Ashkan Jebelli Javan

Semnan Univesity

Semnan Province

Iran

SCHOLARLY PAPERS

3

DOWNLOADS

27

SSRN CITATIONS

4

CROSSREF CITATIONS

0

Scholarly Papers (3)

1.

Effect of Citric Acid Dipping Treatment on Bioactive Components and Antioxidant Properties of Sliced Button Mushroom (Agaricus bisporus)

Journal of Food Quality and Hazards Control 2 (2015) 20-25
Number of pages: 6 Posted: 22 Aug 2019 Last Revised: 25 Aug 2019
Semnan Univesity, Islamic Azad University (IAU) - Damghan Branch, Semnan Univesity, Islamic Azad University (IAU) - Damghan Branch, Zanjan University of Medical Sciences, Zanjan, Iran, Semnan Univesity - Faculty of Veterinary Medicine, Semnan Univesity and Golestan University of Medical Sciences
Downloads 12 (590,948)

Abstract:

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Citric Acid, Agaricales, Antioxidants

2.

اثر ترکیبی لیزوزیم و اسانس آویشن شیرازی بر باکتری ویبریو پاراهمولیتیکوس (The Combined Effect of Lysozyme and Zataria Multiflora Essential Oil on Vibrio Parahaemolyticus)

Journal of Medicinal Plants
Number of pages: 9 Posted: 26 Aug 2019 Last Revised: 03 Sep 2019
University of Tehran, Zanjan University of Medical Sciences, Zanjan, Iran, Urmia University, University of Tehran, University of Tehran, Semnan Univesity, University of Tehran, Golestan University of Medical Sciences, Urmia University and University of Tehran
Downloads 11 (597,516)
Citation 4

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Vibrio parahaemolyticus, Zataria multiflora, Essential oil, Lysozyme

3.

Comparative Evaluation of Phytochemical, Antioxidant, and Antibacterial Properties from the Essential Oils of Four Commonly Consuming Plants in Iran

Journal of Food Quality and Hazards Control 3 (2016) 107-113
Number of pages: 7 Posted: 22 Aug 2019
Golestan University of Medical Sciences, Mashhad University of Medical Sciences, Zanjan University of Medical Sciences, Zanjan, Iran, Golestan University of Medical Sciences, Shahid Beheshti University of Medical Sciences, Shiraz University, Semnan Univesity, Golestan University of Medical Sciences and Kilis 7 Aral?k University
Downloads 4 (644,921)

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Oils, Volatile, Antioxidants, Food Safety