulan-chickpea protein isolate composite film

omar-aziz maedeh، Gharaghani Mohammad، Hosseini Seyed Saeid، Khodaeiyan Changi Faramarz، Ebrahimzadeh Mosavi Seyed Mohammadali، Askari Gholamreza، F.Kennedy john (2021)., FOOD HYDROCOLLOIDS, 121(0268-005X), 107047.

4. High‐quality pectin from cantaloupe waste: eco‐friendly extraction process, optimization, characterization and bioactivity measurements

Kazemi Milad، Amiri Samani Sara، Ezatti Shiva، Khodaeiyan Changi Faramarz، Hosseini Seyed Saeid، Jafari Maryam (2021)., JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 101(15), 6552-6562.

5. Optimization and characterization of pullulan obtained from corn bran hydrolysates by Aerobasidiom pullulan KY767024

Haghighatpanah Negar، Khodaeiyan Changi Faramarz، Kennedy John F.، Hosseini Seyed Saeid (2021)., Biocatalysis and Agricultural Biotechnology, 33(May 2021), 101959.

7. Continuous clarification of grape juice using a packed bed bioreactor including pectinase enzyme immobilized on glass beads

Azimi Seyedeh Zahra، Hosseini Seyed Saeid، Khodaeiyan Changi Faramarz (2021)., Food Bioscience, 40(April 2021), 100877.

8. Continuous Clarification of Barberry Juice with Pectinase Immobilised by Oxidised Polysaccharides

Hosseini Seyed Saeid، Khodaeiyan Changi Faramarz، Ebrahimzadeh Mosavi Seyed Mohammadali، Azimi Seyedeh Zahra (2021)., FOOD TECHNOLOGY AND BIOTECHNOLOGY, 59(2), 174-184.

1. Combined effects of octenylsuccination and beeswax on pullulan films: Water-resistant and mechanical properties

Omaraziz Maedah، Khodaeiyan Changi Faramarz، Yarmand Mohammad Saeid، Ebrahimzadeh Mosavi Seyed Mohammadali، Ghareghani Mohammad، Kennedy John F.، Hosseini Seyed Saeid (2021)., CARBOHYDRATE POLYMERS, 255(March 2021), 117471.

2. Clarification of the pomegranate juice in a bioreactor packed by pectinase enzymes immobilized on the glass bead activated with polyaldehyde polysaccharides

Hosseini Seyed Saeid، Khodaeiyan Changi Faramarz، Ebrahimzadeh Mosavi Seyed Mohammadali، Azimi Seyedeh Zahra (2021)., LWT-FOOD SCIENCE AND TECHNOLOGY, 137(February 2021), 110500.

3. Octenyl succinylation of kefiran: Preparation, characterization and functional properties

Ghareghani Mohammad، Ebrahimzadeh Mosavi Seyed Mohammadali، Khodaeiyan Changi Faramarz، Yarmand Mohammad Saeid، Omaraziz Maedah، Hosseini Seyed Saeid (2021)., International Journal of Biological Macromolecules, 166(January 2021), 1197-1209.

5. Valorization of walnut processing waste as a novel resource: Production and characterization of pectin

Asghari Kianossh، Labbafi Mazraeh Shahi Mohsen، Khodaeiyan Changi Faramarz، Kazemi Milad، Hosseini Seyed Saeid (2020)., JOURNAL OF FOOD PROCESSING AND PRESERVATION, 44(12).

6. Chemical modification of pullulan exopolysaccharide by octenyl succinic anhydride: Optimization, physicochemical, structural and functional properties

Omaraziz Maedah، Yarmand Mohammad Saeid، Khodaeiyan Changi Faramarz، Ebrahimzadeh Mosavi Seyed Mohammadali، Ghareghani Mohammad، Kennedy John F.، Hosseini Seyed Saeid (2020)., International Journal of Biological Macromolecules, 164(December 2020), 3485-3495.