Search Results - "Peyman Ebrahimi"

Environmentally Friendly Techniques for the Recovery of Polyphenols from Food By-Products and Their Impact on Polyphenol Oxidase: A Critical Review by Ebrahimi, Peyman, Lante, Anna

“…Even though food by-products have many negative financial and environmental impacts, they contain a considerable quantity of precious bioactive compounds such…”
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Chlorophylls as Natural Bioactive Compounds Existing in Food By-Products: A Critical Review by Ebrahimi, Peyman, Shokramraji, Zahra, Tavakkoli, Setareh, Mihaylova, Dasha, Lante, Anna

“…Chlorophylls are a group of naturally occurring pigments that are responsible for the green color in plants. This pigment group could have numerous health…”
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Impact of Sample Pretreatment and Extraction Methods on the Bioactive Compounds of Sugar Beet ( Beta vulgaris L.) Leaves by Ebrahimi, Peyman, Mihaylova, Dasha, Marangon, Christine Mayr, Grigoletto, Luca, Lante, Anna

“…To find the most optimal green valorization process of food by-products, sugar beet ( L.) leaves (SBLs) were freeze-dried and ground with/without liquid…”
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A rapid voltammetric strategy for determination of ferulic acid using electrochemical nanostructure tool in food samples by Ebrahimi, Peyman, Shahidi, Seyed-Ahmad, Bijad, Majedeh

“…In this project, we performed an electrochemical investigation using a reduced graphene (rG) decorated CdO nanocomposite/1-methyl-3-octylimidazolium…”
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Impact of Agronomic Treatments on the Enzymatic Browning of Eggplants ( Solanum melongena L.) by Ebrahimi, Peyman, Nicoletto, Carlo, Sambo, Paolo, Tinello, Federica, Mihaylova, Dasha, Lante, Anna

“…Enzymatic browning could negatively affect the sensory and nutritional properties of eggplants post-harvest. Polyphenols, polyphenol oxidase (PPO), and…”
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Enhancement of Taxol production by applying amino acid complex along with chitosan in suspension culture of Taxus baccata L by Amirkavei Najafabadi, Bahar, Qavami, Nasrin, Ebrahimi, Mohammad Ali, Ebrahimi, Peyman, Zarinpanjeh, Nasim

“…Background: Taxol (Paclitaxel) has been highly recommended to control and treat a wide range of cancers. Taxus baccata L. is primary and natural origin of…”
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Polyphenols: A Comprehensive Review of their Nutritional Properties by Ebrahimi, Peyman, Lante, Anna

“…Polyphenols are the most prominent natural antioxidants found numerously in nature. They are secondary metabolites recognized for having high health benefits…”
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Unlocking the biorefinery approaches to valorize sugar beet leaves (B. Vulgaris L.) for food industry applications: A critical review by Ebrahimi, Peyman, Khamirikar, Faezeh, Lante, Anna

“…[Display omitted] •Sugar beet leaves are rich sources of bioactive compounds.•Proteins, polyphenols, and chlorophylls can be extracted from sugar beet…”
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UV‐A treatment of phenolic extracts impacts colour, bioactive compounds and antioxidant activity by Ebrahimi, Peyman, Hoxha, Luziana, Mihaylova, Dasha, Nicoletto, Marino, Lante, Anna

“…BACKGROUND The unintended co‐extraction of chlorophylls during the recovery of polyphenols from plant sources yields green‐coloured phenolic extracts with…”
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Antioxidant and prooxidant activity of acid‐hydrolyzed phenolic extracts of sugar beet leaves in oil‐in‐water emulsions by Ebrahimi, Peyman, Bayram, Ipek, Lante, Anna, Decker, Eric A.

“…Abstract This study aimed to enhance the oxidative stability of soybean oil‐in‐water emulsions using acid‐hydrolyzed and unhydrolyzed extracts obtained from…”
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A Strategy to Minimize the Chlorophyll Content in the Phenolic Extract of Sugar Beet Leaves: Can this Extract Work as a Natural Antioxidant in Vegetable Oils? by Ebrahimi, Peyman, Bayram, Ipek, Mihaylova, Dasha, Lante, Anna

“…Abstract The presence of chlorophylls in phenolic extracts may limit their use in food products due to undesirable coloration. This project seeks to minimize…”
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Acid-hydrolyzed phenolic extract of parsley (Petroselinum crispum L.) leaves inhibits lipid oxidation in soybean oil-in-water emulsions by Ebrahimi, Peyman, Bayram, Ipek, Lante, Anna, Decker, Eric A.

“…[Display omitted] •Acid hydrolysis converts glycosidic polyphenols to their aglycone form.•Acid hydrolysis increases the content of phenolic compounds.•Acid…”
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Evaluation of quality and safety of beef hamburgers fortified with Ozonated Extra Virgin Olive Oil by Ebrahimi, Peyman, Lante, Anna, Scapin, Riccardo Miotti, Zannoni, Stefania, Contiero, Barbara, Catellani, Paolo, Giaccone, Valerio

“…This study investigates the impact of Ozonated Extra Virgin Olive Oil (OEVO) on the shelf life and quality of beef hamburgers during a 15-day storage period…”
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Investigation of Genetic Diversity in Durum Wheat Germplasm Based on Grain Yield and Some Agronomic Traits by peyman ebrahimi, Ezzat Karami, َAlireza Etminan, Reza Talebi, Reza Mohammadi

“…Extended Abstract Introduction and Objective: Durum wheat (Triticum turgidum subsp. durum) also called macaroni wheat is a tetraploid species of wheat that has…”
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Genetic diversity and population structure analysis of Durum wheat (Triticum turgidum L.) genotypes using whole genome DArTseq-generated SilicoDArT markers by Peyman Ebrahimi, Ezzat Karami, Alireza Etminan, Reza Talebi, Reza Mohammadi

“…Objective Durum wheat (Triticum turgidum) with an average annual production of 40 million tons, is the tenth most important and common crop grown worldwide…”
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Sentiment Classification of reviews with RNNMS and GRU Architecture Approach Based on online customers rating by Dehkordi, Peyman Ebrahimi, Asadpour, Mohammad, Razavi, Seyed Naser

“…In neural language processing, the sentiment analysis of various types of reviews is a very common and important issue. In the current study, the main…”
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