Anti-biofilm activity of marine algae-derived bioactive compounds.

Autor: Behzadnia A; Seafood Processing Research Center, School of Agriculture, Shiraz University, Shiraz, Iran.; Department of Food Science and Technology, School of Agriculture, Shiraz University, Shiraz, Iran., Moosavi-Nasab M; Seafood Processing Research Center, School of Agriculture, Shiraz University, Shiraz, Iran.; Department of Food Science and Technology, School of Agriculture, Shiraz University, Shiraz, Iran., Oliyaei N; Seafood Processing Research Center, School of Agriculture, Shiraz University, Shiraz, Iran.; Department of Food Science and Technology, School of Agriculture, Shiraz University, Shiraz, Iran.

Publikováno v: Frontiers in microbiology [Front Microbiol] 2024 Apr 12; Vol. 15, pp. 1270174. Date of Electronic Publication: 2024 Apr 12 (Print Publication: 2024).

Investigation and comparison of some physicochemical and sensory properties of produced sausage from minced meat and surimi of Talang Queenfish (Scomberoides Commersonnianuus)

Autor: A.R. Yousefi email ; M. Moosavi-Nasab; M. Govahian

Publikováno v: ‬‭Majallah-i ̒Ilmī-i Shīlāt-i Īrān, Vol 22, Iss 1, Pp 157-170 (2013)

The purpose of this study was investigation and comparison of physicochemical characteristics of produced fish sausage from minced fish meat and Surimi. Conventional method includes three washing steps were used to prepare Surimi. Chemical analysis

Externí odkaz: https://doaj.org/article/d069d72a40bf41e982d05df8f13af49d

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Comparison of the composition of Cinalux amalgam with ADA standard

Autor: Moosavi Nasab M, Esmaeel Poor F

Publikováno v: Journal of Dental Medicine, Vol 15, Iss 2, Pp 55-61 (2002)

Dental amalgam is one of the oldest restorative materials, used in dentistry, which has undergone a lot of quality changes since its advent. Copper is one of the major elements in dental amalgam. Dental amalgam is classified as low and high cooper gr

Externí odkaz: https://doaj.org/article/5cece89c857a41ceb5e7411f7602e81a

Development and characterization of a fucoidan-based nanoemulsion using Nigella sativa oil for improvement of anti-obesity activity of fucoxanthin in an obese rat model.

Autor: Oliyaei N; Stem Cells Technology Research Center, Shiraz University of Medical Sciences, Shiraz, Iran; Seafood Processing Research Center, School of Agriculture, Shiraz University, Shiraz, Iran; Department of Food Science and Technology, School of Agriculture, Shiraz University, Shiraz, Iran., Tanideh N; Stem Cells Technology Research Center, Shiraz University of Medical Sciences, Shiraz, Iran; Department of Pharmacology, School of Medicine, Shiraz University of Medical Sciences, Shiraz, Iran. Electronic address: tanidehn@gmail.com., Moosavi-Nasab M; Seafood Processing Research Center, School of Agriculture, Shiraz University, Shiraz, Iran; Department of Food Science and Technology, School of Agriculture, Shiraz University, Shiraz, Iran. Electronic address: marzieh.moosavi-nasab@mail.mcgill.ca., Dehghanian AR; Department of Pathology, School of Medicine, Shiraz University of Medical Sciences, Shiraz, Iran., Iraji A; Stem Cells Technology Research Center, Shiraz University of Medical Sciences, Shiraz, Iran.

Publikováno v: International journal of biological macromolecules [Int J Biol Macromol] 2023 Apr 30; Vol. 235, pp. 123867. Date of Electronic Publication: 2023 Mar 03.