Zobrazeno 1 - 10
of 303
pro vyhledávání: '"A. Pirouzian"'
Autor:
Roufegarinejad, Leila, Dehghani, Shabnam, Bakhshi, Simin, Toker, Omer Said, Pirouzian, Haniyeh Rasouli, Khiabani, Arezou Habibzadeh
Publikováno v:
In Food Chemistry 30 March 2024 437 Part 1
Autor:
Javad Salimi, Mohamad Behzadi, Alireza Ramandi, Mehdi Jafarinia, Hamid Zand, Mohammad Pirouzian
Publikováno v:
Journal of Medical Case Reports, Vol 15, Iss 1, Pp 1-5 (2021)
Abstract Introduction Dieulafoy’s lesion, first found by Paul Georges Dieulafoy, is an infrequent but important cause of recurrent upper gastrointestinal bleeding. The bleeding is usually severe, but patients rarely present with chronic, occult gas
Externí odkaz:
https://doaj.org/article/10c80bcf6e154287bb5986b54e96302e
Akademický článek
Tento výsledek nelze pro nepřihlášené uživatele zobrazit.
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Autor:
Aziz Homayouni Rad, Nevzat Konar, Haniyeh Rasouli Pirouzian, Seyed Bagher Mirtajeddini, Omer Said Toker, Raheleh Rasouli Pirouzian
Publikováno v:
International Journal of Food Science & Technology. 58:1-8
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e15cf7e696605668cb992956ccdd3e8e
https://doi.org/10.1111/ijfs.16175
https://doi.org/10.1111/ijfs.16175
Autor:
Toker, Omer Said, Konar, Nevzat, Palabiyik, Ibrahim, Rasouli Pirouzian, Haniyeh, Oba, Sirin, Polat, Derya Genc, Poyrazoglu, Ender Sinan, Sagdic, Osman
Publikováno v:
In Food Chemistry 15 July 2018 254:224-231
Autor:
Konar, Nevzat, Palabiyik, Ibrahim, Toker, Omer Said, Polat, Derya Genc, Kelleci, Ebru, Pirouzian, Haniyeh Rasouli, Akcicek, Alican, Sagdic, Osman
Publikováno v:
In Journal of Functional Foods April 2018 43:206-213
Akademický článek
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Autor:
Nevzat Konar, Ibrahim Palabiyik, Omer Said Toker, Derya Genc Polat, Ebru Kelleci, Haniyeh Rasouli Pirouzian, Alican Akcicek, Osman Sagdic
Publikováno v:
Journal of Functional Foods, Vol 43, Iss , Pp 206-213 (2018)
This study was conducted to investigate the effect of inulin DP on viability levels (0–90 days) of the different probiotics (Lactobacillus paracasei and L. acidophilus) and the main chocolate quality parameters (texture, water activity, thermal pro
Externí odkaz:
https://doaj.org/article/9e36df3467b14c2a82b3238d6bce2e66
Autor:
Aziz Homayouni Rad, Aslan Azizi, Roghayeh Darghahi, Omid Bakhtiari, Mina Javadi, Maryam Jafarzadeh Moghaddam, Hamideh Homayouni Rad, Seyed Bagher Mirtajeddini, Noushin Mobaraki Asl, Maryam Tayebali, Haniyeh Rasouli Pirouzian
Publikováno v:
Applied Food Biotechnology, Vol 5, Iss 2, Pp 59-68 (2018)
Background and Objective: Prebiotics are food ingredients that induce the growth or activity of beneficial bacteria (Bifidobacteria and Lactobacilli). Galactooligosaccharide and tagatose are two main prebiotic compounds which are used in the food ind
Externí odkaz:
https://doaj.org/article/a0cc7b28eb994e1e8be4485c71b66e56
Publikováno v:
Czech Journal of Food Sciences, Vol 35, Iss 5, Pp 440-448 (2017)
The effects of sugar substitutes on rheological characteristics of compound milk chocolate using a simplex-lattice mixture design were evaluated. For this purpose, two bulking agents (maltitol and xylitol) at different levels (0-100%) were used and t
Externí odkaz:
https://doaj.org/article/356200e5ed9c490ba6da4577d7c85902