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Antioxidant Properties of Water-Soluble Gum from Flaxseed Hulls.Recent advances in γ-aminobutyric acid (GABA) properties in pulses: an overview.Fermentation at non-conventional conditions in food- and bio-sciences by the application of advanced processing technologies.Landmarks in the historical development of twenty first century food processing technologies.The effects of food essential oils on cardiovascular diseases: A review.Effect of pre-germination time of brown rice on serum cholesterol levels of hypercholesterolaemic rats.Recent advances in the application of microbial transglutaminase crosslinking in cheese and ice cream products: A review.Application of seaweeds to develop new food products with enhanced shelf-life, quality and health-related beneficial properties.HPLC-DAD-ESI-MS(2) analytical profile of extracts obtained from purple sweet potato after green ultrasound-assisted extraction.Innovative processing techniques for altering the physicochemical properties of wholegrain brown rice (Oryza sativa L.) - opportunities for enhancing food quality and health attributesApplication of plant extracts to improve the shelf-life, nutritional and health-related properties of ready-to-eat meat productsFormulation of oil-in-water β-carotene microemulsions: Effect of oil type and fatty acid chain lengthCapacity of natural β-carotene loaded microemulsion to protect Caco-2 cells from oxidative damage caused by exposure to H2O2Effect of pulsed electric field processing on carotenoid extractability of carrot puréeEvaluating the Effectiveness of β-Carotene Extraction from Pulsed Electric Field-Treated Carrot Pomace Using Oil-in-Water MicroemulsionHigh pressure processing of food-grade emulsion systems: Antimicrobial activity, and effect on the physicochemical propertiesAn overview of organosulfur compounds from Allium spp.: From processing and preservation to evaluation of their bioavailability, antimicrobial, and anti-inflammatory propertiesNovel Food Processing and Extraction Technologies of High-Added Value Compounds from Plant MaterialsInnovative food processing technologies on the transglutaminase functionality in protein-based food products: Trends, opportunities and drawbacksMicrobiological contamination of ready-to-eat vegetable salads in developing countries and potential solutions in the supply chain to control microbial pathogensModelling the shelf-life of minimally-processed fresh-cut apples packaged in a modified atmosphere using food quality parametersEfficiency of Ohmic assisted hydrodistillation for the extraction of essential oil from oregano (Origanum vulgare subsp. viride) spicesOilseed treatment by ultrasounds and microwaves to improve oil yield and quality: An overviewEffect of Pre-Germination Time on Amino Acid Profile and Gamma Amino Butyric Acid (GABA) Contents in Different Varieties of Malaysian Brown RiceEffect of Innovative Food Processing Technologies on the Physicochemical and Nutritional Properties and Quality of Non-Dairy Plant-Based BeveragesBridging the Knowledge Gap for the Impact of Non-Thermal Processing on Proteins and Amino AcidsChemical Stability of Lycopene in Processed Products: A Review of the Effects of Processing Methods and Modern Preservation Strategies
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description
Dr. Roohinejad is a postdoctor ...... University of Minnesota, USA.
@en
wetenschapper
@nl
name
Shahin Roohinejad
@ast
Shahin Roohinejad
@en
Shahin Roohinejad
@es
Shahin Roohinejad
@nl
Shahin Roohinejad
@sl
type
label
Shahin Roohinejad
@ast
Shahin Roohinejad
@en
Shahin Roohinejad
@es
Shahin Roohinejad
@nl
Shahin Roohinejad
@sl
prefLabel
Shahin Roohinejad
@ast
Shahin Roohinejad
@en
Shahin Roohinejad
@es
Shahin Roohinejad
@nl
Shahin Roohinejad
@sl
P1053
L-1514-2014
P106
P1153
34880781000
P2798
P31
P3829
P496
0000-0002-1524-2534
P569
2000-01-01T00:00:00Z