Zobrazeno 1 - 10
of 101
pro vyhledávání: '"Afshin Akhondzadeh-basti"'
Autor:
Ali Khanjari, Razieh Partovi, Sepideh Abbaszadeh, Ghazal Nemati, Alireza Bahonar, Ali Misaghi, Afshin Akhondzadeh-Basti, Ahmad Alizadeh-Ilanjegh, Afshin Motaghifar
Publikováno v:
Veterinary Research Forum, Vol 1, Iss 3, Pp 174-178 (2010)
Fasciolosis and dicrocoeliosis are endemic parasitic diseases in Middle East especially Iran, which making significant economic problems. This retrospective survey has been done to evaluate contamination rate of slaughtered animals with fasciolosis a
Externí odkaz:
https://doaj.org/article/96ad51d2e378489780cae19035308712
Autor:
Fatemeh Mohammadkhan, Negin Noori, Afshin Akhondzadeh Basti, Ali Khanjari, Elmira Vanaki, Melika Farzaneh
Publikováno v:
Journal of Fasting and Health, Vol 10, Iss 3, Pp 222-231 (2022)
Introduction: Active antimicrobial food packaging prevents the growth of foodborne pathogens and spoilage microorganisms by incorporating antimicrobial agents into the film materials. Methods: The effects of Nanochithosan (NC) coating containing vari
Externí odkaz:
https://doaj.org/article/1261c7aa61964b0f814042901851d6bf
Autor:
Babak Pakbin, Afshin Akhondzadeh Basti, Ali Khanjari, Wolfram Manuel Brück, Leila Azimi, Abdollah Karimi
Publikováno v:
Scientific Reports, Vol 12, Iss 1, Pp 1-13 (2022)
Abstract Shigella species, a group of intracellular foodborne pathogens, are the main causes of bacillary dysentery and shigellosis in humans worldwide. It is essential to determine the species of Shigella in outbreaks and food safety surveillance sy
Externí odkaz:
https://doaj.org/article/e4b6cbc70866435cb7cb23bc0629c9ed
Autor:
Soghra Valizadeh, Mir-Hassan Moosavy, Alireza Ebrahimi, Afshin Akhondzadeh Basti, Razzagh Mahmoudi, Seyed Amin Khatibi
Publikováno v:
Journal of Nutrition and Food Security, Vol 7, Iss 1, Pp 37-45 (2022)
Background: Given the concerns about the use of chemical preservatives in food, the consumers and producers have been interested in natural alternatives, such as plant essential oils and extracts. Since there are limited studies about the effect of s
Externí odkaz:
https://doaj.org/article/66c6940816a6499d878aebac78f90846
Publikováno v:
Aquaculture Reports, Vol 28, Iss , Pp 101426- (2023)
Microbiological properties, proximate composition, total volatile base nitrogen (TVB-N), pH, fatty acid (FA) composition, peroxide value (PV), free fatty acids (FFA), histamine and water holding capacity (WHC) in fresh and frozen-stored (3, 6, and 12
Externí odkaz:
https://doaj.org/article/7a352db76ead445b9ff0f58bf5f2c638
Autor:
Najmeh Moghimi, Ali Khanjari, Ali Misaghi, Afshin Akhondzadeh Basti, Abolfazl Kamkar, Fazel Falah, Soroush Bakhtiari Rad
Publikováno v:
Journal of Fasting and Health, Vol 9, Iss 4 (Special Insight to Food Safety), Pp 334-341 (2021)
Fresh sausage has a short shelf life and is easily spoiled in refrigerated conditions. The present study aimed to assess the effects of Cuminum cyminum L. essential oil (CCEO; 0%, 0.05%, 0.1% and 0.2% v/v) on the shelf life extension of fresh camel s
Externí odkaz:
https://doaj.org/article/6a6860d3c4274eff86693d0bb42700dd
Autor:
Babak Pakbin, Afshin Akhondzadeh Basti, Ali Khanjari, Leila Azimi, Wolfram Manuel Brück, Abdollah Karimi
Publikováno v:
BMC Research Notes, Vol 14, Iss 1, Pp 1-6 (2021)
Abstract Objective Species identification of Shigella isolates are so prominent for epidemiological studies and infection prevention strategies. We developed and evaluated RAPD and ERIC-PCR coupled with HRM for differentiation of non-dysenteriae Shig
Externí odkaz:
https://doaj.org/article/4c53ef6503e84150bb550f58d1625b87
Publikováno v:
Biotechnology Reports, Vol 25, Iss , Pp - (2020)
The survival rate of free and encapsulated L. acidophilus and L. rhamnosus into Doogh beverage and simulated gastrointestinal conditions during 42-day were studied. Microencapsulation considerably protected both L. acidophilus and L. rhamnosus in Doo
Externí odkaz:
https://doaj.org/article/81e03953a98a460b8a679e7c948ae15c
Publikováno v:
Food Science & Nutrition. 11:2288-2297
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::7e9a725223f5968076f3ba18124bf99c
https://doi.org/10.1002/fsn3.3171
https://doi.org/10.1002/fsn3.3171
Autor:
Parviz shayan, Ghazal Nemati, Abolfazl Kamkar, Brigitte Eckert, Afshin Akhondzadeh Basti, Negin Nouri, Iraj Ashrafi Tamai
Publikováno v:
Iranian Journal of Veterinary Medicine, Vol 11, Iss 4, Pp 311-323 (2017)
Background: One of the major aspects of traceability in food authenticity assessment is to explore practical methods to find the origin of food. Objective: The aim of the present study was to find a DNA based method for authentication and traceabilit
Externí odkaz:
https://doaj.org/article/17fe932f0f0f48a282e01343d59ca980