Zobrazeno 1 - 10
of 272
pro vyhledávání: '"Mohammad, Goli"'
Autor:
Reza Nedaeinia, Simin Najafgholian, Rasoul Salehi, Mohammad Goli, Maryam Ranjbar, Hamid Nickho, Shaghayegh Haghjooy Javanmard, Gordon A. Ferns, Mostafa Manian
Publikováno v:
Cell Death Discovery, Vol 10, Iss 1, Pp 1-20 (2024)
Abstract CAFs (cancer-associated fibroblasts) are highly flexible cells of the cancer microenvironment. They produce the extracellular matrix (ECM) constituents that form the structure of the tumor stroma but are also a source of metabolites, growth
Externí odkaz:
https://doaj.org/article/6f04baef0f0f41d1afef4afee043b918
Autor:
Omar S. Mahdy, Ali B.M. Ali, Marwah Sabah Mahdi, Dheyaa J. Jasim, Hamed Kazemi-Varnamkhasti, Mohammad Goli, Soheil Salahshour, Sh. Baghaei
Publikováno v:
International Journal of Thermofluids, Vol 24, Iss , Pp 100873- (2024)
In this study, flow and free convection thermal performance within a chamber in the presence of a permanent magnetic field are simulated. Boussinesq approximation and the Lorentz force equation are used for the density variation in free convection, a
Externí odkaz:
https://doaj.org/article/2bb9de68ba5b4913b797c419f0c5ece1
Publikováno v:
Pizhūhish va Nuāvarī dar ̒Ulūm va Sanāyi̒-i Ghaz̠āyī, Vol 12, Iss 2, Pp 181-190 (2023)
Egg plays an important role in the food processing due to the high nutritional value,functional properties and participation in nonenzymatic browning reactions to enhance the aroma Egg plays an important role in the food processing due to the high nu
Externí odkaz:
https://doaj.org/article/9b7f0c5f03c4461d92150ada55ba29a3
Publikováno v:
International Journal of Analytical Chemistry, Vol 2024 (2024)
Amyloid nanofibrils are long and thin strands with cross β structures associated by hydrogen bonds. These structures can be formed under suitable conditions commonly at low pH and high temperatures. Fibrillated pinto bean protein isolate (FPBPI) was
Externí odkaz:
https://doaj.org/article/9696b3b51d94438aa70c393b38c929c2
Publikováno v:
Bihdāsht-i Mavādd-i Ghaz̠āyī, Vol 12, Iss 4 (48) زمستان, Pp 71-88 (2023)
Essential oils and extracts of medicinal plants have been highly regarded as natural food additives and preservatives due to the presence of bioactive compounds and functional activities, including antioxidant and antimicrobial properties. In this re
Externí odkaz:
https://doaj.org/article/54302b727bf3412b9ae1e0fbf7804759
Publikováno v:
Bihdāsht-i Mavādd-i Ghaz̠āyī, Vol 12, Iss 3 (47) پاییز, Pp 1-18 (2022)
As a byproduct of the milling process, wheat germ provides a rich source of minerals, vitamins, tocopherols, phytosterols, amino acids, and important fatty acids. However, the high levels of unsaturated oil and high levels of enzymes lead to a reduct
Externí odkaz:
https://doaj.org/article/043270041593423ead676172c45428bb
Publikováno v:
Foods, Vol 13, Iss 4, p 542 (2024)
The saffron industry produces large by-products, including petals with potential bioactive compounds, which are cheap and abundant, making them an attractive alternative to expensive stigmas for extracting bioactive components. This study aimed to op
Externí odkaz:
https://doaj.org/article/c773e2995b3348bca38d428ea156b0d0
Autor:
Narjes Babaei, Mohammad Goli
Publikováno v:
مجله پژوهشهای علوم و صنایع غذایی ایران, Vol 18, Iss 1, Pp 165-177 (2022)
Introduction: Diabetes recognized as one of the most important health problems and the most common metabolic disease in the world. The prevalence of diabetes is increasing worldwide, including in Iran (Forouhi & Wareham, 2010). Celiac is a disease in
Externí odkaz:
https://doaj.org/article/352f59ee92884bd189ac6c41ce4b4615
Autor:
Manoochehr Norooz, Mohammad Goli
Publikováno v:
Pizhūhish va Nuāvarī dar ̒Ulūm va Sanāyi̒-i Ghaz̠āyī, Vol 10, Iss 3, Pp 311-324 (2021)
Yogurt is one of the widespread dairy products, which is especially important in people's diets due to its high nutritional value and health-promoting effect. In this study, the physicochemical, quality, sensory, and microbial characteristics of yogu
Externí odkaz:
https://doaj.org/article/f74402ad50554fd4920485a3479ae3de
Autor:
Mohammad Goli, Morteza Heidarian
Publikováno v:
مجله پژوهشهای علوم و صنایع غذایی ایران, Vol 17, Iss 5, Pp 701-716 (2021)
Introduction: Lifestyle modifications related to change in the eating quality and quantity along with mental stress led to the prevalence of non-communicable diseases. Based on the consumer’s demand, food scientists are now focusing on developing s
Externí odkaz:
https://doaj.org/article/fe513722fa47421eba6fb60ca1e21578