Zobrazeno 1 - 10
of 24
pro vyhledávání: '"Roya Afshari"'
Publikováno v:
Microbiology Australia, Vol 43, Iss 2, Pp 52-56 (2022)
Cheese represents a complex ecosystem of starter and non-starter bacteria, with populations changing over time as the cheese matures. Successive microbial communities, particularly in aged cheeses like cheddar, have a profound impact on the final che
Externí odkaz:
https://doaj.org/article/aed8511381334d2883a6a90876401d89
Autor:
Mihiri Munasinghe, Roya Afshari, Deniz Heydarian, Abdullah Almotayri, Daniel A. Dias, Jency Thomas, Markandeya Jois
Publikováno v:
Translational Medicine of Aging, Vol 6, Iss , Pp 14-24 (2022)
Dietary interventions have gained much attention as alternative therapies in aging-associated diseases. Epidemiological studies suggest that polyphenols (PPs) play an important role in this regard. Cocoa is rich in PPs, greater in amount than in teas
Externí odkaz:
https://doaj.org/article/b5d5e8a7b3fd4e21ad37f1c23645287d
Autor:
Ali Daneshmand, Petrina Young, Bronwyn Campbell, Sarbast K. Kheravii, Nishchal K. Sharma, Roya Afshari, Daniel A. Dias, Matthew Flavel, Barry Kitchen, Shu-Biao Wu
Publikováno v:
International Journal for Parasitology: Drugs and Drug Resistance, Vol 17, Iss , Pp 1-4 (2021)
The current in vitro study aimed to investigate the effects of a processed sugarcane extract on the viability of avian Eimeria sporozoites. Treatments were applied to hatched sporozoites: 1) without additives (no-treatment control); 2) with ethanol;
Externí odkaz:
https://doaj.org/article/19240397f99c41a48dbaaff98a4f173d
Autor:
Zahra Pilevar, Khadijeh Abhari, Hasan Tahmasebi, Samira Beikzadeh, Roya Afshari, Soheil Eskandari, Mohammad Jafar Ahmadi Bozorg, Hedayat Hosseini
Publikováno v:
Acta Scientiarum: Animal Sciences, Vol 44, Iss 1 (2022)
Meat and meat products are highly perishable as they can provide an appropriate environment for microbial growth due to their high water activity and proper pH level. Quality, safety, sensory and nutritional properties of meat products are highly inf
Externí odkaz:
https://doaj.org/article/fa30108e3178446892e0039eb4c4027f
Autor:
Roya Afshari, Christopher J. Pillidge, Elizabeth Read, Simone Rochfort, Daniel A. Dias, A. Mark Osborn, Harsharn Gill
Publikováno v:
Scientific Reports, Vol 11, Iss 1, Pp 1-3 (2021)
An amendment to this paper has been published and can be accessed via a link at the top of the paper.
Externí odkaz:
https://doaj.org/article/356004fcdb504633aa3ab318f5b620f4
Publikováno v:
Frontiers in Microbiology, Vol 11 (2020)
Cheese maturation and flavor development results from complex interactions between milk substrates, cheese microbiota and their metabolites. In this study, bacterial 16S rRNA-gene sequencing, untargeted metabolomics (gas chromatography-mass spectrome
Externí odkaz:
https://doaj.org/article/44b14bef2c6e4ac9b59ea6e650f8b4da
Autor:
Roya Afshari, Hedayat Hosseini, Ramin Khaksar, Mohammad Amin Mohammadifar, Zohre Amiri, Rozita Komeili, Amin Mousavi Khaneghah
Publikováno v:
Food Technology and Biotechnology, Vol 53, Iss 4, Pp 436-445 (2015)
In this study, the D-optimal mixture design methodology was applied to determine the optimised proportions of inulin, β-glucan and breadcrumbs in formulation of low-fat beef burgers containing pre-emulsified canola and olive oil blend. Also, the eff
Externí odkaz:
https://doaj.org/article/fa31dcce12dc4818b1d1ca496cfc5e4a
Publikováno v:
Zeitschrift für Medizinische Physik
Purpose: To provide a robust whole-brain quantitative magnetization transfer (MT) imaging method that is not limited by long acquisition times.Methods: Two variants of a spiral 2D interleaved multi-slice spoiled gradient echo (SPGR) sequence are used
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c2417972458767f92f19172e4020fd72
https://hdl.handle.net/21.11116/0000-000C-EC67-7
https://hdl.handle.net/21.11116/0000-000C-EC67-7
Publikováno v:
Microbiology Australia. 43:52-56
Cheese represents a complex ecosystem of starter and non-starter bacteria, with populations changing over time as the cheese matures. Successive microbial communities, particularly in aged cheeses like cheddar, have a profound impact on the final che
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::75c2a82039cc0b31c071e2f48b6332d8
https://doi.org/10.1071/ma22019
https://doi.org/10.1071/ma22019
Autor:
Saeideh Ostovar Pour, Christopher J. Pillidge, Jeremy D. Landry, Roya Afshari, Ewan W. Blanch, Harsharn Gill
Publikováno v:
Journal of Raman Spectroscopy. 52:1705-1711
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e100fc83c4339f0249e1521acc32ee05
https://doi.org/10.1002/jrs.6179
https://doi.org/10.1002/jrs.6179