Zobrazeno 1 - 10
of 32
pro vyhledávání: '"Alireza, Alishahi"'
Autor:
Vasighe Sadat Mirbagheri, Alireza Alishahi, Seyyed Hamid Reza Hashemi Petroudi, Seyed Mahdi Ojagh
Publikováno v:
Carbohydrate Polymer Technologies and Applications, Vol 6, Iss , Pp 100351- (2023)
Chitosan, including native, N- alkyl (AlkCs), and nanoparticles chitosan (CsNPs), were prepared and characterized. Average size and hydrodynamic diameter of nanoparticles were determined at 126 nm and 240 nm with a polydispersity index (PDI) of 0.154
Externí odkaz:
https://doaj.org/article/7126a4da6f984c4396551b12a8c572cc
Publikováno v:
Pizhūhish va Nuāvarī dar ̒Ulūm va Sanāyi̒-i Ghaz̠āyī, Vol 9, Iss 3, Pp 307-322 (2020)
In this study, the effects of the coating by chitosan (Cs) and its oligosaccharides (CsO) on some quality properties of peeled vannamei shrimp (Litopenaeus vannamei) during 3 months of frozen storage were compared with sodium pyrophosphate (SPP) (1 a
Externí odkaz:
https://doaj.org/article/d928c8365b754d24b19095a14fc5fa90
Publikováno v:
Pizhūhish va Nuāvarī dar ̒Ulūm va Sanāyi̒-i Ghaz̠āyī, Vol 9, Iss 2, Pp 175-188 (2020)
The purpose of this study was to use the effectiveness of different chitosan's and cooking methods on the formation of heterocyclic aromatic amines in fish fillet of Beluga (Huso huso). For this purpose, the natural preservative effect of 1% acid-sol
Externí odkaz:
https://doaj.org/article/0e4ff146e7484c35a1fa49644084236f
Autor:
Narjes D, Kamali, Alireza, Alishahi, Marzieh, Heidarieh, Saeed, Rajabifar, Hojat, Mirsadeghi, Moazame, Kordjazi
Publikováno v:
Current Radiopharmaceuticals. 15:249-255
Background: Chitosan is a cationic biopolymer obtained from deacetylating chitin, a natural compound present in crustacean shell, fungi and exoskeleton of insects. Chitosan involves various applications, including as drug and gene delivery systems, a
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ca3cce279f7610dc7a96726433f7ca0d
https://doi.org/10.2174/1874471015666211220094433
https://doi.org/10.2174/1874471015666211220094433
Publikováno v:
Journal of Aquatic Food Product Technology. 31:591-598
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::456c66092a77129990ae129f0fb7ade4
https://doi.org/10.1080/10498850.2022.2081951
https://doi.org/10.1080/10498850.2022.2081951
Publikováno v:
Czech Journal of Food Sciences, Vol 33, Iss 3, Pp 195-203 (2015)
While the use of synthetic antioxidants and antibacterials to keep the quality of seafood products has become a commonplace, consumer concern about their safety has motivated the seafood industry to seek natural alternatives. Phenolic compounds of pl
Externí odkaz:
https://doaj.org/article/62204d97685f4b5681ad8468cac6a479
Autor:
Seyed Mahdi Ojagh, Masoud Rezaei, Mojtaba Raeisi, Reza Rezanejad, Marzieh Heidarieh, Alireza Alishahi
Publikováno v:
Radiochimica Acta. 108:477-482
This study was carried out to evaluate the effect of the various gamma dose irradiations on the antioxidant activity of rosemary PBS (phosphate-buffered saline) extract. The PBS extract of rosemary was irradiated with gamma rays at the doses of 10, 2
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::178663d1133b709904aa32b9edf1ae8a
https://doi.org/10.1515/ract-2019-3113
https://doi.org/10.1515/ract-2019-3113
Autor:
Marzieh Heidarieh, Seyed Mahdi Ojagh, Gholamreza Rafiee, Alireza Alishahi, Mojtaba Raeisi, Reza Rezanejad
Publikováno v:
Journal of Aquatic Food Product Technology. 28:478-494
The objective of this study was to evaluate the effect of different forms and doses of rosemary on chemical, microbial, and sensory properties of rainbow trout fed nine different diets: con...
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::56b72684f69d2fa0c8f235a5897c6873
https://doi.org/10.1080/10498850.2019.1604594
https://doi.org/10.1080/10498850.2019.1604594
Autor:
Alireza Alishahi, Reza Rezanejad, Mojtaba Raeisi, Marzieh Heidarieh, Gholamreza Rafiee, Seyed Mahdi Ojagh
Publikováno v:
Turkish Journal of Pharmaceutical Sciences. 16:43-47
Objectives Rosmarinus officinalis L., a member of the family Lamiaceae, is regarded as the spice with the highest antioxidant activity. Materials and methods In this study, the transmission electron microscopy, X-ray diffraction, and fourier transfor
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f94e77ab1b6edc7f07ef7af57d6e2cb3
https://doi.org/10.4274/tjps.37880
https://doi.org/10.4274/tjps.37880
Autor:
Reza REZANEJAD, Seyed Mahdi OJAGH, Marzieh HEIDARIEH, Mojtaba RAEISI, Gholamreza RAFIEE, Alireza ALISHAHI
Publikováno v:
Turkish Journal of Pharmaceutical Sciences
Turkish Journal of Pharmaceutical Sciences, Vol 16, Iss 1, Pp 43-47 (2019)
Turkish Journal of Pharmaceutical Sciences, Vol 16, Iss 1, Pp 43-47 (2019)
Objectives: Rosmarinus officinalis L., a member of the family Lamiaceae, is regarded as the spice with the highest antioxidant activity. Materials and Methods: In this study, the transmission electron microscopy, X-ray diffraction, and fourier transf
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid_dedup__::e14eba00ad76fc697ea852c61c92ef8f
http://europepmc.org/articles/PMC7227986
http://europepmc.org/articles/PMC7227986