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检索条件:"( ( 高级检索(( ((AU:(("Iran Alemzadeh")))) )) ) )"

共 10 条记录

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1.Biodegradability of oily wastewater using rotating biological contactor combined with an external membrane

作　　者：Mahdieh Safa ;Iran Alemzadeh ;Manouchehr Vossoughi

出　　处：Journal of Environmental Health Science and Engineering. 2014 ;12(1):117.doi:10.1186/s40201-014-0117-3

出版社：BioMed Central

文章 ID：95217578

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2.An efficient approach to cathode operational parameters optimization for microbial fuel cell using response surface methodology

作　　者：Mohammadreza Hosseinpour ;Manouchehr Vossoughi ;Iran Alemzadeh

出　　处：Journal of Environmental Health Science and Engineering. 2014 ;12(1):33.doi:10.1186/2052-336X-12-33

出版社：BioMed Central

文章 ID：95217658

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3.A Biomimetic Heparinized Composite Silk-Based Vascular Scaffold with sustained Antithrombogenicity

作　　者：Masoud Zamani ;Mona Khafaji ;Mohammad Naji 等

出　　处：Scientific Reports. 2017 ;7(1).doi:10.1038/s41598-017-04510-1

出版社：Springer Nature

文章 ID：235889919

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4.L-Sorbose Production by Gluconobacter oxydans using Submerged Fermentation in a Bench Scale Fermenter

作　　者：Sepideh Alizad Derakhshi Azar ;Iran Alemzadeh

出　　处：Applied Food Biotechnology. 2020 ;7(1):41-48.doi:10.22037/afb.v7i1.26582

出版社：National Nutrition and Food Technology Research Institute

文章 ID：256054751

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5.Suppressed Acrylamide Formation during Baking in Yeast-Leavened Bread Based on added Asparaginase, Baking Time and Temperature Using Response Surface Methodology

作　　者：Mashaer Matouri ;Iran Alemzadeh

出　　处：Applied Food Biotechnology. 2018 ;5(1):29-36.

出版社：National Nutrition and Food Technology Research Institute

文章 ID：216035346

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6.Enzymatic Synthesis of Theanine in the Presence of L-glutaminase Produced by Trichoderma koningii

作　　者：Iran Alemzadeh ;Minoo Sakhaei

出　　处：Applied Food Biotechnology. 2017 ;4(2):113-121.

出版社：National Nutrition and Food Technology Research Institute

文章 ID：216035364

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7.Optimal Medium Composition to Enhance Poly-β-hydroxybutyrate Production by Ralstonia eutropha Using Cane Molasses as Sole Carbon Source

作　　者：Ali Bozorg ;Manouchehr Vossoughi ;Akhtarolmoluk Kazemi 等

出　　处：Applied Food Biotechnology. 2015 ;2(3):39-47.

出版社：National Nutrition and Food Technology Research Institute

文章 ID：216035443

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8.Clinical Uses and Survival Study of Free and Encapsulated Probiotic Bacteria in Fruit Juices: A Review

作　　者：Iran Alemzadeh ;Maryam Afarin ;Amin Dehghan 等

出　　处：Applied Food Biotechnology. 2021 ;8(3):161-180.doi:10.22037/afb.v8i3.33749

出版社：National Nutrition and Food Technology Research Institute

文章 ID：263391360

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9.Kinetic mechanism of conjugated linoleic acid esterification and production of enriched glycerides as functional oil

作　　者：Zahra Kouchak Yazdi ;Iran Alemzadeh

出　　处：Canadian Journal of Chemical Engineering. 2017 ;95(11):2078-2086.doi:10.1002/cjce.22833

出版社：Chemical Institute of Canada

文章 ID：1010394639

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10.Effects of Sucrose, Skim Milk and Yeast Powder on Survival of Lactobacillus rhamnosus GG Encapsulated with Alginate during One-week Storage at room Conditions

作　　者：Parisa Khodadadi ;Fatemeh Tabandeh ;Iran Alemzadeh 等

出　　处：Applied Food Biotechnology. 2022 ;9(3):251-259.doi:10.22037/afb.v9i3.37820

出版社：National Nutrition and Food Technology Research Institute

文章 ID：1039008178

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