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Dive into the research topics where Sajad Shokri is active. These topic labels come from the works of this person. Together they form a unique fingerprint.
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A review of yeast-derived emulsifiers developed through microbial fermentation for the food sector
Shokri, S., Hashemi, Z., Hassan, S. A. & Chuck, C. J., 23 Jan 2026, In: Frontiers in Microbiology. 16, 1745931.Research output: Contribution to journal › Review article › peer-review
Open Access -
Oleogels produced using single cell oils from the oleaginous yeast Metschnikowia pulcherrima as potential fat replacers
Kuruppan Sivadas, D. S., Shokri, S., Cattazuzza, A. & Chuck, C., 31 Mar 2026, In: Food Hydrocolloids. 172, Part 1, 111921.Research output: Contribution to journal › Article › peer-review
Open Access3 Link opens in a new tab Citations (SciVal) -
Editorial: Advancements in protein modification for enhanced digestibility
Shokri, S. & Jarpa-Parra, M., 11 Apr 2025, In: Frontiers in Nutrition. 12, 1603394.Research output: Contribution to journal › Editorial › peer-review
Open Access3 Link opens in a new tab Citations (SciVal) -
Optimizing microwave-assisted extraction of ursolic acid from apple pomace using response surface methodology
Sun, X., Zhang, W., Meng, X. & Shokri, S., 6 Jun 2025, In: Frontiers in Nutrition. 12, 1604863.Research output: Contribution to journal › Article › peer-review
Open Access1 Link opens in a new tab Citation (SciVal)