Publications
Google Scholar:
https://scholar.google.com/citations?user=UHOUnGAAAAAJ&hl=en
27. R. Ravanfar, Y. Sheng, H.B. Gray, J.R. Winkler “Tryptophan Extends the Life of cytochrome P450”. Proceedings of National Academy of Sciences, 120 (50) e2317372120 (2023).
26. R. Ravanfar, Y. Sheng, H.B. Gray, J.R. Winkler. Tryptophan‐96 in cytochrome P450 BM3 plays a key role in enzyme survival. FEBS Letters, 597, 59–64 (2023).
25. R. Ravanfar, Y. Sheng, M. Shahgholi, B. Lomenick, J. Jones, T. Chou, H.B. Gray, J.R. Winkler. Surface cysteines could protect the SARS-CoV-2 main protease from oxidative damage. Journal of Inorganic Biochemistry, 234, 111886 (2022).
24. M. Morales, R. Ravanfar, P. Oyala; H.B. Gray, J.R. Winkler. Copper (II) Binding to the Intrinsically Disordered C-Terminal Peptide of SARS-CoV-2 Virulence Factor Nsp1. Inorganic Chemistry, 61, 24, 8992-8996 (2022).
23. Najafi, M. Jafari, G. Farahavar, S. Abolmaali, N. Azarpira, S. Borandeh, R. Ravanfar. Recent Advances in Design and Applications of Biomimetic Self-Assembled Peptide Hydrogels for Hard Tissue Regeneration. Bio-Design and Manufacturing, https://doi.org/10.1007/s42242-021-00149-0 (2021).
22. R. Ravanfar, A. Abbaspourrad. Monitoring the Heme Iron State in Horseradish Peroxidase to Detect Ultra-trace Amounts of Hydrogen Peroxide in Alcohols. RSC Advances, 11, 9901-9910 (2021).
21. B. Yan, S.M. Davachi, R. Ravanfar, Y. Dadmohammadi, T.W. Deisenroth, T. VanPho, P.A. Odorisio, R. Hiremath Darji, A. Abbaspourrad. Improvement of vitamin C stability in vitamin gummies by encapsulation in casein gel. Food Hydrocolloids, 113, 106414 (2021).
20. R. Ravanfar, A. Abbaspourrad. The Molecular Mechanism of the Photocatalytic Oxidation Reactions by Horseradish Peroxidase in the Presence of Histidine. Green Chemistry, 22, 6105-6114 (2020).
19. R. Ravanfar, C. Bayles, A. Abbaspourrad. Structural Chemistry Enables Fluorescence of Amino Acids in the Crystalline Solid State. Crystal Growth and Design, 20, 16731680 (2020).
18. Z. Zhang, Y. Li, M.C. Lee, R. Ravanfar, O.I. Padilla-Zakour, A. Abbaspourrad. The Impact of High-Pressure Processing on the Structure and Sensory Properties of Egg White-Whey Protein Mixture at Acidic Conditions. Food and Bioprocess Technology, 13, 379-389 (2020).
17. R. Ravanfar, A. Abbaspourrad. l-Histidine Crystals as Efficient Vehicles to Deliver Hydrophobic Molecules. ACS Applied Materials and Interfaces, 11, 42, 39376-39384 (2019).
16. R. Ravanfar, G.B. Celli, A. Abbaspourrad. Controlling the Release from Enzyme-responsive Microcapsules with a Smart Natural Shell. ACS Applied Materials and Interfaces, 10 (6): 6046-6053 (2019).
15. M. Lee, R. Ravanfar, C. Tan, A. Abbaspourrad. Ultrastable Water-in-Oil High Internal Phase Emulsions Featuring Interfacial and Biphasic Network Stabilization. ACS Applied Materials and Interfaces, 11, 29, 26433-26441 (2019).
14. R. Ravanfar, P. Lawrence, K. Kriner, A. Abbaspourrad. Catalyzed Oxidation of Carotenoids by Lactoperoxidase in the Presence of Ethanol. Journal of Agricultural and Food Chemistry, 67 (6), 1742-1748 (2019).
13. G. Celli, P. Lawrence, R. Ravanfar, A. Abbaspourrad. Solvent-mediated Pressure-treated Bixin-casein Complexation for Targeted Color Delivery. Food Chemistry, 278, 434-442 (2019).
12. R. Ravanfar, T. Comunian, A. Abbaspourrad. Thermoresponsive, Water-dispersible Microcapsules with a Lipid-polysaccharide Shell to Protect Heat-sensitive Colorants. Food Hydrocolloids, 81, 419-428 (2018).
11. R. Ravanfar, T. Comunian, R. Dando, A. Abbaspourrad. Optimization of Microcapsules Shell Structure to Preserve Labile Compounds: A Comparison Between Microfluidics and Conventional Homogenization Method. Food Chemistry, 241, 460-467 (2018).
10. R. Ravanfar, M. Moein, M. Niakousari, A.M. Tamaddon. Extraction and Fractionation of Anthocyanins from Red Cabbage: Ultrasonic-assisted Extraction and Conventional Percolation Method. Journal of Food Measurement and Characterization, 12(4): 2271-2277 (2018).
9. T. Comunian, R. Ravanfar, S. Alcaine, A. Abbaspourrad. Water-in-oil-in-water Emulsion Obtained by Glass Microfluidic Device for Protection and Heat-triggered Release of Natural Pigments. Food Research International, 106, 945-951 (2018).
8. T. Comunian, R. Ravanfar, M. Selig, A. Abbaspourrad. Influence of the Protein Type on the Stability of Fish Oil in Water Emulsion Obtained by Glass Micro Device. Food Hydrocolloids, 77, 96-106 (2018).
7. G. Celli, R. Ravanfar, S. Kaliappan, R. Kapoor, A. Abbaspourrad. Annatto-entrapped Casein-chitosan Complexes Improve Whey Color Quality After Acid Coagulation of Milk. Food Chemistry, 255, 268-274 (2018).
6. B. Mehrad, R. Ravanfar, J. Licker, J. Regenstein, A. Abbaspourrad. Enhancing the Physicochemical Stability of carotene Solid Lipid Nanoparticle (SLNP) Using Whey Protein Isolate. Food Research International, 105, 962-969 (2018).
5. M. Selig, B. Dar, A. Kierulf, R. Ravanfar, S. Rizvi, A. Abbaspourrad. Modulation of Whey Protein-Kappa Carrageenan Hydrogel Properties via Enzymatic Protein Modification. Food and Function, 9, 2313-2319 (2018).
4. T. Comunian, R. Ravanfar, I. Alves de Castro, R. Dando, C. Favaro-Trindade, A. Abbaspourrad. Improving Oxidative Stability of Echium Oil Emulsions Fabricated by Microfluidics: Effect of Ionic Gelation and Phenolic Compounds. Food Chemistry, 233, 125-134 (2017).
3. R. Ravanfar, A.M. Tamaddon, M. Niakousari,M.R. Moein. Preservation of Anthocyanins in Solid Lipid Nanoparticles: Optimization of a Microemulsion Dilution Method Using the Placket-Burman and Box-Behnken Designs. Food Chemistry, 199: 573-580 (2016).
2. R. Ravanfar, A.M. Tamaddon, M. Niakousari. Optimization of Ultrasound Assisted Extraction of Anthocyanins from Red Cabbage Using Taguchi Design Method. Journal of Food Science and Technology, 52(12): 8140-8147 (2015).
1. R. Ravanfar, M. Niakousari, N. Maftoon Azad. Postharvest Sour Cherry Quality and Safety Maintenance by Exposure to Hot-water or Treatment with Aloe vera. Journal of Food Science and Technology, 51(10): 2872-2876 (2014).