Taarji N - Search Results

1

Self-stabilizing performance of γ-oryzanol in oil-in-water emulsions and solid dispersions.

Taarji N, Bouhoute M, Felipe LO, Sobeh M, Kobayashi I, Neves MA, Tominaga K, Isoda H, Nakajima M. Taarji N, et al. Heliyon. 2023 Aug 31;9(9):e19677. doi: 10.1016/j.heliyon.2023.e19677. eCollection 2023 Sep. Heliyon. 2023. PMID: 37809870 Free PMC article.

2

Formulation and stabilization of oil-in-water nanoemulsions using a saponins-rich extract from argan oil press-cake.

Taarji N, Rabelo da Silva CA, Khalid N, Gadhi C, Hafidi A, Kobayashi I, Neves MA, Isoda H, Nakajima M. Taarji N, et al. Food Chem. 2018 Apr 25;246:457-463. doi: 10.1016/j.foodchem.2017.12.008. Epub 2017 Dec 6. Food Chem. 2018. PMID: 29291873

3

Formulation and characterization of water-in-oil nanoemulsions loaded with açaí berry anthocyanins: Insights of degradation kinetics and stability evaluation of anthocyanins and nanoemulsions.

Rabelo CAS, Taarji N, Khalid N, Kobayashi I, Nakajima M, Neves MA. Rabelo CAS, et al. Among authors: taarji n. Food Res Int. 2018 Apr;106:542-548. doi: 10.1016/j.foodres.2018.01.017. Epub 2018 Jan 17. Food Res Int. 2018. PMID: 29579959

4

Gypenosides as natural emulsifiers for oil-in-water nanoemulsions loaded with astaxanthin: Insights of formulation, stability and release properties.

Chen Z, Shu G, Taarji N, Barrow CJ, Nakajima M, Khalid N, Neves MA. Chen Z, et al. Among authors: taarji n. Food Chem. 2018 Sep 30;261:322-328. doi: 10.1016/j.foodchem.2018.04.054. Epub 2018 Apr 19. Food Chem. 2018. PMID: 29739600

5

Interfacial and emulsifying properties of purified glycyrrhizin and non-purified glycyrrhizin-rich extracts from liquorice root (Glycyrrhiza glabra).

Taarji N, Bouhoute M, Fainassi F, Hafidi A, Kobayashi I, Neves MA, Tominaga K, Isoda H, Nakajima M. Taarji N, et al. Food Chem. 2021 Feb 1;337:127949. doi: 10.1016/j.foodchem.2020.127949. Epub 2020 Sep 1. Food Chem. 2021. PMID: 32919267

6

Microfibrillated cellulose from Argania spinosa shells as sustainable solid particles for O/W Pickering emulsions.

Bouhoute M, Taarji N, de Oliveira Felipe L, Habibi Y, Kobayashi I, Zahar M, Isoda H, Nakajima M, Neves MA. Bouhoute M, et al. Among authors: taarji n. Carbohydr Polym. 2021 Jan 1;251:116990. doi: 10.1016/j.carbpol.2020.116990. Epub 2020 Aug 29. Carbohydr Polym. 2021. PMID: 33142562

7

Physicochemical stability and in-vitro bioaccessibility of concentrated γ-Oryzanol nanodispersions fabricated by solvent displacement method.

Taarji N, Bouhoute M, Kobayashi I, Tominaga K, Isoda H, Nakajima M. Taarji N, et al. Food Chem. 2022 Jul 15;382:132300. doi: 10.1016/j.foodchem.2022.132300. Epub 2022 Feb 2. Food Chem. 2022. PMID: 35134726

8

Formulation and physicochemical stability of oil-in-water nanoemulsion loaded with α-terpineol as flavor oil using Quillaja saponins as natural emulsifier.

de Oliveira Felipe L, Lemos Bicas J, Bouhoute M, Vodo S, Taarji N, Nakajima M, Neves MA. de Oliveira Felipe L, et al. Among authors: taarji n. Food Res Int. 2022 Mar;153:110894. doi: 10.1016/j.foodres.2021.110894. Epub 2021 Dec 15. Food Res Int. 2022. PMID: 35227489

9

Revisiting lycopene extraction: Caprylic acid-based emulsion for the highest recovery.

Khadizatul K, Elshamy S, Taarji N, Sohan MSR, Kobayashi I, Nakajima M, Neves MA. Khadizatul K, et al. Among authors: taarji n. J Food Sci Technol. 2022 Nov;59(11):4427-4435. doi: 10.1007/s13197-022-05522-0. Epub 2022 Jun 18. J Food Sci Technol. 2022. PMID: 36193465 Free PMC article.

10

Improvements in Visual Aspects and Chemical, Techno-Functional and Rheological Characteristics of Cricket Powder (Gryllus bimaculatus) by Solvent Treatment for Food Utilization.

Damasceno BC, Nakajima M, Taarji N, Kobayashi I, Ichikawa S, Neves MA. Damasceno BC, et al. Among authors: taarji n. Foods. 2023 Mar 27;12(7):1422. doi: 10.3390/foods12071422. Foods. 2023. PMID: 37048242 Free PMC article.

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