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Search Results - Piri Gheshlaghi, Shima
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Autolysis of rainbow trout (Oncorhynchus mykiss) by-products: Enzymatic activities, lipid and protein oxidation, and antioxidant activity of protein hydrolysates
by
Nikoo, Mehdi
,
Regenstein, Joe M.
,
Noori, Farzaneh
,
Piri Gheshlaghi, Shima
Published in
Food science & technology
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Effect of sturgeon gelatine hydrolysates and epigallocatechin‐3‐gallate mixtures on technological and rheological properties and viability of probiotics for fat‐free set‐type yoghu...
by
Piri Gheshlaghi, Shima
,
Nikoo, Mehdi
,
Regenstein, Joe M.
Published in
International journal of dairy technology
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Effect of pacific white shrimp (Litopenaeus vannamei) protein hydrolysates (SPH) and (−)-epigallocatechin gallate (EGCG) on sourdough and bread quality
by
Karimi, Nayereh
,
Nikoo, Mehdi
,
Ahmadi Gavlighi, Hassan
,
Piri Gheshlaghi, Shima
,
Regenstein, Joe M.
,
Xu, Xueming
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Food science & technology
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Impact of sturgeon gelatin hydrolysates (SGH) on physicochemical and microbiological properties of fat-free set-type yogurt
by
Gheshlaghi, Shima Piri
,
Khaledabad, Mohammad Alizadeh
,
Nikoo, Mehdi
,
Regenstein, Joe M.
,
Gavlighi, Hassan Ahmadi
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Food science & technology
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Food Science & Technology
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International Journal Of Dairy Technology
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Subjects
Food Science & Technology
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Life Sciences & Biomedicine
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Science & Technology
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Epigallocatechin Gallate
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Fermentation
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Huso Huso
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Rheological Properties
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Yogurt
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Acidification
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Autolysis
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Bread Quality
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Cold Storage
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Epigallocatechin-3-Gallate
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Epigallocatechin‐3‐Gallate
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Gelatin
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Gelatin Hydrolysates
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Gelatine Hydrolysates
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Hydrolysates
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Litopenaeus Vannamei
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Nonfat Set-Type Yoghurt
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