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Items where Author is "Afshari, A."

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Number of items: 5.

Article

Ehsani, A. and Hashemi, M. and Afshari, A. and Aminzare, M. and Raeisi, M. and Zeinali, T. (2020) Effect of different types of active biodegradable films containing lactoperoxidase system or sage essential oil on the shelf life of fish burger during refrigerated storage. LWT, 117.

Ehsani, A. and Hashemi, M. and Raeisi, M. and Naghibi, S.S. and Afshari, A. (2020) Rainbow trout fillet biopreservation by edible chitosan-based coating containing egg yolk antibody (IgY) and lycopene. Journal of Food Science and Technology, 57 (1). pp. 282-292.

Ehsani, A. and Hashemi, M. and Aminzare, M. and Raeisi, M. and Afshari, A. and Mirza Alizadeh, A. and Rezaeigolestani, M. (2019) Comparative evaluation of edible films impregnated with sage essential oil or lactoperoxidase system: Impact on chemical and sensory quality of carp burgers. Journal of Food Processing and Preservation, 43 (9).

Ehsani, A. and Hashemi, M. and Raeisi, M. and Naghibi, S.S. and Afshari, A. (2019) Rainbow trout fillet biopreservation by edible chitosan-based coating containing egg yolk antibody (IgY) and lycopene. Journal of Food Science and Technology.

Aminzare, M. and Hashemi, M. and Ansarian, E. and Bimkar, M. and Azar, H.H. and Mehrasbi, M.R. and Daneshamooz, S. and Raeisi, M. and Jannat, B. and Afshari, A. (2019) Using natural antioxidants in meat and meat products as preservatives: A review. Advances in Animal and Veterinary Sciences, 7 (5). pp. 417-426.

This list was generated on Sat Sep 26 03:30:44 2020 IRST.