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Technical University of Denmark profile page

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Scopus Author ID: 25638448700
Scopus Author ID: 25638448700
ResearcherID: L-2113-2019
SciProfiles: 1315132

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Denmark

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Employment (4)

UPSIDE FOODS Inc: Berkeley, US

2022-07-12 to present | Senior Scientist (Food R&D)
Employment
Source: Self-asserted source
Ali Jafarpour

Technical University of Denmark: Kgs. Lyngby, DK

2023-09-06
Employment
Source: check_circle
Technical University of Denmark Orbit

Technical University of Denmark: Kongens Lyngby, Hovedstaden, DK

2018-09-01 to 2022-06-30 | Senior Researcher (Bioactive Division)
Employment
Source: Self-asserted source
Ali Jafarpour

Sari Agricultural Sciences and Natural Resources University: Sari, Mazandaran, IR

2008-04-08 to 2018-12-01 | Associate Professor (Seafood Science and Technology)
Employment
Source: Self-asserted source
Ali Jafarpour

Education and qualifications (1)

Royal Melbourne Institute of Technology: VIC, VIC, AU

2004-07-15 to 2008-01-10 | PhD student (Food Science)
Education
Source: Self-asserted source
Ali Jafarpour

Professional activities (3)

Iranian Society of Seafood Processing Scientists: Tehran, Tehran, IR

2012-09-10 to present
Membership
Source: Self-asserted source
Ali Jafarpour

Institute of Food Technologists: Chicago, IL, US

2007 to 2009
Membership
Source: Self-asserted source
Ali Jafarpour

Australian Institute of Food Science and Technology: North Sydney, New South Wales, AU

2005 to 2008
Membership
Source: Self-asserted source
Ali Jafarpour

Funding (1)

Foostering Internationalization of Agriculutural Engineering In Russian and Iran

2018 to 2021 | Contract
Erasmus+ (Brussle, BE)
Part of GRANT_NUMBER:

585596-EPP-1-2017-1-DE-EPPKA2-CBHE-JP
Source: Self-asserted source
Ali Jafarpour

Works (37)

Influence of Supercritical Fluid Extraction Process on Techno-Functionality of Enzymatically Derived Peptides from Filter-Pressed Shrimp Waste

Marine Drugs
2025 | Journal article | Author
DOI: 10.3390/md23030122
SOURCE-WORK-ID:

f7301b48-7271-458c-adb3-a277ca007423

PMID: 40137308
EID:

2-s2.0-105001163819
Contributors: Narjes Badfar; Ali Jafarpour; Federico Casanova; Lucas Sales Queiroz; Adane Tilahun Getachew; Charlotte Jacobsen; Flemming Jessen; Nina Gringer
Source: check_circle
Technical University of Denmark Orbit

Biochemical and physicochemical properties of shrimp (Pandalus borealis) compounds after compact filter press process

JSFA Reports
2024 | Journal article | Author
DOI: 10.1002/jsf2.182
SOURCE-WORK-ID:

e19d0d83-ef54-4404-a36a-ad238ca55612

WOSUID:

001252816500002

EID:

2-s2.0-85211433328
Contributors: Ali Jafarpour; Lucas Sales Queiroz; Federico Casanova; Narjes Badfar; Charlotte Jacobsen; Flemming Jessen; Jens Jørgen Sloth; Heidi Olander Petersen; Mikkel Knudsen; Preben Boje Hansen et al.
Source: check_circle
Technical University of Denmark Orbit

Bioinformatically predicted emulsifying peptides and potato protein hydrolysate improves the oxidative stability of microencapsulated fish oil

Food Chemistry Advances
2023 | Journal article | Author
DOI: 10.1016/j.focha.2023.100441
SOURCE-WORK-ID:

0993ad26-96c1-42e0-a2f2-b772986665b9

EID:

2-s2.0-85173233538
Contributors: Mads Bjørlie; Betül Yesiltas; Pedro J. García-Moreno; F. Javier Espejo-Carpio; Nor E. Rahmani-Manglano; Emilia M. Guadix; Ali Jafarpour; Egon Bech Hansen; Paolo Marcatili; Michael T. Overgaard et al.
Source: check_circle
Technical University of Denmark Orbit

Interfacial and emulsifying properties of enzymatically derived peptides from shrimp head and shell

Book of abstracts
2023 | Conference paper | Author
SOURCE-WORK-ID:

9a72effc-e986-41dd-8996-71e735ea9368
Contributors: Federico Casanova; Narjes Badfar; Ali Jafarpour; Lucas Sales Queiroz; Flemming Jessen; Charlotte Jacobsen; Nina Gringer
Source: check_circle
Technical University of Denmark Orbit

Targeted hydrolysis of native potato protein

Food Hydrocolloids
2023 | Journal article | Author
DOI: 10.1016/j.foodhyd.2022.108299
SOURCE-WORK-ID:

0978fa08-9480-4b38-93dd-dc436e78b0d7

EID:

2-s2.0-85142766129
Contributors: Simon Gregersen Echers; Ali Jafarpour; Betül Yesiltas; Pedro Jesús García Moreno; Mathias Greve-Poulsen; Dennis K. Hansen; Charlotte Jacobsen; Michael Toft Overgaard; Egon Bech Hansen
Source: check_circle
Technical University of Denmark Orbit

A potent peptide emulsifier from potato storage proteins and its natural isoforms: Insight into the structure/function relationship of amphipathic, α-helical peptide emulsifiers, their targeted release, and applicability

18th Food Colloids Conference, Lund, Sweden, 11/04/2022
2022 | Conference output | Author
SOURCE-WORK-ID:

0e8aca22-ca0a-449a-85b8-35699fff55c5
Contributors: Simon Gregersen; Pedro Jesús García Moreno; Betül Yesiltas; Ali Jafarpour; Mads Bjørlie; Egon Bech Hansen; Paolo Marcatili; Charlotte Jacobsen; Nykola C. Jones; Søren V. Hoffmann et al.
Source: check_circle
Technical University of Denmark Orbit

Nano-encapsulation of sweet basil essential oil based on native gums and its application in controlling the oxidative stability of Kilka fish oil

Journal of Food Measurement and Characterization
2022 | Journal article | Author
DOI: 10.1007/s11694-022-01332-2
SOURCE-WORK-ID:

29d2d41a-921a-4f87-8ba3-fdd24d880cf9

EID:

2-s2.0-85125669509
Contributors: Sahar Aboutalebzadeh; Reza Esmaeilzadeh-Kenari; Ali Jafarpour
Source: check_circle
Technical University of Denmark Orbit

Peptide emulsifiers from potato

2nd NIZO Plant Protein Functionality Conference, Netherlands, 11/10/2022
2022 | Conference output | Author
SOURCE-WORK-ID:

07737ab1-5221-435d-9879-a6ed858666a9
Contributors: Simon Gregersen; Pedro Jesús García Moreno; Betül Yesiltas; Ali Jafarpour; Mads Bjørlie; Egon Bech Hansen; Paolo Marcatili; Charlotte Jacobsen; Nykola C Jones; Søren Vrønning Hoffmann et al.
Source: check_circle
Technical University of Denmark Orbit

Targeted hydrolysis of native potato protein

2022 | Other | Author
DOI: 10.1101/2022.05.25.493405
SOURCE-WORK-ID:

c188fc8f-ee8f-4bc9-a369-96ed0ddb84c9
Contributors: Simon Gregersen Echers; Ali Jafarpour; Betül Yesiltas; Pedro Jesús García Moreno; Mathias Greve-Poulsen; Dennis K. Hansen; Charlotte Jacobsen; Michael Toft Overgaard; Egon Bech Hansen
Source: check_circle
Technical University of Denmark Orbit

Texture and viscoelastic characteristics of silver carp (Hypophthalmichthys molitrix) surimi affected by combination of washing regimes and hydrogen peroxide

Journal of Texture Studies
2022 | Journal article | Author
DOI: 10.1111/jtxs.12675
SOURCE-WORK-ID:

dabf4dd6-0e03-4a33-a5cf-5e033567eff6

PMID: 35297060
EID:

2-s2.0-85127266706
Contributors: Narjes Badfar; Mehdi Abdolahi; Peter Reimer Stubbe; Ali Jafarpour
Source: check_circle
Technical University of Denmark Orbit

Influence of non-thermal microwave radiation on emulsifying properties of sunflower protein

Food Chemistry
2022-03 | Journal article
DOI: 10.1016/j.foodchem.2021.131275
Part of ISSN: 0308-8146
Source: Self-asserted source
Ali Jafarpour
grade
Preferred source (of 3)‎

Effects of pH on techno-functionality and interfacial activity of potato protein extract (PPE)

Journal of the American Oil Chemists' Society
2021 | Journal article
DOI: 10.21748/AM21.595
WOSUID: WOS:000697218900556
Contributors: Jafarpour, Ali; Hansen, Egon B.; Jacobsen, Charlotte
Source: check_circle
Web of Science Researcher Profile Sync

Effects of pH on techno-functionality and interfacial activity of potato protein extract (PPE)

J A O C S
2021 | Conference abstract | Author
SOURCE-WORK-ID:

f22950cb-b78f-456b-a4d0-f3e9bc6b72f7

WOSUID:

000697218900556
Contributors: Ali Jafarpour; Egon Bech Hansen; Charlotte Jacobsen
Source: check_circle
Technical University of Denmark Orbit

The Preservative Effects of Marjoram (Origanum majorana L.) And Zataria (Zataria multiflora) Essential Oils on Common Carp (Cyprinus carpio) Surimi Quality during Frozen Storage

Journal of Aquatic Food Product Technology
2021-07-03 | Journal article
DOI: 10.1080/10498850.2021.1937423
Part of ISSN: 1049-8850
Part of ISSN: 1547-0636
Source: Self-asserted source
Ali Jafarpour
grade
Preferred source (of 3)‎

Biofunctionality of Enzymatically Derived Peptides from Codfish (Gadus morhua) Frame: Bulk In Vitro Properties, Quantitative Proteomics, and Bioinformatic Prediction

Marine Drugs
2020-11-27 | Journal article
DOI: 10.3390/md18120599
Part of ISSN: 1660-3397
Source: Self-asserted source
Ali Jafarpour
grade
Preferred source (of 3)‎

Characterization of Cod (Gadus morhua) frame composition and its valorization by enzymatic hydrolysis

Journal of Food Composition and Analysis
2020-03 | Journal article
DOI: 10.1016/j.jfca.2020.103469
Part of ISSN: 0889-1575
Source: Self-asserted source
Ali Jafarpour
grade
Preferred source (of 3)‎

Loading of fish oil into nanocarriers prepared through gelatin-gum Arabic complexation

Food Hydrocolloids
2019 | Journal article
DOI: 10.1016/j.foodhyd.2018.12.044
EID:

2-s2.0-85059567887
Contributors: Esfahani, R.; Jafari, S.M.; Jafarpour, A.; Dehnad, D.
Source: Self-asserted source
Ali Jafarpour via Scopus - Elsevier
grade
Preferred source (of 2)‎

Effect of Carboxymethyl Cellulose Edible Coating Enriched with Summer Savory Extract on Quality Parameters of Spangled Emperor (Lethrinus nebulosus) Fillets During Refrigerated Storage

Journal of Packaging Technology and Research
2019-07 | Journal article
DOI: 10.1007/s41783-019-00063-y
Part of ISSN: 2520-1034
Part of ISSN: 2520-1042
Source: Self-asserted source
Ali Jafarpour
grade
Preferred source (of 2)‎

Effect of microbial transglutaminase and setting condition on gel properties of blend fish protein isolate recovered by alkaline solubilisation/isoelectric precipitation

International Journal of Food Science & Technology
2019-03 | Journal article
DOI: 10.1111/ijfs.13991
Part of ISSN: 0950-5423
Part of ISSN: 1365-2621
Source: Self-asserted source
Ali Jafarpour
grade
Preferred source (of 3)‎

Sequential extraction of gel-forming proteins, collagen and collagen hydrolysate from gutted silver carp (Hypophthalmichthys molitrix), a biorefinery approach

Food Chemistry
2018 | Journal article
DOI: 10.1016/j.foodchem.2017.09.045
EID:

2-s2.0-85029818850
Contributors: Abdollahi, M.; Rezaei, M.; Jafarpour, A.; Undeland, I.
Source: Self-asserted source
Ali Jafarpour via Scopus - Elsevier
grade
Preferred source (of 2)‎

The use of cod frames from the cod filleting for value-creation

Sustain Conference 2018
2018 | Conference paper | Author
SOURCE-WORK-ID:

0d9e0987-f566-4abc-b328-ae5eca0ae03a
Contributors: Ann-Dorit Moltke Sørensen; Rocio Maciel Gomez; Ali Jafarpour; Charlotte Jacobsen
Source: check_circle
Technical University of Denmark Orbit

Influence of Chitosan Nanocomposite and Rosemary (Rosmarinus officinalis L.) Extract Coating on Quality of Huso huso Fillet Inoculated with Listeria monocytogenes During Refrigerated Storage

Journal of Aquatic Food Product Technology
2017 | Journal article
DOI: 10.1080/10498850.2016.1266427
EID:

2-s2.0-85019631666
Contributors: Jafari, A.; Jafarpour, A.; Safari, R.
Source: Self-asserted source
Ali Jafarpour via Scopus - Elsevier
grade
Preferred source (of 2)‎

Dynamic rheological, microstructural and physicochemical properties of blend fish protein recovered from kilka (Clupeonella cultriventris) and silver carp (Hypophthalmichthys molitrix) by the pH-shift process or washing-based technology

Food Chemistry
2017-08 | Journal article
DOI: 10.1016/j.foodchem.2017.02.133
Part of ISSN: 0308-8146
Source: Self-asserted source
Ali Jafarpour
grade
Preferred source (of 3)‎

Rheological and microstructural properties of beef sausage batter formulated with fish fillet mince

Journal of Food Science and Technology
2016-01 | Journal article
DOI: 10.1007/s13197-015-2052-4
Part of ISSN: 0022-1155
Part of ISSN: 0975-8402
Source: Self-asserted source
Ali Jafarpour
grade
Preferred source (of 5)‎

Comparison of growth and digestive enzymes activity of kutum (Rutilus kutum) during ontogeny fed with live prey and artificial feed

Aquaculture International
2015 | Journal article
DOI: 10.1007/s10499-014-9838-7
EID:

2-s2.0-84925510880
Contributors: Hassantabar, F.; Fereidouni, A.E.; Ouraji, H.; Babaei, S.; Jafarpour, A.
Source: Self-asserted source
Ali Jafarpour via Scopus - Elsevier
grade
Preferred source (of 2)‎

Effect of dietary prebiotic mannan oligosaccharide (mos) on growth performance, intestinal microflora, body composition, haematological and blood serum biochemical parameters of rainbow trout (oncorhynchus mykiss) juveniles

Journal of Fisheries and Aquatic Science
2015 | Journal article
DOI: 10.3923/jfas.2015.255.265
EID:

2-s2.0-84936947811
Contributors: Denji, K.A.; Mansour, M.R.; Akrami, R.; Ghobadi, S.; Jafarpour, S.A.; Mirbeygi, S.K.
Source: Self-asserted source
Ali Jafarpour via Scopus - Elsevier

Effects of dietary synbiotic on growth, survival, lactobacillus bacterial count, blood indices and immunity of beluga (Huso huso Linnaeus, 1754) juvenile

Aquaculture Nutrition
2015 | Journal article
DOI: 10.1111/anu.12219
EID:

2-s2.0-84945454029
Contributors: Akrami, R.; Nasri-Tajan, M.; Jahedi, A.; Jahedi, M.; Razeghi Mansour, M.; Jafarpour, S.A.
Source: Self-asserted source
Ali Jafarpour via Scopus - Elsevier

Gelation characteristics of surimi gel from silver carp (Hypophthalmichthys molitrix) by application of acid-alkali processes

Journal of Aquatic Food Product Technology
2014 | Journal article
DOI: 10.1080/10498850.2012.714446
EID:

2-s2.0-84899497345
Contributors: Jafarpour, S.A.; Shabnpour, B.; Filabadi, S.S.; Shabani, A.
Source: Self-asserted source
Ali Jafarpour via Scopus - Elsevier

Contribution of Sarcoplasmic Proteins to Myofibrillar Proteins Gelation

Journal of Food Science
2012 | Journal article
DOI: 10.1111/j.1750-3841.2011.02521.x
EID:

2-s2.0-84857131201
Contributors: Jafarpour, A.; Gorczyca, E.M.
Source: Self-asserted source
Ali Jafarpour via Scopus - Elsevier
grade
Preferred source (of 2)‎

Effects of dietary supplementation of synbiotic on growth performance, serum biochemical parameters and carcass composition in rainbow trout (Oncorhynchus mykiss) fingerlings

Journal of Animal Physiology and Animal Nutrition
2012 | Journal article
DOI: 10.1111/j.1439-0396.2011.01167.x
EID:

2-s2.0-84860228098
Contributors: Mehrabi, Z.; Firouzbakhsh, F.; Jafarpour, A.
Source: Self-asserted source
Ali Jafarpour via Scopus - Elsevier
grade
Preferred source (of 2)‎

Determination of the optimum transfer time of kutum (Rutilus frisii kutum) larvae from live food to artificial dry feed

Aquaculture International
2011 | Journal article
DOI: 10.1007/s10499-010-9383-y
EID:

2-s2.0-79960070692
Contributors: Ouraji, H.; Khalili, K.J.; Ebrahimi, G.; Jafarpour, S.A.
Source: Self-asserted source
Ali Jafarpour via Scopus - Elsevier

Growth, survival, and fatty acid composition of Indian white shrimp Fenneropenaeus indicus (Milne Edwards) fed diets containing different levels of vitamin E and lipid

Aquaculture International
2011 | Journal article
DOI: 10.1007/s10499-010-9409-5
EID:

2-s2.0-80052450609
Contributors: Ouraji, H.; Kenari, A.M.A.; Shabanpour, B.; Shabani, A.; Sodagar, M.; Jafarpour, S.A.; Ebrahimi, G.H.
Source: Self-asserted source
Ali Jafarpour via Scopus - Elsevier

Characteristics of sarcoplasmic proteins and their interaction with surimi and kamaboko gel

Journal of Food Science
2009 | Journal article
DOI: 10.1111/j.1750-3841.2008.01009.x
EID:

2-s2.0-58649093481
Contributors: Jafarpour, A.; Gorczyca, E.M.
Source: Self-asserted source
Ali Jafarpour via Scopus - Elsevier
grade
Preferred source (of 2)‎

Rheological characteristics and microstructure of common carp (Cyprinus carpio) surimi and kamaboko gel

Food Biophysics
2009 | Journal article
DOI: 10.1007/s11483-009-9115-x
EID:

2-s2.0-70350218602
Contributors: Jafarpour, A.; Gorczyca, E.M.
Source: Self-asserted source
Ali Jafarpour via Scopus - Elsevier
grade
Preferred source (of 2)‎

Alternative techniques for producing a quality surimi and kamaboko from common carp (cyprinus carpio)

Journal of Food Science
2008 | Journal article
DOI: 10.1111/j.1750-3841.2008.00937.x
EID:

2-s2.0-55649100954
Contributors: Jafarpour, A.; Gorczyca, E.M.
Source: Self-asserted source
Ali Jafarpour via Scopus - Elsevier
grade
Preferred source (of 2)‎

Colour improvement of common carp (Cyprinus carpio) fillets by hydrogen peroxide for surimi production

International Journal of Food Science and Technology
2008 | Journal article
DOI: 10.1111/j.1365-2621.2007.01622.x
EID:

2-s2.0-49449109856
Contributors: Jafarpour, A.; Sherkat, F.; Leonard, B.; Gorczyca, E.M.
Source: Self-asserted source
Ali Jafarpour via Scopus - Elsevier
grade
Preferred source (of 2)‎

Biofunctionality of Enzymatically Derived Peptides from Codfish (Gadus morhua) Frame: Bulk in vitro Properties, Quantitative Proteomics, and Bioinformatic Prediction
Source: check_circle
Multidisciplinary Digital Publishing Institute

Peer review (28 reviews for 10 publications/grants)

Review activity for CyTA: journal of food. (1)
Review activity for Food packaging and shelf life. (1)
Review activity for Food science and technology international (3)
Review activity for Foods. (7)
Review activity for International journal of food properties. (1)
Review activity for Journal of aquatic food product technology. (7)
Review activity for Journal of food science. (2)
Review activity for Journal of texture studies. (2)
Review activity for Journal of the American Oil Chemists' Society. (2)
Review activity for Journal of the science of food and agriculture. (2)
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