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Physico-mechanical and antimicrobial properties of tragacanth/hydroxypropyl methylcellulose/beeswax edible films reinforced with silver nanoparticles

International journal of biological macromolecules, 2019-05, Vol.129, p.1103-1112

2019

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Exopolysaccharides production by Lactobacillus acidophilus LA5 and Bifidobacterium animalis subsp. lactis BB12: Optimization of fermentation variables and characterization of structure and bioactivities

International journal of biological macromolecules, 2019-02, Vol.123, p.752-765

2019

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Characterization of antimicrobial peptides produced by Lactobacillus acidophilus LA-5 and Bifidobacterium lactis BB-12 and their inhibitory effect against foodborne pathogens

Food science & technology, 2022-01, Vol.153, p.112449, Article 112449

2022

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Use of gamma irradiation technology for modification of bacterial cellulose nanocrystals/chitosan nanocomposite film

Carbohydrate polymers, 2021-02, Vol.253, p.117144, Article 117144

2021

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The optimization of gelatin-CMC based active films containing chitin nanofiber and Trachyspermum ammi essential oil by response surface methodology

Carbohydrate polymers, 2019-03, Vol.208, p.457-468

2019

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Application of Response Surface Methodology in the Preparation of Pectin-Caseinate Nanocomplexes for Potential Use as Nutraceutical Formulation: A Statistical Experimental Design Analysis

Pharmaceutical Sciences, 2018-03, Vol.24 (1), p.52-59

2018

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In situ production of conjugated linoleic acid by Bifidobacterium lactis BB12 and Lactobacillus acidophilus LA5 in milk model medium

Food science & technology, 2020-10, Vol.132, p.109933, Article 109933

2020

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Optimization of food-grade medium for co-production of bioactive substances by Lactobacillus acidophilus LA-5 for explaining pharmabiotic mechanisms of probiotic

Journal of food science and technology, 2021-11, Vol.58 (11), p.1-12

2021

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The effects of gelatin-CMC films incorporated with chitin nanofiber and Trachyspermum ammi essential oil on the shelf life characteristics of refrigerated raw beef

International journal of food microbiology, 2020-04, Vol.318, p.108493-108493, Article 108493

2020

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Fermentation Optimization for Co-production of Postbiotics by Bifidobacterium lactis BB12 in Cheese Whey

Waste and biomass valorization, 2021-11, Vol.12 (11), p.5869-5884

2021

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Immobilization and microencapsulation of Lactobacillus caseii and Lactobacillus plantarum using zeolite base and evaluating their viability in gastroesophageal-intestine simulated condition

Ars Pharmaceutica (Internet), 2017-12, Vol.58 (4), p.163-170

2017

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Low intensity ultrasound increases the fermentation efficiency of Lactobacillus casei subsp.casei ATTC 39392

International journal of biological macromolecules, 2016-05, Vol.86, p.462-467

2016

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Effective factors on stimulate and stability of synthesised carotenoid by Neurospora intermedia

Nutrition and food science, 2011-03, Vol.41 (2), p.89-95

2011

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Enhanced stability and catalytic activity of immobilized α-amylase on modified Fe3O4 nanoparticles for potential application in food industries

Journal of nanoparticle research : an interdisciplinary forum for nanoscale science and technology, 2015-09, Vol.17 (9), Article 382

2015

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Lactobacillus plantarum as a Probiotic Potential from Kouzeh Cheese (Traditional Iranian Cheese) and Its Antimicrobial Activity

Probiotics and antimicrobial proteins, 2017-06, Vol.9 (2), p.189-193

2017

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Application of Salvia multicaulis essential oil-containing nanoemulsion against food-borne pathogens

Food bioscience, 2017-09, Vol.19, p.128-133

2017

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Enhanced stability and catalytic activity of immobilized alpha -amylase on modified Fe sub(3)O sub(4) nanoparticles for potential application in food industries

Journal of nanoparticle research : an interdisciplinary forum for nanoscale science and technology, 2015-09, Vol.17 (9), p.1-13

2015

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Enhanced stability and catalytic activity of immobilized [alpha]-amylase on modified Fe^sub 3^O^sub 4^ nanoparticles for potential application in food industries

Journal of nanoparticle research : an interdisciplinary forum for nanoscale science and technology, 2015-09, Vol.17 (9), p.1

2015

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Low molecular weight dextran production by Leuconostoc mesenteroides strains: Optimization of a new culture medium and the rheological assessments

Bioactive carbohydrates and dietary fibre, 2019-04, Vol.18, p.100181, Article 100181

2019

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Immobilization and microencapsulation of Lactobacillus caseii and Lactobacillus plantarum using zeolite base and evaluating their viability in gastroesophageal-intestine simulated condition

Ars pharmaceutica, 2017-12, Vol.58 (4), p.163-170

2017

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Physico-mechanical and antimicrobial properties of tragacanth/hydroxypropyl methylcellulose/beeswax edible films reinforced with silver nanoparticles

Exopolysaccharides production by Lactobacillus acidophilus LA5 and Bifidobacterium animalis subsp. lactis BB12: Optimization of fermentation variables and characterization of structure and bioactivities

Characterization of antimicrobial peptides produced by Lactobacillus acidophilus LA-5 and Bifidobacterium lactis BB-12 and their inhibitory effect against foodborne pathogens

Use of gamma irradiation technology for modification of bacterial cellulose nanocrystals/chitosan nanocomposite film

The optimization of gelatin-CMC based active films containing chitin nanofiber and Trachyspermum ammi essential oil by response surface methodology

Application of Response Surface Methodology in the Preparation of Pectin-Caseinate Nanocomplexes for Potential Use as Nutraceutical Formulation: A Statistical Experimental Design Analysis

In situ production of conjugated linoleic acid by Bifidobacterium lactis BB12 and Lactobacillus acidophilus LA5 in milk model medium

Optimization of food-grade medium for co-production of bioactive substances by Lactobacillus acidophilus LA-5 for explaining pharmabiotic mechanisms of probiotic

The effects of gelatin-CMC films incorporated with chitin nanofiber and Trachyspermum ammi essential oil on the shelf life characteristics of refrigerated raw beef

Fermentation Optimization for Co-production of Postbiotics by Bifidobacterium lactis BB12 in Cheese Whey

Immobilization and microencapsulation of Lactobacillus caseii and Lactobacillus plantarum using zeolite base and evaluating their viability in gastroesophageal-intestine simulated condition

Low intensity ultrasound increases the fermentation efficiency of Lactobacillus casei subsp.casei ATTC 39392

Effective factors on stimulate and stability of synthesised carotenoid by Neurospora intermedia

Enhanced stability and catalytic activity of immobilized α-amylase on modified Fe3O4 nanoparticles for potential application in food industries

Lactobacillus plantarum as a Probiotic Potential from Kouzeh Cheese (Traditional Iranian Cheese) and Its Antimicrobial Activity

Application of Salvia multicaulis essential oil-containing nanoemulsion against food-borne pathogens

Enhanced stability and catalytic activity of immobilized alpha -amylase on modified Fe sub(3)O sub(4) nanoparticles for potential application in food industries

Enhanced stability and catalytic activity of immobilized [alpha]-amylase on modified Fe^sub 3^O^sub 4^ nanoparticles for potential application in food industries

Low molecular weight dextran production by Leuconostoc mesenteroides strains: Optimization of a new culture medium and the rheological assessments

Immobilization and microencapsulation of Lactobacillus caseii and Lactobacillus plantarum using zeolite base and evaluating their viability in gastroesophageal-intestine simulated condition

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