Zobrazeno 1 - 10
of 505
pro vyhledávání: '"Gharibzahedi SMT"'
Autor:
Mobasserfar R; Department of Grape Processing and Preservation, Research Institute of Grapes and Raisin, Malayer University, Malayer, Iran., Shiri A; Department of Grape Processing and Preservation, Research Institute of Grapes and Raisin, Malayer University, Malayer, Iran. Electronic address: am.shiri@malayeru.ac.ir., Mofid V; Department of Food Science and Technology, Faculty of Nutrition Science & Food Technology, National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences, Tehran, Iran. Electronic address: vmofid@sbmu.ac.ir., Noghabi MS; Department of Food Chemistry, Research Institute of Food Science and Technology (RIFST), Mashhad, Iran., Gharibzahedi SMT; Institute of Materials Science, Faculty of Engineering, Kiel University, 24143 Kiel, Germany. Electronic address: smg@tf.uni-kiel.de.
Publikováno v:
International journal of biological macromolecules [Int J Biol Macromol] 2024 Oct 31, pp. 137139. Date of Electronic Publication: 2024 Oct 31.
Autor:
Gharibzahedi SMT; Division of Bioinspired Materials and Biosensor Technologies, Institute of Materials Science, Faculty of Engineering, Kiel University, 24143 Kiel, Germany., Altintas Z; Division of Bioinspired Materials and Biosensor Technologies, Institute of Materials Science, Faculty of Engineering, Kiel University, 24143 Kiel, Germany; Kiel Nano, Surface and Interface Science (KiNSIS), Kiel University, 24118 Kiel, Germany. Electronic address: zeynep.altintas@tf.uni-kiel.de.
Publikováno v:
Food chemistry [Food Chem] 2025 Jan 15; Vol. 463 (Pt 2), pp. 141150. Date of Electronic Publication: 2024 Sep 07.
Autor:
Pasdar N; Department of Agricultural Engineering and Technology, Payame Noor University (PNU), Tehran 19395-4697, Iran., Mostashari P; Department of Food Science and Technology, Faculty of Pharmacy, Tehran Medical Sciences, Islamic Azad University, Tehran 19419-33111, Iran., Greiner R; Max Rubner-Institut, Federal Research Institute of Nutrition and Food, 76131 Karlsruhe, Germany., Khelfa A; École Supérieure de Chimie Organique et Minérale (ESCOM), Université de Technologie de Compiègne (UTC), EA 4297 TIMR, 1 Allée du Réseau Jean-Marie Buckmaster, 60200 Compiègne, France., Rashidinejad A; Riddet Institute, Massey University, Private Bag 11 222, Palmerston North 4442, New Zealand., Eshpari H; Department of Food Science and Technology, Oregon State University, Corvallis, OR 97331, USA., Vale JM; Department of Food, Nutrition and Packaging Sciences, Clemson University, Clemson, SC 29634, USA., Gharibzahedi SMT; Institute of Materials Science, Faculty of Engineering, Kiel University, 24143 Kiel, Germany., Roohinejad S; Department of Food, Nutrition and Packaging Sciences, Clemson University, Clemson, SC 29634, USA.
Publikováno v:
Foods (Basel, Switzerland) [Foods] 2024 Aug 23; Vol. 13 (17). Date of Electronic Publication: 2024 Aug 23.
Autor:
Gharibzahedi SMT; Division of Bioinspired Materials and Biosensor Technologies, Institute of Materials Science, Faculty of Engineering, Kiel University, 24143 Kiel, Germany., Altintas Z; Division of Bioinspired Materials and Biosensor Technologies, Institute of Materials Science, Faculty of Engineering, Kiel University, 24143 Kiel, Germany; Kiel Nano, Surface and Interface Science (KiNSIS), Kiel University, 24118 Kiel, Germany. Electronic address: zeynep.altintas@tf.uni-kiel.de.
Publikováno v:
Food chemistry [Food Chem] 2024 Aug 01; Vol. 448, pp. 139069. Date of Electronic Publication: 2024 Mar 21.
Autor:
Ladda K; Food Science and Technology, School of Biotechnology and Bioinformatics, DY Patil University, CBD Belapur, Sec-15, Navi Mumbai-400614, India., Navale J; Food Science and Technology, School of Biotechnology and Bioinformatics, DY Patil University, CBD Belapur, Sec-15, Navi Mumbai-400614, India., Gharibzahedi SMT; Institute of Chemistry, Faculty of Natural Sciences and Maths, Technical University of Berlin, Straße des 17. Juni 124, 10623 Berlin, Germany; Institute of Materials Science, Faculty of Engineering, Kiel University, 24143 Kiel, Germany., Krishania M; Center of Innovative and Applied Bioprocessing (DBT-CIAB), Mohali-140206, India., Bangar SP; Department of Food, Nutrition and Packaging Sciences, Clemson University, Clemson 29634, USA., Khubber S; Food Science and Technology, School of Biotechnology and Bioinformatics, DY Patil University, CBD Belapur, Sec-15, Navi Mumbai-400614, India. Electronic address: Sucheta.khubber@dypatil.edu.
Publikováno v:
International journal of biological macromolecules [Int J Biol Macromol] 2024 Aug; Vol. 274 (Pt 1), pp. 133292. Date of Electronic Publication: 2024 Jun 22.
Autor:
Gharibzahedi SMT; Institute of Chemistry, Faculty of Natural Sciences and Maths, Technical University of Berlin, Berlin, Germany.; Institute of Materials Science, Faculty of Engineering, Kiel University, Kiel, Germany., Smith B; Department of Animal, Veterinary and Food Sciences, University of Idaho, Moscow, Idaho, USA.; USDA-ARS-SRRC Food Processing and Sensory Quality, New Orleans, Louisiana, USA., Altintas Z; Institute of Chemistry, Faculty of Natural Sciences and Maths, Technical University of Berlin, Berlin, Germany.; Institute of Materials Science, Faculty of Engineering, Kiel University, Kiel, Germany.
Publikováno v:
Critical reviews in food science and nutrition [Crit Rev Food Sci Nutr] 2024; Vol. 64 (9), pp. 2548-2578. Date of Electronic Publication: 2022 Oct 06.
Autor:
Gharibzahedi SMT; Institute of Materials Science, Faculty of Engineering, Kiel University, 24143 Kiel, Germany., Moghadam M; Institute of Human Nutrition and Food Science, Division of Food Technology, Kiel University, 24118 Kiel, Germany., Amft J; Institute of Human Nutrition and Food Science, Division of Food Technology, Kiel University, 24118 Kiel, Germany., Tolun A; Institute of Materials Science, Faculty of Engineering, Kiel University, 24143 Kiel, Germany., Hasabnis G; Institute of Materials Science, Faculty of Engineering, Kiel University, 24143 Kiel, Germany., Altintas Z; Institute of Materials Science, Faculty of Engineering, Kiel University, 24143 Kiel, Germany.; Kiel Nano, Surface and Interface Science-KiNSIS, Kiel University, 24118 Kiel, Germany.
Publikováno v:
Molecules (Basel, Switzerland) [Molecules] 2023 Nov 07; Vol. 28 (22). Date of Electronic Publication: 2023 Nov 07.
Autor:
Bernabeu M; Research Group in Innovative Technologies for Sustainable Food (ALISOST), Preventive Medicine and Public Health, Food Science, Toxicology and Forensic Medicine Department, Faculty of Pharmacy, Universitat de València, Avda, Burjassot, Burjassot, València, Spain.; Vicerectorat de Recerca, Universitat de Barcelona (UB), Barcelona, Spain., Gharibzahedi SMT; Faculty of Natural Sciences and Maths, Institute of Chemistry, Technical University of Berlin, Berlin, Germany.; Faculty of Engineering, Institute of Materials Science, Kiel University, Kiel, Germany., Ganaie AA; Watson Crick Centre for Molecular Medicine, Islamic University of Science and Technology, Kashmir, India., Macha MA; Watson Crick Centre for Molecular Medicine, Islamic University of Science and Technology, Kashmir, India., Dar BN; Department of Food Technology, Islamic University of Science and Technology, Kashmir, India., Castagnini JM; Research Group in Innovative Technologies for Sustainable Food (ALISOST), Preventive Medicine and Public Health, Food Science, Toxicology and Forensic Medicine Department, Faculty of Pharmacy, Universitat de València, Avda, Burjassot, Burjassot, València, Spain., Garcia-Bonillo C; Facultad de Ciencias de la Salud, European University of Valencia, Valencia, Spain., Meléndez-Martínez AJ; Facultad de Farmacia, Food Colour and Quality Laboratory, Universidad de Sevilla, Sevilla, Spain., Altintas Z; Faculty of Natural Sciences and Maths, Institute of Chemistry, Technical University of Berlin, Berlin, Germany.; Faculty of Engineering, Institute of Materials Science, Kiel University, Kiel, Germany., Barba FJ; Research Group in Innovative Technologies for Sustainable Food (ALISOST), Preventive Medicine and Public Health, Food Science, Toxicology and Forensic Medicine Department, Faculty of Pharmacy, Universitat de València, Avda, Burjassot, Burjassot, València, Spain.
Publikováno v:
Critical reviews in food science and nutrition [Crit Rev Food Sci Nutr] 2023 Sep 10, pp. 1-19. Date of Electronic Publication: 2023 Sep 10.
Autor:
Gharibzahedi SMT; Institute of Chemistry, Technical University of Berlin, Straße des 17. Juni 124, 10623 Berlin, Germany; Institute of Materials Science, Faculty of Engineering, Kiel University, 24143 Kiel, Germany. Electronic address: smt.gharibzahedi@gmail.com., Ahmadigol A; Department of Agriculture and Food Science, Islamic Azad University, Science and Research Branch, Tehran, Iran., Khubber S; Food Science and Technology, School of Biotechnology and Bioinformatics, DY Patil University, Navi Mumbai-410206, India., Altintas Z; Institute of Chemistry, Technical University of Berlin, Straße des 17. Juni 124, 10623 Berlin, Germany; Institute of Materials Science, Faculty of Engineering, Kiel University, 24143 Kiel, Germany. Electronic address: zeynep.altintas@tu-berlin.de.
Publikováno v:
International journal of biological macromolecules [Int J Biol Macromol] 2022 Dec 01; Vol. 222 (Pt A), pp. 1063-1077. Date of Electronic Publication: 2022 Sep 28.
Autor:
Gharibzahedi SMT; Institute of Chemistry, Faculty of Natural Sciences and Maths, Technical University of Berlin, Straße des 17, Juni 124, 10623 Berlin, Germany.; Institute of Materials Science, Faculty of Engineering, Kiel University, 24143 Kiel, Germany., Altintas Z; Institute of Chemistry, Faculty of Natural Sciences and Maths, Technical University of Berlin, Straße des 17, Juni 124, 10623 Berlin, Germany.; Institute of Materials Science, Faculty of Engineering, Kiel University, 24143 Kiel, Germany.
Publikováno v:
Antioxidants (Basel, Switzerland) [Antioxidants (Basel)] 2022 Sep 28; Vol. 11 (10). Date of Electronic Publication: 2022 Sep 28.