Publikationen, an denen er mitarbeitet Mohammad Ali Shariati (32)

2023

  1. Artificial Intelligence Aided Adulteration Detection and Quantification for Red Chilli Powder

    Food Analytical Methods, Vol. 16, Núm. 4, pp. 721-748

  2. Assessing the quality of octopus: From sea to table

    Food Frontiers, Vol. 4, Núm. 2, pp. 733-749

  3. Biological activity and development of functional foods fortified with okra (Abelmoschus esculentus)

    Critical Reviews in Food Science and Nutrition, Vol. 63, Núm. 23, pp. 6018-6033

  4. Conventional and advanced extraction methods of some bioactive compounds with health benefits of food and plant waste: A comprehensive review

    Food Frontiers, Vol. 4, Núm. 4, pp. 1681-1701

  5. Diversity of Medicinal Plants Used by the Local Communities of the Coastal Plateau of Safi Province (Morocco)

    Frontiers in bioscience (Scholar edition), Vol. 15, Núm. 1, pp. 1

  6. Essential Oils Composition and Biological Activity of Chamaecyparis obtusa, Chrysopogon nigritanus and Lavandula coronopifolia Grown Wild in Sudan

    Molecules, Vol. 28, Núm. 3

  7. INTERACTION OF HEAT TRANSFER METHODS, STORAGE TEMPERATURE AND PACKAGING ATMOSPHERE ON QUALITY OF PROCESSED CHICKEN MEAT

    Journal of Microbiology, Biotechnology and Food Sciences, Vol. 13, Núm. 2

  8. Microwave-Vacuum Extraction Technique as a Green and Clean Label Technology: Kinetics, Efficiency Analysis, and Effect on Bioactive Compounds

    Food Analytical Methods, Vol. 16, Núm. 3, pp. 525-540

  9. Natural plant products as effective alternatives to synthetic chemicals for postharvest fruit storage management

    Critical Reviews in Food Science and Nutrition, Vol. 63, Núm. 30, pp. 10332-10350

  10. Recent insights on tea metabolites, their biosynthesis and chemo-preventing effects: A review

    Critical Reviews in Food Science and Nutrition, Vol. 63, Núm. 18, pp. 3130-3149

  11. Valorization of by-products from Prunus genus fruit processing: Opportunities and applications

    Critical Reviews in Food Science and Nutrition, Vol. 63, Núm. 25, pp. 7795-7810

  12. Zinc oxide nanoparticles in meat packaging: A systematic review of recent literature

    Food Packaging and Shelf Life, Vol. 36

2022

  1. A Review on the Commonly Used Methods for Analysis of Physical Properties of Food Materials

    Applied Sciences (Switzerland), Vol. 12, Núm. 4

  2. Allergen30: Detecting Food Items with Possible Allergens Using Deep Learning-Based Computer Vision

    Food Analytical Methods, Vol. 15, Núm. 11, pp. 3045-3078

  3. Anaerobic Digestion of Lignocellulose Components: Challenges and Novel Approaches

    Energies, Vol. 15, Núm. 22

  4. Antioxidant, Anti-Tumour, and Anticoagulant Activities of Polysaccharide from Calocybe indica (APK2)

    Antioxidants, Vol. 11, Núm. 9

  5. Application of Electrolyzed Water in the Food Industry: A Review

    Applied Sciences (Switzerland), Vol. 12, Núm. 13

  6. Application of bio-inspired optimization algorithms in food processing

    Current Research in Food Science, Vol. 5, pp. 432-450

  7. Comparative Analysis of Statistical and Supervised Learning Models for Freshness Assessment of Oyster Mushrooms

    Food Analytical Methods, Vol. 15, Núm. 4, pp. 917-939

  8. Current trends in proteomic development towards milk and dairy products

    Food Proteomics: Technological Advances, Current Applications and Future Perspectives (Elsevier), pp. 201-222