Zobrazeno 1 - 5
of 5
pro vyhledávání: '"Solmaz Abedi"'
Publikováno v:
Arabian Journal for Science and Engineering.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::08c422462af785c69145b7594ca22adb
https://doi.org/10.1007/s13369-023-07875-w
https://doi.org/10.1007/s13369-023-07875-w
Publikováno v:
فناوریهای جدید در صنعت غذا, Vol 11, Iss 1, Pp 35-45 (2023)
_ Cocoa butter is a highly prized and versatile product with a wide range of applications. It is a crucial component of chocolate due to its unique melting properties and ability to dissolve other ingredients. Therefore, it is essential to evaluate t
Externí odkaz:
https://doaj.org/article/8ea8cbebcde74c71a5b3fe214773b5dc
Autor:
Fataneh Hashempour-Baltork, Parastou Farshi, Adel Mirza Alizadeh, Sevda Eskandarzadeh, Solmaz Abedinzadeh, Sodeif Azadmard-Damirchi, Mohammadali Torbati
Publikováno v:
Advanced Pharmaceutical Bulletin, Vol 13, Iss 3, Pp 461-468 (2023)
Neurodegenerative diseases are comprise a prominent class of neurological diseases. Generally, neurodegenerative diseases cannot be cured, and the available treatments can only regulate the symptoms or delay the disease progression. Among the several
Externí odkaz:
https://doaj.org/article/ffd7306efe524a8aa2153022141ec5bb
Autor:
Leila Peivasteh-roudsari, Raziyeh Barzegar-bafrouei, Kurush Aghbolagh Sharifi, Shamimeh Azimisalim, Marziyeh Karami, Solmaz Abedinzadeh, Shabnam Asadinezhad, Behrouz Tajdar-oranj, Vahideh Mahdavi, Adel Mirza Alizadeh, Parisa Sadighara, Margherita Ferrante, Gea Oliveri Conti, Aynura Aliyeva, Amin Mousavi Khaneghah
Publikováno v:
Heliyon, Vol 9, Iss 7, Pp e18140- (2023)
Endocrine-disrupting chemicals (EDCs) are a growing public health concern worldwide. Consumption of foodstuffs is currently thought to be one of the principal exposure routes to EDCs. However, alternative ways of human exposure are through inhalation
Externí odkaz:
https://doaj.org/article/4feed85679f04d66a71b9a7a4cec0d1f
Publikováno v:
Advanced Pharmaceutical Bulletin, Vol 6, Iss 4, Pp 597-606 (2016)
Purpose: Lipid oxidation and rheological properties are the main qualitative parameters determined in food emulsions. Salad dressings are food emulsions important in our daily diet, but conventional salad dressings have high amounts of cholesterol an
Externí odkaz:
https://doaj.org/article/37739b2c99aa4927902638c38e339250