دنبال کردن
Seyedehalaleh Kousheh
Seyedehalaleh Kousheh
PhD of Food Science, University of Missouri
ایمیل تأیید شده در missouri.edu - صفحهٔ اصلی
عنوان
نقل شده توسط
نقل شده توسط
سال
Postbiotics produced by lactic acid bacteria: The next frontier in food safety‏
M Moradi, SA Kousheh, H Almasi, A Alizadeh, JT Guimarães, N Yılmaz, ...‏
Comprehensive reviews in food science and food safety 19 (6), 3390-3415, 2020‏
2162020
Preparation of antimicrobial/ultraviolet protective bacterial nanocellulose film with carbon dots synthesized from lactic acid bacteria‏
SA Kousheh, M Moradi, H Tajik, R Molaei‏
International Journal of Biological Macromolecules 155, 216-225, 2020‏
1042020
Carbon dots synthesized from microorganisms and food by-products: active and smart food packaging applications‏
M Moradi, R Molaei, SA Kousheh, J T. Guimarães, DJ McClements‏
Critical Reviews in Food Science and Nutrition 63 (14), 1943-1959, 2023‏
552023
Review of microbiological methods for testing protein and carbohydrate-based antimicrobial food packaging‏
M Moradi, SA Kousheh, R Razavi, Y Rasouli, M Ghorbani, E Divsalar, ...‏
Trends in food science & technology 111, 595-609, 2021‏
412021
Antibacterial interactions of colloid nanosilver with eugenol and food ingredients‏
NH Dehkordi, H Tajik, M Moradi, SA Kousheh, R Molaei‏
Journal of food protection 82 (10), 1783-1792, 2019‏
162019
Carbon dots-assisted degradation of some common biogenic amines: An in vitro study‏
M Ghorbani, R Molaei, M Moradi, H Tajik, F Salimi, SA Kousheh, ...‏
LWT 136, 110320, 2021‏
92021
Design of a novel SERS substrate by electrospinning for the detection of thiabendazole in soy-based foods‏
M Hajikhani, S Kousheh, Y Zhang, M Lin‏
Food Chemistry 436, 137703, 2024‏
72024
سیستم در حال حاضر قادر به انجام عملکرد نیست. بعداً دوباره امتحان کنید.
مقاله‌ها 1–7