Zobrazeno 1 - 4
of 4
pro vyhledávání: '"Sarteshnizi RA"'
Autor:
Ohanenye IC; School of Nutrition Sciences, Faculty of Health Sciences, University of Ottawa, Ottawa, ON K1H 8M5, Canada., Ekezie FC; School of Nutrition Sciences, Faculty of Health Sciences, University of Ottawa, Ottawa, ON K1H 8M5, Canada., Sarteshnizi RA; School of Nutrition Sciences, Faculty of Health Sciences, University of Ottawa, Ottawa, ON K1H 8M5, Canada.; Department of Food Science and Technology, Faculty of Agriculture, Tarbiat Modares University, Tehran P.O. Box 14115-336, Iran., Boachie RT; School of Nutrition Sciences, Faculty of Health Sciences, University of Ottawa, Ottawa, ON K1H 8M5, Canada., Emenike CU; School of Nutrition Sciences, Faculty of Health Sciences, University of Ottawa, Ottawa, ON K1H 8M5, Canada.; Department of Natural and Applied Sciences, Faculty of Science, Hezekiah University, Umudi, Nkwerre 471115, Nigeria.; Department of Plant, Food and Environmental Sciences, Faculty of Agriculture, Dalhousie University, Truro, NS B2N 5E3, Canada., Sun X; School of Nutrition Sciences, Faculty of Health Sciences, University of Ottawa, Ottawa, ON K1H 8M5, Canada.; Department of Plant, Food and Environmental Sciences, Faculty of Agriculture, Dalhousie University, Truro, NS B2N 5E3, Canada., Nwachukwu ID; Center for Nutrition and Healthy Lifestyles, School of Public Health, Loma Linda University, Loma Linda, CA 92350, USA., Udenigwe CC; School of Nutrition Sciences, Faculty of Health Sciences, University of Ottawa, Ottawa, ON K1H 8M5, Canada.; Department of Chemistry and Biomolecular Sciences, Faculty of Science, University of Ottawa, Ottawa, ON K1N 6N5, Canada.
Publikováno v:
Foods (Basel, Switzerland) [Foods] 2022 Aug 02; Vol. 11 (15). Date of Electronic Publication: 2022 Aug 02.
Autor:
Nwachukwu ID; School of Public Health, Loma Linda University, Loma Linda, CA 92350, USA., Sarteshnizi RA; School of Nutrition Sciences, Faculty of Health Sciences, University of Ottawa, Ottawa, ON K1H 8M5, Canada.; Department of Food Science and Technology, Faculty of Agriculture, Tarbiat Modares University, Tehran 14115-111, Iran., Udenigwe CC; School of Nutrition Sciences, Faculty of Health Sciences, University of Ottawa, Ottawa, ON K1H 8M5, Canada.; Department of Chemistry and Biomolecular Sciences, Faculty of Science, University of Ottawa, Ottawa, ON K1N 6N5, Canada., Aluko RE; Department of Food and Human Nutritional Sciences, University of Manitoba, Winnipeg, MB R3T 2N2, Canada.; Richardson Centre for Functional Foods and Nutraceuticals, University of Manitoba, Winnipeg, MB R3T 2N2, Canada.
Publikováno v:
Molecules (Basel, Switzerland) [Molecules] 2021 Aug 11; Vol. 26 (16). Date of Electronic Publication: 2021 Aug 11.
Autor:
Sun X; School of Nutrition Sciences, Faculty of Health Sciences, University of Ottawa, Ottawa, ON K1H 8M5, Canada.; College of Food and Biological Engineering, Qiqihar University, Qiqihar 161006, China., Sarteshnizi RA; School of Nutrition Sciences, Faculty of Health Sciences, University of Ottawa, Ottawa, ON K1H 8M5, Canada.; Department of Food Science and Technology, Faculty of Agriculture, Tarbiat Modares University, Tehran 14115-111, Iran., Boachie RT; School of Nutrition Sciences, Faculty of Health Sciences, University of Ottawa, Ottawa, ON K1H 8M5, Canada., Okagu OD; Department of Chemistry and Biomolecular Sciences, Faculty of Science, University of Ottawa, Ottawa, ON K1N 6N5, Canada., Abioye RO; Department of Chemistry and Biomolecular Sciences, Faculty of Science, University of Ottawa, Ottawa, ON K1N 6N5, Canada., Pfeilsticker Neves R; Department of Chemistry and Biomolecular Sciences, Faculty of Science, University of Ottawa, Ottawa, ON K1N 6N5, Canada., Ohanenye IC; School of Nutrition Sciences, Faculty of Health Sciences, University of Ottawa, Ottawa, ON K1H 8M5, Canada., Udenigwe CC; School of Nutrition Sciences, Faculty of Health Sciences, University of Ottawa, Ottawa, ON K1H 8M5, Canada.; Department of Chemistry and Biomolecular Sciences, Faculty of Science, University of Ottawa, Ottawa, ON K1N 6N5, Canada.
Publikováno v:
Foods (Basel, Switzerland) [Foods] 2020 Oct 02; Vol. 9 (10). Date of Electronic Publication: 2020 Oct 02.
Autor:
Sarteshnizi RA; Food Sciences and Technology Department, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences,
1981619573 Tehran, Iran., Hosseini H; Food Sciences and Technology Department, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences,
1981619573 Tehran, Iran., Khosroshahi NK; Department of Food and Drugs, Tabriz University of Medical Sciences, 5165665931 Tabriz, Iran., Shahraz F; Food Sciences and Technology Department, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences,
1981619573 Tehran, Iran., Khaneghah AM; Department of Food Science, Faculty of Food Engineering, State University of Campinas (UNICAMP), Rua Monteiro Lobato 80, 13083-862 Campinas, SP, Brazil., Kamran M; Food Sciences and Technology Department, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences,
1981619573 Tehran, Iran., Komeili R; Food Sciences and Technology Department, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences,
1981619573 Tehran, Iran., Chiavaro E; Department of Food and Drugs, University of Parma, Parco Area delle Scienze 27/A,
IT-43124 Parma, Italy.
Publikováno v:
Food technology and biotechnology [Food Technol Biotechnol] 2017 Dec; Vol. 55 (4), pp. 475-483.