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Journal of Agricultural and Food Chemistry
|
October 2, 2013
Engineered nanoparticle adhesion and removal from tomato surfaces
Mahmoudreza Ovissipour, Shyam S Sablani, Barbara Rasco
Food Chemistry
|
November 13, 2012
Indigenous proteases in the skin of unicorn leatherjacket (Alutherus monoceros) and their influence on characteristic and functional properties of gelatin
Mehraj Ahmad, Soottawat Benjakul, Mahmoudreza Ovissipour, et al.
International Journal of Food Science
|
February 24, 2016
Predicting the Quality of Pasteurized Vegetables Using Kinetic Models: A Review
Muhammad Aamir, Mahmoudreza Ovissipour, Shyam S Sablani, et al.
Journal of the Science of Food and Agriculture
|
April 1, 2016
Oxidation-reduction potential and lipid oxidation in ready-to-eat blue mussels in red sauce: criteria for package design
Kanishka Bhunia, Mahmoudreza Ovissipour, Barbara Rasco, et al.
International Journal of Food Microbiology
|
April 14, 2018
Electrolyzed water and mild-thermal processing of Atlantic salmon (Salmo salar): Reduction of Listeria monocytogenes and changes in protein structure
Mahmoudreza Ovissipour, Setareh Ghorban Shiroodi, Barbara Rasco, et al.
Journal of the Science of Food and Agriculture
|
November 28, 2012
Antioxidant activity of protein hydrolysates from whole anchovy sprat (Clupeonella engrauliformis) prepared using endogenous enzymes and commercial proteases
Mahmoudreza Ovissipour, Barbara Rasco, Setareh Ghorban Shiroodi, et al.
Journal of Food Science
|
November 14, 2014
Development of a lexicon for caviar and its usefulness for determining consumer preference
Allison K Baker, Beata Vixie, Barbara A Rasco, et al.
Journal of Food Protection
|
April 4, 2015
Effect of oxygen stress on growth and survival of Clostridium perfringens, Campylobacter jejuni, and Listeria monocytogenes under different storage conditions
Hamzah Al-Qadiri, Shyam S Sablani, Mahmoudreza Ovissipour, et al.
Journal of Food Science
|
March 31, 2016
Efficacy of Neutral Electrolyzed Water, Quaternary Ammonium and Lactic Acid-Based Solutions in Controlling Microbial Contamination of Food Cutting Boards Using a Manual Spraying Technique
Hamzah M Al-Qadiri, Mahmoudreza Ovissipour, Nivin Al-Alami, et al.
International Journal of Food Microbiology
|
May 22, 2016
Effect of acidic electrolyzed water-induced bacterial inhibition and injury in live clam (Venerupis philippinarum) and mussel (Mytilus edulis)
Hamzah M Al-Qadiri, Murad A Al-Holy, Setareh Ghorban Shiroodi, et al.
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of 1
Search research articles
Search
Showing results (1-10 of 10) with videos related to
Sort By:
Page
of 1
Journal of Agricultural and Food Chemistry
|
October 2, 2013
Engineered nanoparticle adhesion and removal from tomato surfaces
Mahmoudreza Ovissipour, Shyam S Sablani, Barbara Rasco
Food Chemistry
|
November 13, 2012
Indigenous proteases in the skin of unicorn leatherjacket (Alutherus monoceros) and their influence on characteristic and functional properties of gelatin
Mehraj Ahmad, Soottawat Benjakul, Mahmoudreza Ovissipour, et al.
International Journal of Food Science
|
February 24, 2016
Predicting the Quality of Pasteurized Vegetables Using Kinetic Models: A Review
Muhammad Aamir, Mahmoudreza Ovissipour, Shyam S Sablani, et al.
Journal of the Science of Food and Agriculture
|
April 1, 2016
Oxidation-reduction potential and lipid oxidation in ready-to-eat blue mussels in red sauce: criteria for package design
Kanishka Bhunia, Mahmoudreza Ovissipour, Barbara Rasco, et al.
International Journal of Food Microbiology
|
April 14, 2018
Electrolyzed water and mild-thermal processing of Atlantic salmon (Salmo salar): Reduction of Listeria monocytogenes and changes in protein structure
Mahmoudreza Ovissipour, Setareh Ghorban Shiroodi, Barbara Rasco, et al.
Journal of the Science of Food and Agriculture
|
November 28, 2012
Antioxidant activity of protein hydrolysates from whole anchovy sprat (Clupeonella engrauliformis) prepared using endogenous enzymes and commercial proteases
Mahmoudreza Ovissipour, Barbara Rasco, Setareh Ghorban Shiroodi, et al.
Journal of Food Science
|
November 14, 2014
Development of a lexicon for caviar and its usefulness for determining consumer preference
Allison K Baker, Beata Vixie, Barbara A Rasco, et al.
Journal of Food Protection
|
April 4, 2015
Effect of oxygen stress on growth and survival of Clostridium perfringens, Campylobacter jejuni, and Listeria monocytogenes under different storage conditions
Hamzah Al-Qadiri, Shyam S Sablani, Mahmoudreza Ovissipour, et al.
Journal of Food Science
|
March 31, 2016
Efficacy of Neutral Electrolyzed Water, Quaternary Ammonium and Lactic Acid-Based Solutions in Controlling Microbial Contamination of Food Cutting Boards Using a Manual Spraying Technique
Hamzah M Al-Qadiri, Mahmoudreza Ovissipour, Nivin Al-Alami, et al.
International Journal of Food Microbiology
|
May 22, 2016
Effect of acidic electrolyzed water-induced bacterial inhibition and injury in live clam (Venerupis philippinarum) and mussel (Mytilus edulis)
Hamzah M Al-Qadiri, Murad A Al-Holy, Setareh Ghorban Shiroodi, et al.
Page
of 1