Publicacions en què col·labora amb Mohammad Ali Shariati (41)

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. 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. 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

  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. 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

  11. 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

  12. 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

  13. 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

  14. 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