Mehdi Kashaninejad - Search Results

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Effects of different roasting methods on formation of acrylamide in pistachio.

Asadi S, Aalami M, Shoeibi S, Kashaninejad M, Ghorbani M, Delavar M. Asadi S, et al. Among authors: kashaninejad m. Food Sci Nutr. 2020 May 12;8(6):2875-2881. doi: 10.1002/fsn3.1588. eCollection 2020 Jun. Food Sci Nutr. 2020. PMID: 32566205 Free PMC article.

Evaluation of antioxidant interactions in combined extracts of green tea (Camellia sinensis), rosemary (Rosmarinus officinalis) and oak fruit (Quercus branti).

Ranjbar Nedamani E, Sadeghi Mahoonak A, Ghorbani M, Kashaninejad M. Ranjbar Nedamani E, et al. Among authors: kashaninejad m. J Food Sci Technol. 2015 Jul;52(7):4565-71. doi: 10.1007/s13197-014-1497-1. Epub 2014 Aug 8. J Food Sci Technol. 2015. PMID: 26139926 Free PMC article.

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