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Erik Cyrus Fooladi

Observed names: E. C. Fooladi, E. Fooladi, Erik C. Fooladi, Erik Fooladi, Fooladi, E., Fooladi, Erik C.
ORCID: 0000-0001-7894-4747
Observed ORCID: 0000-0001-7894-4747
OpenAlex ID: A5042837550
Synthesis and characterization of half-sandwich N-heterocyclic carbene complexes of cobalt and rhodium
2004 · Erik Fooladi, Bj�rn Dalhus, et al. · Dalton Transactions · 50
Inquiry as a context-based practice – a case study of pre-service teachers’ beliefs and implementation of inquiry in context-based science teaching
2019 · Jaana Herranen, Päivi Kousa, et al. · International Journal of Science Education · 48
Chefs and researchers: Culinary practitioners' views on interaction between gastronomy and sciences
2018 · Erik Fooladi, Anu Hopia, et al. · International Journal of Gastronomy and Food Science · 43
Between Education and Opinion-Making: Dialogue between Didactic/Didaktik Models from Science Education and Science Communication in the Times of a Pandemic
2020 · Erik C. Fooladi · Science & Education · 25
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Oxidatively Induced Reductive Eliminations. A Mechanistic Study of the Oxidation Chemistry of CnRhMe3 (Cn = 1,4,7-Trimethyl-1,4,7-triazacyclononane)
1997 · Erik Fooladi, Mats Tilset · Inorganic Chemistry · 25
Oxidatively induced M–C bond cleavage reactions of Cp*Ir(Me2SO)Me2 and Cp*Rh(Me2SO)Me2 (Cp* = η5-C5Me5)
2002 · Erik Fooladi, Todd Graham, et al. · Journal of the Chemical Society Dalton Transactions · 24
Editorial: Special Issue “Promoting STEAM in Education”
2021 · Jaana Herranen, Erik Cyrus Fooladi, et al. · LUMAT International Journal on Math Science and Technology Education · 20
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Food in science, science in food – Interdisciplinarity in science/chemistry and home economics lower secondary curricula across three countries
2023 · Erik C. Fooladi, Maiju Tuomisto, et al. · International Journal of Science Education · 14
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Exploring the senses of taste with young children: Multisensory discoveries of food
2024 · Jennifer Coe, Lorenzo Manera, et al. · Food and Foodways · 12
Taste as Science, Aesthetic Experience and Inquiry
2019 · Erik Fooladi · BRILL eBooks · 12
Culinary precisions as a platform for interdisciplinary dialogue
2013 · Erik Fooladi, Anu Hopia · Flavour · 11
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Mechanism for C–H bond activation in ethylene in the gas phase vs. in solution – vinylic or agostic? Revisiting the case of protonated Cp*Rh(C2H4)2
2010 · Erik Fooladi, Andreas Krapp, et al. · Dalton Transactions · 9
Molecular gastronomy in science and cross-curricular education – The case of “Kitchen stories”
2013 · Erik Fooladi · LUMAT International Journal on Math Science and Technology Education · 7
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Teaching through interactions as framework and tool to promote dialogue and coherence in multidisciplinary teacher education and development
2025 · Erik C. Fooladi, Kari Hasle, et al. · Studies In Educational Evaluation · 6
Stemma og stilla i musikk og litteratur: Festskrift til Magnar Åm
2022 · Andreas Barth, Kristin Bolstad, et al. · 3
A Pinch of Culinary Science: Boiling an Egg Inside Out and Other Kitchen Tales
2019 · Anu Hopia, Erik Fooladi · CRC Press eBooks · 3
Purity testing of organometallic catalysts by micro liquid chromatography-electron ionization mass spectrometry
1999 · I. Bruheim, E. C. Fooladi, et al. · Chromatographia · 3
Multisensory experiences with and of food: representing taste visually and verbally during food ateliers in a Reggio Emilia perspective
2025 · Jennifer Coe, Erik C. Fooladi · Cambridge Journal of Education · 2
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Teaching Argumentation and Inquiry through Culinary Claims
2021 · Erik Fooladi · CRC Press eBooks · 2
Purity testing of air‐sensitive organometallic compounds by capillary supercritical fluid chromatography
2001 · I. Bruheim, E. Fooladi, et al. · Journal of Microcolumn Separations · 2
Revisiting the “porridge feud” in 19th century Norway: How knowledge and methods from multiple disciplines may reveal new clues to historical cooking practices
2022 · Erik C. Fooladi, Anu Hopia · International Journal of Gastronomy and Food Science · 1
Learning acidity in the context of molecular gastronomy through argumentation – Making of a blueberry trio
2013 · Linnea Töyrylä, Maija Aksela, et al. · LUMAT International Journal on Math Science and Technology Education · 1
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Rose water distillation
2013 · Milja Helenius, Maija Aksela, et al. · LUMAT International Journal on Math Science and Technology Education · 1
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Hvem er herre over smaken? Unge kokkeelevers opplevelse av smak
2024 · Daniel Bødtker-Lund, Marianne Dæhlen, et al. · Nordisk tidsskrift for utdanning og praksis
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4. Økologisk berekraft formidla til barn og unge – ein innhaldsanalyse av nyheitsmagasinet Supernytt
2022 · Kristian Fuglseth, Erik C. Fooladi · Universitetsforlaget eBooks
Works count: 59
Citation count: 324
H-index: 11
I10-index: 11
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