Kasaiyan S - Search Results

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Effects of the use of raw or cooked chickpeas and the sausage cooking time on the quality of a lamb-meat, olive-oil emulsion-type sausage.

Kasaiyan SA, Caro I, Ramos DD, Salvá BK, Carhuallanqui A, Dehnavi M, Mateo J. Kasaiyan SA, et al. Meat Sci. 2023 Aug;202:109217. doi: 10.1016/j.meatsci.2023.109217. Epub 2023 May 5. Meat Sci. 2023. PMID: 37172550 Free article.

Use of Olive and Sunflower Oil Hydrogel Emulsions as Pork Fat Replacers in Goat Meat Burgers: Fat Reduction and Effects in Lipidic Quality.

Ferreira I, Vasconcelos L, Leite A, Botella-Martínez C, Pereira E, Mateo J, Kasaiyan S, Teixeira A. Ferreira I, et al. Among authors: kasaiyan s. Biomolecules. 2022 Oct 3;12(10):1416. doi: 10.3390/biom12101416. Biomolecules. 2022. PMID: 36291625 Free PMC article.

Subacromial Injections of Low- or High-Molecular-Weight Hyaluronate Versus Physical Therapy for Shoulder Tendinopathy: A Randomized Triple-Blind Controlled Trial.

Esmaily H, Mohebbi R, Rezasoltani Z, Kasaiyan S, Dadarkhah A, Mir M. Esmaily H, et al. Among authors: kasaiyan s. Clin J Sport Med. 2022 Sep 1;32(5):441-450. doi: 10.1097/JSM.0000000000000988. Epub 2021 Nov 10. Clin J Sport Med. 2022. PMID: 34759182 Clinical Trial.

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