Zobrazeno 1 - 10
of 110
pro vyhledávání: '"Behrouz Akbari Adergani"'
Autor:
Mohammad Ali Zazouli, Zabihollah Yousefi, Jamshid Yazdani-Charati, Hajar Tabarinia, Farzaneh Tabarinia, Behrouz Akbari Adergani
Publikováno v:
Journal of Mazandaran University of Medical Sciences, Vol 34, Iss 234, Pp 218-219 (2024)
Mohammad Ali Zazouli1, Zabihollah Yousefi1, Jamshid Yazdani-Charati2, Hajar Tabarinia3, Farzaneh Tabarinia4, Behrouz Akbari Adergani5 1 Associate Professor, Department of Environmental Health Engineering, Health Sciences Research Center, Faculty
Externí odkaz:
https://doaj.org/article/54e881d46e3a4092ba663e4788601392
Publikováno v:
Applied Food Biotechnology, Vol 8, Iss 4, Pp 275-284 (2021)
Background and Objective: Conventional applied techniques used for detecting pathogenic microorganisms that generally are based on plating, serological and biochemical assays are unreliable and expensive while lacking sensitivity and specificity comp
Externí odkaz:
https://doaj.org/article/52651978ac9341079803136db69a55fb
Autor:
Marzieh Farhadkhani, Mahnaz Nikaeen, Behrouz Akbari Adergani, Maryam Hatamzadeh, Bibi Fatemeh Nabavi, Akbar Hassanzadeh
Publikováno v:
Iranian Journal of Public Health, Vol 43, Iss 5 (2014)
Drinking water quality can be deteriorated by microbial and toxic chemicals during transport, storage and handling before using by the consumer. This study was conducted to evaluate the microbial and physicochemical quality of drinking water from bot
Externí odkaz:
https://doaj.org/article/f2d46df5f890490082bd6d4ef734ffc4
Autor:
Behrouz Akbari-adergani, Neda Sallak, Gholamreza Jahed khaniki, Noushin Rastkari, Parisa Sadighara
Publikováno v:
Foods and Raw Materials, Vol 6, Iss 2, Pp 249-255 (2018)
Using sodium bicarbonate (SB) in cooking meat products is a controversial subject. The aim of this study was to estimate an effect of different SB concentrations on the quality characteristics and organoleptic properties of meat in Kubideh Kebab, a
Externí odkaz:
https://doaj.org/article/bbee69c099ab4c8189a29867cd7ecf49
Publikováno v:
تحقیقات سلامت در جامعه, Vol 4, Iss 3, Pp 79-90 (2018)
Introduction and purpose: Non-alcoholic beer is a product that is made of mixing malt or malt extract, water, hops, carbon dioxide, and permitted additives with or without sweetener. In this regard, the present study aimed to compare and evaluate maj
Externí odkaz:
https://doaj.org/article/1faf9a5cf7814795854280c05c18dab7
Publikováno v:
Journal of Dental Medicine, Vol 31, Iss 3, Pp 162-166 (2018)
Background and Aims: The systemic and topical preventive effect of fluoride on tooth decay has been reported. The aim of the present study was to determine the fluoride level in imported and national fluoridated dentifrices in the Iranian market. Mat
Externí odkaz:
https://doaj.org/article/9a810f12277f4497bee58609c3f66a57
Publikováno v:
Food Science & Nutrition. 11:1342-1353
Publikováno v:
International Journal of Food Properties, Vol 21, Iss 1, Pp 1067-1079 (2018)
The volatile aromatic components in cow’s or sheep’s milk Kashk samples collected from 11 regions of Iran were extracted by solid-phase micro-extraction and analyzed by GC/MS. Alkenes, aldehydes, free fatty acids, esters, terpenes, alcohols, sulf
Externí odkaz:
https://doaj.org/article/33f57f8f8c5e43c2879519ae7ab43aa5
Publikováno v:
International Journal of Food Science & Technology. 57:4894-4905
Autor:
Marziyeh Karami, Behrouz Akbari-Adergani, Gholamreza Jahed Khaniki, Nabi Shariatifar, Parisa Sadighara
Publikováno v:
International Journal of Environmental Analytical Chemistry. :1-10