|
ردیف
|
عنوان مقاله
|
نویسندگان
|
عنوان مجله
|
شماره
|
زبان
|
سال
|
صفحه مربوطه
|
|
1
|
Effect of chitosan coatings enriched with cinnamon oil on the quality of refrigerated rainbow trout
|
Ojagh, S. M., Rezaei, M., Razavi, S. H., Hosseini, S. M. H. ).
|
Food Chemistry
|
120
|
eng
|
2010
|
193–198
|
|
2
|
Development and evaluation of a novel biodegradable film made from chitosan and cinnamon essential oil with low affinity toward water. .
|
. Ojagh, S. M., Rezaei, M., Razavi, S. H., Hosseini, S. M. H
|
Food Chemistry
|
122
|
eng
|
2010
|
161–166
|
|
3
|
Effect of chitosan coatings enriched with cinnamon oil on the quality of refrigerated rainbow trout.
|
Ojagh, S. M., Rezaei, M., Razavi, S. H., Hosseini, S. M. H.
|
trout. Food Chemistry
|
120
|
eng
|
2010
|
193-198
|
|
4
|
Development and evaluation of a novel biodegradable film made from chitosan and cinnamon essential oil with low affinity toward water
|
Ojagh, S. M., Rezaei, M., Razavi, S. H., Hosseini, S. M. H
|
Food Chemistry
|
122
|
eng
|
2010
|
161 – 166
|
|
5
|
). Lessening of high-pressure-induced changes in Atlantic salmon muscle by the combined use of a fish gelatin-lignin film
|
Mahdi Ojagh, Ruth Núñez-Flores, M. Elvira López-Caballero, M. Pilar Montero, M.Carmen Gomez-Guillen
|
Food Chemistry
|
125
|
eng
|
2011
|
595 – 606
|
|
6
|
Improvement of the storage quality of frozen rainbow trout by chitosan coating Incorporated with cinnamon oil
|
Ojagh, M., Rezaei, M., Razavi, H.
|
Journal of Aquatic Food Product Technology
|
1
|
eng
|
2013
|
0-0
|