Zobrazeno 1 - 10
of 206
pro vyhledávání: '"Ali Sahari"'
Autor:
Ali Sahari Moghaddam, Behzad Kaviani, Ali Mohammadi Torkashvand, Vahid Abdossi, Ali Reza Eslami
Publikováno v:
Acta Scientiarum Polonorum: Hortorum Cultus, Vol 23, Iss 1 (2024)
In vitro propagation, cold preservation, and cryopreservation are three essential approaches to preserve the genetic resources of red-listed plants, including English yew (Taxus baccata L.). Different concentrations of plant growth regulators (PGRs)
Externí odkaz:
https://doaj.org/article/59d67a2acd754fcdae788f7251e4801b
Autor:
Ali Sahari Moghaddam, Behzad Kaviani, Ali Mohammadi Torkashvand, Vahid Abdossi, AliReza Eslami
Publikováno v:
Majallah-i ̒Ulum-i Bāghbānī, Vol 38, Iss 1, Pp 41-50 (2022)
IntroductionYew or English yew (Taxus baccata L.) from the family of Taxaceae is an ornamental shrub that is used in various industries. Root induction and formation process at the base of stem cuttings of yew is slow. This species is in danger of ex
Externí odkaz:
https://doaj.org/article/d23e6188e71c4e1c940d64353beb1e31
Autor:
Eric J. Leaman, Ali Sahari, Mahama A. Traore, Brian Q. Geuther, Carmen M. Morrow, Bahareh Behkam
Publikováno v:
APL Bioengineering, Vol 4, Iss 1, Pp 016104-016104-15 (2020)
Multi-agent biohybrid microrobotic systems, owing to their small size and distributed nature, offer powerful solutions to challenges in biomedicine, bioremediation, and biosensing. Synthetic biology enables programmed emergent behaviors in the biotic
Externí odkaz:
https://doaj.org/article/928ad108ca424757b92021b687b46232
Publikováno v:
In Food Chemistry: X 30 March 2024 21
Autor:
Delfanian, Mojtaba, Yesiltas, Betül, Moltke Sørensen, Ann-Dorit, Ali Sahari, Mohammad, Barzegar, Mohsen, Ahmadi Gavlighi, Hassan, Jacobsen, Charlotte
Publikováno v:
In Food Chemistry 15 August 2023 417
Akademický článek
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Publikováno v:
Food Science & Nutrition, Vol 8, Iss 6, Pp 2920-2928 (2020)
Abstract The purpose of this study was to evaluate the effectiveness of pistachio hull extract (PHE) as an antioxidant and antimicrobial agent for preservation of dry fermented sausages during fermentation and storage period. Sausages were prepared u
Externí odkaz:
https://doaj.org/article/62d6030c8da04ee7953b7be7ad9bacab
Autor:
Seifzadeh, Negin, Ali Sahari, Mohammad, Barzegar, Mohsen, Ahmadi Gavlighi, Hassan, Calani, Luca, Del Rio, Daniele, Galaverna, Gianni
Publikováno v:
In Food Chemistry 30 March 2019 277:398-406
Autor:
Moghaddam, Ali Sahari, Kaviani, Behzad, Torkashvand, Ali Mohammadi, Abdossi, Vahid, Eslami, Ali Reza
Publikováno v:
Acta Scientiarum Polonorum. Hortorum Cultus; Jan/Feb2024, Vol. 23 Issue 1, p13-28, 16p
Publikováno v:
Food Science & Nutrition, Vol 7, Iss 6, Pp 1986-1996 (2019)
Abstract This study aims to investigate the characteristics of oleogel (OG) produced from amaranth oil at four concentrations of 7%, 9%, 10%, and 12% of the monoglyceride (MG). The physicochemical and structural aspects were performed by using pulsed
Externí odkaz:
https://doaj.org/article/88dcec706dd04c2c9ba32825cc1fe6d1