Zobrazeno 1 - 10
of 14
pro vyhledávání: '"Ali, Yassoralipour"'
Autor:
Ali Yassoralipour, Li-Choo Chong, Tong-Fei Cho, Oi-Ming Lai, Chee-Hao Kuan, Eng-Tong Phuah, Yee Ying Lee, Teck-Kim Tang
Publikováno v:
Journal of Food Measurement and Characterization. 16:258-268
In this study, a simple pH-colorimetric film was developed to detect the spoilage of pasteurized milk. The biosensor was fabricated by incorporating the pH-sensitive anthocyanins (AC) extracted from blue pea (Clitoria ternatea L.) flower into a starc
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::6cec815fedbd89c9c20e937a926c9172
https://doi.org/10.1007/s11694-021-01145-9
https://doi.org/10.1007/s11694-021-01145-9
Autor:
Ali Yassoralipour, Jun Xian Wong, Wen Han Chow, Sook Ngoh Chen, Chee Hao Kuan, Eng Tong Phuah, Ji Tan, Tsun-Thai Chai
Publikováno v:
Food Control. 149:109678
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::8056a78e93238fe296da04db622af997
https://doi.org/10.1016/j.foodcont.2023.109678
https://doi.org/10.1016/j.foodcont.2023.109678
Autor:
Soo, Pooi‐Pooi1 (AUTHOR), Ali, Yassoralipour1 (AUTHOR), Lai, Oi‐Ming2,3 (AUTHOR), Kuan, Chee‐Hao4 (AUTHOR), Tang, Teck‐Kim3 (AUTHOR), Lee, Yee‐Ying5 (AUTHOR), Phuah, Eng‐Tong1 (AUTHOR) phuahet@utar.edu.my
Publikováno v:
European Journal of Lipid Science & Technology. May2020, Vol. 122 Issue 5, p1-13. 13p.
Autor:
Mahboubeh Mohammadpourlima1 mahboubeh.mlima@yahoo.com, Ali Yassoralipour2, Phuah Eng Tong2, Zainal Abidin Mior Ahmad1, Wong Mui Yun1
Publikováno v:
Pakistan Journal of Agricultural Sciences. Dec2017, Vol. 54 Issue 4, p785-792. 8p.
Autor:
Ali Yassoralipour, Eng-Tong Phuah
Publikováno v:
Pakistan Journal of Agricultural Sciences. 54:765-772
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::eb967af129a830955677edad6ed2893d
https://doi.org/10.21162/pakjas/17.3786
https://doi.org/10.21162/pakjas/17.3786
Autor:
Mahbod Sahebi, Sima Taheri, Parisa Azizi, Jennifer Ann Harikrishna, Ali Yassoralipour, Mohamed M. Hanafi, Abbas Nasehi
Publikováno v:
Functional plant biology : FPB. 47(6)
Chromatin modulation plays important roles in gene expression regulation and genome activities. In plants, epigenetic changes, including variations in histone modification and DNA methylation, are linked to alterations in gene expression. Despite the
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ad7ea3e134b628526eca5268c0df0087
https://pubmed.ncbi.nlm.nih.gov/32349860
https://pubmed.ncbi.nlm.nih.gov/32349860
Publikováno v:
International Journal of Food Properties. 19:2707-2717
The purpose of this study was to investigate the effect of packaging film on physicochemical properties, microbial profile, and biogenic amines content of barramundi (Lates calcarifer Bloch) fillets packed in polyamide, polypropylene, and low-density
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::19bbc099052ada887c41a366d6120d29
https://doi.org/10.1080/10942912.2016.1142453
https://doi.org/10.1080/10942912.2016.1142453
Autor:
Ali Yassoralipour
Publikováno v:
British Journal of Applied Science & Technology. 4:693-704
Aims: In this study, the effect of washing process on shelf-life of surimi of Clupeonella spp. with cold-water, solution of 1.5 and 3 percent strength was investigated. Study Design: Data collected were analyzed by one-way analysis of variance (ANOVA
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::2f0231c71160a62c40180e7e45b57a63
https://doi.org/10.9734/bjast/2014/5753
https://doi.org/10.9734/bjast/2014/5753
Publikováno v:
Advance Journal of Food Science and Technology. 5:822-828
The effects of storage days and temperature on free amino acids, TVB-N, pH and microbial changes in Barramundi (Lates calcarifer) fillets kept at 0°C and 8°C were investigated for 20 days. At the end of the storage, significant differences were obs
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::dd3f3626c165f3864ca30a60118572d8
https://doi.org/10.19026/ajfst.5.3168
https://doi.org/10.19026/ajfst.5.3168
Publikováno v:
LWT - Food Science and Technology. 48:142-146
Carbon dioxide concentration in modified atmosphere packaging (MAP) were varied in order to determine their effects on the biogenic amines formation in barramundi ( Lates calcarifer ) fillets kept at 8 °C. The gas mixtures were M 1 (100% CO 2 ), M 2
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::47bb8ccc637465305138eec278e2e685
https://doi.org/10.1016/j.lwt.2012.01.033
https://doi.org/10.1016/j.lwt.2012.01.033