Zobrazeno 1 - 7
of 7
pro vyhledávání: '"Mahdieh Iranmanesh"'
Publikováno v:
مدیریت بیابان, Vol 7, Iss 13, Pp 135-148 (2019)
Dust emissions by wind have significant implications for human health and ecosystems. The addition of effective materials in degraded soils is a suitable method for stabilizing soil accumulation, which can lead to reduced dust emission. To investigat
Externí odkaz:
https://doaj.org/article/a0bf61c962bd4408a0e51eacd1542164
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 Dairy Journal. 140:105597
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::fd64f4e8ea74de011e0f7fe1a9a0cc92
https://doi.org/10.1016/j.idairyj.2023.105597
https://doi.org/10.1016/j.idairyj.2023.105597
Publikováno v:
Soil Use and Management. 36:704-713
Dust emission from wind erosion is a widespread phenomenon in arid and semi-arid areas having considerable implications for ecosystems and human well-being. However, few studies have examined the efficiency of biochar amended to soil on wind erosion
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::eef3bd97c0e5eed9b663a2583d596f55
https://doi.org/10.1111/sum.12630
https://doi.org/10.1111/sum.12630
Autor:
Mahdieh Iranmanesh
Publikováno v:
Microorganisms for Sustainability ISBN: 9789811602221
With the growing demand for healthy food products, there has been increasing scientific and commercial interests for developing foods that besides providing the nutritive values could also improve the overall health status of the consumer. In this co
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::6a483a4a6658312a47d6ddb928637060
https://doi.org/10.1007/978-981-16-0223-8_11
https://doi.org/10.1007/978-981-16-0223-8_11
Publikováno v:
LWT - Food Science and Technology. 58:355-359
In this study, lactic acid bacteria were isolated from ewe milk, traditional yoghurt and sour buttermilk samples collected from different areas of Azarbayjan-e-sharqi in Iran. All the isolates were screened for their ability to produce bacteriocin li
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::280d7f25734ff73f36b081110d342ed5
https://doi.org/10.1016/j.lwt.2013.10.005
https://doi.org/10.1016/j.lwt.2013.10.005
Publikováno v:
Journal of Food Processing & Technology. 6
Ethnic people of Iran consume variety of traditional fermented milk products including buttermilk made from ewe's milk. The purpose of this study was to isolate and characterize bacteriocin producing by Lactic acid bacteria from these products, and t
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::efdc81012b3ff15c3503d79a38e4912b
https://doi.org/10.4172/2157-7110.1000529
https://doi.org/10.4172/2157-7110.1000529