Zobrazeno 1 - 10
of 104
pro vyhledávání: '"Elham Assadpour"'
Publikováno v:
Food Chemistry: X, Vol 23, Iss , Pp 101771- (2024)
Jujube, a fruit rich in phenolic compounds, is renowned for its potential health benefits, including lowering blood pressure, and exhibiting anti-cancer, and anti-inflammatory effects, attributed to its potent antioxidant properties. However, the app
Externí odkaz:
https://doaj.org/article/623cabce094b45e6afd471f6cd44bb1b
Publikováno v:
Carbohydrate Polymer Technologies and Applications, Vol 7, Iss , Pp 100513- (2024)
Although several fundamental applications have been reported for yeast cells and their components as functional vehicles or promising structural ingredients in encapsulation of bioactive compounds; meanwhile, potential applications of encapsulated ye
Externí odkaz:
https://doaj.org/article/f2c1dc4896fc4dc6a44d5736db62577e
Autor:
Amirhossein Abedini, Mahla Salimi, Yeganeh Mazaheri, Parisa Sadighara, Mahmood Alizadeh Sani, Elham Assadpour, Seid Mahdi Jafari
Publikováno v:
Food Chemistry: X, Vol 19, Iss , Pp 100825- (2023)
Dairy products are widely consumed in the world due to their nutritional and functional characteristics. This group of food products are consumed by all age groups due to their health-giving properties. One of these products is cheese which has a hig
Externí odkaz:
https://doaj.org/article/e9d5816c41f54a21be69ce48d242750f
Autor:
Shahida Anusha Siddiqui, Shubhra Singh, Nur Alim Bahmid, Taha Mehany, Douglas J. H. Shyu, Elham Assadpour, Narjes Malekjani, Roberto Castro-Muñoz, Seid Mahdi Jafari
Publikováno v:
Colloids and Interfaces, Vol 7, Iss 2, p 25 (2023)
The issue of achieving controlled or targeted release of bioactive compounds with specific functional properties is a complex task that requires addressing several factors, including the type of bioactive, the nature of the delivery system, and the e
Externí odkaz:
https://doaj.org/article/3333d403499b4d0599b6254eee2de337
Autor:
Elham Assadpour, Atefe Rezaei, Sabya Sachi Das, Balaga Venkata Krishna Rao, Sandeep Kumar Singh, Mohammad Saeed Kharazmi, Niraj Kumar Jha, Saurabh Kumar Jha, Miguel A. Prieto, Seid Mahdi Jafari
Publikováno v:
Pharmaceuticals, Vol 16, Iss 4, p 487 (2023)
Cannabidiol (CBD), one of the most promising constituents isolated from Cannabis sativa, exhibits diverse pharmacological actions. However, the applications of CBD are restricted mainly due to its poor oral bioavailability. Therefore, researchers are
Externí odkaz:
https://doaj.org/article/e0bec6c7c916424da05ca75fd50ef6f8
Autor:
Sanaz Ghasemi, Elham Assadpour, Mohammad Saeed Kharazmi, Shima Jafarzadeh, Masoumeh Zargar, Seid Mahdi Jafari
Publikováno v:
Foods, Vol 12, Iss 4, p 831 (2023)
Orange peel oil (OPO) is one of the most common flavorings used in the food industry, but it is volatile under environmental conditions (the presence of light, oxygen, humidity, and high temperatures). Encapsulation by biopolymer nanocomposites is a
Externí odkaz:
https://doaj.org/article/aee39ae951c6419c9061648b5b60c1fe
Publikováno v:
Molecules, Vol 27, Iss 18, p 6130 (2022)
Vitamin B12 (VB12) is one of the essential vitamins for the body, which is sensitive to light, heat, oxidizing agents, and acidic and alkaline substances. Therefore, the encapsulation of VB12 can be one of the ways to protect it against processing an
Externí odkaz:
https://doaj.org/article/823ae21cd6f64356a21a8a57573c4d6b
Autor:
Hamid Reza Sadeghnia, Mina Kamkar, Elham Assadpour, Mohammad Taher Boroushaki, Ahmad Ghorbani
Publikováno v:
Iranian Journal of Basic Medical Sciences, Vol 16, Iss 1, Pp 73-82 (2013)
Objective(s): Quinolinic acid (QA)-mediated excitotoxicity has been widely used as a model for studying neurodegenerative disorders. Recent studies suggested that saffron (Crocus sativus) or its active metabolite, i.e. safranal, exerts pharmacologica
Externí odkaz:
https://doaj.org/article/c77d853eccb1454884366f85b75dc887
Autor:
Shahida Anusha Siddiqui, Muhammad Qudrat Ullah Farooqi, Shuva Bhowmik, Zahra Zahra, M.M. Chayan Mahmud, Elham Assadpour, Ren-You Gan, Mohammad Saeed Kharazmi, Seid Mahdi Jafari
Publikováno v:
Trends in Food Science & Technology. 136:64-75
Publikováno v:
Journal of Food Science and Technology. 60:2193-2203