Saeed Mirzaee Ghazani, PhD
Saeed Mirzaee Ghazani, PhD
Research associate
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Cited by
Cited by
Quality and safety of frying oils used in restaurants
A Sebastian, SM Ghazani, AG Marangoni
Food research international 64, 420-423, 2014
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 (7), 923-932, 2013
Enzymatic Interesterification
W Willis, SM Ghazani, AG Marangoni
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
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 (5), 743-756, 2013
Chemical Interesterification of Food Lipids
D Rousseau, SM Ghazani, AG Marangoni
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
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
Healthy fats and oils
SM Ghazani, AG Marangoni
Elsevier, 2016
Margarine processing plants and equipment
KA Alexandersen, SM Ghazani, AG Marangoni
Bailey's industrial oil and fat products, 1-64, 2005
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
Hydrogenation: processing technologies
WE Farr
Bailey's Industrial Oil and Fat Products, 2005
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
Facile lipase-catalyzed synthesis of a chocolate fat mimetic
SM Ghazani, AG Marangoni
Scientific Reports 8 (1), 1-18, 2018
Engineering the viscosity and melting behaviour of triacylglycerol biolubricants via interesterification
SM Ghazani, DA Pink, M Koutchekinia, JR Carney, R Bond, W Rakitsky, ...
RSC Advances 5 (47), 37180-37187, 2015
Natural emulsion gels and lecithin-based sorbents: A potential treatment method for organic spills on surface waters
P Safieh, E Pensini, A Marangoni, K Lamont, SM Ghazani, ...
Colloids and Surfaces a: Physicochemical and Engineering Aspects 574, 245-259, 2019
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
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), 1-14, 2020
Molecular motifs encoding self-assembly of peptide fibers into molecular gels
Y Lan, M Lv, S Guo, P Nasr, V Ladizhansky, R Vaz, MG Corradini, T Hou, ...
Soft Matter 15 (45), 9205-9214, 2019
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
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