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Review of novel human β‐coronavirus (2019‐nCoV or SARS‐CoV‐2) from the food industry perspective—Appropriate approaches to food production technology

Food science & nutrition, 2020-10, Vol.8 (10), p.5228-5237

Goli, Mohammad

2020

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Two-component density functional theory for muonic molecules: Inclusion of the electron–positive muon correlation functional

The Journal of chemical physics, 2022-01, Vol.156 (4), p.044104-044104

2022

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Predisposing factors of important invasive fungal coinfections in COVID-19 patients: a review article

Journal of International Medical Research, 2021-09, Vol.49 (9), p.30006052110434-3000605211043413

2021

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The effect of complete replacing sodium with potassium, calcium, and magnesium brine on sodium‐free ultrafiltration Feta cheese at the end of the 60‐day ripening period: Physicochemical, proteolysis–lipolysis indices, microbial, colorimetric, and sensory evaluation

Food science & nutrition, 2021-02, Vol.9 (2), p.866-874

2021

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Hidden aspects of the Structural theory of chemistry: MC-QTAIM analysis reveals "alchemical" transformation from a triatomic to a diatomic structure

Physical chemistry chemical physics : PCCP, 2015-01, Vol.17 (1), p.245-255

2015

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How intrinsic nuclear nonadiabaticity affects molecular structure, electronic density, and conformational stability: Insights from the multicomponent DFT calculations of Mu/H isotopologues

International journal of quantum chemistry, 2018-11, Vol.118 (22), p.n/a

2018

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Merging Strategies, Trajectory Planning and Controls for Platoon of Connected, and Autonomous Vehicles

International journal of ITS research, 2020, Vol.18 (1), p.153-173

2020

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Migration of Various Nanoparticles into Food Samples: A Review

Foods, 2021-09, Vol.10 (9), p.2114

2021

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The effect of chelating agents including potassium tartrate and citrate on the maximum reduction of lead and cadmium during soaking and cooking from some different varieties of rice available in Iran

Food science & nutrition, 2021-09, Vol.9 (9), p.5112-5118

2021

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Effects of 1, 25-dihydroxy vitamin D3 on clinical symptoms, pro-inflammatory and inflammatory cytokines in calves with experimental pneumonia

Research in veterinary science, 2020-10, Vol.132, p.186-193

2020

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The Effects of Phosphorylation and Microwave Treatment on the Functional Characteristics of Freeze-Dried Egg White Powder

Foods, 2022-09, Vol.11 (17), p.2711

2022

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Corn starch structurally modified with atmospheric cold-plasma and its use in mayonnaise formulation

Journal of food measurement & characterization, 2022-06, Vol.16 (3), p.1859-1872

2022

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Effect of Sesame oil and Homogenization Pressure on the Physicochemical, Qualitative and Microbial Characteristics of Yogurt

Pizhūhish va nuāvarī dar ulūm va ṣanāyi-i ghazāyī, 2021-12, Vol.10 (3), p.311-324

2021

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Influence of Food Type on Human Psychological–Behavioral Responses and Crime Reduction

Nutrients, 2023-08, Vol.15 (17), p.3715

2023

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The Effect of Pretreatment of Ultrasound Waves on the Functional Characteristics of Freeze-dried Egg White Powder

Pizhūhish va nuāvarī dar ulūm va ṣanāyi-i ghazāyī, 2023-09, Vol.12 (2), p.181-190

2023

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Review of proposed different irradiation methods to inactivate food‐processing viruses and microorganisms

Food science & nutrition, 2021-10, Vol.9 (10), p.5883-5896

2021

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Evaluation of the Thermal Processes on Changing the Phenotypic Characteristics of Escherichia coli Strains from Ice Cream Compared to Non-Pasteurized Milk

Fermentation (Basel), 2022-12, Vol.8 (12), p.730

2022

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Comparison of the Antioxidant Effect of Microencapsulated and Un-microencapsulated Sodium Selenite with Butyl Hydroxyanisole in Soybean Oil

Pizhūhish va nuāvarī dar ulūm va ṣanāyi-i ghazāyī, 2020-04, Vol.9 (1), p.85-98

2020

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The effect of replacing oil with water and NaCl with KCl on soybean oil hydrolysis and oxidation in canned skipjack tuna fish at the end of the 18-month shelf life

Food Science and Biotechnology, 2017, 26(1), , pp.49-53

2017

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MC-QTAIM analysis reveals an exotic bond in coherently quantum superposed malonaldehyde

Physical chemistry chemical physics : PCCP, 2023-02, Vol.25 (7), p.5718-573

2023

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Review of novel human β‐coronavirus (2019‐nCoV or SARS‐CoV‐2) from the food industry perspective—Food plant health principles

Journal of food safety, 2020-12, Vol.40 (6), p.n/a

Goli, Mohammad

2020

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Construction of a sensitive and specific lead biosensor using a genetically engineered bacterial system with a luciferase gene reporter controlled by pbr and cadA promoters

Biomedical engineering online, 2020-10, Vol.19 (1), p.79-13, Article 79

2020

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Wheat germ, a byproduct of the wheat milling industry, as a beneficial source of anti‐aging polyamines: A quantitative comparison of various forms

Food science & nutrition, 2023-11, Vol.11 (11), p.7242-7254

2023

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Loading lime by‐product into derivative cellulose carrier for food enrichment

Food science & nutrition, 2019-07, Vol.7 (7), p.2353-2360

2019

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Quinoa as a wheat substitute to improve the textural properties and minimize the carcinogenic acrylamide content of the biscuit

Journal of food processing and preservation, 2020-08, Vol.44 (8), p.n/a

2020

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Review of novel human β‐coronavirus (2019‐nCoV or SARS‐CoV‐2) from the food industry perspective—Appropriate approaches to food production technology

Two-component density functional theory for muonic molecules: Inclusion of the electron–positive muon correlation functional

Predisposing factors of important invasive fungal coinfections in COVID-19 patients: a review article

The effect of complete replacing sodium with potassium, calcium, and magnesium brine on sodium‐free ultrafiltration Feta cheese at the end of the 60‐day ripening period: Physicochemical, proteolysis–lipolysis indices, microbial, colorimetric, and sensory evaluation

Hidden aspects of the Structural theory of chemistry: MC-QTAIM analysis reveals "alchemical" transformation from a triatomic to a diatomic structure

How intrinsic nuclear nonadiabaticity affects molecular structure, electronic density, and conformational stability: Insights from the multicomponent DFT calculations of Mu/H isotopologues

Merging Strategies, Trajectory Planning and Controls for Platoon of Connected, and Autonomous Vehicles

Migration of Various Nanoparticles into Food Samples: A Review

The effect of chelating agents including potassium tartrate and citrate on the maximum reduction of lead and cadmium during soaking and cooking from some different varieties of rice available in Iran

Effects of 1, 25-dihydroxy vitamin D3 on clinical symptoms, pro-inflammatory and inflammatory cytokines in calves with experimental pneumonia

The Effects of Phosphorylation and Microwave Treatment on the Functional Characteristics of Freeze-Dried Egg White Powder

Corn starch structurally modified with atmospheric cold-plasma and its use in mayonnaise formulation

Effect of Sesame oil and Homogenization Pressure on the Physicochemical, Qualitative and Microbial Characteristics of Yogurt

Influence of Food Type on Human Psychological–Behavioral Responses and Crime Reduction

The Effect of Pretreatment of Ultrasound Waves on the Functional Characteristics of Freeze-dried Egg White Powder

Review of proposed different irradiation methods to inactivate food‐processing viruses and microorganisms

Evaluation of the Thermal Processes on Changing the Phenotypic Characteristics of Escherichia coli Strains from Ice Cream Compared to Non-Pasteurized Milk

Comparison of the Antioxidant Effect of Microencapsulated and Un-microencapsulated Sodium Selenite with Butyl Hydroxyanisole in Soybean Oil

The effect of replacing oil with water and NaCl with KCl on soybean oil hydrolysis and oxidation in canned skipjack tuna fish at the end of the 18-month shelf life

MC-QTAIM analysis reveals an exotic bond in coherently quantum superposed malonaldehyde

Review of novel human β‐coronavirus (2019‐nCoV or SARS‐CoV‐2) from the food industry perspective—Food plant health principles

Construction of a sensitive and specific lead biosensor using a genetically engineered bacterial system with a luciferase gene reporter controlled by pbr and cadA promoters

Wheat germ, a byproduct of the wheat milling industry, as a beneficial source of anti‐aging polyamines: A quantitative comparison of various forms

Loading lime by‐product into derivative cellulose carrier for food enrichment

Quinoa as a wheat substitute to improve the textural properties and minimize the carcinogenic acrylamide content of the biscuit

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