The effect of β-glucan and inulin on the reduction of aflatoxin B(1) level and assessment of textural and sensory properties in chicken sausages

por Chaharaein, Mohsen, Sadeghi, Ehsan, Mohammadi, Reza, Rouhi, Milad, Soltani, Mahya
Publicado 2021

Fates of aflatoxin B(1) from wheat flour to Iranian traditional cookies: Managing procedures to aflatoxin B(1) reduction during traditional processing

por Noroozi, Razieh, Sadeghi, Ehsan, Rouhi, Milad, Safajoo, Saeede, Razmjoo, Fatemeh, Paimard, Giti, Moradi, Leila
Publicado 2020

Fate of aflatoxins M(1) and B(1) within the period of production and storage of Tarkhineh: A traditional Persian fermented food

por Moradi, Leila, Paimard, Giti, Sadeghi, Ehsan, Rouhi, Milad, Mohammadi, Reza, Noroozi, Razieh, Safajoo, Saeede
Publicado 2022

Tuning the Physicochemical, Structural, and Antimicrobial Attributes of Whey-Based Poly (L-Lactic Acid) (PLLA) Films by Chitosan Nanoparticles

por Garavand, Farhad, Rouhi, Milad, Jafarzadeh, Shima, Khodaei, Diako, Cacciotti, Ilaria, Zargar, Masoumeh, Razavi, Seyed Hadi
Publicado 2022

Application of Red Cabbage Anthocyanins as pH-Sensitive Pigments in Smart Food Packaging and Sensors

por Abedi-Firoozjah, Reza, Yousefi, Shima, Heydari, Mahshid, Seyedfatehi, Faezeh, Jafarzadeh, Shima, Mohammadi, Reza, Rouhi, Milad, Garavand, Farhad
Publicado 2022

Cold Plasma-Assisted Extraction of Phytochemicals: A Review

por Heydari, Mahshid, Carbone, Katya, Gervasi, Fabio, Parandi, Ehsan, Rouhi, Milad, Rostami, Omid, Abedi-Firoozjah, Reza, Kolahdouz-Nasiri, Azin, Garavand, Farhad, Mohammadi, Reza
Publicado 2023