Found: 15
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Antioxidant and Antimicrobial Activities of Aqueous Extract of the Yellow and White Sweet Spanish onion (Allium cepa L.) in Isfahan.
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- Nutrition & Food Sciences Research, 2020, v. 7, n. 4, p. 33, doi. 10.29252/nfsr.7.4.33
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- Article
Biochemical profile of Scenedesmus isolates, with a main focus on the fatty acid profile.
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- Food Science & Nutrition, 2024, v. 12, n. 8, p. 5922, doi. 10.1002/fsn3.4254
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- Article
Biochemical profile of Dunaliella isolates from different regions of Iran with a focus on pharmaceutical and nutraceutical potential applications.
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- Food Science & Nutrition, 2024, v. 12, n. 7, p. 4914, doi. 10.1002/fsn3.4137
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- Article
Thermal stability of natural pigments produced by Monascus purpureus in submerged fermentation.
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- Food Science & Nutrition, 2021, v. 9, n. 9, p. 4855, doi. 10.1002/fsn3.2425
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- Article
Effect of chitosan edible coating with Laurus nobilis extract on shelf life of cashew.
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- Food Science & Nutrition, 2018, v. 6, n. 4, p. 871, doi. 10.1002/fsn3.630
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- Article
The Evaluation of saccharose replacing by adding stevioside-maltodextrin mixture on the physicochemical and sensory properties of Naanberenji (an Iranian confectionary).
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- Food Science & Nutrition, 2017, v. 5, n. 4, p. 845, doi. 10.1002/fsn3.463
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- Article
PRODUCTION OF CHOCOLATE PROBIOTIC DESSERT BASED ON CAMEL MILK USING LACTOCASEIBACILLUS CASEI.
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- Carpathian Journal of Food Science & Technology, 2022, v. 14, n. 2, p. 189, doi. 10.34302/crpjfst/2022.14.2.16
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- Article
Evaluation of gamma irradiation effect on morphological changes, macroscopic, microscopic characteristics and pigment production of Monascus purpureus.
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- Journal of Food Processing & Preservation, 2022, v. 46, n. 1, p. 1, doi. 10.1111/jfpp.16129
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- Article
The stability of phycocyanin extracted from Arthrospira platensis against osmotic, acid, and temperature stress conditions.
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- Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2024, v. 36, n. 3, p. 1, doi. 10.15586/ijfs.v36i3.2531
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- Article
Modelling of proteolysis in Iranian brined cheese using proteinase-loaded nanoliposome.
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- International Journal of Dairy Technology, 2016, v. 69, n. 1, p. 57, doi. 10.1111/1471-0307.12212
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- Article
Production and evaluation of a probiotic yogurt using Lactobacillus casei ssp. casei.
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- International Journal of Dairy Technology, 2009, v. 62, n. 1, p. 75, doi. 10.1111/j.1471-0307.2008.00436.x
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- Article
The effect of antioxidant properties of free and encapsulated rosemary extract in liposome on the oxidation process of canola oil.
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- International Journal of Food Science & Technology, 2023, v. 58, n. 10, p. 5521, doi. 10.1111/ijfs.16450
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- Article
Antioxidant Activities of Free and Liposome‐Encapsulated Green tea extracts on canola oil oxidation stability.
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- Journal of the American Oil Chemists' Society (JAOCS), 2020, v. 97, n. 12, p. 1343, doi. 10.1002/aocs.12436
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- Article
Pistachio (Pistacia vera) shell as a new candidate for enzymatic production of xylooligosaccharides.
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- Journal of Food Measurement & Characterization, 2021, v. 15, n. 1, p. 33, doi. 10.1007/s11694-020-00594-y
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- Article
The encapsulation of flavourzyme in nanoliposome by heating method.
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- Journal of Food Science & Technology, 2015, v. 52, n. 4, p. 2063, doi. 10.1007/s13197-013-1243-0
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- Article