Zobrazeno 1 - 6
of 6
pro vyhledávání: '"Samira Dakhili"'
Autor:
Masoud Aman Mohammadi, Samira Dakhili, Adel Mirza Alizadeh, Safa Kooki, Hassan Hassanzadazar, Mahmood Alizadeh-Sani, David Julian McClements
Publikováno v:
Critical Reviews in Food Science and Nutrition. :1-17
Packaging plays a critical role in determining the quality, safety, and shelf-life of many food products. There have been several innovations in the development of more effective food packaging materials recently. Polymer nanofibers are finding incre
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::fe55d01b201e8397bb2dffd4886a7bb3
https://doi.org/10.1080/10408398.2022.2124506
https://doi.org/10.1080/10408398.2022.2124506
Autor:
Amirhossein Abedini, Samira Dakhili, Sara Bazzaz, Saba Kamaladdin Moghaddam, Maryam Mahmoudzadeh, Hashem Andishmand
Publikováno v:
Food Science & Nutrition.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a8b949e9c2e425f9e39181005570f0ca
https://doi.org/10.1002/fsn3.3387
https://doi.org/10.1002/fsn3.3387
Autor:
Samira Dakhili, Reza Yekta, Abdorreza Mohammadi, Nader karimian-Khosroshahi, Seyede Marzieh Hosseini, Saeedeh Shojaee-Aliabadi
Fish gelatin (FG) and succinic anhydride starch (OSAS) composite films loaded with 1, 2, 3 and 4 wt% bacterial nanocellulose (BNC) and Stureja Khuzestanica Jamzad essential oil (SKEO) were achieved successfully and their physicochemical and release p
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::43d2d5edd71af74cb510a9c78110bad6
https://doi.org/10.21203/rs.3.rs-2051292/v1
https://doi.org/10.21203/rs.3.rs-2051292/v1
Autor:
Adel Mirza Alizadeh, Aida Mahdavi, S Amirhossein Golzan, Hedayat Hosseini, Zahra Torki, Samira Dakhili
Publikováno v:
Critical reviews in food science and nutrition. 62(17)
Essential oils, as extracted compounds from plants, are volatile and aromatic liquids which their unique aromatic compounds give each essential oil its distinctive essence. Fungi toxins can induce various adverse health effects like allergy, cancer,
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::5e26508c8333663775cca1d095f9e859
https://pubmed.ncbi.nlm.nih.gov/33523705
https://pubmed.ncbi.nlm.nih.gov/33523705
Autor:
Seyede Marzieh Hosseini, Leyla Abdolalizadeh, Leila Mirmoghtadaie, Saeedeh Shojaee-Aliabadi, Samira Dakhili
Publikováno v:
Food chemistry. 299
Quinoa (Chenopodium quinoa willd.) is an annual herbaceous flowering plant showing appropriate nutritional and functional properties due to its high quality protein with a wide amino acid spectrum, particularly rich in lysine. The mature quinoa seed
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::45370f285a9498d7d71fb5c006dede09
https://pubmed.ncbi.nlm.nih.gov/31838376
https://pubmed.ncbi.nlm.nih.gov/31838376
Autor:
Leila Mirmoghtadaie, Seyede Marzieh Hosseini, Saeedeh Shojaee-Aliabadi, Samira Dakhili, Leyla Abdolalizadeh
Publikováno v:
Food Chemistry. 310:125318
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::fb92ce9c40ba73cff2f9da3b7ad68fa4
https://doi.org/10.1016/j.foodchem.2019.125318
https://doi.org/10.1016/j.foodchem.2019.125318