Book Chapters

Book Chapters in English

1. Cui, H., Abdel-Samie, M.A.S., Lin, L. and Jafari, S.M. 2021. Chapter 11 – Application of antimicrobial-loaded nano/microcarriers in different food products. Application of Nano/Microencapsulated Ingredients in Food Products. S. M. Jafari, Academic Press. 6: 469-517.
 
2. Garavand, F., Eghbal, N., Nooshkam, M., Miraballes, I. and Jafari, S.M. 2021. Chapter 10 – Salt, spices, and seasonings formulated with nano/microencapsulated ingredients. Application of Nano/Microencapsulated Ingredients in Food Products. S. M. Jafari, Academic Press. 6: 435-467.
 
3. Cacciotti, I., Garavand, F., Rostamabadi, H., Khorshidian, N., Sarlak, Z. and Jafari, S.M. 2021. Chapter 8 – Application of nano/microencapsulated ingredients in chewing gum. Application of Nano/Microencapsulated Ingredients in Food Products. S. M. Jafari, Academic Press. 6: 345-386.
 
4. Rostamabadi, H., Falsafi, S.R., Boostani, S., Katouzian, I., Rezaei, A., Assadpour, E. and Jafari, S.M. 2021. Chapter 1 – Design and formulation of nano/micro-encapsulated natural bioactive compounds for food applications. Application of Nano/Microencapsulated Ingredients in Food Products. S. M. Jafari, Academic Press. 6: 1-41.
 
5. Tan, C., Celli, G.B. and Jafari, S.M. 2020. Chapter Ten – Biological fate of nanoencapsulated food bioactives. Release and Bioavailability of Nanoencapsulated Food Ingredients. S. M. Jafari, Academic Press. 5: 351-393.
 
6. Malekjani, N. and Jafari, S.M. 2020. Chapter Seven – Release modeling of nanoencapsulated food ingredients by mechanistic models. Release and Bioavailability of Nanoencapsulated Food Ingredients. S. M. Jafari, Academic Press. 5: 247-271.
 
7. Malekjani, N. and Jafari, S.M. 2020. Chapter Six – Release modeling of nanoencapsulated food ingredients by empirical and semiempirical models. Release and Bioavailability of Nanoencapsulated Food Ingredients. S. M. Jafari, Academic Press. 5: 211-246.
 
8. Akbari-Alavijeh, S., Shaddel, R. and Jafari, S.M. 2020. Chapter Five – In vivo assays for evaluating the release of nanoencapsulated food ingredients. Release and Bioavailability of Nanoencapsulated Food Ingredients. S. M. Jafari, Academic Press. 5: 179-207.
 
9. Dima, C., Assadpour, E., Dima, S. and Jafari, S.M. 2020. Chapter Four – In vitro assays for evaluating the release of nanoencapsulated food ingredients. Release and Bioavailability of Nanoencapsulated Food Ingredients. S. M. Jafari, Academic Press. 5: 123-177.
 
10. Boostani, S. and Jafari, S.M. 2020. Chapter Two – Controlled release of nanoencapsulated food ingredients. Release and Bioavailability of Nanoencapsulated Food Ingredients. S. M. Jafari, Academic Press. 5: 27-78.
 
11. Assadpour, E. and Jafari, S.M. 2020. Chapter One – Importance of release and bioavailability studies for nanoencapsulated food ingredients. Release and Bioavailability of Nanoencapsulated Food Ingredients. S. M. Jafari, Academic Press. 5: 1-24.
 
12. Dima, C., Assadpour, E., Dima, S. and Jafari, S.M. 2020. Chapter 15 – Characterization and analysis of nanomaterials in foods. Handbook of Food Nanotechnology. S. M. Jafari, Academic Press: 577-653.
 
13. Martelli-Tosi, M., Esposto, B.S., Cristina da Silva, N., Tapia-Blácido D.R., and Jafari, S.M. 2020. Chapter 14 – Reinforced nanocomposites for food packaging. Handbook of Food Nanotechnology. S. M. Jafari, Academic Press: 533-574.
 
14. Khezerlou, A. and Jafari, S.M. 2020. Chapter 13 – Nanoencapsulated bioactive components for active food packaging. Handbook of Food Nanotechnology. S.M. Jafari, Academic Press: 493-532.
 
15. Mohammadi, Z. and Jafari, S.M. 2020. Chapter 12 – Nanoparticles/nanofibers for checking adulteration/spoilage of food products. Handbook of Food Nanotechnology. S. M. Jafari, Academic Press: 459-492.
 
16. Jafarzadeh, S., Salehabadi, A. and Jafari, S.M. 2020. Chapter 10 – Metal nanoparticles as antimicrobial agents in food packaging. Handbook of Food Nanotechnology. S. M. Jafari, Academic Press: 379-414.
 
17. Rashidinejad, A. and Jafari, S.M. 2020. Chapter 8 – Nanoencapsulation of bioactive food ingredients. Handbook of Food Nanotechnology. S. M. Jafari, Academic Press: 279-344.
 
18. Nogueira, L. F. B., Guidelli, É.J. Jafari, S.M. and Ramos, A.P. 2020. Chapter 7 – Green synthesis of metal nanoparticles by plant extracts and biopolymers. Handbook of Food Nanotechnology. S. M. Jafari, Academic Press: 257-278.
 
19. Arabmofrad, S., Bagheri, M., Rajabi, H. and Jafari, S.M. 2020. Chapter 4 – Nanoadsorbents and nanoporous materials for the food industry. Handbook of Food Nanotechnology. S. M. Jafari, Academic Press: 107-159.
 
20. Salari, S. and Jafari, S.M. 2020. Chapter 2 – Nanofluid thermal processing of food products. Handbook of Food Nanotechnology. S. M. Jafari, Academic Press: 39-71.
 
21. Assadpour, E., Dima, C. and Jafari, S.M. 2020. Chapter 1 – Fundamentals of food nanotechnology. Handbook of Food Nanotechnology. S. M. Jafari, Academic Press: 1-35.
 
22. Jafari, S.M., Tsimidou, M. Z., Rajabi, H. and Kyriakoudi, A. 2020. Chapter 16 – Bioactive ingredients of saffron: extraction, analysis, applications. Saffron. A. Koocheki and M. Khajeh-Hosseini, Woodhead Publishing: 261-290.
 
23. Maqsoudlou, A., Mohebodini, H. and Jafari, S.M. 2020. Chapter Eighteen – Antioxidant activity analysis of nanoencapsulated food ingredients. Characterization of Nanoencapsulated Food Ingredients. S. M. Jafari, Academic Press: 617-664.
 
24. Tarhan, Ö. and Jafari, S.M. 2020. Chapter Seventeen – Spectroscopic and chromatographic analyses of nanoencapsulated food ingredients. Characterization of Nanoencapsulated Food Ingredients. S. M. Jafari, Academic Press: 585-615.
 
25. Rehman, A., Tong, Q., Shehzad, Q., Aadil, R. M., Khan, I. M., Riaz, T. and Jafari, S.M. 2020. Chapter Sixteen – Rheological analysis of solid-like nanoencapsulated food ingredients by rheometers. Characterization of Nanoencapsulated Food Ingredients. S. M. Jafari, Academic Press: 547-583.
 
26. Lee, C. C., Tomas, M. and Jafari, S.M. 2020. Chapter Fourteen – Optical analysis of nanoencapsulated food ingredients by color measurement. Characterization of Nanoencapsulated Food Ingredients. S. M. Jafari, Academic Press: 505-528.
 
27. Koshani, R. and Jafari, S.M. 2020. Chapter Twelve – Nuclear magnetic resonance (NMR) spectroscopy of nanoencapsulated food ingredients. Characterization of Nanoencapsulated Food Ingredients. S. M. Jafari, Academic Press: 411-458.
 
28. Hosseini, H. and Jafari, S.M. 2020. Chapter Eleven – Fourier transform infrared (FT-IR) spectroscopy of nanoencapsulated food ingredients. Characterization of Nanoencapsulated Food Ingredients. S. M. Jafari, Academic Press: 347-410.
 
29. Gharanjig, H., Gharanjig, K., Hosseinnezhad, M. and Jafari, S.M. 2020. Chapter Ten – Differential scanning calorimetry (DSC) of nanoencapsulated food ingredients. Characterization of Nanoencapsulated Food Ingredients. S. M. Jafari, Academic Press: 295-346.
 
30. Falsafi, S. R., Rostamabadi, H. and Jafari, S.M. 2020. Chapter Nine – X-ray diffraction (XRD) of nanoencapsulated food ingredients. Characterization of Nanoencapsulated Food Ingredients. S. M. Jafari, Academic Press: 271-293.
 
31. Rafiee, Z., Nejatian, M., Bodbodak, S. and Jafari, S.M. 2020. Chapter Eight – Surface composition of nanoencapsulated food ingredients by X-ray photoelectron spectroscopy (XPS). Characterization of Nanoencapsulated Food Ingredients. S. M. Jafari, Academic Press: 243-268.
 
32. Tosi, M. M., Ramos, A. P., Esposto, B. S. and Jafari, S.M. 2020. Chapter Six – Dynamic light scattering (DLS) of nanoencapsulated food ingredients. Characterization of Nanoencapsulated Food Ingredients. S. M. Jafari, Academic Press: 191-211.
 
33. Sharif, N., Khoshnoudi-Nia, S. and Jafari, S.M. 2020. Chapter Four – Confocal laser scanning microscopy (CLSM) of nanoencapsulated food ingredients. Characterization of Nanoencapsulated Food Ingredients. S. M. Jafari, Academic Press: 131-158.
 
34. Sarabandi, K., Gharehbeglou, P. and Jafari, S.M. 2020. Chapter Three – Scanning electron microscopy (SEM) of nanoencapsulated food ingredients. Characterization of Nanoencapsulated Food Ingredients. S. M. Jafari, Academic Press: 83-130.
 
35. Rostamabadi, H., Falsafi, S. R. and Jafari, S.M. 2020. Chapter Two – Transmission electron microscopy (TEM) of nanoencapsulated food ingredients. Characterization of Nanoencapsulated Food Ingredients. S. M. Jafari, Academic Press: 53-82.
 
36. Assadpour, E., Rostamabadi, H. and Jafari, S.M. 2020. Chapter One – Introduction to characterization of nanoencapsulated food ingredients. Characterization of Nanoencapsulated Food Ingredients. S. M. Jafari, Academic Press: 1-50.
 
37. Koshani, R. and Jafari, S.M. 2019. Chapter Eight – Production of food bioactive-loaded nanostructures by ultrasonication. Nanoencapsulation of Food Ingredients by Specialized Equipment. S. M. Jafari, Academic Press: 391-448.
 
38. Comunian, T. A. and Jafari, S.M. 2019. Chapter Five – Production of food bioactive-loaded nanostructures by micro-/nanofluidics. Nanoencapsulation of Food Ingredients by Specialized Equipment. S. M. Jafari, Academic Press: 213-250.
 
39. Tabarestani, H. S. and Jafari, S.M. 2019. Chapter Two – Production of food bioactive-loaded nanofibers by electrospinning. Nanoencapsulation of Food Ingredients by Specialized Equipment. S. M. Jafari, Academic Press: 31-105.
 
40. Assadpour, E. and Jafari, S.M. 2019. Chapter One – An overview of specialized equipment for nanoencapsulation of food ingredients. Nanoencapsulation of Food Ingredients by Specialized Equipment. S. M. Jafari, Academic Press: 1-30.
 
41. Babazadeh, A., Jafari, S.M. and Shi, B. 2019. Chapter Ten – Encapsulation of food ingredients by nanophytosomes. Lipid-Based Nanostructures for Food Encapsulation Purposes. S. M. Jafari, Academic Press: 405-443.
 
42. Sarabandi, K., Rafiee, Z., Khodaei, D. and Jafari, S.M. 2019. Chapter Nine – Encapsulation of food ingredients by nanoliposomes. Lipid-Based Nanostructures for Food Encapsulation Purposes. S. M. Jafari, Academic Press: 347-404.
 
43. Mohammadi, M., Assadpour, E. and Jafari, S.M. 2019. Chapter Seven – Encapsulation of food ingredients by nanostructured lipid carriers (NLCs). LipidBased Nanostructures for Food Encapsulation Purposes. S. M. Jafari, Academic Press: 217-270.
 
44. Shaddel, R., Akbari-Alavijeh, S. and Jafari, S.M. 2019. Chapter Five – Encapsulation of food ingredients by Pickering nanoemulsions. Lipid-Based Nanostructures for Food Encapsulation Purposes. S. M. Jafari, Academic Press: 151-176.
 
45. Nejatian, M., Saberian, H. and Jafari, S.M. 2019. Chapter Three – Encapsulation of food ingredients by double nanoemulsions. Lipid-Based Nanostructures for Food Encapsulation Purposes. S. M. Jafari, Academic Press: 89-128.
 
46. Assadpour, E. and Jafari, S.M. 2019. Chapter One – An overview of lipid-based nanostructures for encapsulation of food ingredients. Lipid-Based Nanostructures for Food Encapsulation Purposes. S. M. Jafari, Academic Press: 1-34.
 
47. Yousefi, M., Orojzadeh, P. and Jafari, S.M. 2019. Chapter 20 – Nanoencapsulation of food ingredients by dendrimers. Biopolymer Nanostructures for Food Encapsulation Purposes. S. M. Jafari, Academic Press: 607-625.
 
48. Taheri, A. and Jafari, S.M. 2019. Chapter 18 – Nanostructures of gums for encapsulation of food ingredients. Biopolymer Nanostructures for Food Encapsulation Purposes. S. M. Jafari, Academic Press: 521-578.
 
49. Rostamabadi, H., Falsafi, S. R. and Jafari, S.M. 2019. Chapter 16 – Nano-helices of amylose for encapsulation of food ingredients. Biopolymer Nanostructures for Food Encapsulation Purposes. S. M. Jafari, Academic Press: 463-491.
 
50. Rostamabadi, H., Falsafi, S. R. and Jafari, S.M. 2019. Chapter 15 – Nanostructures of starch for encapsulation of food ingredients. Biopolymer Nanostructures for Food Encapsulation Purposes. S. M. Jafari, Academic Press: 419-462.
 
51. Akbari-Alavijeh, S., Shaddel, R. and Jafari, S.M. 2019. Chapter 14 – Nanostructures of chitosan for encapsulation of food ingredients. Biopolymer Nanostructures for Food Encapsulation Purposes. S. M. Jafari, Academic Press: 381-418.
 
52. Rahaiee, S., Zare, M. and Jafari, S.M. 2019. Chapter 12 – Nanostructures of silk fibroin for encapsulation of food ingredients. Biopolymer Nanostructures for Food Encapsulation Purposes. S. M. Jafari, Academic Press: 305-331.
 
53. Katouzian, I. and Jafari, S.M. 2019. Chapter 4 – Nanotubes of α-lactalbumin for encapsulation of food ingredients. Biopolymer Nanostructures for Food Encapsulation Purposes. S. M. Jafari, Academic Press: 101-124.
 
54. Assadpour, E. and Jafari, S.M. 2019. Chapter 1 – An overview of biopolymer nanostructures for encapsulation of food ingredients. Biopolymer Nanostructures for Food Encapsulation Purposes. S. M. Jafari, Academic Press: 1-35.
 
55. Wani, T. A., Masoodi, F. A., Baba, W. N., Ahmad, M., Rahmanian, N. and Jafari, S.M. 2019. Chapter 11 – Nanoencapsulation of Agrochemicals, Fertilizers, and Pesticides for Improved Plant Production. Advances in Phytonanotechnology. M. Ghorbanpour and S. H. Wani, Academic Press: 279-298.
 
56. Hosseini, H., Tajiani, Z. and Jafari, S.M. 2019. Chapter 5 – Improving the shelf-life of food products by nano/micro-encapsulated ingredients. Food Quality and Shelf Life. C. M. Galanakis, Academic Press: 159-200.
 
57. Assadpour, E. and Jafari, S.M. 2019. Chapter 3 – Nanoencapsulation: Techniques and Developments for Food Applications. Nanomaterials for Food Applications. A. López Rubio, M. J. Fabra Rovira, M. martínez Sanz and L. G. Gómez-Mascaraque, Elsevier: 35-61.
 
58. Rafiee, Z. and Jafari, S.M. 2018. Application of Lipid Nanocarriers for the Food Industry. Bioactive Molecules in Food. J.-M. Mérillon and K. G. Ramawat. Cham, Springer International Publishing: 1-43.
 
59. Tomas, M. and Jafari, S.M. 2018. “Influence of food processing operations on vitamins“. Encyclopedia of Food Chemistry, Edited by Varelis, P., Melton, L. and Shahidi, F. Elsevier. doi: https://doi.org/10.1016/B978-0-08-100596-5.21661-2.
 
60. Nosratpour, M. and Jafari, S.M. 2018. “Bioavailability of Minerals (Ca, Mg, Zn, K, Mn, Se) in Food Products“. Encyclopedia of Food Chemistry, Edited by Varelis, P., Melton, L. and Shahidi, F. Elsevier. doi: https://doi.org/10.1016/B978-0-08-100596-5.21618-1.
 
61. McClements, D. J. and Jafari, S.M. 2018. Chapter 1 – General Aspects of Nanoemulsions and Their Formulation. Nanoemulsions, Academic Press: 3-20.
 
62. Villalobos-Castillejos, F., Granillo-Guerrero, V. G., Leyva-Daniel, D. E., Alamilla-Beltrán, L., Gutiérrez-López, G. F., Monroy-Villagrana, A. and Jafari, S. M. 2018. Chapter 8 – Fabrication of Nanoemulsions by Microfluidization. Nanoemulsions, Academic Press: 207-232.
 
63. Gharibzahedi, S. M. T. and Jafari, S.M. 2018. Chapter 9 – Fabrication of Nanoemulsions by Ultrasonication. Nanoemulsions, Academic Press: 233-285.
 
64. Feng, J., Zhang, Q., Liu, Q., Zhu, Z., McClements, D. J. and Jafari, S.M. 2018. Chapter 12 – Application of Nanoemulsions in Formulation of Pesticides. Nanoemulsions, Academic Press: 379-413.
 
65. Wani, T. A., Masoodi, F. A., Jafari, S.M. and McClements, D. J. 2018. Chapter 19 – Safety of Nanoemulsions and Their Regulatory Status. Nanoemulsions, Academic Press: 613-628.
 
66. Jafari, S.M. 2017. Chapter 1 – An overview of nanoencapsulation techniques and their classification. Nanoencapsulation Technologies for the Food and Nutraceutical Industries, Academic Press: 1-34.
 
67. Jafari, S.M., Paximada, P., Mandala, I., Assadpour, E. and Mehrnia, M. A. 2017. Chapter 2 – Encapsulation by nanoemulsions. Nanoencapsulation Technologies for the Food and Nutraceutical Industries, Academic Press: 36-73.
 
68. Gharibzahedi, S. M. T. and Jafari, S.M. 2017. Chapter 7 – Nanocapsule formation by cyclodextrins. Nanoencapsulation Technologies for the Food and Nutraceutical Industries, Academic Press: 187-261.
 
69. Jafari, S.M., Katouzian, I., Rajabi, H. and Ganje, M. 2017. Chapter 13 – Bioavailability and release of bioactive components from nanocapsules. Nanoencapsulation Technologies for the Food and Nutraceutical Industries, Academic Press: 494-523.
 
70. Jafari, S.M. and Esfanjani, A. F. 2017. Chapter 14 – Instrumental analysis and characterization of nanocapsules. Nanoencapsulation Technologies for the Food and Nutraceutical Industries, Academic Press: 524-544.
 
71. Jafari, S.M., Katouzian, I. and Akhavan, S. 2017. Chapter 15 – Safety and regulatory issues of nanocapsules. Nanoencapsulation Technologies for the Food and Nutraceutical Industries, Academic Press: 545-590.
 
72. Jafari, S.M. and McClements, D. J. 2017. Nanotechnology Approaches for Increasing Nutrient Bioavailability. Advances in Food and Nutrition Research, Academic Press.
 
73. Jafari, S.M. 2017. Chapter 1 – An Introduction to Nanoencapsulation Techniques for the Food Bioactive Ingredients. Nanoencapsulation of Food Bioactive Ingredients, Academic Press: 1-62.
 
74. Esfanjani, A. F. and Jafari, S.M. 2017. Chapter 2 – Nanoencapsulation of Phenolic Compounds and Antioxidants. Nanoencapsulation of Food Bioactive Ingredients, Academic Press: 63-101.
 
75. Katouzian, I. and Jafari, S.M. 2017. Chapter 4 – Nanoencapsulation of Vitamins. Nanoencapsulation of Food Bioactive Ingredients, Academic Press: 145-181.
 
76. Akhavan, S. and Jafari, S.M. 2017. Chapter 6 – Nanoencapsulation of Natural Food Colorants. Nanoencapsulation of Food Bioactive Ingredients, Academic Press: 223-260.
 
77. Asghari Ghajari, M., Katouzian, I., Ganjeh, M. and Jafari, S.M. 2017. Chapter 7 – Nanoencapsulation of Flavors. Nanoencapsulation of Food Bioactive Ingredients, Academic Press: 261-296.
 
78. Gharibzahedi, S. M. T. and Jafari, S.M. 2017. Chapter 9 – Nanoencapsulation of Minerals. Nanoencapsulation of Food Bioactive Ingredients, Academic Press: 333-400.
 
79. Jafari, S.M., Esfanjani, A. F., Katouzian, I. and Assadpour, E. 2017. Chapter 10 – Release, Characterization, and Safety of Nanoencapsulated Food Ingredients. Nanoencapsulation of Food Bioactive Ingredients, Academic Press: 401-453.
 
80. Jafari, S.M., Fathi, M. and Mandala, I. 2015. Emerging product formation. Food Waste Recovery: Processing Technologies and Industrial Techniques, Elsevier Inc.: 293-317.

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Prof. Seid Mahdi Jafari

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Faculty of Food Science and Technology, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran

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