Publicacións nas que colabora con Mohammad Ali Shariati (33)

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. Beyond Conventional Meat Preservation: Saddling the Control of Bacteriocin and Lactic Acid Bacteria for Clean Label and Functional Meat Products

    Applied Biochemistry and Biotechnology

  4. 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

  5. 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

  6. 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

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

    Molecules, Vol. 28, Núm. 3

  8. 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

  9. 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

  10. 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

  11. 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

  12. 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

  13. 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