Chemical composition antioxidant and antimicrobial activities of fucoidan extracted from two species of brown seaweeds (Sargassum ilicifolium and Sargassum angustifolium) around Qe... von Kordjazi, M, Etemadian, Y, Shabanpour, B, Pourashouri, P

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Chemical and microbiological changes of salted Caspian Kutum (Rutilus frisii kutum) roe von Pourashouri, P, Yeganeh, S, Shabanpour, B

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Inhibition of fatty acids profile changes of Cobia (Rachycentron canadum) fillets during frozen storage by packaging under vacuum system von Taheri, S, Motallebi Moghanjoghi, AA, Taheri, T, Faraji, S, Pourashouri, P

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Quality loss assessment in fish-based ready-to-eat foods during refrigerated storage von Pourashouri, P., Chapela, M. J., Atanassova, M., Cabado, A. G., Vieites, J. M., Aubourg, S. P.

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Inhibitory effect of citric acid on rancidity of frozen catfish (Silurus glanis) fillets von Pourashouri, P, Shabanpour, B, Daghigh Rohi, J, Shabani, A

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Comparison and determining the quality and evaluation of corruption of Frozen Fillets Tilapia Nile fish (Oreochromis niloticus) imported and cultured in Iran von M. Mosaiepour, B. Shabanpour, P. Pourashouri, A. Jamshidi, Y. Etemadian

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Quality loss assessment in fish-based ready-to-eat foods during refrigerated storage von Pourashouri, P, Chapela, MJ, Atanassova, M, Cabado, A G, Vieites, J M, Aubourg, S P

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Effect of different concentrations of pure and mixed salt on the shelf life of salted rainbow trout (Oncorhynchus mykiss) roe during refrigerated storage von B. Shabanpour, G. Ghorbanian, S.M. Ojagh, P. Pourashouri, S. M. Aghili Negad

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Impact of Wall Materials on Physicochemical Properties of Microencapsulated Fish Oil by Spray Drying von Pourashouri, Parastoo, Shabanpour, Bahare, Razavi, Seid Hadi, Jafari, Seid Mahdi, Shabani, Ali, Aubourg, Santiago P

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An investigation of rancidity inhibition during frozen storage of Wels catfish (Silurus glanis) fillets by previous ascorbic and citric acid treatment von Pourashouri, Parastoo, Shabanpour, Bahare, Aubourg, Santiago P., Rohi, Javad Daghigh, Shabani, Ali

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Effect of oregano and thyme essential oils on the microbiological and chemical quality of refrigerated (4 °C) ready-to-eat squid rings von Sanjuás-Rey, Minia, Pourashouri, Parastoo, Barros-Velázquez, Jorge, Aubourg, Santiago P.

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