المؤلفون: Mousa Hamidabadi Sherahi, Aliakbar Gholamhosseinpour, Mohammad Ali Hesarinejad, Seyed Mohammad Bagher Hashemi, Fatemeh Rezagholi, Marcel Tutor Ale

المصدر: Rezagholi, F, Hashemi, S M B, Gholamhosseinpour, A, Sherahi, M H, Hesarinejad, M A & Ale, M T 2018, ' Characterizations and rheological study of the purified polysaccharide extracted from quince seeds ', Journal of the Science of Food and Agriculture, vol. 99, no. 1, pp. 143-151 . https://doi.org/10.1002/jsfa.9155

مصطلحات موضوعية: Magnetic Resonance Spectroscopy, 030309 nutrition & dietetics, Steady-state properties, Intrinsic viscosity, Chemical structure, Chemical composition, Uronic acid, Polysaccharide, 03 medical and health sciences, chemistry.chemical_compound, 0404 agricultural biotechnology, Polysaccharides, Dilute solution properties, Spectroscopy, Fourier Transform Infrared, Food science, Fourier transform infrared spectroscopy, Rosaceae, chemistry.chemical_classification, 0303 health sciences, Nutrition and Dietetics, Plant Extracts, Viscosity, Chemistry, 04 agricultural and veterinary sciences, Apparent viscosity, Carbohydrate, 040401 food science, Dynamic rheological behavior, Quince seed gum, Seeds, Rheology, Agronomy and Crop Science, Food Science, Biotechnology

وصف الملف: application/pdf

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::4a9831d49f60550b72782782e219cf90
https://doi.org/10.1002/jsfa.9155

المؤلفون: Maral Shadaei, Seyed Mohammad Bagher Hashemi, Fatemeh Zhandari, Elnaz Ghobadi, Zohre Rastgou, Mousa Hamidabadi Sherahi

المصدر: Food Hydrocolloids. 79:81-89

مصطلحات موضوعية: Steady state, Shear thinning, Materials science, General Chemical Engineering, Intrinsic viscosity, Thermodynamics, 04 agricultural and veterinary sciences, General Chemistry, Activation energy, 040401 food science, Viscoelasticity, Ion, 0404 agricultural biotechnology, Rheology, Ionic strength, Food Science

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_________::f3c9e381b1850681c60428bfd085c774
https://doi.org/10.1016/j.foodhyd.2017.12.010

المؤلفون: Farideh Tabatabai Yazdi, Fakhri Shahidi, Mousa Hamidabadi Sherahi, Seyed Mohammad Bagher Hashemi

المصدر: LWT. 89:572-580

مصطلحات موضوعية: Olive oil quality, Antioxidant, biology, DPPH, medicine.medical_treatment, food and beverages, 04 agricultural and veterinary sciences, biology.organism_classification, 040401 food science, chemistry.chemical_compound, 0404 agricultural biotechnology, chemistry, medicine, Phenol, Fermentation, Peroxide value, Fatty acid composition, Food science, Lactobacillus plantarum, Food Science

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_________::9cad932243bce18d5521c5953d64634b
https://doi.org/10.1016/j.lwt.2017.10.025

المؤلفون: Mousa Hamidabadi Sherahi, Morteza Fathi, Seyed Mohammad Bagher Hashemi, Afshin Rashidi, Fatemeh Zhandari

المصدر: Food Hydrocolloids. 66:82-89

مصطلحات موضوعية: Arabinose, biology, Rhamnose, General Chemical Engineering, Intrinsic viscosity, Mannose, 04 agricultural and veterinary sciences, 02 engineering and technology, General Chemistry, Uronic acid, Carbohydrate, 021001 nanoscience & nanotechnology, biology.organism_classification, 040401 food science, chemistry.chemical_compound, Galactomannan, 0404 agricultural biotechnology, chemistry, Descurainia sophia, Organic chemistry, 0210 nano-technology, Food Science, Nuclear chemistry

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_________::0e6321758fa317c71e078333dc42700d
https://doi.org/10.1016/j.foodhyd.2016.12.010