سامانه پژوهشی دانشگاه مراغه | خوزه لورنزو

	عنوان	مجله
1	Biological activity and development of functional foods fortified with okra (Abelmoschus esculentus)	CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION 23 (2023) 1-15
2	Selenium Nanoparticles (Se-NPs) Alleviates Salinity Damages and Improves Phytochemical Characteristics of Pineapple Mint (Mentha suaveolens Ehrh.)	Plants-Basel 10 (2022) 1-12
3	Introducing Three New Fruit-Scented Mints to Farmlands: Insights on Drug Yield, Essential-Oil Quality, and Antioxidant Properties	Antioxidants 866 (2022) 1-12
4	Foodomic-Based Approach for the Control and Quality Improvement of Dairy Products	Metabolites 8 (2021) 1-22
5	Exogenous Application of Proline and L-Cysteine Alleviates Internal Browning and Maintains Eating Quality of Cold Stored Flat ‘Maleki’ Peach Fruits	Horticulturae 7 (2021) 1-13
6	Improving the Berry Quality and Antioxidant Potential of Flame Seedless Grapes by Foliar Application of Chitosan–Phenylalanine Nanocomposites (CS–Phe NCs)	Nanomaterials 11 (2021) 1-14
7	Chitosan-Phenylalanine Nanoparticles (Cs-Phe Nps) Extend the Postharvest Life of Persimmon (Diospyros kaki) Fruits under Chilling Stress	Coatings 11 (2021) 1-18