| Issue |
Title |
| Vol 3, No 2 (2016): Spring |
A study on Inhibitory Effects of Titanium Dioxide Nanoparticles and its Photocatalytic Type on Staphylococcus aureus, Escherichia coli and Aspergillus flavus |
Abstract
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Elnaz Babaei, Alireza Dehnad, Nader Hajizadeh, Hadi Valizadeh, S Fatemeh S Reihani |
| Vol 4, No 4 (2017): Autumn |
Acidophilus Milk Shelf-life Prolongation by the Use of Cold Sensitive Mutants of Lactobacillus acidophilus MDC 9626 |
Abstract
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Alireza Goodarzi, Hrachya Hovhannisyan, Gohar Grigoryan, Andranik Barseghyan |
| Vol 5, No 3 (2018): Summer |
Antibacterial Effect of Teucrium polium Essential Oil and Lactobacillus casei Probiotic on Escherichia coli O157:H7 in Kishk |
Abstract
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Nava Sadrizadeh, Sima Khezri, Parvin Dehghan, Razzagh Mahmoudi |
| Vol 5, No 1 (2018): Winter |
Antibacterial Efficacy of Essential Oils and Sodium Nitrite in Vacuum processed Beef Fillet |
Abstract
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Farzaneh Bakhtiary, Hamid Reza Sayevand, Amin Mousavi Khaneghah, Alexander G. Haslberger, Hedayat Hosseini |
| Vol 4, No 4 (2017): Autumn |
Antibiofilm Effects of Lactobacilli against Ciprofloxacin-Resistant Uropathogenic Escherichia coli strains in Pasteurized Milk |
Abstract
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Mahsa Yeganeh, Hedayat Hosseini, Sedigheh Mehrabian, Elham Siasi Torbati, Seyed Morteza Zamir |
| Vol 5, No 4 (2018): Autumn |
Antifungal Activity of Selected Lactobacilli Intended for Sourdough Production |
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Sarka Horackova, Tereza Novakova, Marcela Slukova, Kristina Bialasova, Monika Kumherova, Milada Plockova |
| Vol 3, No 2 (2016): Spring |
Antimicrobial Effect of Mentha spicata and Mentha pulegium Essential Oils in Two Storage Temperatures on the Survival of Debaryomyces hansenii in Iranian Doogh |
Abstract
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Guity Karim, Mahzad Aghazadeh Meshgi, Rahim Karimi Ababil, Saeed Bokaie |
| Vol 3, No 2 (2016): Spring |
Antioxidant and Antibacterial Activity of Kombucha Beverages Prepared using Banana Peel, Common Nettles and Black Tea Infusions |
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Ali Ebrahimi Pure, Monir Ebrahimi Pure |
| Vol 3, No 4 (2016): Autumn |
Antioxidant, Antibacterial and Color Analysis of Garlic Fermented in Kombucha and Red Grape Vinegar |
Abstract
Full article
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Ali Ebrahimi Pure, Monir Ebrahimi Pure |
| Vol 2, No 1 (2015): Winter |
Antioxidant properties of minimally processed (ready-to-eat) Italian Cichorium genus salads |
Abstract
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A Papetti, G Marrubini |
| Vol 2, No 2 (2015): Spring |
Application of Antioxidant Enzyme Activity and Biochemical Characterization in Static and Suspension Cultures of Withania somnifera L. towards Food Technology |
Abstract
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Satyajit Kanungo, Monika Kumari, Santi Lata Sahoo |
| Vol 2, No 1 (2015): Winter |
Bio-antioxidants Activity: Their Mechanisms and Measurement Methods |
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M.A Sahari, S Berenji Ardestani |
| Vol 1, No 1 (2014): Autumn |
Biochemical Characteristics and Viability of Probiotic and Yogurt Bacteria in Yogurt during the Fermentation and Refrigerated Storage |
Abstract
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F Sarvari, Amir Mohammad Mortazavian, M.R. Fazei |
| Vol 4, No 3 (2017): Summer |
Bioinformatics Evaluation of Plant Chlorophyllase, the Key Enzyme in Chlorophyll Degradation |
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Ebrahim Sharafi, Ali Dehestani, Jamshid Farmani, Ali Pakdin Parizi |
| Vol 3, No 4 (2016): Autumn |
Bio-processing of Agro-industrial Wastes for Production of Food-grade Enzymes: Progress and Prospects |
Abstract
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Parmjit S Panesar, Rupinder Kaur, Gisha Singla, Rajender S Sangwan |
| Vol 5, No 4 (2018): Autumn |
Biotechnological Approach for the Production of Prebiotics and Search for New Probiotics and their Application in the Food Industry |
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Daniela Iga Buitrón, Leonardo Sepúlveda, Thelma Karina Morales Martínez, Cristóbal N Aguilar, Desirée Dávila Medina, Raúl Rodríguez-Herrera, Adriana C. Flores-Gallegos |
| Vol 3, No 4 (2016): Autumn |
Biotechnology: Two Decades of Experimentation with Genetically Modified Foods |
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Marjan Ajami, Mohammad Alimoradi, Mohammad Ali Ardekani |
| Vol 4, No 1 (2017): Winter |
Characterization of Lactobacillus plantarum as a Potential Probiotic In vitro and Use of a Dairy Product (Yogurt) as Food Carrier |
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Jawad Kadhim Isa, Seyed Hadi Razavi |
| Vol 3, No 4 (2016): Autumn |
Characterization of Probiotic Fermented Milk Prepared by Different Inoculation Size of Mesophilic and Thermophilic Lactic Acid Bacteria |
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Sara Nasiri Boosjin, Vajiheh Fadaei Noghani, Mahnaz Hashemiravan |
| Vol 5, No 3 (2018): Summer |
Chitin Extraction from Lobster Shell Waste using Microbial Culture-based Methods |
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Jayashree Chakravarty, Chen-Lu Yang, Jacob Palmer, Christopher John Brigham |
| 1 - 20 of 115 Items |
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