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Incorporation of high fructose corn syrup with different fructose levels into biscuit: An assessment of physicochemical and textural properties.
Food Sci Nutr. 2021 Aug 1;9(10):5344-5351. doi: 10.1002/fsn3.2452. eCollection 2021 Oct.
Food Sci Nutr. 2021.
PMID: 34646506
Free PMC article.
Evaluation of antioxidant activity of nano- and microencapsulated rosemary (Rosmarinus officinalis L.) leaves extract in cress (Lepidium sativum) and basil (Ocimum basilicum) seed gums for enhancing oxidative stability of sunflower oil.
Jafari SZ, Jafarian S, Hojjati M, Najafian L.
Jafari SZ, et al. Among authors: najafian l.
Food Sci Nutr. 2022 Apr 1;10(6):2111-2119. doi: 10.1002/fsn3.2827. eCollection 2022 Jun.
Food Sci Nutr. 2022.
PMID: 35702297
Free PMC article.
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A review of bioactive peptides as functional food ingredients: mechanisms of action and their applications in active packaging and food quality improvement.
Najafian L.
Najafian L.
Food Funct. 2023 Jul 3;14(13):5835-5857. doi: 10.1039/d3fo00362k.
Food Funct. 2023.
PMID: 37310352
Review.
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The effect of hydrolyzed sesame meal protein on the quality and shelf life of hamburgers during refrigerated storage.
Ghanbarinia S, Ariaii P, Safari R, Najafian L.
Ghanbarinia S, et al. Among authors: najafian l.
Anim Sci J. 2022 Jan-Dec;93(1):e13729. doi: 10.1111/asj.13729.
Anim Sci J. 2022.
PMID: 35543135
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Effects of enzyme type and process time on hydrolysis degree, electrophoresis bands and antioxidant properties of hydrolyzed proteins derived from defatted Bunium persicum Bioss. press cake.
Shahi Z, Sayyed-Alangi SZ, Najafian L.
Shahi Z, et al. Among authors: najafian l.
Heliyon. 2020 Feb 8;6(2):e03365. doi: 10.1016/j.heliyon.2020.e03365. eCollection 2020 Feb.
Heliyon. 2020.
PMID: 32072055
Free PMC article.
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A review of fish-derived antioxidant and antimicrobial peptides: their production, assessment, and applications.
Najafian L, Babji AS.
Najafian L, et al.
Peptides. 2012 Jan;33(1):178-85. doi: 10.1016/j.peptides.2011.11.013. Epub 2011 Nov 26.
Peptides. 2012.
PMID: 22138166
Review.
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