Comparison of three sensory characterization methods based on consumer perception for the development of a novel functional cereal-based dessert

by Masoud Ghanbari, Jahan B Ghasemi, Amir M Mortazavian
Published 2017-08-01

Antibacterial Activity of Pediocin and Pediocin-Producing Bacteria Against Listeria monocytogenes in Meat Products

by Nasim Khorshidian, Elham Khanniri, Mehrdad Mohammadi, Amir M. Mortazavian, Mojtaba Yousefi
Published 2021-09-01

Preparation of novel nano–based films impregnated by potassium permanganate as ethylene scavengers: An optimization study

by Arezoo Ebrahimi, Maryam Zabihzadeh Khajavi, Amir M. Mortazavian, Hassan Asilian-Mahabadi, Shahin Rafiee, Mehdi Farhoodi, Shervin Ahmadi
Published 2021-01-01

Probiotics supplementation for the obesity management; A systematic review of animal studies and clinical trials

by Hanieh-Sadat Ejtahed, Pooneh Angoorani, Ahmad-Reza Soroush, Rasha Atlasi, Shirin Hasani-Ranjbar, Amir M. Mortazavian, Bagher Larijani
Published 2019-01-01

Stability of SARS‐CoV‐2 as consequence of heating and microwave processing in meat products and bread

by Sahar Norouzbeigi, Reza Yekta, Leily Vahid‐Dastjerdi, Hossein Keyvani, Mohammad Mehdi Ranjbar, Mahdi Shadnoush, Mojtaba Yousefi, Nasim Khorshidian, Sara Sohrabvandi, Amir M. Mortazavian
Published 2021-09-01

Effects of vitamin D-fortified yogurt in comparison to oral vitamin D supplement on hyperlipidemia in pre-diabetic patients: A randomized clinical trial

by Roghayeh Mostafai, Seyed Mostafa Nachvakc, Reza Mohammadi, Ramon S. Rocha, Marcia C. da Silva, Erick A. Esmerino, Kamila O. Nascimento, Adriano G. Cruz, Amir M. Mortazavian
Published 2019-01-01