Effect of partial substitution of NaCl by KCl on free fatty acids composition of jar cheese
Nafiseh Mehrabi, Alireza Shahab Lavasani ^*, Aria Ashja Ardalan
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Evaluation of antioxidant properties of pigments isolated from yeasts of food factories
Mohaddeseh Larypoor ^*, Mina Shokri moghadam
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Identification of new effective genes in promoting Erythromycin resistance in Campylobacter jejuni by using bioinformatics tools
Mahlagha Cheraghi, Nastaran Asghari Moghaddam ^*, Bita Bakhshi
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Nanotechnology for Probiotic Delivery
Babak Sadeghi, Hossein Ghahremani, Farideh Mohammad Hossein Zadeh, Hoda Keshmiri Neghab ^*
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The effect of chitosan-based edible coating containing Dunaliella algae extract on the qualitative and microbial characteristics of Beluga Sturegeon (Huso huso) fillet during the storage period
Younes Pirouz Zarrin, Zeinab Abdolahi Cheleh bary, Samaneh Khaki Arani, Seyed Hamidreza Hashemi Kochaksaraei, Sina Moulaei, Mahdis Jamshidi Tehraniyan, Zahra Latifi ^*
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Investigating the effect of probiotics mixture (Lactobacillus casei, Lactobacillus rhamnosus and Lactobacillus heloticus) on small intestine tissue infected with Escherichia coli bacteria in male rats
Saba Hosseini, Zahra Keshtmand ^*, Seyyedeh Masumeh Mlrnurollahi
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