Zobrazeno 1 - 10
of 306
pro vyhledávání: '"Parandi E"'
Autor:
Su J; Department of Health Sciences and Technology, ETH Zurich, Zurich, Switzerland., Zhang W; School of Food Science and Engineering, Hainan University, Haikou 570228, PR China. Electronic address: zwl@hainanu.edu.cn., Moradi Z; Student Research Committee, Department of Food Science and Technology, Faculty of Nutrition Science and Food Technology, National Nutrition and Food Technology, Research Institute, Shahid Beheshti University of Medical Sciences, Tehran, Iran., Rouhi M; Research Center of Oils and Fats, Kermanshah University of Medical Sciences, Kermanshah, Iran., Parandi E; Department of Food Science & Technology, Faculty of Agricultural Engineering and Technology, University of Tehran, Iran., Garavand F; Department of Food Chemistry and Technology, Teagasc Moorepark Food Research Center, Fermoy, Ireland.
Publikováno v:
Food chemistry [Food Chem] 2025 Jan 15; Vol. 463 (Pt 3), pp. 141356. Date of Electronic Publication: 2024 Sep 19.
Autor:
Shabani H; Transfer Phenomena Laboratory (TPL), Department of Food Science, Engineering and Technology, Faculty of Agricultural Engineering and Technology, University of Tehran, Karaj, Iran. Electronic address: shabani.hossein@ut.ac.ir., Askari G; Transfer Phenomena Laboratory (TPL), Department of Food Science, Engineering and Technology, Faculty of Agricultural Engineering and Technology, University of Tehran, Karaj, Iran. Electronic address: iraskari@ut.ac.ir., Khodaiyan F; Bioprocessing and Biodetection Laboratory, Department of Food Science and Engineering, University of Tehran, Karaj, Iran. Electronic address: khodaiyan@ut.ac.ir., Parandi E; Department of Food Science & Technology, University of Tehran, Iran. Electronic address: ehsan_parandi@ut.ac.ir.
Publikováno v:
International journal of biological macromolecules [Int J Biol Macromol] 2024 May; Vol. 266 (Pt 1), pp. 130932. Date of Electronic Publication: 2024 Mar 26.
Autor:
Amiratashani F; Department of Food Science & Technology, Faculty of Agricultural Engineering and Technology, University of Tehran, Tehran, Iran., Yarmand MS; Department of Food Science & Technology, Faculty of Agricultural Engineering and Technology, University of Tehran, Tehran, Iran. Electronic address: myarmand@ut.ac.ir., Kiani H; Department of Food Science & Technology, Faculty of Agricultural Engineering and Technology, University of Tehran, Tehran, Iran. Electronic address: hokiani@ut.ac.ir., Askari G; Department of Food Science & Technology, Faculty of Agricultural Engineering and Technology, University of Tehran, Tehran, Iran., Naeini KK; Department of Food Science & Technology, Faculty of Agricultural Engineering and Technology, University of Tehran, Tehran, Iran., Parandi E; Department of Food Science & Technology, Faculty of Agricultural Engineering and Technology, University of Tehran, Tehran, Iran. Electronic address: ehsan_parandi@ut.ac.ir.
Publikováno v:
International journal of biological macromolecules [Int J Biol Macromol] 2024 Jan; Vol. 254 (Pt 3), pp. 127283. Date of Electronic Publication: 2023 Oct 06.
Akademický článek
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Akademický článek
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Autor:
Abedi-Firoozjah R; Student Research Committee, Department of Food Science and Technology, School of Nutrition Sciences and Food Technology, Kermanshah University of Medical Sciences, Kermanshah, Iran., Parandi E; Department of Food Science and Technology, Faculty of Agricultural Engineering and Technology, University of Tehran, Karaj, Iran; Department of Food Science and Technology, Faculty of Food Industry and Agriculture, Standard Research Institute (SRI), Karaj, Iran., Heydari M; Student Research Committee, Department of Food Science and Technology, School of Nutrition Sciences and Food Technology, Kermanshah University of Medical Sciences, Kermanshah, Iran., Kolahdouz-Nasiri A; Student Research Committee, Department of Food Science and Technology, School of Nutrition Sciences and Food Technology, Kermanshah University of Medical Sciences, Kermanshah, Iran., Bahraminejad M; Student Research Committee, Department of Food Science and Technology, School of Nutrition Sciences and Food Technology, Kermanshah University of Medical Sciences, Kermanshah, Iran., Mohammadi R; Department of Food Science and Technology, School of Nutrition Sciences and Food Technology, Research Center for Environmental Determinants of Health (RCEDH), Health Institute, Kermanshah University of Medical Sciences, Kermanshah, Iran., Rouhi M; Department of Food Science and Technology, School of Nutrition Sciences and Food Technology, Research Center for Environmental Determinants of Health (RCEDH), Health Institute, Kermanshah University of Medical Sciences, Kermanshah, Iran. Electronic address: milad.rouhi@kums.ac.ir., Garavand F; Department of Food Chemistry and Technology, Teagasc Moorepark Food Research Centre, Fermoy, Co. Cork, Ireland. Electronic address: farhad.garavand@teagasc.ie.
Publikováno v:
Food chemistry [Food Chem] 2023 Oct 30; Vol. 424, pp. 136408. Date of Electronic Publication: 2023 May 24.
Autor:
Heydari M; Student Research Committee, Department of Food Science and Technology, School of Nutrition Sciences and Food Technology, Kermanshah University of Medical Sciences, Kermanshah 6719851552, Iran., Carbone K; CREA Research Centre for Olive, Fruit and Citrus Crops, Via di Fioranello 52, 00134 Rome, Italy., Gervasi F; CREA Research Centre for Olive, Fruit and Citrus Crops, Via di Fioranello 52, 00134 Rome, Italy., Parandi E; Department of Food Science & Technology, Faculty of Agricultural Engineering and Technology, University of Tehran, Karaj 3158777871, Iran., Rouhi M; Department of Food Science and Technology, School of Nutrition Sciences and Food Technology, Research Center for Environmental Determinants of Health (RCEDH), Health Institute, Kermanshah University of Medical Sciences, Kermanshah 6719851552, Iran., Rostami O; Student Research Committee, Department of Food Science and Technology, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences, Food Science and Technology, Shahid Beheshti University of Medical Sciences, Tehran 1981619573, Iran., Abedi-Firoozjah R; Student Research Committee, Department of Food Science and Technology, School of Nutrition Sciences and Food Technology, Kermanshah University of Medical Sciences, Kermanshah 6719851552, Iran., Kolahdouz-Nasiri A; Student Research Committee, Department of Food Science and Technology, School of Nutrition Sciences and Food Technology, Kermanshah University of Medical Sciences, Kermanshah 6719851552, Iran., Garavand F; Department of Food Chemistry & Technology, Teagasc Moorepark Food Research Centre, Fermoy, Co., P61 C996 Cork, Ireland., Mohammadi R; Department of Food Science and Technology, School of Nutrition Sciences and Food Technology, Research Center for Environmental Determinants of Health (RCEDH), Health Institute, Kermanshah University of Medical Sciences, Kermanshah 6719851552, Iran.
Publikováno v:
Foods (Basel, Switzerland) [Foods] 2023 Aug 24; Vol. 12 (17). Date of Electronic Publication: 2023 Aug 24.
Akademický článek
Tento výsledek nelze pro nepřihlášené uživatele zobrazit.
K zobrazení výsledku je třeba se přihlásit.
K zobrazení výsledku je třeba se přihlásit.
Akademický článek
Tento výsledek nelze pro nepřihlášené uživatele zobrazit.
K zobrazení výsledku je třeba se přihlásit.
K zobrazení výsledku je třeba se přihlásit.
Akademický článek
Tento výsledek nelze pro nepřihlášené uživatele zobrazit.
K zobrazení výsledku je třeba se přihlásit.
K zobrazení výsledku je třeba se přihlásit.