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39篇 您的检索式：作者名="SHAHEDI M"

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	题名	作者	年代	出处	被引量
1	Nanostructured lipid carriers(NLC) : a potential delivery system for bioac- tive food molecules 显示文摘	Tamjidi F Shahedi M Varshosaz J	2013	Innov Food Sci Emerg Technol2013，19，：	1
2	The effect of vitrification on ultrastructure of human in vitro matured germinal vesicle oocytes 显示文摘	Shahedi A Hosseini A Khalili M A	2013	Eur J Obstet Gynecol Re-prod Biol2013，167，1：	1
3	Effect of nanoeomposite packaging containing Ag and ZnO on inactivation of Lactobacillus plantarum in orange juice显示文摘	Emamifar A Kadivar M Shahedi M		0，，22：	1
4	Evaluation of nanocomposite packaging containing Ag and ZnO on shelf life of fresh orange juice显示文摘	Emamifar A Kadivar M Shahedi M		0，，11：	1
5	Evaluation of Nanocomposites Packaging Containing Ag and ZnO on Shelf Life of Fresh Orange Juice显示文摘	Emamifar A Kadivar M Shahedi M	2010	Innovative Food Science and Emerging Technologies2010，11，：	1
6	Quality and microbial characteristics of part- baked Sangak bread packaged in modified atmosphere during storage 显示文摘	Khoshakhlagh K Hamdami N Shahedi M	2014	Journal of Cereal Science2014，30，：	1
7	Effects of succinylation and deamidation on functional properties of oat protein isolate 显示文摘	Mirmoghtadaie L Kadivar M Shahedi M	2009	Food Chemistry2009，114，1：	1
8	Effects of succinylation and deamidation on functional properties of oat protein isolate显示文摘	Mirmoghtadaie L Kadivar M Shahedi M		0，，01：	1
9	Evaluation of nanocomposite packaging containing Ag and ZnO on shelf life of fresh orange juice 显示文摘	Emamifar A Kadivar M Shahedi M	2010	Innovative Food Sci- ence and Emerging Technologies2010，11，4：	1
10	Effects ofsuccinylation and deamidation on functional properties of oat proteinisolate显示文摘	MIRMOGHTADAIE L KADIVAR M SHAHEDI M	2009	Food Chemistry2009，114，：	1
11	Antioxidant activity of Kelussia odoratissima Mozaff in model and food systems显示文摘	Ahmadi F Kadivar M Shahedi M	2007	Food Chemistry2007，105，1：	1
12	Antioxidant activity ofKelussia odoratissima Mozaff in model and food systeras显示文摘	Ahmadi F Kadivar M Shahedi M	2007	FoodChemistry2007，105，1：	1
13	Effects of succinylation and deamidation on functional properties of oat protein isolate显示文摘	Mirmoghtadaie L Kadivar M Shahedi M	2009	Food chemistry2009，114，：	1
14	Effects of succinylation and deamidation on functional properties of oat protein isolate 显示文摘	MIRMOGHTADAIE L KADIVAR M SHAHEDI M	2009	Food Chemistry2009，114，1：	1
15	Effects of succinylation and deamidation on functional properties of oal protein isolate 显示文摘	Mirmoghtadaie L Kadivar M Shahedi M	2009	Food Chemistry2009，114，1：	1
16	Effects ofsuccinylation and deamidation on functional properties of oat proteinisolates显示文摘	MIRMOGHTADAIE L KADIVAR M SHAHEDI M	2009	Food Chemistry2009，114，1：	1
17	Effects of succinylation and deamidation on functional properties of oat protein isolate显示文摘	Mirmoghtadaie L Kadivar M Shahedi M	2009	Food Chemistry2009，114，1：	1
18	Effects of succinylation and deamidation on functional properties of oat protein isolate显示文摘	MIRMOGHTADAIE L KADIVAR M SHAHEDI M	2009	Food Chemistry2009，114，1：	1
19	Effects of succinylation and deamidation on functional propertiesof oat protein isolate显示文摘	Mirmoghtadaie L Kadivar M Shahedi M	2009	Food Chemistry2009，114，1：	1
20	Properties of a new protein film from bitter vetch(Vicia ervilia)and effect of CaCl2 on its hydrophobicity显示文摘	Arabestani A Kadivar M Shahedi M	2013	International Journal of Biological Macromolecules2013，57，：	1

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