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Miracle drink supplemented with Lactobacillus bulgaricus loaded-chitosan/alginate nanoparticles as a medicinal food for control of MCF7 cancer cells.
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- Electronic Journal of Biotechnology, 2024, v. 70, p. 1, doi. 10.1016/j.ejbt.2024.04.002
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- Article
Properties of lime peel pectin as mainly influenced by ethanol and protein‐based purification methods.
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- Journal of the Science of Food & Agriculture, 2024, v. 104, n. 6, p. 3320, doi. 10.1002/jsfa.13217
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- Article
The sensory evaluation and antimicrobial efficacy of Lactobacillus acidophilus supernatant on Salmonella enteritidis in milk.
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- Food Science & Nutrition, 2024, v. 12, n. 3, p. 1902, doi. 10.1002/fsn3.3883
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- Article
BIOCHEMICAL, RHEOLOGICAL, and SENSORY CHARACTERISTICS of NON-FAT SET YOGURT SUPPLEMENTED with A MIXTURE of HYDROCOLLOIDS.
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- Journal of Microbiology, Biotechnology & Food Sciences, 2023, v. 12, n. 4, p. 1, doi. 10.55251/jmbfs.5706
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- Article
Production of Rice-By Product Protein Isolate Using the Subcritical Water Extraction Method.
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- Journal of Nutrition & Food Security, 2023, v. 8, n. 1, p. 47
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- Article
Study on the rice milling byproduct extracted by subcritical water extraction and its fermented milk analogs.
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- Journal of Food Processing & Preservation, 2022, v. 46, n. 11, p. 1, doi. 10.1111/jfpp.17114
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- Article
Consumption of probiotic yogurt and vitamin D‐fortified yogurt increases fasting level of GLP‐1 in obese adults undergoing low‐calorie diet: A double‐blind randomized controlled trial.
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- Food Science & Nutrition, 2022, v. 10, n. 10, p. 3259, doi. 10.1002/fsn3.2816
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- Article
The assessment of lead concentration in raw milk collected from some major dairy farms in Iran and evaluation of associated health risk.
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- Journal of Environmental Health Science & Engineering, 2022, v. 20, n. 1, p. 181, doi. 10.1007/s40201-021-00765-z
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- Article
Effect of adding salty‐taste enhancers on physicochemical and microstructural characteristics of reduced‐NaCl UF cheese using mixture design methodology.
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- International Journal of Dairy Technology, 2022, v. 75, n. 1, p. 214, doi. 10.1111/1471-0307.12832
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- Article
Antioxidant activity of ultrafiltered-Feta cheese made with adjunct culture during ripening.
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- Journal of Food Measurement & Characterization, 2021, v. 15, n. 5, p. 4336, doi. 10.1007/s11694-021-01019-0
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- Article
THE FUNCTIONAL PROPERTIES OF RICE PROTEIN ISOLATE EXTRACTED BY SUBCRITICAL WATER.
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- Journal of Microbiology, Biotechnology & Food Sciences, 2021, v. 11, n. 2, p. 1, doi. 10.15414/jmbfs.3550
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- Article
Determination of Lead Level in Pasteurized Milk and Dairy Products Consumed In Tehran and Evaluation of Associated Health Risk.
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- International Journal of Cancer Management, 2021, v. 14, n. 9, p. 1, doi. 10.5812/ijcm.115541
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- Article
Probiotics as a New Regulator for Bone Health: A Systematic Review and Meta-Analysis.
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- Evidence-based Complementary & Alternative Medicine (eCAM), 2021, p. 1, doi. 10.1155/2021/3582989
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- Article
Electrospun Antibacterial and Antioxidant Zein/Polylactic Acid/Hydroxypropyl Methylcellulose Nanofibers as an Active Food Packaging System.
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- Food & Bioprocess Technology, 2021, v. 14, n. 8, p. 1529, doi. 10.1007/s11947-021-02654-7
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- Article
INFLUENCE OF RIPENING CONDITIONS ON SURVIVAL OF BRUCELLA MELITENSIS IN TRADITIONAL LIGHVAN CHEESE (EWE MILK CHEESE).
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- Carpathian Journal of Food Science & Technology, 2021, v. 13, n. 3, p. 126, doi. 10.34302/crpjfst/2021.13.3.10
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- Article
Occurrence of Aflatoxins in Commercial Cereal-based Baby Foods in Iran: A Probabilistic Risk Assessment to Health.
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- Iranian Journal of Pharmaceutical Research, 2021, v. 20, n. 3, p. 31, doi. 10.22037/ijpr.2021.114631.14961
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- Article
Production of angiotensin‐converting enzyme inhibitory peptides in Iranian ultrafiltered white cheese prepared with Lactobacillus brevis KX572382.
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- International Journal of Food Science & Technology, 2021, v. 56, n. 5, p. 2530, doi. 10.1111/ijfs.14891
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- Article
Bacterial conjugated linoleic acid bio-fortification of synbiotic yogurts using Propionibacterium freudenreichii as adjunct culture.
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- Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2021, v. 33, p. 1, doi. 10.15586/ijfs.v33iSP1.1961
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- Article
The Effects of Novel Thermal and Nonthermal Technologies on the Properties of Edible Food Packaging.
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- Food Engineering Reviews, 2020, v. 12, n. 3, p. 333, doi. 10.1007/s12393-020-09227-y
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- Article
Photo‐crosslinked gelatin–polyvinyl alcohol composite films: UV–riboflavin treatment for improving functional properties.
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- Journal of Food Processing & Preservation, 2020, v. 44, n. 7, p. 1, doi. 10.1111/jfpp.14550
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- Article
Chitosan-Coated Alginate Microcapsules Loaded with Herbal galactagogue Extract: Formulation Optimization and Characterization.
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- Iranian Journal of Pharmaceutical Research, 2019, v. 18, n. 3, p. 1180, doi. 10.22037/ijpr.2019.1100776
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- Article
Yeast Cell Microcapsules as a Novel Carrier for Cholecalciferol Encapsulation: Development, Characterization and Release Properties.
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- Food Biophysics, 2018, v. 13, n. 4, p. 404, doi. 10.1007/s11483-018-9546-3
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- Article
Application of Active Edible Coatings to Improve the Shelf-life of Cheese.
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- Food Science & Technology Research, 2018, v. 24, n. 6, p. 949, doi. 10.3136/fstr.24.949
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- Article
Development of traditional flavour in commercial doogh by addition of lipase.
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- International Journal of Dairy Technology, 2018, v. 71, n. 4, p. 934, doi. 10.1111/1471-0307.12528
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- Article
Characterization of Microcapsule Containing Walnut (Juglans regia L.) Green Husk Extract as Preventive Antioxidant and Antimicrobial Agent.
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- International Journal of Preventive Medicine, 2018, v. 9, n. 1, p. 1, doi. 10.4103/ijpvm.IJPVM_308_18
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- Article
Probiotics and their role in gastrointestinal cancers prevention and treatment; an overview.
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- Gastroenterology & Hepatology from Bed to Bench, 2018, v. 11, n. 4, p. 284
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- Article
Rheological behaviour, sensory properties and syneresis of probiotic yoghurt supplemented with various prebiotics.
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- International Journal of Dairy Technology, 2018, v. 71, p. 175, doi. 10.1111/1471-0307.12491
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- Article
Optimisation of experimental conditions for binding of divalent iron to bioactive casein phosphopeptides.
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- International Journal of Food Science & Technology, 2018, v. 53, n. 3, p. 784, doi. 10.1111/ijfs.13654
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- Article
Effects of date palm pollen on fertility: research proposal for a systematic review.
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- BMC Research Notes, 2017, v. 10, p. 1, doi. 10.1186/s13104-017-2697-3
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- Article
Behaviour of Listeria monocytogenes in Lighvan cheese following artificial contamination during making, ripening and storage in different conditions.
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- International Journal of Dairy Technology, 2017, v. 70, n. 3, p. 365, doi. 10.1111/1471-0307.12372
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- Article
An overview of biotechnological production of propionic acid: From upstream to downstream processes.
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- Electronic Journal of Biotechnology, 2017, v. 28, p. 67, doi. 10.1016/j.ejbt.2017.04.004
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- Article
Effects of Process Variables on Fed-Batch Production of Propionic Acid.
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- Journal of Food Processing & Preservation, 2017, v. 41, n. 2, p. n/a, doi. 10.1111/jfpp.12853
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- Article
Phytochemicals in Cancer Prevention: A Review of the Evidence.
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- Iranian Journal of Cancer Prevention, 2017, v. 10, n. 1, p. 1, doi. 10.17795/ijcp-7219
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- Article
Using ß-cyclodextrin and Arabic Gum as Wall Materials for Encapsulation of Saffron Essential Oil.
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- Iranian Journal of Pharmaceutical Research, 2017, v. 16, n. 1, p. 93
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- Article
Potential Anticarcinogenic Effects of Lactic Acid Bacteria and Probiotics in Detoxification of Process-Induced Food Toxicants.
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- Iranian Journal of Cancer Prevention, 2016, v. 9, n. 5, p. 1, doi. 10.17795/ijcp-7920
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- Article
Viability of probiotic bacteria and some chemical and sensory characteristics in cornelian cherry juice during cold storage.
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- Electronic Journal of Biotechnology, 2016, v. 21, n. 1, p. 49, doi. 10.1016/j.ejbt.2016.03.001
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- Article
THE COMMON SPOILAGE MICROORGANISMS OF BEER: OCCURRENCE, DEFECTS, AND DETERMINATION-A REVIEW.
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- Carpathian Journal of Food Science & Technology, 2015, v. 7, n. 4, p. 68
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- Article
EFFECTS OF ARTICHOKE (CYNARA SCOLYMUS L.) EXTRACT ADDITION ON MICROBIOLOGICAL AND PHYSICO-CHEMICAL PROPERTIES OF PROBIOTIC YOGURT.
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- Journal of Microbiology, Biotechnology & Food Sciences, 2015, v. 4, n. 6, p. 536, doi. 10.15414/jmbfs.2015.4.6.536-541
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- Article
Nisin-loaded alginate-high methoxy pectin microparticles: preparation and physicochemical characterisation.
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- International Journal of Food Science & Technology, 2014, v. 49, n. 9, p. 2076, doi. 10.1111/ijfs.12516
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- Article
Characterisation of spray-dried microparticles containing iron coated by pectin/resistant starch.
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- International Journal of Food Science & Technology, 2014, v. 49, n. 7, p. 1736, doi. 10.1111/ijfs.12483
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- Article
Resistant starch in food industry: A changing outlook for consumer and producer.
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- Starch / Staerke, 2014, v. 66, n. 1/2, p. 102, doi. 10.1002/star.201300110
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- Article
The Impact of Inoculation Rate and Order on Physicochemical, Microstructural and Sensory Attributes of Probiotic Doogh.
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- Iranian Journal of Pharmaceutical Research, 2013, v. 12, n. 4, p. 917
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- Article
Combined Effects of Inoculation Level and Sequence on Biochemical and Microbiological Characteristics of Probiotic Doogh.
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- Iranian Journal of Pharmaceutical Research, 2013, v. 12, n. 3, p. 299
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- Article
The effects of ratio of cow's milk to soymilk, probiotic strain and fruit concentrate on qualitative aspects of probiotic flavoured fermented drinks.
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- International Journal of Dairy Technology, 2013, v. 66, n. 1, p. 135, doi. 10.1111/j.1471-0307.2012.00883.x
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- Article
The starter culture characteristics of probiotic microorganisms in fermented milks.
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- Engineering in Life Sciences, 2012, v. 12, n. 4, p. 399, doi. 10.1002/elsc.201100125
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- Article
The effects of inoculant variables on the physicochemical and organoleptic properties of Doogh.
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- International Journal of Dairy Technology, 2012, v. 65, n. 2, p. 274, doi. 10.1111/j.1471-0307.2011.00763.x
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- Article