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Ultrasound-assisted starch hydrolyzing by alpha-amylase: Implementation of computational fluid dynamics, acoustic field determination, and rheology modeling

Ultrasonics sonochemistry, 2024-02, Vol.103, p.106785-106785, Article 106785

2024

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Essential Oils in Food Processing - Chemistry, Safety and Applications

Seyed Mohammed Bagher Hashemi, Amin Mousavi Khaneghah, Anderson de Souza Sant'Ana

2018

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The Effects of Amplitudes Ultrasound-Assisted Solvent Extraction and Pretreatment Time on the Yield and Quality of Pistacia Khinjuk Hull Oil

Journal of Oleo Science, 2016, Vol.65(9), pp.733-738

2016

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Bioactive edible film based on Konjac glucomannan and probiotic Lactobacillus plantarum strains: Physicochemical properties and shelf life of fresh‐cut kiwis

Journal of food science, 2021-02, Vol.86 (2), p.513-522

2021

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Lactic acid production – producing microorganisms and substrates sources-state of art

Heliyon, 2020-10, Vol.6 (10), p.e04974-e04974, Article e04974

2020

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Characterization of novel basil-seed gum active edible films and coatings containing oregano essential oil

Progress in organic coatings, 2017-09, Vol.110, p.35-41

2017

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Effect of ultrasonication treatment and fermentation by probiotic Lactobacillus plantarum strains on goat milk bioactivities

International journal of food science & technology, 2020-06, Vol.55 (6), p.2642-2649

2020

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Effective mitigation in the amount of acrylamide through enzymatic approaches

Food research international, 2023-10, Vol.172, p.113177-113177, Article 113177

2023

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Fermentation of table cream by Lactobacillus plantarum strains: effect on fungal growth, aflatoxin M1 and ochratoxin A

International journal of food science & technology, 2019-02, Vol.54 (2), p.347-353

2019

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Application of microwave and ohmic heating for pasteurization of cantaloupe juice: microbial inactivation and chemical properties

Journal of the science of food and agriculture, 2019-07, Vol.99 (9), p.4276-4286

2019

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Thermodynamics, kinetics, and computational fluid dynamics modeling of Escherichia coli and Salmonella Typhi inactivation during the thermosonication process of celery juice

Ultrasonics sonochemistry, 2024-03, Vol.104, p.106820-106820, Article 106820

2024

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Recent advancements in lactic acid production - a review

Food research international, 2018-05, Vol.107, p.763-770

2018

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Effects of sucrose, isomalt and maltodextrin on microstructural, thermal, pasting and textural properties of wheat and cassava starch gel

International journal of biological macromolecules, 2018-12, Vol.120 (Pt B), p.1935-1943

2018

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A kinetic analysis of the aflatoxin detoxification potential of lactic acid bacteria in Terxine (a cereal-based food)

FEMS microbiology letters, 2021-08, Vol.368 (16)

2021

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Kinetics and thermodynamic modelling of the aflatoxins decontamination: a review

International journal of food science & technology, 2020-12, Vol.55 (12), p.3525-3532

2020

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Fermentation of Chortan (heated strained yoghurt) by Lactobacillus helveticus: sonication treatment and biological activities

International journal of food science & technology, 2020-02, Vol.55 (2), p.908-915

2020

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Investigation of ultrasound-assisted starch acetylation by single- and dual- frequency ultrasound based on rheology modelling, non-isothermal reaction kinetics, and flow/acoustic simulation

Ultrasonics sonochemistry, 2024-01, Vol.102, p.106737-106737, Article 106737

2024

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Fermented sweet lemon juice (Citrus limetta) using Lactobacillus plantarum LS5: Chemical composition, antioxidant and antibacterial activities

Journal of functional foods, 2017-11, Vol.38, p.409-414

2017

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Chemical composition, antimicrobial, antioxidant and cytotoxic activity of the essential oil from the leaves of Stachys pilifera Benth

FEMS microbiology letters, 2021-05, Vol.368 (9), p.1

2021

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Impact of ultrasonicated Lactobacillus delbrueckii subsp. bulgaricus, Streptococcus thermophilus and Lactiplantibacillus plantarum AF1 on the safety and bioactive properties of stirred yoghurt during storage

Ultrasonics sonochemistry, 2024-01, Vol.102, p.106726-106726, Article 106726

2024

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Current advances in biological production of propionic acid

Biotechnology Letters, 2017-05, Vol.39 (5), p.635-645

2017

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The efficacy of edible film from Konjac glucomannan and saffron petal extract to improve shelf life of fresh‐cut cucumber

Food science & nutrition, 2020-07, Vol.8 (7), p.3128-3137

2020

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Characterizations and rheological study of the purified polysaccharide extracted from quince seeds

Journal of the science of food and agriculture, 2019-01, Vol.99 (1), p.143-151

2019

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Bio-Preservation of Meat and Fermented Meat Products by Lactic Acid Bacteria Strains and Their Antibacterial Metabolites

Sustainability (Basel, Switzerland), 2023-06, Vol.15 (13), p.10154

2023

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Rosmarinus officinalis L. Essential Oils Impact on the Microbiological and Oxidative Stability of Sarshir (Kaymak)

Molecules (Basel, Switzerland), 2023-05, Vol.28 (10), p.4206

2023

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Ultrasound-assisted starch hydrolyzing by alpha-amylase: Implementation of computational fluid dynamics, acoustic field determination, and rheology modeling

Essential Oils in Food Processing - Chemistry, Safety and Applications

The Effects of Amplitudes Ultrasound-Assisted Solvent Extraction and Pretreatment Time on the Yield and Quality of Pistacia Khinjuk Hull Oil

Bioactive edible film based on Konjac glucomannan and probiotic Lactobacillus plantarum strains: Physicochemical properties and shelf life of fresh‐cut kiwis

Lactic acid production – producing microorganisms and substrates sources-state of art

Characterization of novel basil-seed gum active edible films and coatings containing oregano essential oil

Effect of ultrasonication treatment and fermentation by probiotic Lactobacillus plantarum strains on goat milk bioactivities

Effective mitigation in the amount of acrylamide through enzymatic approaches

Fermentation of table cream by Lactobacillus plantarum strains: effect on fungal growth, aflatoxin M1 and ochratoxin A

Application of microwave and ohmic heating for pasteurization of cantaloupe juice: microbial inactivation and chemical properties

Thermodynamics, kinetics, and computational fluid dynamics modeling of Escherichia coli and Salmonella Typhi inactivation during the thermosonication process of celery juice

Recent advancements in lactic acid production - a review

Effects of sucrose, isomalt and maltodextrin on microstructural, thermal, pasting and textural properties of wheat and cassava starch gel

A kinetic analysis of the aflatoxin detoxification potential of lactic acid bacteria in Terxine (a cereal-based food)

Kinetics and thermodynamic modelling of the aflatoxins decontamination: a review

Fermentation of Chortan (heated strained yoghurt) by Lactobacillus helveticus: sonication treatment and biological activities

Investigation of ultrasound-assisted starch acetylation by single- and dual- frequency ultrasound based on rheology modelling, non-isothermal reaction kinetics, and flow/acoustic simulation

Fermented sweet lemon juice (Citrus limetta) using Lactobacillus plantarum LS5: Chemical composition, antioxidant and antibacterial activities

Chemical composition, antimicrobial, antioxidant and cytotoxic activity of the essential oil from the leaves of Stachys pilifera Benth

Impact of ultrasonicated Lactobacillus delbrueckii subsp. bulgaricus, Streptococcus thermophilus and Lactiplantibacillus plantarum AF1 on the safety and bioactive properties of stirred yoghurt during storage

Current advances in biological production of propionic acid

The efficacy of edible film from Konjac glucomannan and saffron petal extract to improve shelf life of fresh‐cut cucumber

Characterizations and rheological study of the purified polysaccharide extracted from quince seeds

Bio-Preservation of Meat and Fermented Meat Products by Lactic Acid Bacteria Strains and Their Antibacterial Metabolites

Rosmarinus officinalis L. Essential Oils Impact on the Microbiological and Oxidative Stability of Sarshir (Kaymak)

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