1. Amino acid composition, antioxidant and functional properties of protein hydrolysates from the roe of rainbow trout (Oncorhynchus mykiss). (18th September 2017) Authors: Rajabzadeh, Mahsa; Pourashouri, Parastoo; Shabanpour, Bahare; Alishahi, Alireza Journal: International journal of food science & technology Issue: Volume 53:Number 2(2018) Page Start: 313 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. Characteristic and shelf life of fish sausage: fortification with fish oil through emulsion and gelled emulsion incorporated with green tea extract. (2nd June 2020) Authors: Pourashouri, Parastoo; Shabanpour, Bahareh; Kordjazi, Moazameh; Jamshidi, Aniseh Journal: Journal of the science of food and agriculture Issue: Volume 100:Number 12(2020) Page Start: 4474 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
3. Development of animal/ plant-based protein hydrolysate and its application in food, feed and nutraceutical industries: State of the art. (1st January 2021) Authors: Etemadian, Yasaman; Ghaemi, Vida; Shaviklo, Amir Reza; Pourashouri, Parastoo; Sadeghi Mahoonak, Ali Reza; Rafipour, Fereydoon Journal: Journal of cleaner production Issue: Volume 278(2021) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
4. Encapsulation of fish oil by carrageenan and gum tragacanth as wall materials and its application to the enrichment of chicken nuggets. (February 2021) Authors: Pourashouri, Parastoo; Shabanpour, Bahareh; Heydari, Sakineh; Raeisi, Sara Journal: Lebensmittel-Wissenschaft + Technologie = Issue: Volume 137(2021) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
5. Encapsulation of marine bioactive compounds using liposome technique: Evaluation of physicochemical properties and oxidative stability during storage. (January 2023) Authors: Amiri, Hadis; Shabanpour, Bahare; Pourashouri, Parastoo; kashiri, Mahboobeh Journal: Food structure Issue: Volume 35(2023) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
6. Extraction of unsaturated fatty acid‐rich oil from common carp (Cyprinus carpio) roe and production of defatted roe hydrolysates with functional, antioxidant, and antibacterial properties. (16th October 2017) Authors: Ghelichi, Sakhi; Shabanpour, Bahareh; Pourashouri, Parastoo; Hajfathalian, Mona; Jacobsen, Charlotte Journal: Journal of the science of food and agriculture Issue: Volume 98:Number 4(2018) Page Start: 1407 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
7. Optimization of encapsulation of fish protein hydrolysate and fish oil in W1/O/W2 double emulsion: Evaluation of sensory quality of fortified yogurt. Issue 9 (10th July 2019) Authors: Jamshidi, Aniseh; Shabanpour, Bahareh; Pourashouri, Parastoo; Raeisi, Mojtaba Journal: Journal of food processing and preservation Issue: Volume 43:Issue 9(2019) Page Start: n/a Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
8. Properties of Fish Sausages Containing Common Carp (Cyprinus carpio) Roe Oil and Defatted Roe Protein Hydrolysate during Refrigerated Storage. Issue 2 (7th February 2018) Authors: Ghelichi, Sakhi; Shabanpour, Bahareh; Pourashouri, Parastoo Journal: Journal of aquatic food product technology Issue: Volume 27:Issue 2(2018) Page Start: 185 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
9. The effect of different kinds of chitosans and cooking methods on the formation of heterocyclic aromatic amines in huso (Huso huso) fillet. Issue 12 (20th October 2019) Authors: Mirsadeghi, Hojat; Alishahi, Alireza; Ojagh, Mahdi; Pourashouri, Parastoo Journal: Journal of food processing and preservation Issue: Volume 43:Issue 12(2019) Page Start: n/a Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
10. Using WPC-inulin-fucoidan complexes for encapsulation of fish protein hydrolysate and fish oil in W1/O/W2 emulsion: Characterization and nutritional quality. (December 2018) Authors: Jamshidi, Aniseh; Shabanpour, Bahareh; Pourashouri, Parastoo; Raeisi, Mojtaba Journal: Food research international Issue: Volume 114(2018) Page Start: 240 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗