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Consumer acceptance of new food trends resulting from the fourth industrial revolution technologies: A narrative review of literature and future perspectives.
Hassoun A, Cropotova J, Trif M, Rusu AV, Bobiş O, Nayik GA, Jagdale YD, Saeed F, Afzaal M, Mostashari P, Khaneghah AM, Regenstein JM. Hassoun A, et al. Among authors: khaneghah am. Front Nutr. 2022 Aug 10;9:972154. doi: 10.3389/fnut.2022.972154. eCollection 2022. Front Nutr. 2022. PMID: 36034919 Free PMC article. Review.
Cold plasma: a promising technology for improving the rheological characteristics of food.
Kaavya R, Pandiselvam R, Gavahian M, Tamanna R, Jain S, Dakshayani R, Khanashyam AC, Shrestha P, Kothakota A, Arun Prasath V, Mahendran R, Kumar M, Khaneghah AM, Nayik GA, Dar AH, Uddin J, Ansari MJ, Hemeg HA. Kaavya R, et al. Among authors: khaneghah am. Crit Rev Food Sci Nutr. 2023;63(32):11370-11384. doi: 10.1080/10408398.2022.2090494. Epub 2022 Jun 25. Crit Rev Food Sci Nutr. 2023. PMID: 35758273 Review.
Contemporary Developments and Emerging Trends in the Application of Spectroscopy Techniques: A Particular Reference to Coconut (Cocos nucifera L.).
Pandiselvam R, Kaavya R, Martinez Monteagudo SI, Divya V, Jain S, Khanashyam AC, Kothakota A, Prasath VA, Ramesh SV, Sruthi NU, Kumar M, Manikantan MR, Kumar CA, Khaneghah AM, Cozzolino D. Pandiselvam R, et al. Among authors: khaneghah am. Molecules. 2022 May 19;27(10):3250. doi: 10.3390/molecules27103250. Molecules. 2022. PMID: 35630725 Free PMC article. Review.
Meat Value Chain Losses in Iran.
Ranaei V, Pilevar Z, Esfandiari C, Khaneghah AM, Dhakal R, Vargas-Bello-Pérez E, Hosseini H. Ranaei V, et al. Among authors: khaneghah am. Food Sci Anim Resour. 2021 Jan;41(1):16-33. doi: 10.5851/kosfa.2020.e52. Epub 2021 Jan 1. Food Sci Anim Resour. 2021. PMID: 33506214 Free PMC article. Review.
47 results