Zobrazeno 1 - 10
of 42
pro vyhledávání: '"Maryam Azizi‐Lalabadi"'
Autor:
Reza Abedi-Firoozjah, Shamimeh Azimi-Salim, Arvin Afrah, Reza Yekta, Elham Assadpour, Maryam Azizi-Lalabadi, Seid Mahdi Jafari
Publikováno v:
Future Foods, Vol 10, Iss , Pp 100458- (2024)
In the present investigation, easy-to-use colorimetric on-package labels were developed based on gelatin/carboxymethyl cellulose films loaded with betacyanin-rich Mirabilis jalapa extract (MJE) for freshness tracking of shrimp and minced meat. The ef
Externí odkaz:
https://doaj.org/article/48ed5260c1cf43b38488541b0d42abfd
Autor:
Reza Abedi-Firoozjah, Shamimeh Azimi-Salim, Arvin Afrah, Mohammad Hadi Moradiyan, Elham Assadpour, Zahra Sarlak, Maryam Azizi-Lalabadi, Danial Dehnad, Seid Mahdi Jafari
Publikováno v:
Carbohydrate Polymer Technologies and Applications, Vol 9, Iss , Pp 100639- (2025)
In the Persian Gulf and Oman Sea, where silver pomfret (Pampus argenteus) is widely consumed, monitoring its freshness is highly important to guarantee its safety, quality, and economic value. Traditional methods of assessing seafood freshness are us
Externí odkaz:
https://doaj.org/article/ad92020583c54909a17d7508529447f9
Autor:
Mahmood Alizadeh-Sani, Hamed Hamishehkar, Arezou Khezerlou, Mohammad Maleki, Maryam Azizi-Lalabadi, Vahid Bagheri, Payam Safaei, Taher Azimi, Mohammad Hashemi, Ali Ehsani
Publikováno v:
Advanced Pharmaceutical Bulletin, Vol 10, Iss 1, Pp 56-64 (2020)
Purpose: The increase of bacterial resistance to common antibacterial agents is one of the major problems of health care systems and hospital infection control programs. In this study, antimicrobial activity of titanium dioxide (TiO2 ) and zinc oxide
Externí odkaz:
https://doaj.org/article/967e4dafae4d4d14b90f5d6719635f97
Publikováno v:
Journal of Food and Bioprocess Engineering, Vol 2, Iss 2, Pp 163-170 (2019)
There has been no systematic research of the characteristics of the universities and academic researchers that seem to have contributed most to industrial innovation. This article assesses the emerging 'technology transfer' in academic goals as a fac
Externí odkaz:
https://doaj.org/article/ae816e5194b84e8daefe3ec5f75522b7
Publikováno v:
Journal of Food and Bioprocess Engineering, Vol 2, Iss 1, Pp 77-84 (2019)
Over the last few years, the studies have been conducted to develop and to apply edible films from different agricultural commodities. A wide range of materials are used to produce edible films including polysaccharides, proteins, lipids and their bl
Externí odkaz:
https://doaj.org/article/69c59343bf7348dd91f7c1e67cc00f09
Publikováno v:
Sensing and Bio-Sensing Research, Vol 28, Iss , Pp - (2020)
The aim of this research was to fabricate a nanofiber-modified pencil-graphite electrode using electro-spinning technique to application in the food simulant especially liquid foods, including dairy, juices and other liquid foods to detect the Zearal
Externí odkaz:
https://doaj.org/article/415491e400af443caf18c1893044de9d
Publikováno v:
Journal of Food and Bioprocess Engineering, Vol 1, Iss 1, Pp 71-80 (2018)
3-monochoropropane-1, 2-diol (3-MCPD) and 2-monochloropropane-1,3-diol (2-MCPD) and glycidol esters (GE) have been known as food contaminants. These compounds are formed during high-temperature process of different food products such as coffee, edibl
Externí odkaz:
https://doaj.org/article/95b30849d8414b608c05a6cc6ac1894a
Autor:
Mahmood Alizadeh-Sani, Hamed Hamishehkar, Arezou Khezerlou, Maryam Azizi-Lalabadi, Yaghob Azadi, Elyas Nattagh-Eshtivani, Mehdi Fasihi, Abed Ghavami, Aydin Aynehchi, Ali Ehsani
Publikováno v:
Advanced Pharmaceutical Bulletin, Vol 8, Iss 2, Pp 191-199 (2018)
Emulsifiers are a large category of compounds considered as surface active agents or surfactants. An emulsifier acts by reducing the speed of chemical reactions, and enhancing its stability. Bioemulsifiers are known as surface active biomolecule mate
Externí odkaz:
https://doaj.org/article/71c9a863a0d140af921a2afe9a5f31e9
Autor:
Mahmood Alizadeh Sani, Maryam Azizi-Lalabadi, Milad Tavassoli, Keyhan Mohammadi, David Julian McClements
Publikováno v:
Nanomaterials, Vol 11, Iss 5, p 1331 (2021)
Interest in the development of smart and active biodegradable packaging materials is increasing as food manufacturers try to improve the sustainability and environmental impact of their products, while still maintaining their quality and safety. Acti
Externí odkaz:
https://doaj.org/article/70f82051ce47464283d791841ab620f1
Autor:
Reza Abedi‐Firoozjah, Shamimeh Azimi Salim, Sara Hasanvand, Elham Assadpour, Maryam Azizi‐Lalabadi, Miguel A. Prieto, Seid Mahdi Jafari
Publikováno v:
Comprehensive Reviews in Food Science and Food Safety. 22:1438-1461
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f48f165a1c44275f6b027190782e8dfa
https://doi.org/10.1111/1541-4337.13117
https://doi.org/10.1111/1541-4337.13117