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Razieh Farzad
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A bioactive carbon nanotube-based ink for printing 2D and 3D flexible electronics
SR Shin, MR Farzad, A Tamayol, MV Manoharan, P Mostafalu, YS Zhang, ...
Advanced materials (Deerfield Beach, Fla.) 28 (17), 3280, 2016
2432016
Nanoparticle-based hybrid scaffolds for deciphering the role of multimodal cues in cardiac tissue engineering
J Lee, V Manoharan, L Cheung, S Lee, BH Cha, P Newman, R Farzad, ...
ACS nano 13 (11), 12525-12539, 2019
1162019
Effects of selenium-enriched prebiotic on the growth performance, innate immune response, oxidative enzyme activity and microbiome of rainbow trout (Oncorhynchus mykiss)
R Farzad, DD Kuhn, SA Smith, SF O'Keefe, IS Hines, TJ Bushman, ...
Aquaculture 531, 735980, 2021
162021
Trace minerals in tilapia fillets: Status in the United States marketplace and selenium supplementation strategy for improving consumer’s health
R Farzad, DD Kuhn, SA Smith, SF O’Keefe, NVC Ralston, AP Neilson, ...
PLoS One 14 (6), e0217043, 2019
162019
Repurposing biomedical muscle tissue engineering for cellular agriculture: challenges and opportunities
M Samandari, F Saeedinejad, J Quint, SXY Chuah, R Farzad, A Tamayol
Trends in biotechnology, 2023
72023
Novel Aquafeed Towards A Sustainable Aquaculture
R Farzad
Virginia Tech, 2018
32018
Selenium and Mercury Toxicity: The Tale of Fish: FSHN22-4/FS437, 2/2022
R Farzad, J Andrade
EDIS 2022 (1), 2022
12022
Seafood HACCP Regulation: Basic Information for the Florida Seafood Industry: FSHN22-3/FS436, 2/2022
R Farzad
EDIS 2022 (1), 2022
12022
Cell-Based Seafood Marketability: What Influences United States Consumers’ Preferences and Willingness-To-Pay?
SXY Chuah, Z Gao, NL Arnold, R Farzad
Food Quality and Preference 113, 105064, 2024
2024
Understanding Cell-Cultured Seafood and Its Food Safety Challenges.
TL Stivers, R Omidvar, R Farzad, J Holtzman
Food Protection Trends 44 (2), 2024
2024
Food Traceability Rule Overview: A Guide for Florida Food Industry: FSHN23-5/FS455, 01/2024
S Chuah, R Farzad
EDIS 2024 (1), 2024
2024
Fish Fillet: White Versus Red, Structure and Nutritional Composition: FSHN23-4/FS454, 01/2024
R Omidvar, M Sipos, R Farzad
EDIS 2024 (1), 2024
2024
Cellular Agriculture for Production of Cell-Based Seafood: Part 2—Why should we start with lean fish? FSHN23-3/FS453, 12/2023
R Omidvar, R Farzad
EDIS 2023 (6), 2023
2023
Cultivated Seafood: The Process, Food Safety Challenges and Commercialization Hurdles
R Farzad
IAFP 2023, 2023
2023
Toxicidad del Selenio y del Mercurio: La Fábula de los Peces: FSHN22-4s/FS442, 7/2022
R Farzad, J Andrade
EDIS 2022 (4), 2022
2022
Healthy Living Lifestyles: Land and Sea: FS441/FSHN22-7, 5/2022
R Farzad, B Scharf, JE Davis, LA Duncan, J Anderson
EDIS 2022 (3), 2022
2022
Preparing, Safe Handling and Nutritional Value of Blue Crab: A Seafood Delicacy: SGEF120/SG078, rev. 3/2022
DE Sweat, R Farzad
EDIS 2022 (2), 2022
2022
Norma HACCP para pescados y mariscos: Información básica para la industria de pescados y mariscos de Florida: FS439/FSHN22-3s, 4/2022
R Farzad
EDIS 2022 (2), 2022
2022
Agricultura celular para la producción de pescados y mariscos a base de células: FS433/FSHN21-2s, 2/2022
R Farzad
EDIS 2022 (1), 2022
2022
Healthy Living Lifestyle Habits: Land and Sea
R Farzad, B Scharf, JE Davis, LA Duncan, J Anderson
2022
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