Zobrazeno 1 - 10
of 62
pro vyhledávání: '"Mohammadifar MA"'
Publikováno v:
Keshkaran, M, Mizani, M, Mousavi, MA E, Mohammadifar, MA & Azizinejad, R 2022, ' بهینه سازی شرایط استخراج بربرین از زرشک بی دانه و ریزپوشانی عصاره آن به روش الحاق (Astragalus rahensis) ترکیبی با استفاده از ژلاتین/ کتیرا ', Iranian Journal of Nutrition Sciences and Food Technology, vol. 17, no. 1, pp. 111-122 . https://doi.org/10.52547/nsft.17.1.111
Background and Objectives: Berberis vulgaris, an Iranian native plant, includes valuable compounds such as berberine with therapeutic, health-promoting and nutritional effects. However, major parts of this plant are discarded as wastes. The major aim
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od______1202::e90ff7b9c1785b8c49e1c139b72ebbf7
https://orbit.dtu.dk/en/publications/705590be-1b9e-408e-ac02-70eab45673cb
https://orbit.dtu.dk/en/publications/705590be-1b9e-408e-ac02-70eab45673cb
Akademický článek
Tento výsledek nelze pro nepřihlášené uživatele zobrazit.
K zobrazení výsledku je třeba se přihlásit.
K zobrazení výsledku je třeba se přihlásit.
Autor:
Elmizadeh A; Department of Food Science and Technology, College of Agriculture, Isfahan University of Technology, Isfahan, 8415683111, Iran., Goli SAH; Department of Food Science and Technology, College of Agriculture, Isfahan University of Technology, Isfahan, 8415683111, Iran. Electronic address: amirgoli@iut.ac.ir., Mohammadifar MA; Research Group for Food Production Engineering, National Food Institute, Technical University of Denmark, 2800, Kongens Lyngby, Denmark.
Publikováno v:
Food chemistry [Food Chem] 2024 Dec 01; Vol. 460 (Pt 1), pp. 140613. Date of Electronic Publication: 2024 Jul 24.
Autor:
Altay I; Research Group for Food Production Engineering, National Food Institute, Technical University of Denmark, Søltofts Plads 227, 2800 Kongens Lyngby, Denmark., Nogueira Silva NF; Centro de Ciências da Natureza, Universidade Federal de Sao Carlos (UFSCar), 18245-000 Buri, São Paulo, Brazil., Sloth JJ; Research Group for Analytical Food Chemistry, National Food Institute, Technical University of Denmark, Henrik Dams Allé 201, 2800 Kongens Lyngby, Denmark., Mohammadifar MA; Research Group for Food Production Engineering, National Food Institute, Technical University of Denmark, Søltofts Plads 227, 2800 Kongens Lyngby, Denmark. Electronic address: moamo@food.dtu.dk.
Publikováno v:
Food chemistry [Food Chem] 2024 Jul 01; Vol. 445, pp. 138759. Date of Electronic Publication: 2024 Feb 15.
Autor:
Elmizadeh A; Department of Food Science and Technology, College of Agriculture, Isfahan University of Technology, Isfahan 8415683111, Iran., Goli SAH; Department of Food Science and Technology, College of Agriculture, Isfahan University of Technology, Isfahan 8415683111, Iran. Electronic address: amirgoli@cc.iut.ac.ir., Mohammadifar MA; Research Group for Food Production Engineering, National Food Institute, Technical University of Denmark, 2800 Kongens Lyngby, Denmark., Rahimmalek M; Department of Horticulture, College of Agriculture, Isfahan University of Technology, Isfahan 8415683111, Iran; Department of Food Chemistry and Biocatalysis, Wrocław University of Environmental and Life Sciences, 50-375 Wroclaw, Poland.
Publikováno v:
International journal of biological macromolecules [Int J Biol Macromol] 2024 Mar; Vol. 260 (Pt 1), pp. 129463. Date of Electronic Publication: 2024 Jan 16.
Autor:
Nascimento LGL; Departamento de Tecnologia de Alimentos, Universidade Federal de Viçosa (UFV), 36570-900 Viçosa, Minas Gerais, Brazil; Laboratoire de Processus aux Interfaces et Hygiène des Matériaux, INRAE, Villeneuve d'Ascq, France., Queiroz LS; Departamento de Tecnologia de Alimentos, Universidade Federal de Viçosa (UFV), 36570-900 Viçosa, Minas Gerais, Brazil; Research Group for Food Production Engineering, National Food Institute, Technical University of Denmark, Ørsteds Plads, 2800 Kongens Lyngby, Denmark., Petersen HO; Research Group for Food Production Engineering, National Food Institute, Technical University of Denmark, Ørsteds Plads, 2800 Kongens Lyngby, Denmark., Marie R; Department of Health Technology, Technical University of Denmark, Ørsteds Plads, 2800 Kongens Lyngby, Denmark., Silva NFN; Center of Natural Sciences, Federal University of São Carlos (UFSCar), Buri 18290-000, SP, Brazil., Mohammadifar MA; Research Group for Food Production Engineering, National Food Institute, Technical University of Denmark, Ørsteds Plads, 2800 Kongens Lyngby, Denmark., de Sá Peixoto Júnior PP; Laboratoire de Processus aux Interfaces et Hygiène des Matériaux, INRAE, Villeneuve d'Ascq, France., Delaplace G; Laboratoire de Processus aux Interfaces et Hygiène des Matériaux, INRAE, Villeneuve d'Ascq, France., de Carvalho AF; Departamento de Tecnologia de Alimentos, Universidade Federal de Viçosa (UFV), 36570-900 Viçosa, Minas Gerais, Brazil., Casanova F; Research Group for Food Production Engineering, National Food Institute, Technical University of Denmark, Ørsteds Plads, 2800 Kongens Lyngby, Denmark. Electronic address: feca@food.dtu.dk.
Publikováno v:
Food chemistry [Food Chem] 2023 Oct 01; Vol. 422, pp. 136178. Date of Electronic Publication: 2023 Apr 25.
Effect of Moderate Electric Fields on the Physical and Chemical Characteristics of Cheese Emulsions.
Autor:
Altay I; Research Group for Food Production Engineering, National Food Institute, Technical University of Denmark, Søltofts Plads, 2800 Kongens Lyngby, Denmark., Queiroz LS; Research Group for Food Production Engineering, National Food Institute, Technical University of Denmark, Søltofts Plads, 2800 Kongens Lyngby, Denmark., Silva NFN; Centro de Ciências da Natureza, Universidade Federal de Sao Carlos (UFSCar), Buri 18245-000, São Paulo, Brazil., Feyissa AH; Research Group for Food Production Engineering, National Food Institute, Technical University of Denmark, Søltofts Plads, 2800 Kongens Lyngby, Denmark., Casanova F; Research Group for Food Production Engineering, National Food Institute, Technical University of Denmark, Søltofts Plads, 2800 Kongens Lyngby, Denmark., Sloth JJ; Research Group for Analytical Food Chemistry, National Food Institute, Technical University of Denmark, Søltofts Plads, 2800 Kongens Lyngby, Denmark., Mohammadifar MA; Research Group for Food Production Engineering, National Food Institute, Technical University of Denmark, Søltofts Plads, 2800 Kongens Lyngby, Denmark.
Publikováno v:
Gels (Basel, Switzerland) [Gels] 2023 Sep 14; Vol. 9 (9). Date of Electronic Publication: 2023 Sep 14.
Autor:
Queiroz LS; Departamento de Tecnologia de Alimentos, Universidade Federal de Viçosa (UFV), 36570-900, Viçosa, Minas Gerais, Brazil.; Research Group for Food Production Engineering, National Food Institute, Technical University of Denmark, Søltofts Plads, 2800, Kongens Lyngby, Denmark., Nogueira Silva NF; Centro de Ciências da Natureza, Universidade Federal de Sao Carlos (UFSCar), 18245-000, Buri, São Paulo, Brazil., Jessen F; Research Group for Food Production Engineering, National Food Institute, Technical University of Denmark, Søltofts Plads, 2800, Kongens Lyngby, Denmark., Mohammadifar MA; Research Group for Food Production Engineering, National Food Institute, Technical University of Denmark, Søltofts Plads, 2800, Kongens Lyngby, Denmark., Stephani R; Departamento de Química, Universidade Federal de Juiz de Fora, 36036-330, Juiz de Fora - MG, Brazil., Fernandes de Carvalho A; Departamento de Tecnologia de Alimentos, Universidade Federal de Viçosa (UFV), 36570-900, Viçosa, Minas Gerais, Brazil., Perrone ÍT; Departamento de Ciências Farmacêuticas, Universidade Federal de Juiz de Fora, 36036-330, Juiz de Fora - MG, Brazil., Casanova F; Research Group for Food Production Engineering, National Food Institute, Technical University of Denmark, Søltofts Plads, 2800, Kongens Lyngby, Denmark.
Publikováno v:
Heliyon [Heliyon] 2023 Mar 24; Vol. 9 (4), pp. e14831. Date of Electronic Publication: 2023 Mar 24 (Print Publication: 2023).
Publikováno v:
Food science & nutrition [Food Sci Nutr] 2022 Dec 08; Vol. 11 (7), pp. 4326-4339. Date of Electronic Publication: 2022 Dec 08 (Print Publication: 2023).
Autor:
Yesiltas B; Research Group for Bioactives-Analysis and Application, National Food Institute, Technical University of Denmark, Kemitorvet, 2800 Kongens Lyngby, Denmark., Robert C; Research Group for Food Production Engineering, National Food Institute, Technical University of Denmark, Søltofts Plads, 2800 Kongens Lyngby, Denmark.; Agrocampus Ouest, UMR 1253, F-35042 Rennes, France., Petersen HO; Research Group for Food Production Engineering, National Food Institute, Technical University of Denmark, Søltofts Plads, 2800 Kongens Lyngby, Denmark., Jessen F; Research Group for Food Production Engineering, National Food Institute, Technical University of Denmark, Søltofts Plads, 2800 Kongens Lyngby, Denmark., Ajalloueian F; Center for Intelligent Drug Delivery and Sensing Using Microcontainers and Nanomechanics (IDUN), Department of Health Technology, Technical University of Denmark, 2800 Kongens Lyngby, Denmark., Mohammadifar MA; Research Group for Food Production Engineering, National Food Institute, Technical University of Denmark, Søltofts Plads, 2800 Kongens Lyngby, Denmark., Jacobsen C; Research Group for Bioactives-Analysis and Application, National Food Institute, Technical University of Denmark, Kemitorvet, 2800 Kongens Lyngby, Denmark., Sloth JJ; Research Group for Analytical Food Chemistry, Technical University of Denmark, Kemitorvet, 2800 Kongens Lyngby, Denmark., Jakobsen G; Danish Fish Protein, Adelvej 11, Hoejmark, 6940 Lem, Denmark., Casanova F; Research Group for Food Production Engineering, National Food Institute, Technical University of Denmark, Søltofts Plads, 2800 Kongens Lyngby, Denmark.
Publikováno v:
Marine drugs [Mar Drugs] 2022 Nov 25; Vol. 20 (12). Date of Electronic Publication: 2022 Nov 25.