Grafting of [64Cu]-TPPF20 porphyrin complex on Functionalized nano-porous MCM-41 silica as a potential cancer imaging agent von Fazaeli, Yousef, Feizi, Shahzad, Jalilian, Amir R, Hejrani, Ali

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Synthesis and crystal structure of 2‐amino‐3‐hydroxypyridinium dioxido(pyridine‐2,6‐dicarboxylato‐κ3O2,N,O6)vanadate(V) and its conversion to nanostructured V2O5 von Hejrani‐Dalir, Ali, Tabatabaee, Masumeh, Sheibani, Ali

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Grafting of [ super(64)Cu]-TPPF sub(20) porphyrin complex on Functionalized nano-porous MCM-41 silica as a potential cancer imaging agent von Fazaeli, Yousef, Feizi, Shahzad, Jalilian, Amir R, Hejrani, Ali

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Synthesis and crystal structure of 2-amino-3-hydroxypyridinium dioxido(pyridine-2,6-dicarboxylato-κ 3 O 2 , N , O 6 )vanadate(V) and its conversion to nanostructured V 2 O 5 von Hejrani-Dalir, Ali, Tabatabaee, Masumeh, Sheibani, Ali

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Synthesis and crystal structure of 2-amino-3-hydroxypyridinium dioxido(pyridine-2,6-dicarboxylato- Kappa super(3)O super(2),N ,O super(6))vanadate(V) and its conversion to nanostru... von Hejrani-Dalir, Ali, Tabatabaee, Masumeh, Sheibani, Ali

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Synthesis and crystal structure of 2-amino-3-hydroxypyridinium dioxido(pyridine-2,6-dicarboxylato-κ³O²,N,O⁶)vanadate(V) and its conversion to nanostructured V₂O von Hejrani-Dalir, Ali, Tabatabaee, Masumeh, Sheibani, Ali

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The properties of part baked frozen bread with guar and xanthan gums von Hejrani, Toktam, Sheikholeslami, Zahra, Mortazavi, Ali, Davoodi, Mehdi Ghiyafe

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The evaluation of part-baked frozen bread produced from wheat flour and guar gum in the diet of celiac patients von Hejrani, Toktam, Sheikholeslami, Zahra, Mortazavi, S Ali, Karimi, Mahdi, Elhamirad, Amir Hosesein

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Impact of the Basil and Balangu gums on physicochemical properties of part baked frozen Barbari bread von Hejrani, Toktam, Sheikholeslami, Zahra, Mortazavi, S. Ali, Karimi, Mahdi, Elhamirad, Amir Hosesein

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