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Grafting of [64Cu]-TPPF20 porphyrin complex on Functionalized nano-porous MCM-41 silica as a potential cancer imaging agent
by
Fazaeli, Yousef
,
Feizi, Shahzad
,
Jalilian, Amir R
,
Hejrani, Ali
Published in
Applied radiation and isotopes
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Synthesis and crystal structure of 2‐amino‐3‐hydroxypyridinium dioxido(pyridine‐2,6‐dicarboxylato‐κ3O2,N,O6)vanadate(V) and its conversion to nanostructured V2O5
by
Hejrani‐Dalir, Ali
,
Tabatabaee, Masumeh
,
Sheibani, Ali
Published in
Acta crystallographica. Section C, Crystal structure communications
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Grafting of [ super(64)Cu]-TPPF sub(20) porphyrin complex on Functionalized nano-porous MCM-41 silica as a potential cancer imaging agent
by
Fazaeli, Yousef
,
Feizi, Shahzad
,
Jalilian, Amir R
,
Hejrani, Ali
Published in
Applied radiation and isotopes
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Synthesis and crystal structure of 2-amino-3-hydroxypyridinium dioxido(pyridine-2,6-dicarboxylato-κ 3 O 2 , N , O 6 )vanadate(V) and its conversion to nanostructured V 2 O 5
by
Hejrani-Dalir, Ali
,
Tabatabaee, Masumeh
,
Sheibani, Ali
Published in
Acta crystallographica. Section C, Structural chemistry
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Synthesis and crystal structure of 2-amino-3-hydroxypyridinium dioxido(pyridine-2,6-dicarboxylato- Kappa super(3)O super(2),N ,O super(6))vanadate(V) and its conversion to nanostru...
by
Hejrani-Dalir, Ali
,
Tabatabaee, Masumeh
,
Sheibani, Ali
Published in
Acta crystallographica. Section C, Structural chemistry
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Synthesis and crystal structure of 2-amino-3-hydroxypyridinium dioxido(pyridine-2,6-dicarboxylato-κ³O²,N,O⁶)vanadate(V) and its conversion to nanostructured V₂O
by
Hejrani-Dalir, Ali
,
Tabatabaee, Masumeh
,
Sheibani, Ali
Published in
Acta crystallographica. Section C, Structural chemistry
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The properties of part baked frozen bread with guar and xanthan gums
by
Hejrani, Toktam
,
Sheikholeslami, Zahra
,
Mortazavi, Ali
,
Davoodi, Mehdi Ghiyafe
Published in
Food hydrocolloids
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The evaluation of part-baked frozen bread produced from wheat flour and guar gum in the diet of celiac patients
by
Hejrani, Toktam
,
Sheikholeslami, Zahra
,
Mortazavi, S Ali
,
Karimi, Mahdi
,
Elhamirad, Amir Hosesein
Published in
Journal of food science and technology
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Impact of the Basil and Balangu gums on physicochemical properties of part baked frozen Barbari bread
by
Hejrani, Toktam
,
Sheikholeslami, Zahra
,
Mortazavi, S. Ali
,
Karimi, Mahdi
,
Elhamirad, Amir Hosesein
Published in
Information processing in agriculture
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Journal Title
Acta Crystallographica. Section C, Structural Chemistry
4 results
4
Applied Radiation And Isotopes
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2
Acta Crystallographica. Section C, Crystal Structure Communications
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Food Hydrocolloids
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Information Processing In Agriculture
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Journal Of Food Science And Technology
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Chemistry
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Science & Technology
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Life Sciences & Biomedicine
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Physical Sciences
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Drug Delivery Systems
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Food Science & Technology
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Freezing
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Ligands
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Nanostructure
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Porosity
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Rheological Properties
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64Cu
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Animals
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1
Balangu
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1
Barbari Bread
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Basil Gum
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Bread
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Cancer Imaging Agent
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Celiac
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Chemical Bonds
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Wiley-Blackwell Journals
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Wiley-Blackwell Read & Publish Collection
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Sciencedirect Freedom Collection
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Ezb Electronic Journals Library
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Backfile Package - Physics General (Legacy) [Ypa]
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Wiley Online (Archive)
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Doaj Directory Of Open Access Journals
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Backfile Package - Chemical Engineering (Legacy) [Ycc]
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