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Armin Shashaani-آرمين شعشعاني
Prof. Ali A. Ensafi
اقتصاد و مدیریت صنایع غذایی
Effect of nutrient concentration, heat stress, and population density on performance and meat quality in Arian strain broiler chickens (Sponsor: Arian Company).
Effect of different levels of phytase enzyme in diets with varying levels of phosphorus and calcium reduction on performance, metabolic indices, and immunological responses in broilers
Addition of cellulose nanofibers extracted from rice straw to urea formaldehyde resin; effect on the adhesive characteristics and medium density fiberboard properties
Nanovoid induced multivariant martensitic growth under negative pressure: Effect of misfit strain and temperature on PT threshold stress and phase evolution
The effect of electro-neutrality violation inside a charged spherical cavityon the capacitance curve shape in DFT approach and interpretation ofmean electrostatic potential
Synergism effect of first row transition metals in experimental and theoretical activity of NiM/rGO alloys at hydrogen evolution reaction in alkaline electrolyzer
The Effect of Nitrogen and Oxygen Dopants on the Morphology and Microstructure of Zinc Oxide Nanoparticles Incorporated Electrospun Poly(acrylonitrile) Based Activated Carbon Nanofibers
Adsorption and Desorption of Amoxicillin Antibiotic from Water Matrices Using an Effective and Recyclable MIL-53(Al) Metal-Organic Framework Adsorbent
Adsorption and Desorption of Amoxicillin Antibiotic from Water Matrices Using an Effective and Recyclable MIL-53(Al) Metal-Organic Framework Adsorbent
Adsorption and Desorption of Amoxicillin Antibiotic from Water Matrices Using an Effective and Recyclable MIL-53(Al) Metal-Organic Framework Adsorbent
Positive effects of conjugated linoleic acid (CLA) on the PGC1-? expression under the inflammatory conditions induced by TNF-? in the C2C12 cell line
Pomegranate seed oil nanoemulsion enriched by ?-tocopherol; the effect of environmental stresses and long-term storage on its physicochemical properties and oxidation stability
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