297 results on '"Mortazavian, Amir Mohammad"'
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2. The change in concentration of ochratoxin A and antioxidant capacity during the production of grape juice
3. Single and combined hydrodistillation techniques of microwave and ultrasound for extracting bio-functional hydrosols from Iranian Eryngium caucasicum Trautv
4. Characterization of synbiotic films based on carboxymethyl cellulose/β-glucan and development of a shelf life prediction model
5. The assessment of lead concentration in raw milk collected from some major dairy farms in Iran and evaluation of associated health risk
6. Risk of low stability Saccharomyces cerevisiae ATCC 9763-heavy metals complex in gastrointestinal simulated conditions
7. Determination of phthalate acid esters (PAEs) in bottled water distributed in tehran: a health risk assessment study.
8. Antioxidant activity of ultrafiltered-Feta cheese made with adjunct culture during ripening
9. Electrospun Antibacterial and Antioxidant Zein/Polylactic Acid/Hydroxypropyl Methylcellulose Nanofibers as an Active Food Packaging System
10. Applications of emerging botanical hydrocolloids for edible films: A review
11. Probiotic viability in yoghurt: A review of influential factors
12. Seed mucilages as the functional ingredients for biodegradable films and edible coatings in the food industry
13. The change in ochratoxin A and antioxidant compounds and capacity during the production of grape juice
14. The sensory evaluation and antimicrobial efficacy of Lactobacillus acidophilus supernatant on Salmonella enteritidis in milk
15. Properties of lime peel pectin as mainly influenced by ethanol and protein‐based purification methods
16. The Effects of Novel Thermal and Nonthermal Technologies on the Properties of Edible Food Packaging
17. Fortification aspects of vitamin D in dairy products: A review study
18. Properties of lime peel pectin as mainly influenced by ethanol and protein‐based purification methods.
19. The sensory evaluation and antimicrobial efficacy of Lactobacillus acidophilus supernatant on Salmonella enteritidis in milk.
20. Comparison of Different Extraction and Purification Methods of Lime Peel Pectin and Evaluation of Physiochemical, Rheological, and Textural Properties
21. Protection of manganese oxide nanoparticles-induced liver and kidney damage by vitamin D
22. Yeast Cell Microcapsules as a Novel Carrier for Cholecalciferol Encapsulation: Development, Characterization and Release Properties
23. Extraction Optimization and Physical Modification of Fish Gelatin from Thunnus tonggol Using Ultraviolet (UV) Irradiation
24. Ethnic Fermented Foods and Beverage of Iran
25. An overview of biotechnological production of propionic acid: From upstream to downstream processes
26. Biosorption of cadmium from aqueous solution by combination of microorganisms and chitosan: response surface methodology for optimization of removal conditions
27. Viability of probiotic bacteria and some chemical and sensory characteristics in cornelian cherry juice during cold storage
28. Extraction optimization of pepsin-soluble collagen from eggshell membrane by response surface methodology (RSM)
29. Comparison of Different Extraction and Purification Methods of Lime Peel Pectin and Evaluation of Physiochemical, Rheological, and Textural Properties
30. Production of Rice-By Product Protein Isolate Using the Subcritical Water Extraction Method
31. Development of gluten-free bread using guar gum and transglutaminase
32. Hydrolytic degradation mechanism of modified polylactic acid in different food simulants
33. BIOCHEMICAL, RHEOLOGICAL, and SENSORY CHARACTERISTICS of NON-FAT SET YOGURT SUPPLEMENTED with A MIXTURE of HYDROCOLLOIDS
34. Microwave-assisted extraction of Nigella sativa L. essential oil and evaluation of its antioxidant activity
35. Influence of commercial culture composition and cow milk to soy milk ratio on the biochemical, microbiological, and sensory characteristics of a probiotic fermented composite drink
36. Determination of Biogenic Amines in Cheese Using Simultaneous Derivatization and Microextraction Method Followed by Gas Chromatography–Mass Spectrometry
37. Study on the rice milling byproduct extracted by subcritical water extraction and its fermented milk analogs
38. Single and combined hydrodistillation techniques of microwave and ultrasound for extracting bio-functional hydrosols from Iranian Eryngium caucasicum Trautv
39. Mitigation of aflatoxin M1 in milk by the magnetized Fe3O4 lactic acid bacteria cells: a response surface methodology (RSM) study
40. Development of gluten-free flat bread using hydrocolloids: Xanthan and CMC
41. Preparation and characterization of alginate and alginate-resistant starch microparticles containing nisin
42. Composition and physicochemical properties of Zedo gum exudates from Amygdalus scoparia
43. Optimisation of experimental conditions for binding of divalent iron to bioactive casein phosphopeptides
44. 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
45. Stability and catalytic kinetics of protease loaded liposomes
46. BIOCHEMICAL, RHEOLOGICAL, and SENSORY CHARACTERISTICS of NON-FAT SET YOGURT SUPPLEMENTED with A MIXTURE of HYDROCOLLOIDS.
47. Production of Rice-By Product Protein Isolate Using the Subcritical Water Extraction Method.
48. Determination of phthalate acid esters (PAEs) in bottled water distributed in tehran: a health risk assessment study
49. COMPARISON OF ANTIFUNGAL PROPERTIES OF LACTOBACILLUS RHAMNOSUS AND LACTOBACILLUS REUTERI WITH POTASSIUM SORBATE IN THE IRANIAN UF-FETA CHEESE
50. Effects of cultivation conditions on biofortification of yogurt with natural folate by Propionibacterium freudenreichii
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