1.

Comparison of High-Performance Liquid Chromatography and Thin Layer Chromatography Methods to Identify Tartrazine in Four Food Types

دوره 10، شماره 2، شهریور 2025، صفحه 325-331
Hannane Rahnama؛ Rahim Azari؛ Enayat Berizi؛ Seyed Mohammad Mazloomi

2.

Microbial and Chemical Properties of Mahyaveh: A Traditional Iranian Fish Sauce in Zarrin Dasht City, Iran

دوره 2، شماره 4، اسفند 2017، صفحه 229-233
Maryam Ranjbar؛ Seyed Mohammad Mazloomi؛ Maryam Armin؛ Fatemeh Hemmati

3.

The Effect of Argan Oil on Surrogate Markers in Cardiovascular Diseases: A Systematic Review and Meta-Analysis

دوره 5، شماره 4، اسفند 2020، صفحه 159-166
Maryam Ghaseminasab Parizi؛ Mohammad Hassan Eftekhari؛ Sayedeh Maryam Tabibzadeh؛ Maryam Shafiee؛ Seyed Mohammad Mazloomi

4.

The Washing and Disinfection Efficiency of Leek in Reducing Aerobic Mesophilic Microorganisms and Escherichia Coli in an Industrial Plant in Shiraz, Southern Iran

دوره 7، شماره 1، خرداد 2022، صفحه 58-63
Behnam Hosseininezhad؛ Elham Aberoei؛ Seyed Mohammad Mazloomi


سامانه مدیریت نشریات علمی. قدرت گرفته از سیناوب