Identification and Quantification of Key Volatile Flavor Compounds Employing Different Adjunct Starter Cultures in Reduced-fat Cheddar Cheeses by Using GC and GC-MS

by Leila Nateghi
Published 2017-01-01

Optimization of gamma-aminobutyric acid production by probiotic bacteria through response surface methodology

by Sharmineh Sharafi, Leila Nateghi
Published 2020-12-01

Investigation of Nano-Biocomposite for Kashar Cheese and Ground Meat Packaging

by Mahsa Shojaei, Mohammadreza Eshaghi, Leila Nateghi
Published 2021-05-01

Effect of Fatty Acids on Hydrophobicity of the Cell Membrane of Lactobacillus Species

by Sharareh Shahbazi, Leila Nateghi, Ashot Aghababyan
Published 2016-07-01

Production of Probiotic Drink Using Pussy willow and Echium amoenum Extracts

by Mahbobeh Eksiri, Leila Nateghi, Anosheh Rahmani
Published 2017-06-01

Investigating the effect of pH, different concentrations of glutamate acid and salt on production in low-fat probiotic cheese

by Sharmineh Sharafi, Leila Nateghi, Shahriyar Yousefi
Published 2021-06-01

The Effect of Replacing Sodium Nitrite with Monascus Purpureus Pigment in German Sausage

by Leila Nateghi, Alireza Maleki Kahaki, Fatemeh Zarei
Published 2020-11-01

Optimization and evaluation of textural properties of ultra-filtrated low-fat cheese containing galactomannan and Novagel gum

by Sharmineh Sharafi, Leila Nateghi, Orang Eyvazzade, Maryam Ebrahimi Taj Abadi
Published 2019-01-01

Evaluation of Physical, Mechanical and Antibacterial Properties of Pinto Bean Starch-Polyvinyl Alcohol Biodegradable Films Reinforced with Cinnamon Essential Oil

by Ali Khazaei, Leila Nateghi, Nazanin Zand, Abdulrasoul Oromiehie, Farhad Garavand
Published 2021-08-01

Optimization of Gamma-Aminobutyric Acid Production in Probiotics Extracted from Local Dairy Products in West Region of Iran using MRS broth and Whey Protein Media

by Fatemeh Zarei, Leila Nateghi, Mohamad Reza Eshaghi, Maryam Ebrahimi Taj Abadi
Published 2018-10-01