Alireza Mousakhani Ganjeh

University of Aveiro

Portugal

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Articles (10)

Year:

2024

Year:

2024

Year:

2024

Year:

2024

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2024

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2024

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2024

Year:

2023

Year:

2021

Year:

2021

Collaborators (3)

Jorge Saraiva

Associate Professor

Universidade de Lisboa Centro de Química Estrutural

PORTUGAL

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Susana Casal

University of Porto

PORTUGAL

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Francisco Jose Barba

Profesor Titular de Universidad

University of Valencia

SPAIN

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Alireza Mousakhani Ganjeh

Research Interests

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Articles (10)

Potential of electric and pressure-based techniques for the inactivation of microorganisms in fresh fish

Impact of pH and High-Pressure Pasteurization on the Germination and Development of Clostridium perfringens Spores under Hyperbaric Storage versus Refrigeration

Recent advances in nano-reinforced food packaging based on biodegradable polymers using layer-by-layer assembly: A review

The effects of pressure-based processing technologies on protein oxidation

The effects of high-pressure processing on biogenic amines in food: A review

Effects of pressure-based technologies on food lipids oxidation

Hyperbaric inactivation at 150–250 MPa of Alicyclobacillus acidoterrestris spores at room temperature and effect of innovative technologies pre-treatments

Emergent technologies to improve protein extraction from fish and seafood by-products: An overview

Modification of functional, rheological and structural characteristics of myofibrillar proteins by high-intensity ultrasonic and papain treatment

Electro-based technologies in food drying - A comprehensive review

Collaborators (3)

Jorge Saraiva

Susana Casal

Francisco Jose Barba

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