Zobrazeno 1 - 8
of 8
pro vyhledávání: '"Sara Hasanvand"'
Autor:
Reza Abedi‐Firoozjah, Shamimeh Azimi Salim, Sara Hasanvand, Elham Assadpour, Maryam Azizi‐Lalabadi, Miguel A. Prieto, Seid Mahdi Jafari
Publikováno v:
Comprehensive Reviews in Food Science and Food Safety. 22:1438-1461
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f48f165a1c44275f6b027190782e8dfa
https://doi.org/10.1111/1541-4337.13117
https://doi.org/10.1111/1541-4337.13117
Autor:
Zahra Hashami, Ehsan Sadeghi, Behzad Ebrahimi, Rezvan Zibaei, Sara Hasanvand, Zahra Roshandel, Jonas de Toledo Guimarães, Reza Mohammadi
Publikováno v:
International Journal of Food Science & Technology.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::04d34846759c6a759dd88631763cc4d4
https://doi.org/10.1111/ijfs.16375
https://doi.org/10.1111/ijfs.16375
Autor:
Roya Bahrami, Farhad Garavand, Rezvan Zibaei, Sara Hasanvand, Milad Rouhi, Seid Mahdi Jafari, Reza Mohammadi, Zahra Hashami
Publikováno v:
Critical Reviews in Food Science and Nutrition. 62:1936-1950
Cold plasma is one of the techniques used in recent years to improve the functionality and interfacial attributes of biopolymers. Employing cold plasma for the treatment and modification of biopolymers possesses several advantages including its bioco
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::24e5ae860473283a41ae7b74e4581870
https://doi.org/10.1080/10408398.2020.1848790
https://doi.org/10.1080/10408398.2020.1848790
Autor:
Elaheh Ahmadi, Amir Mohammad Mortazavian, Reza Mohamadi, Zahra Sarlak, Sara Hasanvand, Milad Rouhi
Publikováno v:
Current Nutrition & Food Science. 15:40-47
Background: Doogh is a traditional Iranian fermented milk drink that is currently a very popular product in Iran. In the present study, the combined effects of incubation temperature, type of starter culture, and final pH of fermentation on the viabi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::4ab91e8e95f2f22e508868aed9b9e28c
https://doi.org/10.2174/1573401313666170614092802
https://doi.org/10.2174/1573401313666170614092802
Autor:
Somayeh Bohlouli, Sara Hasanvand
Publikováno v:
Journal of Clinical Research in Paramedical Sciences. 9
Background: Staphylococcus aureus is one of the important causative agents in mastitis. Objectives: The aim of this study was determination antimicrobial effect of Ferulago angulata and different common therapeutic antibiotics on growth of Staphyloco
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d64a81af3ecf58b36b8e50ade6e5cd92
https://doi.org/10.5812/jcrps.97294
https://doi.org/10.5812/jcrps.97294
Autor:
Mohammad Hasan Imani-Nasab, Saman Ghasempour, Sheida Abbasi-Shakaram, Razyeh Bajoulvand, Sara Hasanvand, Soraya Nouraei Motlagh
Publikováno v:
Shiraz E-Medical Journal. 20
Background: To achieve evidence-based policymaking to improve access to dental services and reduce inequality in the utilization of these services, the identification of effective factors on the use of dental services is essential. Objectives: Theref
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e5e817140e12304db12c317b39a8a078
https://doi.org/10.5812/semj.89076
https://doi.org/10.5812/semj.89076
Autor:
Sara Hasanvand, Amir Mohammad Mortazavian, Milad Rouhi, Zahra Hashami, Jonas T. Guimarães, Reza Mohammadi, Rezvan Zibaei, Zahra Roshandel, Zahra Sarlak
Publikováno v:
Carbohydrate Polymers. 256:117554
In recent years, many studies have been conducted on the production of edible films from emerging gums, which are mostly made from botanical sources. However, each one interacts differently with the film compounds, producing films with different prop
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::0996e9a247a16f7523060b1a70f419e5
https://doi.org/10.1016/j.carbpol.2020.117554
https://doi.org/10.1016/j.carbpol.2020.117554
Autor:
Reza Mohammadi, Milad Rouhi, Amir Mohammad Mortazavian, Mohammad Amin Mohammadifar, Mohaddeseh Kariminejad, Sara Hasanvand, Ehsan Sadeghi
Publikováno v:
Mohammadi, R, Mohammadifar, M A, Rouhi, M, Kariminejad, M, Mortazavian, A M, Sadeghi, E & Hasanvand, S 2018, ' Physico-mechanical and structural properties of eggshell membrane gelatin-chitosan blend edible films ', International Journal of Biological Macromolecules, vol. 107, no. Part A, pp. 406-412 . https://doi.org/10.1016/j.ijbiomac.2017.09.003
This study investigated the physico-mechanical and structural properties of composite edible films based on eggshell membrane gelatin (G) and chitosan (Ch) (75G:25Ch, 50G:50Ch, 25G:75Ch). The results demonstrated that the addition of Ch increased elo
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::18da3c1f08c69652596eb7b4ea5b8cdf
https://orbit.dtu.dk/en/publications/19b7e6ba-674d-4e1a-ae96-5d63701ceeb0
https://orbit.dtu.dk/en/publications/19b7e6ba-674d-4e1a-ae96-5d63701ceeb0
