Hamed Safafar - Search Results

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Year	Number of Results
2013	1
2015	2
2016	2
2023	0

Page 1

Effect of the processing steps on compositions of table olive since harvesting time to pasteurization.

Nikzad N, Sahari MA, Vanak ZP, Safafar H, Boland-nazar SA. Nikzad N, et al. Among authors: safafar h. Recent Pat Food Nutr Agric. 2013 Aug;5(2):154-65. doi: 10.2174/18761429113059990003. Recent Pat Food Nutr Agric. 2013. PMID: 23688142 Review.

Antioxidative low molecular weight compounds in marinated herring (Clupea harengus) salt brine.

Gringer N, Safafar H, du Mesnildot A, Nielsen HH, Rogowska-Wrzesinska A, Undeland I, Baron CP. Gringer N, et al. Among authors: safafar h. Food Chem. 2016 Mar 1;194:1164-71. doi: 10.1016/j.foodchem.2015.08.121. Epub 2015 Aug 29. Food Chem. 2016. PMID: 26471668

Carotenoids, Phenolic Compounds and Tocopherols Contribute to the Antioxidative Properties of Some Microalgae Species Grown on Industrial Wastewater.

Safafar H, van Wagenen J, Møller P, Jacobsen C. Safafar H, et al. Mar Drugs. 2015 Dec 11;13(12):7339-56. doi: 10.3390/md13127069. Mar Drugs. 2015. PMID: 26690454 Free PMC article.

High-EPA Biomass from Nannochloropsis salina Cultivated in a Flat-Panel Photo-Bioreactor on a Process Water-Enriched Growth Medium.

Safafar H, Hass MZ, Møller P, Holdt SL, Jacobsen C. Safafar H, et al. Mar Drugs. 2016 Jul 29;14(8):144. doi: 10.3390/md14080144. Mar Drugs. 2016. PMID: 27483291 Free PMC article.

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