Research Management System | Amol University of Special Modern Technologies | fahimeh tooryan

Name	fahimeh tooryan
Affiliation	—
Degree	Ph.D
Website	—
Email	f [dot] tooryan [at] ausmt [dot] ac [dot] ir

	Title	Journal
1	Evaluation of Tetracycline and Enrofloxacin Residues in Bovine Milk in Tehran Utilizing ELISA and HPLC Methods	journal of food quality and hazards control (4)10 (2023) 226-234
2	Antifungal Activity of Nanoemulsion of Iranian Tarragon (Artemisia dracunculus L.) Essential Oil	journal of food quality and hazards control 9 (2022) 49-56
3	Prevalence of Parasitic Infections in the Liver of Slaughtered Animals and Its Economic Losses in Modern Slaughterhouses of Mazandaran Province during 2018-2019; A Retrospective Study	journal of occupational health and epidemiology 10(4) (2022) 209-216
4	Comparative antioxidant potential of kefir and yogurt of bovine and non-bovine origins	trends in food science and technology 3 (2021) 1-10
5	Evaluation of natural and synthetic dyes in saffron barbecued chicken collected from meat shops and restaurants in Babol using thin-layer chromatography	Journal Of Food Safety And Hygiene 6 (2021) 82-89
6	Preparation and evaluation of food-grade nanoemulsion of tarragon (Artemisia dracunculus L.) essential oil: antioxidant and antibacterial properties	JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE 3 (2020) 1-10
7	Investigating the Potential of the Essential Oil Nanoemulsion of Zataria multiflora Boiss. on the Gene Expression of stx1A and stx2A in Escherichia coli as a Foodborne Pathogen	international journal of enteric pathogens 8 (2020) 44-50
8	Investigating the Potential of the Essential Oil Nanoemulsion of Zataria multiflora Boiss. on the Gene Expression of stx1A and stx2A in Escherichia coli as a Foodborne Pathogen	international journal of enteric pathogens 8 (2020) 44-50
9	Evaluation of Chemical and Microbial Spoilage of Chicken Fillet Coated with Chitosan, Ginger Essential Oil (Zingiber officinale) and Medlar Concentrate (Mespilus germanica L.) During Refrigerated Storage	پژوهش و نوآوری در علوم و صنایع غذایی 8 (2020) 391-404