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Farah Hosseinian

Carleton University

H指数:26

被引数:2,765

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Encapsulation of Oat Bran Polyphenols within the Zein-Whey Protein Isolate Complex, Characterization, In Vitro Release, and Bioaccessibility of Avenanthramides

燕麦麸多酚被包封在玉米醇溶蛋白-乳清分离蛋白复合物中，其表征、体外释放及阿魏酰胺的生物可及性

ACS Food Science & Technology

IF2.8

2026-03-010

PRE

Development of a Dye-Binding Method for Nanoplastics Detection in Snow Samples Using Capillary Electrophoresis with Laser-Induced Fluorescence Detection

基于毛细管电泳-激光诱导荧光检测的雪样中纳米塑料检测染料结合法的开发

IF4.3

2026-02-120

OA

Carboxylic Acid Production from Organic Waste: Integrating Substrate Composition, Reactor Configuration, Inoculum, and Future Perspectives

有机废弃物生产羧酸：整合底物组成、反应器构型、接种物及未来展望

IF3.1

2026-02-090

OA

Impact of Ultrasound-Treated Emulsion Gels on the Structure of Purees for Oropharyngeal Dysphagia

超声处理乳液凝胶对吞咽障碍纯食结构的影响

Molecules 2025, Vol. 30, Page 3933

IF4.6

2025-10-010

OAAI

Determination of polystyrene nanospheres and other nanoplastics in water via binding with organic dyes by capillary electrophoresis with laser-induced fluorescence detection

IF6.1

2025-03-010

OAAI

Phenolic constituents, in silico and in vitro evaluation of anti-HMG-CoA reductase capacity of different Prunus persica extracts

EUROPEAN FOOD RESEARCH AND TECHNOLOGY

IF3.2

2025-02-010

PRE

Decolorizing of seaweed extract by electrocoagulation

FOOD PRODUCTION PROCESSING AND NUTRITION

IF5.7

2024-12-060

OA

Aromatic and cannabinoid profiles of Cannabis inflorescences and seed oils: A comprehensive approach for variety characterization

INDUSTRIAL CROPS AND PRODUCTS

IF6.2

2024-04-013

OAAI

Dietary Flaxseed and Flaxseed Oil Differentially Modulate Aspects of the Microbiota Gut-Brain Axis Following an Acute Lipopolysaccharide Challenge in Male C57Bl/6 Mice

IF5

2023-08-111

OAAI

Preventing Mislabeling: A Comparative Chromatographic Analysis for Classifying Medical and Industrial Cannabis

IF4.6

2023-04-185

OAAI

Antioxidants in functional foods

JOURNAL OF FOOD BIOCHEMISTRY

IF4.2

2022-04-211

PRE

Ultrasound affects physical and chemical properties of Jerusalem artichoke and chicory inulin

JOURNAL OF FOOD BIOCHEMISTRY

IF4.2

2021-09-276

OA

Phenolic lipids as unique bioactive compounds: a comprehensive review on their multifunctional activity toward the prevention of Alzheimer's disease

CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

IF8.8

2020-05-029

PREAI

Developing emulsion gels by incorporating Jerusalem artichoke inulin and investigating their lipid oxidative stability

FOOD PRODUCTION PROCESSING AND NUTRITION

IF5.7

2020-01-218

OAAI

Simulated gastrointestinal digestion and in vitro colonic fermentation of carob polyphenols: Bioaccessibility and bioactivity

LWT-FOOD SCIENCE AND TECHNOLOGY

IF6.6

2020-01-01102

PREAI

Portulaca oleracea seeds as a novel source of alkylresorcinols and its phenolic profiles during germination

LWT-FOOD SCIENCE AND TECHNOLOGY

IF6.6

2019-03-0114

PREAI

Physicochemical, antioxidant, calcium binding, and angiotensin converting enzyme inhibitory properties of hydrolyzed tomato seed proteins

JOURNAL OF FOOD BIOCHEMISTRY

IF4.2

2018-11-0520

OAAI

Phenolic acids, avenanthramides, and antioxidant activity of oats defatted with hexane or supercritical fluid

酚酸，燕麦酰胺和用己烷或超临界流体脱脂的燕麦的抗氧化活性

JOURNAL OF CEREAL SCIENCE

IF3.7

2018-01-0134

PREAI

Pulse ingredients supplementation affects kefir quality and antioxidant capacity during storage

LWT-FOOD SCIENCE AND TECHNOLOGY

IF6.6

2017-12-0110

OAAI

Effects of Nanosilver on Antioxidant and Xenobiotic Response Pathways in HEK293T Cells

FREE RADICAL BIOLOGY AND MEDICINE

IF8.2

2017-11-011

PREAI