Zobrazeno 1 - 7
of 7
pro vyhledávání: '"Solmaz Abedinzadeh"'
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
Autor:
Solmaz Abedinzadeh, Mohammadali Torbati, Sima Khezri, Fataneh Hashempour-Baltork, Sodeif Azadmard-Damirchi
Publikováno v:
Current Nutrition & Food Science. 19:549-563
Abstract: Lipid and protein oxidation are important reactions in food systems and can degrade food quality and decrease consumer acceptability. Several factors affect the rate and severity of these undesirable reactions in food products. However, lip
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b780623e23d0b098be0f8d88aa97e393
https://doi.org/10.2174/1573401319666230111162630
https://doi.org/10.2174/1573401319666230111162630
Autor:
Fataneh Hashempour-Baltork, Parastou Farshi, Adel Mirza Alizadeh, Sevda Eskandarzadeh, Solmaz Abedinzadeh, Sodeif Azadmard-Damirchi, Mohammadali Torbati
Publikováno v:
Advanced Pharmaceutical Bulletin.
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://explore.openaire.eu/search/publication?articleId=doi_________::c99e4a8ef6323a18df2aefafc0c67d19
https://doi.org/10.34172/apb.2023.060
https://doi.org/10.34172/apb.2023.060
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://explore.openaire.eu/search/publication?articleId=doi_dedup___::31e748abe71cbae86d6b2298976859e4
https://pubmed.ncbi.nlm.nih.gov/28101467
https://pubmed.ncbi.nlm.nih.gov/28101467