Search Results - Bagheri, Foroud

  • Showing 1 - 6 results of 6
Refine Results
  1. 1
    Aflatoxin B1 in the Iranian pistachio nut and decontamination methods: A systematic review

    Aflatoxin B1 in the Iranian pistachio nut and decontamination methods: A systematic review by Mokhtarian, Mohsen, Tavakolipour, Hamid, Bagheri, Foroud, Fernandes Oliveira, Carlos Augusto, Corassin, Carlos Humberto, Khaneghah, Amin Mousavi

    Get full text
    Items that cite this one
    Article
    Save to List
    Saved in:
  2. 2
    Postharvest quality of orange fruit as influenced by salicylic acid, acetic acid, and carboxymethyl cellulose coating

    Postharvest quality of orange fruit as influenced by salicylic acid, acetic acid, and carboxymethyl cellulose coating by Amiri, Sedigheh, Nicknam, Zeinab, Radi, Mohsen, Sayadi, Mehran, Bagheri, Foroud, Karimi Khorrami, Neda, Abedi, Elahe

    Get full text
    Items that this one cites
    Items that cite this one
    Article
    Save to List
    Saved in:
  3. 3
    Drying conditions highly influence the characteristics of glycerol-plasticized alginate films

    Drying conditions highly influence the characteristics of glycerol-plasticized alginate films by Bagheri, Foroud, Radi, Mohsen, Amiri, Sedigheh

    Published in Food hydrocolloids
    Get full text
    Items that this one cites
    Items that cite this one
    Article
    Save to List
    Saved in:
  4. 4
    Effect of Thymus vulgaris Essential Oil-Loaded Nanostructured Lipid Carriers in Alginate-Based Edible Coating on the Postharvest Quality of Tangerine Fruit

    Effect of Thymus vulgaris Essential Oil-Loaded Nanostructured Lipid Carriers in Alginate-Based Edible Coating on the Postharvest Quality of Tangerine Fruit by Radi, Mohsen, Shadikhah, Soraya, Sayadi, Mehran, Kaveh, Shima, Amiri, Sedigheh, Bagheri, Foroud

    Get full text
    Items that this one cites
    Items that cite this one
    Article
    Save to List
    Saved in:
  5. 5
    Evaluating the function of cross‐linked rice starch as a fat replacer in low fat cream

    Evaluating the function of cross‐linked rice starch as a fat replacer in low fat cream by Bagheri, Foroud, Radi, Mohsen, Amiri, Sedigheh

    Get full text
    Items that this one cites
    Items that cite this one
    Article
    Save to List
    Saved in:
  6. 6
    Physicochemical Properties of Low and High Amylose Cross-Linked Rice Starches

    Physicochemical Properties of Low and High Amylose Cross-Linked Rice Starches by Bagheri, Foroud, Radi, Mohsen, Amiri, Sedigheh

    Get full text
    Items that this one cites
    Items that cite this one
    Article
    Save to List
    Saved in:

Search Tools: