Publicacións nas que colabora con Mohammad Ali Shariati (42)

2024

  1. A comprehensive review of beetroot (Beta vulgaris L.) bioactive components in the food and pharmaceutical industries

    Critical Reviews in Food Science and Nutrition, Vol. 64, Núm. 3, pp. 708-739

  2. Nature’s palette: An emerging frontier for coloring dairy products

    Critical Reviews in Food Science and Nutrition, Vol. 64, Núm. 6, pp. 1508-1552

  3. Short-chain fatty acid: An updated review on signaling, metabolism, and therapeutic effects

    Critical Reviews in Food Science and Nutrition, Vol. 64, Núm. 9, pp. 2461-2489

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. Impacts of nutritive and bioactive compounds on cancer development and therapy

    Critical Reviews in Food Science and Nutrition, Vol. 63, Núm. 28, pp. 9187-9216

  10. 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

  11. Minor tropical fruits as a potential source of bioactive and functional foods

    Critical Reviews in Food Science and Nutrition, Vol. 63, Núm. 23, pp. 6491-6535

  12. 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

  13. 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

  14. 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

  15. 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