Research and Innovation in Food Science and Technology
Author = Pourashori, Parastoo
Evaluation of Qniumucin Properties Extracted from the Jellyfish Catostylus tagi
Volume 12, Issue 2, September 2023, Pages 169-180
10.22101/JRIFST.2022.343702.1364
Najmeh Hamidian; Bahareh Shabanpour; Parastoo Pourashori; Parisa Hossen Khezri
The Effect of Continuous and Separate Extraction Methods on the Yield and Quality of Extracted Protein and Chlorophyll from Spirulina platensis
Volume 11, Issue 2, September 2022, Pages 209-222
10.22101/JRIFST.2022.340779.1356
Sanaz Urajeh; Parastoo Pourashouri; Bahareh Shabanpour; Seyed Vali Hoseini
The Effects of Chitosan Hydrocolloid and Its Oligosaccharides in Comparision with Sodium Pyrophosphate on Some Quality Properties of Vannamei shrimp (Litopenaeus vannamei) During Frozen Storage
Volume 9, Issue 3, October 2020, Pages 307-322
10.22101/JRIFST.2020.218798.1158
Tahereh Taghani; Bahareh Shabanpour; Parastoo Pourashouri; Alireza Alishahi
The Effect of Chitosan and Cooking Methods on Heterocyclic Aromatic Amines Formation of Beluga Fillet
Volume 9, Issue 2, July 2020, Pages 175-188
10.22101/JRIFST.2020.191025.1097
Hojat Mirsadeghi; Alireza Alishahi; Mahdi Ojagh; Parastoo Pourashouri
The Effect of Wall Material and Encapsulation Method on Physicochemical Properties Micro-encapsulated Fish Oil
Volume 7, Issue 1, May 2018, Pages 13-28
10.22101/JRIFST.2018.05.19.712
Bahare Shabanpour; Bahar Mehrad; Parastoo Pourashouri; seid mahdi jafari
The Assessment of Effect of Fish Myofibrillar Protein-Nanofibrillated Cellulose Edible Film Incorporated with Oregano Essential Oil Nanoliposomes on Microbial Quality of Rainbow Trout Fillet during Cold Storage
Volume 6, Issue 4, February 2018, Pages 335-350
10.22101/JRIFST.2018.02.12.642
Mohsen Kazemi; Bahare Shabanpour; Parastoo Pourashouri
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