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In Vitro Biocontrol of Escherichia coli Through the Immobilization of its Specific Lytic Bacteriophage on Cellulose Acetate Biodegradable Film
Authors: Samaneh Faraji Kafshgari | Yahya Maghsoudlou | Morteza Khomeyri | Mahboubeh Kashiri | Arash Babaei | Department of Food Science and Technology, Faculty of Food Industries, University of Agricultural Sciences and Natural Resources, Gorgan, Iran | Department of Food Science and Technology, Faculty of Food Industries, University of Agricultural Sciences and Natural Resources, Gorgan, Iran | Department of Food Science and Technology, Faculty of Food Industries, University of Agricultural Sciences and Natural Resources, Gorgan, Iran | Department of Food Science and Technology, Faculty of Food Industries, University of Agricultural Sciences and Natural Resources, Gorgan, Iran | Department of Biology, Faculty of Basic Sciences, Malayer University, Malayer, Iran
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Determination of Twenty Organophosphorus Pesticides in Wheat Samples from Different Regions of Iran
Authors: Attaollah Shakoori | Peyman Mahasti | Vahideh Moradi | PhD and Pharm D, Food Safety Research Center, Shahid Beheshti University of Medical Sciences, Tehran, Iran. | Department of Food Science and Technology, Science and Research Branch, Islamic Azad University, Tehran, Iran. | Department of Food Science and Technology, Science and Research Branch, Islamic Azad University, Tehran, Iran.
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Enhancement of food safety using nanoemulsion with emphasize on fish food: A Review
Authors: L Khoshbou Lahijani | H Ahari | A Sharifan | Department of Food Science and Technology, Science and Research Branch, Islamic Azad University, Tehran, Iran | Department of Food Science and Technology, Science and Research Branch, Islamic Azad University, Tehran, Iran | Department of Food Science and Technology, Science and Research Branch, Islamic Azad University, Tehran, Iran
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Isolation of Escherichia coli specific Lytic Phages from Waste Water and evaluation of its antimicrobial effect In Vitro and Chicken meat
Authors: Samaneh Faraji Kafshgari | Yahya Maghsoodlou | Morteza Khomeiri | mahboobeh kashiry | Arash Babaei | Department of Food Science and Technology, Faculty of Food Industries, University of Agricultural Sciences and Natural Resources, Gorgan, Iran | Department of Food Science and Technology, Faculty of Food Industries, University of Agricultural Sciences and Natural Resources, Gorgan, Iran | Department of Food Science and Technology, Faculty of Food Industries, University of Agricultural Sciences and Natural Resources, Gorgan, Iran | Department of Food Science and Technology, Faculty of Food Industries, University of Agricultural Sciences and Natural Resources, Gorgan, Iran | Department of Biology, Faculty of Basic Sciences, Malayer University, Malayer, Iran
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Assessing Activity and Characteristics of the Bacteriocins Produced by Lactobacilli from Local Yogurts of Behbahan City
Authors: B Alizadeh Behbahani | M Noshad | H Jooyandeh | Assistant Professor, Department of Food Science and Technology, Faculty of Animal Science and Food Technology, Agricultural Sciences and Natural Resources University of Khuzestan, Mollasani, Iran. | Assistant Professor, Department of Food Science and Technology, Faculty of Animal Science and Food Technology, Agricultural Sciences and Natural Resources University of Khuzestan, Mollasani, Iran. | Department of Food Science and Technology, Faculty of Animal Science and Food Technology, Agricultural Sciences and Natural Resources University of Khuzestan, Mollasani, Iran.
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Consumer Perceptions toward Genetically Modified Food Products: A Qualitative Study in Tehran
Authors: S Zare Bidaki | J Mirzay Razaz | A Haghighian Roudsari | Faculty of Nutrition Science and Food Technology, National Nutrition and Food Technology Research Institute, Shaheed Beheshti University of Medical Sciences, Iran | Faculty of Nutrition Science and Food Technology, National Nutrition and Food Technology Research Institute, Shaheed Beheshti University of Medical Sciences, Iran | Faculty of Nutrition Science and Food Technology, National Nutrition and Food Technology Research Institute, Shaheed Beheshti University of Medical Sciences, Iran
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Effect of Dioxane and N-Methyl-2-pyrrolidone as a Solvent on Biocompatibility and Degradation Performance of PLGA/nHA Scaffolds
Authors: Neda Aboudzadeh | Alireza Khavandi | Jafar Javadpour | Mohammad Ali Shokrgozar | Mohammad Imani | Department of Materials Science and Engineering, Iran University of Science and Technology (IUST), Tehran, Iran | Department of Materials Science and Engineering, Iran University of Science and Technology (IUST), Tehran, Iran | Department of Materials Science and Engineering, Iran University of Science and Technology (IUST), Tehran, Iran | National Cell Bank of Iran, Pasteur Institute of Iran, Tehran, Iran | 3Novel Drug Delivery Systems Dept., Iran Polymer and Petrochemical Institute, P.O.Box 14965/115, Tehran, Iran
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Isolation of Probiotic Lactobacilli Bacteria from Traditional Naein Dairy Product (Koome)
Authors: Nina Shemshad | Leila Roozbeh Nasiraie | Reza Majidzadeh Heravi | Ph.D student, Department of Science and Food Technology, Islamic Azad University- Nour branch, Nour, Iran | Assistant professor, Department of Science and Food Technology, Islamic Azad University- Nour branch, Nour, Iran | Assistant Professor, Department of Animal Science, Faculty of Agriculture, Ferdowsi University of Mashhad, Mashhad, Iran
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Extending Oxidative Stability of Fish Burgers Using Propolis Ethanolic Extract during Storage
Authors: M Mokhtarian | M Shabani | R Kazempoor | Department of Food Science and Technology, Roudehen Branch, Islamic Azad University, Roudehen, Iran | Department of Food Science and Technology, Roudehen Branch, Islamic Azad University, Roudehen, Iran | Department of Biology, Roudehen Branch, Islamic Azad University, Roudehen, Iran
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Challenges and Barriers to Improve Quality of Traditional Flat Breads in Iran
Authors: M Bazhan | E Nasseri | F Shafiei Sabet | Department of Community Nutrition, Faculty of Nutrition Sciences and Food Technology, National Nutrition, and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences, Tehran, Iran | Department of Nutrition Research, Faculty of Nutrition and Food Technology, National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences, Tehran, Iran | Student Research Committee, Department of Food Science and Technology, Faculty of Nutrition and Food Technology, National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences, Tehran, Iran
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Major Dietary Patterns of Women Living in Urban and Rural Areas of Dashtestan County (Bushehr Province), 2017
Authors: Arezoo Rezazadeh | Razeah Hassanpour | Bahram Rashidkhani | Department of community Nutrition, National Nutrition and Food Technology Research Institute, school of Ntrition Sciences and Food Technology, Shahid Behehshti University of Medical Sciences, Tehran, Iran | Department of community Nutrition, National Nutrition and Food Technology Research Institute, school of Ntrition Sciences and Food Technology, Shahid Behehshti University of Medical Sciences, Tehran, Iran | Department of community Nutrition, National Nutrition and Food Technology Research Institute, school of Ntrition Sciences and Food Technology, Shahid Behehshti University of Medical Sciences, Tehran, Iran
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Isolation and Identification of Lactobacillus Strains from Behbahan Local Cheeses and Investigation of Technological and Antimicrobial Properties of These Strains against Major Food Pathogens
Authors: B Alizadeh Behbahani | M Noshad | Assistant Professor, Department of Food Science and Technology, Faculty of Animal Science and Food Technology, Agricultural Sciences and Natural Resources University of Khuzestan, Mollasani, Iran | Assistant Professor, Department of Food Science and Technology, Faculty of Animal Science and Food Technology, Agricultural Sciences and Natural Resources University of Khuzestan, Mollasani, Iran
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An investigation into the importance and applications of accelerators in today’s world
Authors: M Lamehi Rashti | F Ghasemi | S Zarei | H Sayyar | H Aleebrahim | M Khosravani | M Ansari | M Yahaghi | AH Mirdamadi | SH Madani | Nuclear Science and Technology research Institute Atomic Energy Organization of Iran | Nuclear Science and Technology research Institute Atomic Energy Organization of Iran | Nuclear Science and Technology research Institute Atomic Energy Organization of Iran | Nuclear Science and Technology research Institute Atomic Energy Organization of Iran | Nuclear Science and Technology research Institute Atomic Energy Organization of Iran | Nuclear Science and Technology research Institute Atomic Energy Organization of Iran | Nuclear Science and Technology research Institute Atomic Energy Organization of Iran | Nuclear Science and Technology research Institute Atomic Energy Organization of Iran | Nuclear Science and Technology research Institute Atomic Energy Organization of Iran | Nuclear Science and Technology research Institute Atomic Energy Organization of Iran
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Efficiency of Whole Melon Seed Flour in Formulation of Breakfast Cereals
Authors: E Milani | F Shahidi | E Ansarifar | M Khalilian | F Salehi | Iranian Academic Center for Education Culture and Research (ACECR) of Mashhad, Iran | Department of Food Science, Faculty of Agriculture, Ferdowsi University, Mashhad, Iran 3- Assistant Professor, Social Determinants of Health Research Center, Department of Public Health, School of Health, Birjand University of Medical Sciences, Birjand, Iran | PhD student of Food Science and Technology, Faculty of Agriculture, Ferdowsi University of Mashhad, Mashhad, Iran | M.Sc in Food Science and Technology, Faculty of Agriculture, Ferdowsi University, Mashhad, Iran
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Antioxidant, Syneresis, and Sensory Characteristics of Probiotic Yogurt Incorporated With Agave tequilana Aqueous Extract
Authors: Melika Farzaneh | Department of Food Science and Technology, Shahr-e-Qods Branch, Islamic Azad University, Tehran, Iran. | Vajiheh Fadaei | Hassan Gandomi | Department of Food Science and Technology, Shahr-e-Qods Branch, Islamic Azad University, Tehran, Iran. | Department of Food Hygiene and Quality Control, Faculty of Veterinary Medicine, University of Tehran, Tehran, Iran.
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Residue Levels and Risk Assessment of Pesticides in Pistachio Nuts in Iran
Authors: Azadeh Emami | Zahra Mousavi | Vahid Ramezani | Shahram Shoeibi | Hossein Rastegar | Maryam Amirahmadi | Iman Emami | MSc of Toxicology, Shahid Sadoughi University of Medical Sciences, Yazd, Iran. | Department of Pharmacology & Toxicology, Pharmaceutical Sciences Branch, Islamic Azad University (IAUPS), Tehran, Iran. | PhD of Pharmaceutics, Shahid Sadoughi University of Medical Sciences, Yazd, Iran. | PhD of Food Chemistry, Food and Drug Laboratory Research Center, Tehran, Iran. | PhD of Pharmacology, Food and Drug Laboratory Research Center, Tehran, Iran. | PhD of Toxicology, Food and Drug Laboratory Research Center, Tehran, Iran. | Department of Food Science and Technology, Yazd, Branch Islamic Azad University, Yazd, Iran.
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Production of Cheese and Ice Cream Enriched With Biomass and Supernatant of Spirulina platensis With Emphasis on Organoleptic and Nutritional Properties
Authors: Maryam Shafaei Bajestani | Department of Food Hygiene, Faculty of Veterinary Medicine, Science and Research Branch, Islamic Azad University, Tehran, Iran. | Seyed Amir Ali Anvar | Bahareh Nowruzi | Leila Golestan | Department of Food Hygiene, Faculty of Veterinary Medicine, Science and Research Branch, Islamic Azad University, Tehran, Iran. | Department of Biotechnology, Faculty of Converging Sciences and Technologies, Science and Research Branch, Islamic Azad University, Tehran, Iran. | Department of Food Science and Technology, Faculty of Pharmacy and Food Technology, Ayatollah Amoli Branch, Islamic Azad University, Amol, Iran.
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Quantitative and Qualitative Evaluation of Sargassum boveanum ω3 and ω6 Fatty Acid Pro-file from Bushehr Coastlines
Authors: Sare Naeimi | Sedeghe Yazdan panah | Gholam Hossein Mohebbi | Department of Food Science and Technology, Kazerun branch, Islamic Azad University, Kazerun, Iran | Department of Food Science and Technology, Kazerun branch, Islamic Azad University, Kazerun, Iran | The Persian Gulf Marine Biotechnology Research Center, The Persian Gulf Biomedical Sciences Research Institute, Bushehr University of Medical Sciences, Bushehr, Iran
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Relationships between the Dietary Diversity Scores of Children and Mothers and the Anthropometric Statuses of Preschool Children
Authors: Fatemeh Eyvazi | P Mirmiran | M Abdollahi | R Rasekhmagham | N Borumandnia | Gh Eslamian | A Haghighian Roudsari | A Ahmadigol | M Ajami * | Shahid Beheshti University of Medical Sciences | Dept. of Nutrition and Clinical Dietetics, Faculty of Nutrition Sciences and Food Technology, National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences, Tehran, Iran | Faculty of Nutrition Sciences and Food Technology, National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences, Tehran, Iran | Department of Nutrition, Science and Research Branch, Islamic Azad University, Tehran, Iran | Urology and Nephrology Research Center, Shahid Labbafinejad Medical Center, Shahid Beheshti University of Medical Sciences, Tehran, Iran | Faculty of Nutrition Sciences and Food Technology, National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences, Tehran, Iran | Faculty of Nutrition Sciences and Food Technology, National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences, Tehran, Iran | Department of Physical Education, Science and Research Branch, Islamic Azad University, Tehran, Iran | Social Determinants of Health Research Center and Dept. of Food and Nutrition Policy and Planning Research, Faculty of Nutrition Sciences and Food Technology, National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences, Tehran, Iran
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Event-driven and Attribute-driven Robustness
Authors: M Namakshenas | Mir Saman pishvaee | M Mahdavi Mazdeh | Iran University of Science and Technology | Iran University of Science and Technology | Iran University of Science and Technology
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