Zobrazeno 1 - 10
of 43
pro vyhledávání: '"Mohammad Saeed Kharazmi"'
Autor:
Andreea Lanciu Dorofte, Cristian Dima, Iulia Bleoanca, Iuliana Aprodu, Petru Alexe, Mohammad Saeed Kharazmi, Seid Mahdi Jafari, Ștefan Dima, Daniela Borda
Publikováno v:
Carbohydrate Polymer Technologies and Applications, Vol 7, Iss , Pp 100422- (2024)
Nanoencapsulation of thyme essential oil (TEO) volatiles into β-cyclodextrin (β-CD) and their release requires in-depth kinetic, structural and in silico studies for elucidating the mechanisms for attaining the equilibrium state. Monoclinic crystal
Externí odkaz:
https://doaj.org/article/6a5ad2cbfe5148eaa287250ed5942172
Autor:
Afshin Babazadeh, Fereshteh Mohammadi Vahed, Qi Liu, Shahida Anusha Siddiqui, Mohammad Saeed Kharazmi, Seid Mahdi Jafari
Publikováno v:
ACS Omega, Vol 8, Iss 4, Pp 3667-3683 (2023)
Externí odkaz:
https://doaj.org/article/5b21d985e4ad4a41a09b079f6cc2cf43
Autor:
Tahere Ghorbanzade, Sahar Akhavan-Mahdavi, Mohammad Saeed Kharazmi, Salam A. Ibrahim, Seid Mahdi Jafari
Publikováno v:
Food Chemistry: X, Vol 15, Iss , Pp 100406- (2022)
Omega-3 fatty acids play a role in achieving optimal health and in protection against diseases. Although instability and oxidation of its essential fatty acids has limited its use in food products. Among the strategies used to prevent these challenge
Externí odkaz:
https://doaj.org/article/1805f1a3466c44cd8d93b25223bc5a79
Autor:
Elham Assadpour, Atefe Rezaei, Sabya Sachi Das, Balaga Venkata Krishna Rao, Sandeep Kumar Singh, Mohammad Saeed Kharazmi, Niraj Kumar Jha, Saurabh Kumar Jha, Miguel A. Prieto, Seid Mahdi Jafari
Publikováno v:
Pharmaceuticals, Vol 16, Iss 4, p 487 (2023)
Cannabidiol (CBD), one of the most promising constituents isolated from Cannabis sativa, exhibits diverse pharmacological actions. However, the applications of CBD are restricted mainly due to its poor oral bioavailability. Therefore, researchers are
Externí odkaz:
https://doaj.org/article/e0bec6c7c916424da05ca75fd50ef6f8
Autor:
Sanaz Ghasemi, Elham Assadpour, Mohammad Saeed Kharazmi, Shima Jafarzadeh, Masoumeh Zargar, Seid Mahdi Jafari
Publikováno v:
Foods, Vol 12, Iss 4, p 831 (2023)
Orange peel oil (OPO) is one of the most common flavorings used in the food industry, but it is volatile under environmental conditions (the presence of light, oxygen, humidity, and high temperatures). Encapsulation by biopolymer nanocomposites is a
Externí odkaz:
https://doaj.org/article/aee39ae951c6419c9061648b5b60c1fe
Publikováno v:
Foods, Vol 11, Iss 23, p 3841 (2022)
Chitosan nanoparticles (CSNPs) can be widely used in the food, pharmaceutical, and cosmetic sectors due to their high performance, unique properties, and high surface area. In this research, CSNPs were produced by the ionic gelation method and using
Externí odkaz:
https://doaj.org/article/9bab32d1b96e4fed9c53e2e7eea0171d
Autor:
Khashayar Sarabandi, Fardin Tamjidi, Zahra Akbarbaglu, Katarzyna Samborska, Pouria Gharehbeglou, Mohammad Saeed Kharazmi, Seid Mahdi Jafari
Publikováno v:
Pharmaceutics, Vol 14, Iss 11, p 2434 (2022)
In this study, whey protein concentrate (WPC) was sonicated or partially hydrolyzed by Alcalase, then examined as an emulsifier and carrier for the emulsification and spray drying of grape seed oil (GSO)-in-water emulsions. The modification treatment
Externí odkaz:
https://doaj.org/article/118b59125dfe467c93cfd3288cc5e835
Publikováno v:
Molecules, Vol 27, Iss 18, p 6130 (2022)
Vitamin B12 (VB12) is one of the essential vitamins for the body, which is sensitive to light, heat, oxidizing agents, and acidic and alkaline substances. Therefore, the encapsulation of VB12 can be one of the ways to protect it against processing an
Externí odkaz:
https://doaj.org/article/823ae21cd6f64356a21a8a57573c4d6b
Autor:
Alireza Sadeghi, Maryam Ebrahimi, Fahimeh Hajinia, Mohammad Saeed Kharazmi, Seid Mahdi Jafari
Publikováno v:
Trends in Food Science & Technology. 136:24-47
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::9c22ea389bb89f8b1e3ce15f24ffb125
https://doi.org/10.1016/j.tifs.2023.03.026
https://doi.org/10.1016/j.tifs.2023.03.026
Autor:
Shahida Anusha Siddiqui, Muhammad Qudrat Ullah Farooqi, Shuva Bhowmik, Zahra Zahra, M.M. Chayan Mahmud, Elham Assadpour, Ren-You Gan, Mohammad Saeed Kharazmi, Seid Mahdi Jafari
Publikováno v:
Trends in Food Science & Technology. 136:64-75
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::854e76bdce8edbd4fa5eb5e3dadb3c56
https://doi.org/10.1016/j.tifs.2023.03.025
https://doi.org/10.1016/j.tifs.2023.03.025