Zobrazeno 1 - 10
of 26
pro vyhledávání: '"Mostafa Rahmati Joneidabad"'
Autor:
Mohammad Noshad, Behrooz Alizadeh Behbahani, Hossein Jooyandeh, Mostafa Rahmati Joneidabad, Mitra Ghodsi Sheikhjan, Mohsen Ebrahimi Hemmati Kaykha
Publikováno v:
Pizhūhish va Nuāvarī dar ̒Ulūm va Sanāyi̒-i Ghaz̠āyī, Vol 10, Iss 2, Pp 217-234 (2021)
In this study, Citrus sinensis essential oil was extracted by hydrodistillation method and the results of gas chromatography-mass spectrometry showed that the oil is rich in limonene (87.86%). Total phenol and flavonoid contents of the CSEO were 125.
Externí odkaz:
https://doaj.org/article/f240dcd16cdb45448189c21e6bdfc8a7
Publikováno v:
مجله پژوهشهای علوم و صنایع غذایی ایران, Vol 20, Iss 1, Pp 35-46 (2024)
IntroductionThe use of safe ingredients to preserve food is steadily increasing. The high time and cost of production and approval of synthetic food additives and the reduction of public acceptance of these compounds have caused serious problems in t
Externí odkaz:
https://doaj.org/article/8c14d9e0589f40049d2c910046e5ddac
Publikováno v:
Scientific Reports, Vol 14, Iss 1, Pp 1-14 (2024)
Abstract In this study, Lallemantia royleana mucilage (LRM) based edible coating containing 1.5 × 108 and 3 × 109 CFU/mL Lacticaseibacillus casei XN18 (Lbc1.5 and Lbc3) was designed to improve the quality and shelf-life of fresh pistachio. The fres
Externí odkaz:
https://doaj.org/article/9b0a350a5bdc4c5fabbd9041286ba1c2
Publikováno v:
مجله پژوهشهای علوم و صنایع غذایی ایران, Vol 19, Iss 1, Pp 95-106 (2023)
Introduction Chitosan, as a bio-polymer, has many applications in agriculture. Coating fruits and vegetables with chitosan plays a positive role in increasing their shelf-life, since the chitosan coating reduce growth of fungi and preserves the quali
Externí odkaz:
https://doaj.org/article/f4ed2ec368514434b43db2a3d341fb77
Publikováno v:
مجله پژوهشهای علوم و صنایع غذایی ایران, Vol 18, Iss 5, Pp 699-709 (2022)
[1]Introduction: Economic losses can occur due to the growth of fungi on foods that lead to food spoilage and plant diseases. Fruits and vegetables are often exposed to microbial activity, caused by pathogenic fungi, during post-harvest storage. Dise
Externí odkaz:
https://doaj.org/article/4588d35e2c814e95a5ba815e2e3f2e75
Publikováno v:
مجله پژوهشهای علوم و صنایع غذایی ایران, Vol 18, Iss 5, Pp 603-614 (2022)
[1]Introduction: Oxidation and food pathogens are considered two important and influential factors affecting food quality and health. Recently, due to the increasing demand for natural products, the application of synthetic preservatives to control m
Externí odkaz:
https://doaj.org/article/e94c6c87f7424454ac4c6384e5b4ecd3
Publikováno v:
Advances in Horticultural Science, Vol 34, Iss 1 (2020)
The aim of this study was to determine the effect of different concentrations of sodium nitroprusside (SNP) on in vitro shoot organogenesis from hypocotyl explant derived from in vitro grown seedling as well as root formation of Antirrhinum majus L.
Externí odkaz:
https://doaj.org/article/3a49177e4ac14e5699e25aa6484c4fe6
Publikováno v:
Frontiers in Sustainable Food Systems. 6
The application of algae has been considered a key element for integrated disease management in sustainable agriculture. These organisms can act as a bio-stimulant for induction of resistance against a variety of abiotic and biotic agents that cause
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::5dd8006ad68a53af5b83bcccc4a2699e
https://doi.org/10.3389/fsufs.2022.1089553
https://doi.org/10.3389/fsufs.2022.1089553
Publikováno v:
مجله پژوهشهای علوم و صنایع غذایی ایران, Vol 17, Iss 5, Pp 691-700 (2021)
Introduction: Apple fruit is highly susceptible to fungal spoilage by Penicillium, Botrytis, and Alternaria species. Currently, the use of synthetic fungicides is considered to be the most accessible method of managing and controlling post-harvest di
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doajarticles::9ee1ee2c1d40491bc0f5d195a0d641e3
https://ifstrj.um.ac.ir/article_38053_96eedef4f1a1003e303b2335596c694e.pdf
https://ifstrj.um.ac.ir/article_38053_96eedef4f1a1003e303b2335596c694e.pdf
Publikováno v:
Food Science and Technology. 18:25-34
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f06c7ee2b251e701a69bbe653b83c70d
https://doi.org/10.52547/fsct.18.114.25
https://doi.org/10.52547/fsct.18.114.25