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Author = Amir Reza Shaviklo
Number of Articles: 3
Determination of optimum level of omega 3 fish oil plus vitamin E and their effects on oxidative and sensory shelf stability in a traditional Persian ice cream formulation using a computer-aided statistical programme

Volume 19, Issue 1, January 2020, Pages 151-166

10.22092/ijfs.2019.119720.

Amir Reza Shaviklo; Seyede Roghiyeh Seyed-Nejad; H.R Mahdavi Adeli

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  • PDF 562.85 K

Oxidative stability, biochemical indices and characteristics of the fatty acid composition of fish protein isolated from tuna (Thunnus albacares) canning by-product stored at -24◦C for 6 months

Volume 18, Issue 4, October 2019, Pages 699-715

10.22092/ijfs.2019.118535

Amir Reza Shaviklo; Hadise Mozafari; Ali Motamedzadegan; Narjes Damavandi-Kamali

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  • PDF 460.15 K

Optimum conditions for protein extraction from tuna processing by-products using isoelectric solubilization and precipitation processes

Volume 17, Issue 2, April 2017, Pages 774-792

10.22092/ijfs.2018.114696

A.R. Shaviklo; S. Rezapanah; A. Motamedzadegan; N. Damavandi-Kamali; H. Mozafari

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  • PDF 491.82 K

Iranian Journal of Fisheries Sciences
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