نمایش نتایج جستجو برای
نویسنده: رضا فرهوش
زبان مقاله: انگلیسی
موارد یافت شده: 80
1 - Effect of applied voltage and frequency on extraction parameters and extracted essential oils from Mentha piperita by ohmic assisted hydrodistillation (چکیده)2 - Oxidation kinetics of common Kilka (Clupeonella cultiventris caspia) oil in presence of bene oils’ unsaponifiable matter (چکیده)
3 - Chemical composition, antioxidant and antibacterial properties of Bene (Pistacia atlantica subsp. mutica) hull essential oil (چکیده)
4 - Dereplication of antioxidant compounds in Bene (Pistacia atlanticasubsp. mutica) hull using a multiplex approach of HPLC–DAD, LC–MS and 1H NMR techniques (چکیده)
5 - Ohmic-assisted hydrodistillation of essential oils from Mentha piperita: A comparison with conventional hydrodistillation (چکیده)
6 - Structure–antioxidant activity relationships of o-hydroxyl, o-methoxy, and alkyl ester derivatives of p-hydroxybenzoic acid (چکیده)
7 - Colloid-enhanced ultrafiltration of canola oil: Effect of process conditions and MWCO on flux, fouling and rejections (چکیده)
8 - Effect of applied voltage and frequency on extraction parameters and extracted essential oils from Mentha piperita by ohmic assisted hydrodistillation (چکیده)
9 - Comparison of extraction parameters and extracted essential oils from Mentha piperita L. using hydrodistillation and steamdistillation (چکیده)
10 - Extraction of essential oils from Mentha piperitausing using advanced techniques: Microwave versus ohmic assisted hydrodistillation (چکیده)
11 - Modelling of chemical characteristics of saffron stigma during storage for shelf- life estimation (چکیده)
12 - Oxidative stability of purified common Kilka (Clupeonella cultiventris caspia) oil as a function of the bene kernel and hull oil (چکیده)
13 - Modeling of antibacterial activity of annatto dye on Escherichia coli in mayonnaise (چکیده)
14 - Ultrasonic-assisted extraction of antioxidative compounds from Bene (Pistacia atlantica subsp. mutica) hull using various solvents of different physicochemical properties (چکیده)
15 - The effects of some plant extracts on performance and intestinal morphology of broilers exposed to heat stress (چکیده)
16 - Microbial changes in the ileal and caecal digesta of broilers fed lemon peel and orange peel extracts and cuecuma xanthorrhize essential oilT and subjected to chronic heat stress (چکیده)
17 - Antioxidant activity of gallic acid and methyl gallate in triacylglycerols of Kilka fish oil and its oil-in-water emulsion (چکیده)
18 - Optimization of ultrasound-assisted extraction of natural pigment from annatto seeds by response surface methodology (چکیده)
19 - Evolution of Oxidative Values during Kinetic Studies on Olive Oil Oxidation in the Rancimat Test (چکیده)
20 - Evaluating Compositions and Comparing Pathos radical power and Oxidative Stability of Different Concentrations of Laurus Nobilis Leaf Extract with BHT (چکیده)
21 - Shelf-life prediction of olive oils using empirical models developed at low and high temperatures (چکیده)
22 - Effect of Initial Quality and Compositional Parameters on Total Polar Compounds Formation during Continuous Heating of Olive Oil (چکیده)
23 - Growth performance and gut health parameters of finishing broilers supplemented with plant extracts and exposed to daily increased temperature (چکیده)
24 - Assaying Antioxidant Characteristics of Sesame Seed, Rice Bran, and Bene Hull Oils and their Unsaponifiable Matters by Using DPPH Radical-Scavenging Model System (چکیده)
25 - The effects of adding water and PolyglycerolPolyricinoleate on the texture, appearance and sensory qualities of compound milk chocolate (چکیده)
26 - Antioxidative and synergistic effects of bene kernel and hull oils during oxidation of virgin olive oil (چکیده)
27 - Filtration of crude canola oil miscella utilizing PVDF membrane: the effects of pretreatments and operating conditions (چکیده)
28 - Rheology and microstructure of basil seed gum and b-lactoglobulin mixed gels (چکیده)
29 - The effect of sugar beet fiber addition on the chemical properties of tortilla chips (چکیده)
30 - Micelle-enhanced Ultrafiltration of Chemical Pretreated Crude Canola Oil Miscella (چکیده)
31 - Oxidative Stability of Virgin Olive Oil as Affected by the Bene Unsaponifiable Matters and Tertiary-Butylhydroquinone (چکیده)
32 - Optimization of Fat Replacers and Sweetener Levels to Formulate Reduced- Calorie Pistachio Butter: A Response Surface Methodology (چکیده)
33 - Antioxidant activity of the essential oil and methanolic extract of cumin seed (Cuminum cyminum) (چکیده)
34 - Influence of coupling chemical pretreatment and membrane filtration on quality and stability of canola oil (چکیده)
35 - The time dependent rheological characteristics of low- calorie pistachio butter: A response surface methodology (چکیده)
36 - Investigation of quality and stability of canola oil refined by adding chemical agents and membrane processing (چکیده)
37 - Olive oil oxidation: Rejection points in terms of polar, conjugated diene, and carbonyl values (چکیده)
38 - Pomegranate seed oil, an extremely rich and nutritious oil (چکیده)
39 - Image analysis of color changes in canola oil to influence of bene kernel oil and its unsaponifiable matters fraction during frying Process (چکیده)
40 - Antioxidant activity of the essential oil and methanolic extract of cuminum cyminum at three concentrations in purified sunflower oil (چکیده)
41 - Analytical evaluation of olive oil oxidation (چکیده)
42 - Effect of antioxidants on the stability of canola oil during deep frying (چکیده)
43 - Chemical Composition and Physicochemical Properties of Pumpkin Seeds (Cucurbita pepo Subsp. pepo Var. Styriaka) Grown in Iran (چکیده)
44 - Improvement of canola oil frying stability by bene kernel oil’s unsaponifiable matter (چکیده)
45 - Effect of Bene Kernel Oil on the Frying Stability of Canola Oil (چکیده)
46 - Antioxidant activity of sesame, rice bran and bene hull oils and their unsaponifiable matters (چکیده)
47 - Antioxidative Effects of Bene Oil on the Accumulation of Polar Compounds in Canola Oil during Deep-fat Frying (چکیده)
48 - The TPC changes of Soybean and Canola Oils in the Commercial Refining Steps (چکیده)
49 - Frying Stability of Canola Oil in the Presence of Pumpkin Seed and Olive Oils (چکیده)
50 - Antioxidant activity of the fractions separated from the unsaponifiable matter of bene hull oil (چکیده)
51 - Simultaneous monitoring of the conventional qualitative indicators during frying of sunflower oil (چکیده)
52 - Optimization of Hydrocolloid Extraction From Wild Sage Seed (Salvia macrosiphon) Using Response Surface (چکیده)
53 - Frying stability of canola oil in presence of pumpkin seed and olive oils (چکیده)
54 - Polar compounds distribution of sunflower oil as affected by unsaponifiable matters of Bene hull oil (BHO) and tertiary-butylhydroquinone (TBHQ) during deep-frying (چکیده)
55 - Frying performance of the hull oil unsaponifiable matter of Pistacia atlantica subsp. mutica (چکیده)
56 - Bene hull oil as a highly stable and antioxidative vegetable oil (چکیده)
57 - Rheological properties of Lepidium sativum seed extract as a function of concentration, temperature and time (چکیده)
58 - Antioxidant activity of Bene hull oil compared with sesame and rice bran oils during the frying process of sunflower oil (چکیده)
59 - Anti-rancidity effect of the unsaponifiable matters of Bene hull oil (چکیده)
60 - Anti-Rancidity Effects of Sesame and Rice Bran Oils on Canola Oil During Deep Frying (چکیده)
61 - The effect of commercial refining steps on the rancidity measures of soybean and canola oils (چکیده)
62 - Evaluating the performance of peroxide and conjugated diene values in monitoring quality of used frying oils (چکیده)
63 - Relative contribution of compositional parameters to the primary and secondary oxidation of canola oil (چکیده)
64 - Shelf-life Determination of Saffron Stigma: Water Activity and Temperature Studies (چکیده)
65 - Deep-Frying Performance of Canola Oil Blended with Palm Olein Oil (چکیده)
66 - Carbonyl value in monitoring of the quality of used frying oils (چکیده)
67 - A Comparative Study on Rheological Behavior of Saleps, CMC and Guar Gum as a Function of Concentration and Temperature (چکیده)
68 - Frying Stability of Canola Oil Blended with Palm Olein, Olive, and Corn Oils (چکیده)
69 - Physicochemical properties of the kernel oil from Amygdalus scoparis growing wild in Iran (چکیده)
70 - Chemical Composition and Oxidative Stability of Kernel Oils from Two Current Subspecies of Pistacia atlantica in Iran (چکیده)
71 - Kinetic parameter determination of vegetable oil oxidation under Rancimat test conditions (چکیده)
72 - The effect of operational parameters of the Rancimat method on the determination of the oxidative stability measures and shelf-life prediction of soybean oil (چکیده)
73 - Shelf - life prediction of edible fats and oils using Rancimat (چکیده)
74 - A compositional study on two current types of salep in Iran and their rheological properties as a function of concentration and temperature (چکیده)
75 - Antioxidant activity of various extracts of old tea leaves and black tea wastes (Camellia sinensis L.) (چکیده)
76 - Determination of carbonyl value in rancid oils: a critical reconsideration (چکیده)
77 - Antioxidant activity and mechanism of action of butein in linoleic acid (چکیده)
78 - Discarding of used frying oils in terms of color index, refractive index and viscosity values (چکیده)
79 - Antioxidant Activity of Various Extracts of Old Tea Leaves and Black Tea Wastes (Camellia sinensis L.) (چکیده)
80 - RANCIMAT TEST FOR THE ASSESSMENT OF USED FRYING OILS QUALITY (چکیده)
