[1] Wolk, A. (2017). Potential health hazards of eating red meat. Journal of internal medicine, 281(2), 106-122.
[2] Yousefi, N., Zeynali, F., & Alizadeh, M. (2018). Optimization of low-fat meat hamburger formulation containing quince seed gum using response surface methodology. Journal of food science and technology, 55(2), 598-604.
[3] Ranjbar, S., Movahhed, S., Ahmadi Chenarbon, H. (2017). Effect of Oregano essential oil on sensory properties and shelf life of hamburger. Journal of food science and technology, 14(69), 135-146. (In Persian).
[4] Hamzeh, S., Motamedzadegan, A., Shahidi, S. A., Ahmadi, M., & Regenstein, J. M. (2019). Effects of drying condition on physico-chemical properties of foam-mat dried shrimp powder. Journal of Aquatic Food Product Technology, 28(7), 794-805.
[5] Essawi, T., & Srour, M. (2000). Screening of some Palestinian medicinal plants for antibacterial activity. Journal of ethnopharmacology, 70(3), 343-349.
[6] Shahidi, S. A. (2022). Effect of solvent type on ultrasound-assisted extraction of antioxidant compounds from Ficaria kochii: Optimization by response surface methodology. Food and Chemical Toxicology, 163, 112981.
[7] Kocaadam, B., & Şanlier, N. (2017). Curcumin, an active component of turmeric (Curcuma longa), and its effects on health. Critical reviews in food science and nutrition, 57(13), 2889-2895.
[8] Shafizadeh, A., Golestan, L., Ahmadi, M., Darjani, P., & Ghorbani-HasanSaraei, A. (2020). Encapsulation of Lactobacillus casei in alginate microcapsules: improvement of the bacterial viability under simulated gastrointestinal conditions using flaxseed mucilage. Journal of food measurement and characterization, 14(4), 1901-1908.
[9] Ghorbni Hassan Sarai, A., Shahidi, F., Ghodoosi, H. B., Motamed Zadegan, A., & Varidi, M. (2015). Oxidative stability of enriched yoghurts with different omega 3 sources during storage. Journal of food science and technology (Iran), 13, 165-173.
[10] Soleimani-Rambod, A., Zomorodi, S., Naghizadeh Raeisi, S., Khosrowshahi Asl, A., & Shahidi, S. A. (2018). The effect of xanthan gum and flaxseed mucilage as edible coatings in cheddar cheese during ripening. Coatings, 8(2), 80.
[11] Mehdizadeh, A., Shahidi, S. A., Shariatifar, N., Shiran, M., & Ghorbani-HasanSaraei, A. (2021). Evaluation of chitosan-zein coating containing free and nano-encapsulated Pulicaria gnaphalodes (Vent.) Boiss. extract on quality attributes of rainbow trout. Journal of Aquatic Food Product Technology, 30(1), 62-75.
[12] Wandrey, C., Bartkowiak, A., & Harding, S. E. (2010). Materials for encapsulation. In Encapsulation technologies for active food ingredients and food processing (pp. 31-100). Springer, New York, NY.
[13] Zuidam, N. J., & Shimoni, E. (2010). Overview of microencapsulates for use in food products or processes and methods to make them. In Encapsulation technologies for active food ingredients and food processing (pp. 3-29). Springer, New York, NY.
[14] Lertsutthiwong, P., & Rojsitthisak, P. (2011). Chitosan-alginate nanocapsules for encapsulation of turmeric oil. Die Pharmazie-An International Journal of Pharmaceutical Sciences, 66(12), 911-915.
[15] Rashidinejad, A., Birch, E. J., Sun-Waterhouse, D., & Everett, D. W. (2014). Delivery of green tea catechin and epigallocatechin gallate in liposomes incorporated into low-fat hard cheese. Food chemistry, 156, 176-183.
[16] Kojoori, A. (2019). Determining the physicochemical and sensory properties of low-fat burgers with rice bran and walnuts. Journal of food science and technology (Iran), 15(84), 1-12.
[17] Karimi, F., Hamidian, Y., Behrouzifar, F., Mostafazadeh, R., Ghorbani-HasanSaraei, A., Alizadeh, M., ... & Asrami, P. N. (2022). An applicable method for extraction of whole seeds protein and its determination through Bradford's method. Food and Chemical Toxicology, 164, 113053.
[18] Khademi, F., Raeisi, S. N., Younesi, M., Motamedzadegan, A., Rabiei, K., Shojaei, M., ... & Falsafi, M. (2022). Effect of probiotic bacteria on physicochemical, microbiological, textural, sensory properties and fatty acid profile of sour cream. Food and Chemical Toxicology, 166, 113244.
[19] Razi, S. M., Motamedzadegan, A., Matia-Merino, L., Shahidi, S. A., & Rashidinejad, A. (2019). The effect of pH and high-pressure processing (HPP) on the rheological properties of egg white albumin and basil seed gum mixtures. Food hydrocolloids, 94, 399-410.
[20] Hoseini, S. E., Shabani, S. H., & Delfan Azari, F. (2015). Antimicrobial properties of clove essential oil on raw hamburger during storage in freezer. Food Hygiene, 5(1 (17)), 67-76.
[21] Mirarab, R. S., Mohebbi, M., Haddad, K. M. H., & Koocheki, A. (2014). Comparisons of some sensory, physical and textural characteristics of chocolate dessert containing different amounts of albumin, sodium caseinate, whey protein concentrate. Research and Innovation in Food Science and Technology, 3(4), 375-388.
[22] Garrido, M. D., Auqui, M., Martí, N., & Linares, M. B. (2011). Effect of two different red grape pomace extracts obtained under different extraction systems on meat quality of pork burgers. LWT-Food Science and Technology, 44(10), 2238-2243.
[23] Parafati, L., Palmeri, R., Trippa, D., Restuccia, C., & Fallico, B. (2019). Quality maintenance of beef burger patties by direct addiction or encapsulation of a prickly pear fruit extract. Frontiers in microbiology, 10, 1760.
[24] Mahdavi, S. A., Jafari, S. M., Assadpour, E., & Ghorbani, M. (2016). Storage stability of encapsulated barberry's anthocyanin and its application in jelly formulation. Journal of food engineering, 181, 59-66.
[25] Aala, J., Ahmadi, M., Golestan, L., Shahidi, S. A., & Shariatifar, N. (2023). Effect of multifactorial free and liposome-coated of bay laurel (Laurus nobilis) and rosemary (Salvia rosmarinus) extracts on the behavior of Listeria monocytogenes and Vibrio parahaemolyticus in silver carp (Hypophthalmichthys molitrix) stored at 4° C. Environmental Research, 216, 114478.
[26] Abdou, E. S., Galhoum, G. F., & Mohamed, E. N. (2018). Curcumin loaded nanoemulsions/pectin coatings for refrigerated chicken fillets. Food Hydrocolloids, 83, 445-453.
[27] Kumar, Y., & Kumar, V. (2020). Effects of double emulsion (W1/O/W2) containing encapsulated Murraya koenigii berries extract on quality characteristics of reduced-fat meat batter with high oxidative stability. LWT, 127, 109365.
[28] Munekata, P. E. S., Domínguez, R., Franco, D., Bermúdez, R., Trindade, M. A., & Lorenzo, J. M. (2017). Effect of natural antioxidants in Spanish salchichón elaborated with encapsulated n-3 long chain fatty acids in konjac glucomannan matrix. Meat science, 124, 54-60.
[29] Heydarian, M. T., Jebelli Javan, A., & Jokar, M. (2015). Antimicrobial and antioxidant effects of rosemary extract on quality and shelf life of raw chicken during refrigerated storage. Research and Innovation in Food Science and Technology, 4(2), 131-142.
[30] Rashidaie Abandansarie, S. S., Ariaii, P., & Charmchian Langerodi, M. (2019). Effects of encapsulated rosemary extract on oxidative and microbiological stability of beef meat during refrigerated storage. Food science & nutrition, 7(12), 3969-3978.
[31] Eslamian Amiri, M., Ahmady, M., Ariaii, P., Golestan, L., & Ghorbani‐HasanSaraei, A. (2021). Use composite coating of chitosan‐chia seed gum enriched with microliposomes of Bay laurel essential oil to increase the shelf life of quail fillets. Food Science & Nutrition, 9(12), 6524-6537.
[32] Haghshenas, M., Hosseini, H., Nayebzadeh, K., Khanghah, A. M., Kakesh, B. S., & Fonood, R. K. (2014). Production of prebiotic functional shrimp nuggets using ß-glucan and reduction of oil absorption by carboxymethyl cellulose: Impacts on sensory and physical properties. Journal of Aquaculture Research & Development, 5, 245-248.
[33] Jonušaite, K., Venskutonis, P. R., Martínez-Hernández, G. B., Taboada-Rodríguez, A., Nieto, G., López-Gómez, A., & Marín-Iniesta, F. (2021). Antioxidant and antimicrobial effect of plant essential oils and Sambucus nigra extract in salmon burgers. Foods, 10(4), 776.
[34] Tantala, J., Rachtanapun, P., & Rachtanapun, C. (2021). Synergistic Antimicrobial Activities of Thai Household Essential Oils in Chitosan Film. Polymers, 13(9), 1519.
[35] Farahmand, N., Ouoba, L. I., Naghizadeh Raeisi, S., Sutherland, J., & Ghoddusi, H. B. (2021). Probiotic lactobacilli in fermented dairy products: Selective detection, enumeration and identification scheme. Microorganisms, 9(8), 1600.
[36] Afshar, P., Nasiraie, L. R., Shokrzadeh, M., HasanSaraei, A. G., & Raeisi, S. N. (2020). Bio-protective effects of Lactobacillus plantarum subsp. plantarum against aflatoxin b1 genotoxicity on human blood lymphocytes: a native probiotic strain isolated from Iranian camel milk. Current Medical Mycology, 6(4), 54.
[37] Mazinani, S., Motamedzadegan, A., Naghizadeh Raeisi, S., & Alimi, M. (2020). Impact of pea protein isolate in partial substitution of milk protein concentrate on the microstructural, rheological, and sensory properties of bacteriologically acidified feta‐type cheese. Journal of Food Processing and Preservation, 44(6), e14448.
[38] Chattopadhyay, I., Biswas, K., Bandyopadhyay, U., & Banerjee, R. K. (2004). Turmeric and curcumin: Biological actions and medicinal applications. Current science, 44-53.
[39] Karimi-Maleh, H., Darabi, R., Karimi, F., Karaman, C., Shahidi, S.A., Zare, N., Baghayeri, M., Fu, L., Rostamnia, S., Rouhi, J. and Rajendran, S. (2023). State-of-art advances on removal, degradation and electrochemical monitoring of 4-aminophenol pollutants in real samples: A review. Environmental Research, 115338. DOI: 10.1016/j.envres.2023.115338.