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Page 1
Sourdoughs fermented by autochthonous Lactobacillus strains improve the quality of gluten-free bread.
Food Sci Nutr. 2021 Sep 27;9(11):6372-6381. doi: 10.1002/fsn3.2609. eCollection 2021 Nov.
Food Sci Nutr. 2021.
PMID: 34760267
Free PMC article.
Production and characterization of nondairy gluten-free fermented beverage based on buckwheat and lentil.
Mousavi MH, Gharekhani M, Alirezalu K, Roufegarinejad L, Azadmard-Damirchi S.
Mousavi MH, et al. Among authors: gharekhani m.
Food Sci Nutr. 2022 Oct 20;11(5):2197-2210. doi: 10.1002/fsn3.3095. eCollection 2023 May.
Food Sci Nutr. 2022.
PMID: 37181300
Free PMC article.
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The amelioration of ovarian dysfunction by hesperidin in malathion-treated mice through the overexpression of PCNA and FSHR proteins.
Zarein M, Zarban A, Shoorei H, Gharekhani M, Hassanzadeh-Taheri M.
Zarein M, et al. Among authors: gharekhani m.
Heliyon. 2023 Nov 22;9(12):e22484. doi: 10.1016/j.heliyon.2023.e22484. eCollection 2023 Dec.
Heliyon. 2023.
PMID: 38076111
Free PMC article.
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The Gelatin-Coated Nanostructured Lipid Carrier (NLC) Containing Salvia officinalis Extract: Optimization by Combined D-Optimal Design and Its Application to Improve the Quality Parameters of Beef Burger.
Malekmohammadi M, Ghanbarzadeh B, Hanifian S, Samadi Kafil H, Gharekhani M, Falcone PM.
Malekmohammadi M, et al. Among authors: gharekhani m.
Foods. 2023 Oct 11;12(20):3737. doi: 10.3390/foods12203737.
Foods. 2023.
PMID: 37893630
Free PMC article.
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Extraction of pumpkin peel extract using supercritical CO2 and subcritical water technology: Enhancing oxidative stability of canola oil.
Salami A, Asefi N, Kenari RE, Gharekhani M.
Salami A, et al. Among authors: gharekhani m.
J Food Sci Technol. 2021 Mar;58(3):1101-1109. doi: 10.1007/s13197-020-04624-x. Epub 2020 Jul 9.
J Food Sci Technol. 2021.
PMID: 33664529
Free PMC article.
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Changes in the quality of flaxseed oil powder produced by incorporating with microcrystalline cellulose and thyme.
Farhoudpour M, Azadmard-Damirchi S, Gharekhani M, Asefi N.
Farhoudpour M, et al. Among authors: gharekhani m.
Heliyon. 2023 Jul 22;9(8):e18562. doi: 10.1016/j.heliyon.2023.e18562. eCollection 2023 Aug.
Heliyon. 2023.
PMID: 37560632
Free PMC article.
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Lactobacillus-fermented sourdoughs improve the quality of gluten-free bread made from pearl millet flour.
Nami Y, Gharekhani M, Aalami M, Hejazi MA.
Nami Y, et al. Among authors: gharekhani m.
J Food Sci Technol. 2019 Sep;56(9):4057-4067. doi: 10.1007/s13197-019-03874-8. Epub 2019 Jun 22.
J Food Sci Technol. 2019.
PMID: 31477977
Free PMC article.
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