Search Results - Gahruie, Hadi H.

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  1. 1
    Co‐encapsulation of vitamin D3 and saffron petals’ bioactive compounds in nanoemulsions: Effects of emulsifier and homogenizer types

    Co‐encapsulation of vitamin D3 and saffron petals’ bioactive compounds in nanoemulsions: Effects of emulsifier and homogenizer types by Gahruie, Hadi H., Niakousari, Mehrdad, Parastouei, Karim, Mokhtarian, Mohsen, Eş, Ismail, Mousavi Khaneghah, Amin

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  2. 2
    Co‐encapsulation of vitamin D 3 and saffron petals’ bioactive compounds in nanoemulsions: Effects of emulsifier and homogenizer types

    Co‐encapsulation of vitamin D 3 and saffron petals’ bioactive compounds in nanoemulsions: Effects of emulsifier and homogenizer types by Gahruie, Hadi H., Niakousari, Mehrdad, Parastouei, Karim, Mokhtarian, Mohsen, Eş, Ismail, Mousavi Khaneghah, Amin

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  3. 3
    Probiotic Chocolate Containing Lactobacillus plantarum Dad-13 Alters the Gut Microbiota Composition of Undernourished Children in Lombok: A Randomized Double-Blind Trial

    Probiotic Chocolate Containing Lactobacillus plantarum Dad-13 Alters the Gut Microbiota Composition of Undernourished Children in Lombok: A Randomized Double-Blind Trial by Rahayu, Endang S, Yoga, Wahyu K, Komalasari, Husnita, Mariyatun, Mariyatun, Yuda, Wednes A, Manurung, Nancy E P, Hasan, Pratama N, Suharman, Suharman, Pamungkaningtyas, Fathyah H, Nurfiana, Dina A, Pramesi, Putrika C, Gatya, Mifta, Therdtatha, Phatthanaphong, Nakayama, Jiro, Juffrie, Mohammad, Djaafar, Titiek F, Marwati, Tri, Utami, Tyas

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  4. 4
    Effect of medicinal plant type and concentration on physicochemical, antioxidant, antimicrobial, and sensorial properties of kombucha

    Effect of medicinal plant type and concentration on physicochemical, antioxidant, antimicrobial, and sensorial properties of kombucha by Shahbazi, Hossein, Hashemi Gahruie, Hadi, Golmakani, Mohammad‐Taghi, Eskandari, Mohammad H., Movahedi, Matin

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  5. 5
    Effect of Common Culinary Methods Practiced in Sri Lanka on the Nutrient Composition of Commonly Consumed Vegetables and Other Foods

    Effect of Common Culinary Methods Practiced in Sri Lanka on the Nutrient Composition of Commonly Consumed Vegetables and Other Foods by Dewangani, H. G. N., Jayawardena, B. M., Chandrasekara, N. V., Wijayagunaratne, H. D. S. P.

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