Zobrazeno 1 - 10
of 43
pro vyhledávání: '"Neda Mollakhalili Meybodi"'
Autor:
Neda Mollakhalili Meybodi, Amir Mohammad Mortazavian, Leila Mirmoghtadaie, Seyede Marzieh Hosseini, Seyyed Ali Yasini, Mohammad Hossein Azizi, Somayeh Mousavi Nodoushan
Publikováno v:
Applied Food Biotechnology, Vol 6, Iss 3, Pp 151-164 (2019)
Background and objective: Lysine-glutamine crosslink formation catalyzed by microbial transglutaminase is supposed to affect improvement of lysine availability in wheat bread. Present study is done to investigate the effect of microbial transglutamin
Externí odkaz:
https://doaj.org/article/f7c870646fca45598616ecc69697aba7
Autor:
Neda Mollakhalili Meybodi, Amir Mohammad Mortazavian, sara Sohrabvandi, Adriano G da Cruz, Reza Mohammadi
Publikováno v:
Applied Food Biotechnology, Vol 4, Iss 3, Pp 123-132 (2017)
Background and Objective: Currently, probiotics are mainly used in processed foods or nutritional supplements mainly due to their impact on health. The probiotic markets have a considerable share either in food or drug industry. In this article, drug
Externí odkaz:
https://doaj.org/article/d096fd05c6964fd4b4089a8309ff834c
Publikováno v:
Frontiers in Nutrition, Vol 11 (2024)
In recent years, lipophilic bioactive compounds have gained much attention due to their wide range of health-benefiting effects. However, their low solubility and susceptibility to harsh conditions such as high temperatures and oxidation stress have
Externí odkaz:
https://doaj.org/article/34d9445ab1f145a999b080d8f3850f12
Publikováno v:
Current Nutrition & Food Science. 19:409-418
Abstract: As a typical and ancient Iranian drink based on fermented milk, Doogh is normally produced from yogurt, drinking water, salt, and flavoring agents on both traditional and industrial scales. Referring to the large production and consumption
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::56f7306af9a89747bbe5bef1ee132361
https://doi.org/10.2174/1573401318666220426102043
https://doi.org/10.2174/1573401318666220426102043
Autor:
Neda Mollakhalili-meybodi, Zhaleh Sheidaei, Nasim khorshidian, Amene Nematollahi, Elham khanniri
Publikováno v:
Journal of Food Measurement and Characterization. 17:2172-2181
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::6781cad74220281f4df965708a445685
https://doi.org/10.1007/s11694-022-01765-9
https://doi.org/10.1007/s11694-022-01765-9
Autor:
Mitra, Pashaei, Neda, Mollakhalili-Meybodi, Jalal, Sadeghizadeh, Leila, Mirmoghtadaei, Hossein, Fallahzadeh, Masoumeh, Arab
Publikováno v:
Food Science & Nutrition. 10:3282-3292
Rheological, physicochemical, textural, and sensory characteristics of wheat bread prepared by potassium chloride (KCl) substitution of sodium chloride (NaCl) at different ratio (0:100, 10:90, 20:80, 30:70, 40:60, 50:50) in the presence of two differ
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::062c141b12ddd66a0165b7b418473248
https://doi.org/10.1002/fsn3.2917
https://doi.org/10.1002/fsn3.2917
Autor:
Ameneh Shiri, Mohammad Hassan Ehrampoush, Seyed Ali Yasini Ardakani, Neda Mollakhalili-Meybodi
Publikováno v:
The Journal of Tolooebehdasht.
Introduction: Wheat bread is the staple food all over the world. Gluten sensitivity in some people has led to the development of gluten-free ones. Inulin is a soluble dietary fiber with beneficial nutritional effects is able to restore the function o
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::679c73d0432f5393af07bf2121bb4d25
https://doi.org/10.18502/tbj.v22i1.12780
https://doi.org/10.18502/tbj.v22i1.12780
Autor:
Sima Tahmouzi, Heidar Meftahizadeh, Saba Eyshi, Amin Mahmoudzadeh, Behnam Alizadeh, Neda Mollakhalili‐Meybodi, Mehrnaz Hatami
Publikováno v:
Food Science & Nutrition.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::9478159de5cb55a3b006e75986a1970f
https://doi.org/10.1002/fsn3.3383
https://doi.org/10.1002/fsn3.3383
Autor:
Masoumeh Arab, Mojtaba Yousefi, Elham Khanniri, Masoumeh Azari, Vahid Ghasemzadeh-Mohammadi, Neda Mollakhalili-Meybodi
Publikováno v:
Journal of Food Science and Technology. 60:1656-1665
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::4089b803d283954b9e6a8d8a33d335e4
https://doi.org/10.1007/s13197-022-05403-6
https://doi.org/10.1007/s13197-022-05403-6
Publikováno v:
Environmental Science and Pollution Research. 29:40342-40357
Diazinon is known as one of the most commonly used organophosphorus pesticides which influence different pests through inactivating acetyl choline esterase enzymes. Despite diazinon applications, its toxicity to human health could result in a worldwi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::1d47174ae782ba0d25d830ddd45fe97c
https://doi.org/10.1007/s11356-022-19294-9
https://doi.org/10.1007/s11356-022-19294-9