Zobrazeno 1 - 5
of 5
pro vyhledávání: '"Seyedeh Zahra Nasirifar"'
Autor:
Amin Abbasi, Mohammad Hashemi, Hossein Samadi Kafil, Mohammadreza Abbasi Astamal, Masoud Lahouty, Anahita Ghorbani Tajani, Hedayat Hosseini, Seyedeh Zahra Nasirifar
Publikováno v:
Pharmaceutical Sciences, Vol 30, Iss 3, Pp 282-303 (2024)
Currently, a large number of people favor meals that are rich in nutraceuticals and phytochemical compounds, which help with the treatment or prevention of chronic diseases. Oral bioavailability is a crucial component of phytochemical bioefficiency,
Externí odkaz:
https://doaj.org/article/9c64c75ad3b0413f98ca362d90dcbac4
Publikováno v:
Essential Oils-Advances in Extractions and Biological Applications
Essential oils (EOs) are natural compounds obtained from algae and different parts of plants. EOs are volatile secondary metabolites and are classified into major groups, including terpenes/terpenoids and aromatic/aliphatic compounds. There are numer
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b6121a0bb021f1eb1f383cfa67d92973
https://mts.intechopen.com/articles/show/title/application-of-essential-oils-in-the-treatment-of-inflammatory-bowel-disease
https://mts.intechopen.com/articles/show/title/application-of-essential-oils-in-the-treatment-of-inflammatory-bowel-disease
Publikováno v:
Physicochemical and Enzymatic Modification of Gums ISBN: 9783030879952
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::7866f6567247f225e4d24ff1e1014260
https://doi.org/10.1007/978-3-030-87996-9_7
https://doi.org/10.1007/978-3-030-87996-9_7
Publikováno v:
Food Science & Nutrition, 6(6):1508-1518
The aim of this study was to evaluate the different lipid‐based coating on the physicochemical properties and shelf life of blood orange. In this study, four different carnauba wax coatings formula were used: carnauba wax, carnauba wax incorporated
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b02cba3b897db94ec8fc430e026b3182
https://doi.org/10.1002/fsn3.681
https://doi.org/10.1002/fsn3.681
Publikováno v:
Food sciencenutrition. 6(6)
The aim of this study was to evaluate the different lipid-based coating on the physicochemical properties and shelf life of blood orange. In this study, four different carnauba wax coatings formula were used: carnauba wax, carnauba wax incorporated w
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::b0673968ed180d54f64434d52a8dd912
https://pubmed.ncbi.nlm.nih.gov/30258593
https://pubmed.ncbi.nlm.nih.gov/30258593