Search Results - Esmaeili, Mahro

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  1. 1
    Impact of chia seed protein hydrolysate and apple pomace pectin on the properties of egg-free mayonnaise

    Impact of chia seed protein hydrolysate and apple pomace pectin on the properties of egg-free mayonnaise by Abdoollahi, Sahar, Ariaii, Peiman, Hosseini, Seyed Ebrahim, Esmaeili, Mahro, Bagheri, Roya

    Published in Heliyon
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  2. 2
    Investigating the effect of nanochitosan-Iranian tragacanth gum composite film along with Eryngium campestre essential oil on the shelf life of goat meat

    Investigating the effect of nanochitosan-Iranian tragacanth gum composite film along with Eryngium campestre essential oil on the shelf life of goat meat by Ghafari, Elham, Ariaii, Peiman, Bagheri, Roya, Esmaeili, Mahro

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  3. 3
    Investigating the effect of polylactic acid–Iranian tragacanth gum composite film along with the Zygophyllum eichwaldii essential oil on the shelf life of ostrich thigh meat

    Investigating the effect of polylactic acid–Iranian tragacanth gum composite film along with the Zygophyllum eichwaldii essential oil on the shelf life of ostrich thigh meat by Kiakojori, Azin, Ariaii, Peiman, Bagheri, Roya, Esmaeili, Mahro

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  4. 4
    Evaluating the properties of the hydrolyzed clover sprout protein obtained by enzymatic hydrolysis and its effect in free and micro-encapsulated form on the properties of probiotic yogurt

    Evaluating the properties of the hydrolyzed clover sprout protein obtained by enzymatic hydrolysis and its effect in free and micro-encapsulated form on the properties of probiotic... by Rashidi, Samin, Ariaii, Peiman, Esmaeili, Mahro, Bagheri, Roya

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  5. 5
    Investigating the effect of polylactic acid-nanocellulose composite film along with Lactobacillus casei on the quality and shelf life of beluga sturgeon (Huso huso) fillet

    Investigating the effect of polylactic acid-nanocellulose composite film along with Lactobacillus casei on the quality and shelf life of beluga sturgeon (Huso huso) fillet by Khanjani, Masoumeh, Ariaii, Peiman, Najafian, Leila, Esmaeili, Mahro

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  6. 6
    Investigating the use of biosurfactants produced by lactobacillus to increase the shelf life of minced ostrich meat

    Investigating the use of biosurfactants produced by lactobacillus to increase the shelf life of minced ostrich meat by Najar, Behzad Akbarzade, Ariaii, Peiman, Esmaeili, Mahro, Bagheri, Roya

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  7. 7
    Investigating active packaging based on cellulose nanofibers oxidized by TEMPO method containing hydrolyzed protein obtained from pine tree fruit on the quality of pacific white shrimp (Litopenaeus vannamei) during the storage period

    Investigating active packaging based on cellulose nanofibers oxidized by TEMPO method containing hydrolyzed protein obtained from pine tree fruit on the quality of pacific white sh... by Pirveisi, Najmeddin, Ariaii, Peiman, Esmaeili, Mahro, Ahmadi, Mohammad

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