Zobrazeno 1 - 7
of 7
pro vyhledávání: '"Sara Raeisi"'
Autor:
Javad Sharifi-Rad, Seyedeh Mahsan Hoseini-Alfatemi, Majid Sharifi-Rad, Mehdi Sharifi-Rad, Marcello Iriti, Marzieh Sharifi-Rad, Razieh Sharifi-Rad, Sara Raeisi
Publikováno v:
Molecules, Vol 20, Iss 4, Pp 7034-7047 (2015)
The chemical composition of the essential oil (EO) from fresh cocklebur (Xanthium strumarium L.) leaves was investigated by GC-MS. The antimicrobial activity of the EO was tested against Gram-positive and Gram-negative bacteria and fungi. Scolicidal
Externí odkaz:
https://doaj.org/article/f26ba57312e14facae146730deda1933
Publikováno v:
J Food Sci Technol
Fish oil (FO) is a rich source of long-chain omega-3 polyunsaturated fatty acids (ω-3 LCPUFA) which are important for human health. This research investigated the fortification of chicken nuggets with encapsulated FO-Garlic essential oil (GEO) as a
Publikováno v:
LWT - Food Science and Technology. 65:112-121
This work studied the effects of shallot (Allium ascalonicum L.) fruit and ajwain (Trachyspermum ammi (L.) Sprague) seed extracts on the quality of semi-fried coated rainbow trout (Oncorhynchus mykiss) fillets at refrigerated storage. Chemical analys
Publikováno v:
LWT. 116:108494
This study investigated nano-encapsulation of fish oil (FO) and garlic (Allium sativum L.) essential oil (GEO) using Persian gum (PG) and chitosan (Chi) as wall materials (at the ratio of 2:1, 1:1 and 1:2 (w/w) and core/wall ratio of 10:2 (w/w)), app
Publikováno v:
Journal of Food Safety. 36:271-281
The effects of Cumin (Cuminum cyminum L.) seed and Wild mint (Mentha longifolia L.) leaf extracts on microbiological, chemical and sensory changes of rainbow trout (Oncorhynchus mykiss) fillets stored at 4C ± 1 were investigated. The results showed
Autor:
Mehdi Sharifi-Rad, Razieh Sharifi-Rad, M. Sharifi-Rad, Majid Sharifi-Rad, Javad Sharifi-Rad, Seyedeh Mahsan Hoseini-Alfatemi, Marcello Iriti, Sara Raeisi
Publikováno v:
Molecules
Molecules, Vol 20, Iss 4, Pp 7034-7047 (2015)
Volume 20
Issue 4
Pages 7034-7047
Molecules, Vol 20, Iss 4, Pp 7034-7047 (2015)
Volume 20
Issue 4
Pages 7034-7047
The chemical composition of the essential oil (EO) from fresh cocklebur (Xanthium strumarium L.) leaves was investigated by GC-MS. The antimicrobial activity of the EO was tested against Gram-positive and Gram-negative bacteria and fungi. Scolicidal
Publikováno v:
Journal of Food Safety. 37:e12321
The present study examined the effects of Allium paradoxum (M.B.) G. Don. and Eryngium caucasicum Trauve. extracts on the lipid oxidation and quality deterioration indices, microbiological as well as sensory characteristics in silver carp (Hypophthal