Zobrazeno 1 - 9
of 9
pro vyhledávání: '"Elham Jahanmard"'
Publikováno v:
Journal of Food and Bioprocess Engineering, Vol 4, Iss 2, Pp 175-185 (2021)
Detoxification of solution and beer from aflatoxins B1 and G1 using layered double hydroxides is the focus of this study. The aluminum-magnesium layered double hydroxide (Al-Mg LDH) is selected in its calcined and non-calcined forms to evaluate the i
Externí odkaz:
https://doaj.org/article/c7dd9e75bd764e95b0021517780a8291
Publikováno v:
Iranian Journal of Public Health, Vol 45, Iss 2 (2016)
Background: The present study was the first attempt for determination and measurement of pesticide residues in tomatoes used in salad production plants in Isfahan, central Iran. Methods: A multiresidue method based on modified QuEChERS (quick, eas
Externí odkaz:
https://doaj.org/article/55b732e65387490f8929459bd0528979
Autor:
Moghadam, Fateme Masoudi, Sepahi, Soheila, Hoseinabadi, Elham Jahanmard, Motamedi, Azadeh, Renani, Fateme Ansari
Publikováno v:
Journal of Food & Bioprocess Engineering; Nov2023, Vol. 6 Issue 2, p26-32, 7p
Autor:
Mahboube Shirani, Abolfazl Aslani, Soheila Sepahi, Ehsan Parandi, Azadeh Motamedi, Elham Jahanmard, Hamid Rashidi Nodeh, Behrouz Akbari-adergani
Publikováno v:
Analytical Methods. 14:2623-2630
In this study, a three-dimensional adsorbent was developed based on graphene oxide/AgO nanoparticles over interconnected nickel foam (GO/AgO@Ni foam) for rapid and efficient vortex assisted floating solid phase extraction of bisphenol A in canned foo
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::8625d9f78a8aa967e54bbae919c21805
https://doi.org/10.1039/d2ay00426g
https://doi.org/10.1039/d2ay00426g
Publikováno v:
Journal of Food Science. 86:5200-5212
Detoxification of aflatoxin M1 from solution and milk using layered double hydroxides was investigated. The Aluminum-Magnesium layered double hydroxide (Al-Mg LDH) and Iron-Magnesium layered double hydroxide (Fe-Mg LDH) were selected in their calcine
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::1232fe8b6c901d37135ec76e78a17158
https://doi.org/10.1111/1750-3841.15946
https://doi.org/10.1111/1750-3841.15946
Autor:
Mahboube Shirani, Abolfazl Aslani, Fatemeh Ansari, Ehsan Parandi, Hamid Rashidi Nodeh, Elham Jahanmard
Publikováno v:
Microchemical Journal. 189:108507
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b4b82c8ccfeb0aca37b00eb5cfdf883c
https://doi.org/10.1016/j.microc.2023.108507
https://doi.org/10.1016/j.microc.2023.108507
Publikováno v:
Journal of food scienceREFERENCES. 86(12)
Detoxification of aflatoxin M
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::bec674d8159656c5031072390f9eba4d
https://pubmed.ncbi.nlm.nih.gov/34773402
https://pubmed.ncbi.nlm.nih.gov/34773402
Publikováno v:
Food additivescontaminants. Part B, Surveillance. 7(1)
In Isfahan province of Iran, pistachio and almond are used specifically as ingredients to produce Gaz sweets, which are a typical product of Isfahan and exported to many countries. In this survey, 112 samples were gathered from different correspondin
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::470006209ded8b6362f6a3ac1df09d43
https://pubmed.ncbi.nlm.nih.gov/24779985
https://pubmed.ncbi.nlm.nih.gov/24779985
Autor:
Kyozo Suyama, Elham Jahanmard
Publikováno v:
Journal of chromatography. B, Biomedical sciences and applications. 739(2)
Allysine is the most important precursor of physiologically essential cross-links formation in collagen and elastin and is formed by enzymatic oxidative deamination of lysine residues. Because it is a highly reactive aldehyde, many cross-linking amin
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e59773a26d7051fcece92da3adfb2d62
https://pubmed.ncbi.nlm.nih.gov/10755371
https://pubmed.ncbi.nlm.nih.gov/10755371