سامانه مدیریت امور 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
2	Selenium Nanoparticles (Se-NPs) Alleviates Salinity Damages and Improves Phytochemical Characteristics of Pineapple Mint (Mentha suaveolens Ehrh.)	Plants-Basel
3	Introducing Three New Fruit-Scented Mints to Farmlands: Insights on Drug Yield, Essential-Oil Quality, and Antioxidant Properties	Antioxidants
4	Foodomic-Based Approach for the Control and Quality Improvement of Dairy Products	Metabolites
5	Exogenous Application of Proline and L-Cysteine Alleviates Internal Browning and Maintains Eating Quality of Cold Stored Flat ‘Maleki’ Peach Fruits	Horticulturae
6	Improving the Berry Quality and Antioxidant Potential of Flame Seedless Grapes by Foliar Application of Chitosan–Phenylalanine Nanocomposites (CS–Phe NCs)	Nanomaterials
7	Chitosan-Phenylalanine Nanoparticles (Cs-Phe Nps) Extend the Postharvest Life of Persimmon (Diospyros kaki) Fruits under Chilling Stress	Coatings