Works by Khomeiri, Morteza

Results: 37

Probiotic Properties, Safety Assessment, and Aroma-Generating Attributes of Some Lactic Acid Bacteria Isolated from Iranian Traditional Cheese.

Published in:

Fermentation (Basel), 2023, v. 9, n. 4, p. 338, doi. 10.3390/fermentation9040338

By:

Zareie, Zahra;
Moayedi, Ali;
Garavand, Farhad;
Tabar-Heydar, Kourosh;
Khomeiri, Morteza;
Maghsoudlou, Yahya

Publication type:

Article

Single and Co-Cultures of Proteolytic Lactic Acid Bacteria in the Manufacture of Fermented Milk with High ACE Inhibitory and Antioxidant Activities.

Published in:

Fermentation (Basel), 2022, v. 8, n. 9, p. N.PAG, doi. 10.3390/fermentation8090448

By:

Loghman, Shahram;
Moayedi, Ali;
Mahmoudi, Mandana;
Khomeiri, Morteza;
Gómez-Mascaraque, Laura G.;
Garavand, Farhad

Publication type:

Article

Non-fermented Synbiotic Drink Based on Lactic Cheese Whey Which Incorporates Lactobacillus rhamnosus GG and Lactobacillus paracasei.

Published in:

International Journal of Food Studies, 2019, v. 8, p. 93, doi. 10.7455/ijfs/8.2.2019.a9

By:

TAHERI, SIMA;
KHOMEIRI, MORTEZA;
AALAMI, MEHRAN;
MOAYEDI, ALI

Publication type:

Article

Preparation and evaluation of goat cream cheese analogue for phenylketonuria.

Published in:

International Journal of Dairy Technology, 2024, v. 77, n. 1, p. 212, doi. 10.1111/1471-0307.13030

By:

Soleimani, Ahmad;
Maghsoudlou, Yahya;
Khomeiri, Morteza;
Sadeghi‐Mahonak, Ali Reza

Publication type:

Article

Fermentation Capability And Proteolytic Activity of Lactic Acid Bacteria in Milk and Comparison of Antifungal Activity of Lactic Acid Bacteria in Skim Milk and MRS.

Published in:

Journal of Innovation in Food Science & Technology, 2021, v. 13, n. 3, p. 1

By:

Mahmoudi, Mandana;
Khomeiri, Morteza

Publication type:

Article

Prevalence and Antibiotic Susceptibility of Listeria Monocytogenes Isolated from Retail Ready-to-Eat Meat Products in Gorgan, Iran.

Published in:

Nutrition & Food Sciences Research, 2020, v. 7, n. 1, p. 41, doi. 10.29252/nfsr.7.1.41

By:

Nemati, Vaez;
Khomeiri, Morteza;
Mahoonak, Alireza Sadeghi;
Moayedi, Ali

Publication type:

Article

Use of Cuminum Cyminum Essential Oil and Biarum carduchcorum Water Extract on Shelf-life Extension of lambs at Cold Storage.

Published in:

Nutrition & Food Sciences Research, 2019, v. 6, n. 3, p. 23, doi. 10.29252/nfsr.6.3.23

By:

Nemati, Vaez;
Khomeiri, Morteza;
Moayedi, Ali;
Mahoonak, Alireza Sadeghi;
Sadeghi, Alireza;
Yamchi, Ahad

Publication type:

Article

Antifungal Preservation of Food by Lactic Acid Bacteria.

Published in:

Foods, 2022, v. 11, n. 3, p. 395, doi. 10.3390/foods11030395

By:

Nasrollahzadeh, Ahmad;
Mokhtari, Samira;
Khomeiri, Morteza;
Saris, Per E. J.

Publication type:

Article

Evaluation of the Effect of Ultra -High Temperature (UHT) Treatment on Color, Lysine, Furosine, and Vitamin C in Liquid Infant Formula.

Published in:

Journal of Food Science & Technology (2008-8787), 2025, v. 21, n. 158, p. 80, doi. 10.22034/FSCT.22.158.80

By:

Ghorbani, Masoud;
Maghsoudlou, Yahya;
Khomeiri, Morteza;
Moayedi, Ali;
Garavand, Farhad

Publication type:

Article

Microencapsulation of Streptococcus thermophilus and Lactobacillus bulgaricus bacteria in sodium caseinate and pectin coating.

Published in:

Journal of Food Science & Technology (2008-8787), 2025, v. 21, n. 156, p. 137, doi. 10.22034/FSCT.21.156.137

By:

Adinehpour, Fatemeh;
Jafari, Seyed Mehdi;
Khomeiri, Morteza;
Sadeghi, Alireza;
Khalili, Soudabeh

Publication type:

Article

Investigating the antioxidant activity of sesame meal protein hydrolysate produced with fermentation by Bacillus species.

Published in:

Journal of Food Science & Technology (2008-8787), 2025, v. 21, n. 156, p. 80, doi. 10.22034/FSCT.21.156.80

By:

Raei, Parisa;
Khomeiri, Morteza;
Mahoonak, Alireza Sadeghi;
Moayedi, Ali;
Kashiri, Mahboobeh

Publication type:

Article

B acillus Cereus Contamination of UF-Feta Cheese during Ripening and Shelf Life.

Published in:

Journal of Food Safety, 2015, v. 35, n. 1, p. 41, doi. 10.1111/jfs.12140

By:

Moradi‐Khatoonabadi, Zhila;
Ezzatpanah, Hamid;
Maghsoudlou, Yahya;
Khomeiri, Morteza;
Aminafshar, Mehdi

Publication type:

Article

Antimicrobial Activity of Pigments Extracted from Rhodotorula glutinis Against Some Bacteria and Fungi.

Published in:

Zahedan Journal of Research in Medical Sciences, 2016, v. 18, n. 12, p. 1, doi. 10.17795/zjrms-4954

By:

Yolmeh, Mahmoud;
Hamedi, Hasan;
Khomeiri, Morteza

Publication type:

Article

EFFECTS OF ARTICHOKE (CYNARA SCOLYMUS L.) EXTRACT ADDITION ON MICROBIOLOGICAL AND PHYSICO-CHEMICAL PROPERTIES OF PROBIOTIC YOGURT.

Published in:

Journal of Microbiology, Biotechnology & Food Sciences, 2015, v. 4, n. 6, p. 536, doi. 10.15414/jmbfs.2015.4.6.536-541

By:

Ehsani, Jalal;
Mortazavian, Amir Mohammad;
Khomeiri, Morteza;
Nejad, Azim Ghasem

Publication type:

Article

Response surface optimization of low-fat ice cream production by using resistant starch and maltodextrin as a fat replacing agent.

Published in:

Journal of Food Science & Technology, 2017, v. 54, n. 5, p. 1175, doi. 10.1007/s13197-017-2492-0

By:

Azari-Anpar, Mojtaba;
Khomeiri, Morteza;
Ghafouri-Oskuei, Hamed;
Aghajani, Narjes

Publication type:

Article

Effect of resistant starch and aging conditions on the physicochemical properties of frozen soy yogurt.

Published in:

Journal of Food Science & Technology, 2015, v. 52, n. 12, p. 8164, doi. 10.1007/s13197-015-1895-z

By:

Rezaei, Rahil;
Khomeiri, Morteza;
Kashaninejad, Mahdi;
Mazaheri-Tehrani, Mostafa;
Aalami, Mehran

Publication type:

Article

Optimization of microwave assisted extraction (MAE) and soxhlet extraction of phenolic compound from licorice root.

Published in:

Journal of Food Science & Technology, 2015, v. 52, n. 6, p. 3242, doi. 10.1007/s13197-014-1384-9

By:

Karami, Zohreh;
Emam-Djomeh, Zahra;
Mirzaee, Habib;
Khomeiri, Morteza;
Mahoonak, Alireza;
Aydani, Emad

Publication type:

Article

Effect of inulin on the physicochemical properties, flow behavior and probiotic survival of frozen yogurt.

Published in:

Journal of Food Science & Technology, 2014, v. 51, n. 10, p. 2809, doi. 10.1007/s13197-012-0751-7

By:

Rezaei, Rahil;
Khomeiri, Morteza;
Aalami, Mehran;
Kashaninejad, Mahdi

Publication type:

Article

Fabrication and Characterization of Polyethylene Nanocomposite Films Containing Zinc Oxide (ZnO) Nanoparticles Synthesized by a Cost-Effective and Safe Method.

Published in:

Journal of Macromolecular Science: Physics, 2018, v. 57, n. 10, p. 645, doi. 10.1080/00222348.2018.1507157

By:

Zabihi, Erfan;
Majidi, Hoomaan Joz;
Pasarvi, Sina Kazemi;
Shahrampour, Dina;
Goudarzi, Alireza;
Khomeiri, Morteza;
Hajiabdolrasouli, Mehdi;
Babaei, Amir

Publication type:

Article

Survival of encapsulated probiotics in pasteurized grape juice and evaluation of their properties during storage.

Published in:

Food Science & Technology International, 2019, v. 25, n. 2, p. 120, doi. 10.1177/1082013218801113

By:

Mokhtari, Samira;
Jafari, Seid Mahdi;
Khomeiri, Morteza

Publication type:

Article

Incorporating Zataria multiflora Boiss. essential oil and sodium bentonite nano-clay open a new perspective to use zein films as bioactive packaging materials.

Published in:

Food Science & Technology International, 2017, v. 23, n. 7, p. 582, doi. 10.1177/1082013217708526

By:

Kashiri, Mahboobeh;
Maghsoudlo, Yahya;
khomeiri, Morteza

Publication type:

Article

Steady and dynamic rheological behaviour of frozen soy yogurt mix affected by resistant starch and β-glucan.

Published in:

International Journal of Food Properties, 2017, v. 20, p. S2688, doi. 10.1080/10942912.2017.1397692

By:

Rezaei, Rahil;
Khomeiri, Morteza;
Kashaninejad, Mahdi;
Aalami, Mehran;
Mazaheri-Tehrani, Mostafa

Publication type:

Article

Evaluating the antimicrobial and antioxidant effects of trachyspermum and lemon balm essences and their combination on salmonella enteritidis bacteria and saccharomyces cerevisiae yeast in mayonnaise sauce.

Published in:

EurAsian Journal of Biosciences, 2019, v. 13, n. 2, p. 1805

By:

Rouhipour, Seyed Behzad;
Khomeiri, Morteza;
Mahoonak, Alireza Sadeghi;
Sadeghi, Alireza

Publication type:

Article

Anticancer potential of fermented milk with autochthonous lactic acid bacteria.

Published in:

Journal of Applied Microbiology, 2023, v. 134, n. 3, p. 1, doi. 10.1093/jambio/lxad041

By:

Mahmoudi, Mandana;
Khomeiri, Morteza;
Saeidi, Mohsen;
Davoodi, Homa;
Memarian, Ali

Publication type:

Article

Biodiversity and origin of the microbial populations isolated from Masske, a traditional Iranian dairy product made from fermented Ewe's milk.

Published in:

International Journal of Dairy Technology, 2016, v. 69, n. 3, p. 441, doi. 10.1111/1471-0307.12281

By:

Ghiamati, Fariba;
Yavarmanesh, Masoud;
khomeiri, Morteza;
Maghsoudlou, Yahya

Publication type:

Article

Effects of guar gum and arabic gum on the physicochemical, sensory and flow behaviour characteristics of frozen yoghurt.

Published in:

International Journal of Dairy Technology, 2011, v. 64, n. 4, p. 563, doi. 10.1111/j.1471-0307.2011.00705.x

By:

REZAEI, RAHIL;
KHOMEIRI, MORTEZA;
KASHANINEJAD, MAHDI;
AALAMI, MEHRAN

Publication type:

Article

Production of soft unripened cheeses using acidic and salty coagulants: Investigation of technological and sensory characteristics.

Published in:

Food Science & Nutrition, 2024, v. 12, n. 5, p. 3214, doi. 10.1002/fsn3.3989

By:

Soleimani, Ahmad;
Nasrollahzadeh, Ahmad;
Khomeiri, Morteza;
Dehnad, Danial;
Arjeh, Edris

Publication type:

Article

Development of camel and cow's milk, low‐fat frozen yoghurt incorporated with Qodume Shahri (Lepidium perfoliatum) and cress seeds (Lepidium sativum) gum: Flow behavior, textural, and sensory attributes' assessment.

Published in:

Food Science & Nutrition, 2021, v. 9, n. 3, p. 1640, doi. 10.1002/fsn3.2139

By:

Azari‐Anpar, Mojtaba;
Khomeiri, Morteza;
Daraei Garmakhany, Amir;
Lotfi‐Shirazi, Sorour

Publication type:

Article

Development of casein‐based nanoencapsulation systems for delivery of epigallocatechin gallate and folic acid.

Published in:

Food Science & Nutrition, 2019, v. 7, n. 2, p. 519, doi. 10.1002/fsn3.827

By:

Malekhosseini, Parisa;
Alami, Mehran;
Khomeiri, Morteza;
Esteghlal, Sara;
Nekoei, Abdo‐Reza;
Hosseini, Seyed Mohammad Hashem

Publication type:

Article

Chitin nanofiber-based nanocomposites containing biodegradable polymers for food packaging applications.

Published in:

Journal fuer Verbraucherschutz und Lebensmittelsicherheit, 2021, v. 16, n. 3, p. 237, doi. 10.1007/s00003-021-01328-y

By:

Heidari, Maryam;
Khomeiri, Morteza;
Yousefi, Hossein;
Rafieian, Mahmoud;
Kashiri, Mahboobeh

Publication type:

Article

Effects of gas type and cold plasma treatment time on Lecanicillium fungicola spores reduction and changes in qualitative, chemical, and physiological characteristics of button mushroom during postharvest storage.

Published in:

Journal of Food Processing & Preservation, 2022, v. 46, n. 10, p. 1, doi. 10.1111/jfpp.16901

By:

Pourbagher, Roghayeh;
Abbaspour‐Fard, Mohammad Hossein;
Khomeiri, Morteza;
Sohbatzadeh, Farshad;
Rohani, Abbas

Publication type:

Article

Enhancement of γ‐aminobutyric acid (GABA) content in fermented milk by using Enterococcus faecium and Weissella confusa isolated from sourdough.

Published in:

Journal of Food Processing & Preservation, 2021, v. 45, n. 10, p. 1, doi. 10.1111/jfpp.15869

By:

Khanlari, Zahra;
Moayedi, Ali;
Ebrahimi, Pouneh;
Khomeiri, Morteza;
Sadeghi, Alireza

Publication type:

Article

Identification and Evaluation of the Antimicrobial Potential of Strains Derived from Traditional Fermented Dairy Products of Iran as A Biological Preservative Against Listeria monocytogenes, Staphylococcus aureus, Salmonella enterica and Escherichia coli.

Published in:

Iranian Journal of Medical Microbiology, 2019, v. 13, n. 5, p. 392, doi. 10.30699/ijmm.13.5.391

By:

Nasrollahzadeh, Ahmad;
Khomeiri, Morteza;
Mahmoudi, Mandana;
Sadeghi, Alireza;
Ebrahimi, Maryam

Publication type:

Article

Descriptive analysis of bacterial profile, physicochemical and sensory characteristics of grape juice containing Saccharomyces cerevisiae cell wall-coated probiotic microcapsules during storage.

Published in:

International Journal of Food Science & Technology, 2017, v. 52, n. 4, p. 1042, doi. 10.1111/ijfs.13370

By:

Mokhtari, Samira;
Khomeiri, Morteza;
Jafari, Seid Mahdi;
Maghsoudlou, Yahya;
Ghorbani, Mohammad

Publication type:

Article

Embedding probiotic bacteria into the edible films: antibacterial activity and survival in simulated gastrointestinal condition.

Published in:

Journal of Food Measurement & Characterization, 2024, v. 18, n. 3, p. 1947, doi. 10.1007/s11694-023-02291-y

By:

Shahrampour, Dina;
Khomeiri, Morteza;
Kashiri, Mahboobeh;
Razavi, Seyed Mohammad Ali

Publication type:

Article

Physicochemical, antioxidant and sensory properties of yogurt fortified with common purslane (Portulaca oleracea) extract.

Published in:

Journal of Food Measurement & Characterization, 2021, v. 15, n. 5, p. 4288, doi. 10.1007/s11694-021-00949-z

By:

Salehi, Mahtala;
Ghorbani, Mohammad;
Sadeghi Mahoonk, Alireza;
Khomeiri, Morteza

Publication type:

Article

Application of high-GABA producing Lactobacillusplantarum isolated from traditional cabbage pickle in the production of functional fermented whey-based formulate.

Published in:

Journal of Food Measurement & Characterization, 2020, v. 14, n. 6, p. 3408, doi. 10.1007/s11694-020-00587-x

By:

Karimian, Elham;
Moayedi, Ali;
Khomeiri, Morteza;
Aalami, Mehran;
Mahoonak, Alireza Sadeghi

Publication type:

Article