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30篇 您的检索式：作者名="Ojagh"

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	题名	作者	年代	出处	被引量
1	Development and evaluation of a novel biodegradable film made from chitosan and cinna essential oil with low affinity toward water显示文摘	Ojagh S M Rezaei M Razavi S H		0，，01：	1
2	Development and evaluation of a novel biodegradable film made from chitosan and cinnamon essential oil with low affinity toward water显示文摘	Seyed Mahdi Ojagh Masoud Rezaei Seyed Hadi Razavi	2010	Food Chemistry2010，12，：	1
3	Lessening of high-pressure-induced changes in Atlantic salmon muscle by the combined use of a fish gelatin-lignin film 显示文摘	Ojagh S Nfifiez-Flores R L6pez-Caballero M	2011	Food Chemistry2011，125，2：	1
4	Lessening of high-pressure-induced changes in Atlantic salmon muscleby the combined use of fish gelatin-lignin film显示文摘	OJAGH S M NUNEZ-FLORES R LOPEZ-CABALLERO M E	2011	Food Chemistry2011，125，2：	1
5	Development and evaluation of a novel biodegradable film made fi'om chitosan and cinnamon essential oil with low aflfinity toward water显示文摘	OJAGH S M REZAEI M RAZAVI S H etal	2010	Food Chemistry2010，122，1：	1
6	Comparison of chitosan -gelatin composite and bilayer coating and film effect on the quality of refrigerated rainbow trout 显示文摘	Nowzari F Shbanpour B Ojagh S M	2013	Food Chemistry2013，141，31：	1
7	Effect of chitosan coatings enriched with cinnamon oil on the quality of refrigerated rainbow trout显示文摘	Ojagh S M Rezaei M Razavi S H	2010	Food Chemistry2010，120，1：	1
8	Development and evaluation of a novel biodegradable film made from chitosan and cinnamon essential oil with low affinity toward water显示文摘	OJAGH S M REZAEI M RAZAVI S H	2010	Food Chemical2010，122，1：	1
9	Comparison of ch- itosan - gelatin composite and bilayer coating and film effect on the quality of refrigerated rainbow trout 显示文摘	Nowzari F Sh6banpour B Ojagh S M	2013	Food Chem2013，141，3：	1
10	Effect of chitosan coatings enriched with cinnamon oil on the quality of refrigerated rainbow trout 显示文摘	OJAGH S M REZAEI M RAZAVI S H	2010	Food Chemistry2010，，120：	1
11	Effect of chitosan coatings enriched with cinnamon oil on the quality of refrigerated rainbow trout 显示文摘	Seyed Mahdi Ojagh Masoud Rezaei Seyed Hadi Razavi	2010	Food Chemistry2010，120，1：	1
12	Comparison of chitosan-gelatin composite and bilayer coating and film effect on the quality of refrigerated rainbow trout显示文摘	Nowzari F Shábanpour B Ojagh S M	2013	Food Chemistry2013，141，31：	1
13	Effect of chitosan coatings enriched with cinnamon oil on the quality of refrigerated rainbow trout显示文摘	Seyed Mahdi Ojagh Masoud Rezaei Seyed Hadi Razavi Seyed Mohamad Hashem Hosseini	2009	Food Chemistry2009，，1：	1
14	Effect of chitosan coatings enriched with cinnamon oil on the quality of refrigerated rainbow trout 显示文摘	Ojagh S Rezaei M Razavi S	2010	Food Chemistry2010，120，：	1
15	Development and evaluation of a novel biodegradable film made from chitosan and cinnamon essential oil with low affinity toward water显示文摘	Seyed Mahdi Ojagh Masoud Rezaei Seyed Hadi Razavi Seyed Mohamad Hashem Hosseini	2010	Food Chemistry2010，，1：	1
16	Effect of chitosan coatings enriched with cinnamon oil on the quality of refrigerated rainbow trout显示文摘	Ojagh S M Rezaei M Razavi S H	2010	Food Chemistry2010，120，1：	1
17	Development and evaluation of a Novel biodegradable filmmade from chitosan and cinnamon essential oil with low affinitytoward water显示文摘	Ojagh Seyed Mahdi Rezaei Masoud Razavi Seyed Hadi eial	2010	Food Chemistry2010，122，1：	1
18	Development and evaluation of a novel biodegradable film made from chitosan and cinnamon essential oil with low affinity toward water显示文摘	Ojagh S M Rezaei M Razavi S H		0，，01：	1
19	Effect of Chitosan Coatings Enriched with Cinnamon Oil on the Quality of Refrigerated Rainbow Trout显示文摘	Ojagh S M Rezaei M Razavi S H		0，，120：	1
20	Development and evaluation of a novel biodegradable film made from chitosan and cinnamon essential oil with low affinity toward water 显示文摘	Ojagh S M Rezaei M Razavi S H Hosseini S M H	2010	Food Chemistry2010，122，1：	1

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