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Azizkhani, Maryam
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1

Evaluation of antimicrobial and antioxidant activity ofCaru..:

Ebadi, Parisa ; Azizkhani, Maryam
Journal of Essential Oil Research.  35 (2023)  6 - p. 579-588 , 2023
Link: https://doi.org/10.1080/..
 
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2

Improving the quality of the chicken fillet using chitosan,..:

Azizkhani, Maryam ; Kavosi, Sara ; Partovi, Razieh
Food Science & Nutrition.  11 (2023)  8 - p. 4700-4712 , 2023
Link: https://doi.org/10.1002/..
 
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3

Evaluating the physicochemical properties of barley, oat, a..:

Khasi, Ramazan Ebrahim ; Azizkhani, Maryam
Journal of Food Measurement and Characterization.  16 (2022)  6 - p. 4573-4583 , 2022
Link: https://doi.org/10.1007/..
 
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4

Investigation of the antioxidant effect of red quinoa (Chen..:

Abdolahi Alkami, Parva ; Esmaeilzadeh Kenari, Reza ; Farahmandfar, Reza.
Journal of Food Processing and Preservation.  46 (2022)  3 - p. , 2022
Link: https://doi.org/10.1111/..
 
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5

Antimicrobial potential of probiotic cell‐free and Carum co..:

Azizkhani, Maryam ; Karbakhsh Ravari, Rafat
Food Science & Nutrition.  10 (2022)  9 - p. 2969-2979 , 2022
Link: https://doi.org/10.1002/..
 
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6

Nanoemulsions of Trachyspermum copticum, Mentha pulegium an..:

Damani, Maryam Heidari ; Partovi, Razieh ; Shahavi, Mohammad Hassan.
Journal of Food Measurement and Characterization.  , 2022
Link: https://doi.org/10.1007/..
 
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7

The effect of Amygdalus scoparia Spach and Lepidium sativum..:

Razjoo, Amirhossein ; Azizkhani, Maryam ; Esmaeilzadeh Kenari, Reza
Food Science & Nutrition.  9 (2021)  4 - p. 2280-2289 , 2021
Link: https://doi.org/10.1002/..
 
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8

Antioxidant and antimicrobial activity of red onion (Allium..:

Sarvinehbaghi, Masoumeh Babaei ; Ahmadi, Mohammad ; Shiran, Mohammadreza.
Journal of Food Measurement and Characterization.  15 (2021)  5 - p. 4771-4780 , 2021
Link: https://doi.org/10.1007/..
 
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9

Comparative antioxidant potential of kefir and yogurt of bo..:

Baniasadi, Mehdi ; Azizkhani, Maryam ; Saris, Per Erik Joakim.
Journal of Food Science and Technology.  59 (2021)  4 - p. 1307-1316 , 2021
Link: https://doi.org/10.1007/..
 
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10

Evaluation of Antioxidant and Antimicrobial Activity of Wat..:

Sodanlo, Azam ; Azizkhani, Maryam
International Journal of Peptide Research and Therapeutics.  27 (2021)  2 - p. 1441-1449 , 2021
Link: https://doi.org/10.1007/..
 
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11

Optimization of microwave-assisted solvent extraction of he..:

Soroush, Donya Rahim ; Solaimanimehr, Somaye ; Azizkhani, Maryam...
Journal of Food Measurement and Characterization.  15 (2021)  6 - p. 5191-5202 , 2021
Link: https://doi.org/10.1007/..
 
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12

Survival of probiotic bacteria nanoencapsulated within biop..:

Atraki, Reza ; Azizkhani, Maryam
Innovative Food Science & Emerging Technologies.  72 (2021)  - p. 102750 , 2021
Link: https://doi.org/10.1016/..
 
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13

Antioxidant activity ofEryngium campestreL.,Froriepia subpi..:

Azizkhani, Maryam ; Sodanlo, Azam
Journal of Food Processing and Preservation.  45 (2020)  2 - p. , 2020
Link: https://doi.org/10.1111/..
 
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14

An in-vitro assessment of antifungal and antibacterial acti..:

Azizkhani, Maryam ; Saris, Per Erik Joakim ; Baniasadi, Mehdi
Journal of Food Measurement and Characterization.  15 (2020)  1 - p. 406-415 , 2020
Link: https://doi.org/10.1007/..
 
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15

Preparation and evaluation of food-grade nanoemulsion of ta..:

Azizkhani, Maryam ; Jafari Kiasari, Freshteh ; Tooryan, Fahimeh..
Journal of Food Science and Technology.  58 (2020)  4 - p. 1341-1348 , 2020
Link: https://doi.org/10.1007/..
 
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