maryam azizkhani

The Effect of Chitosan Edible Coating ContainingNanoemulsion of Eryngium campestre Essential Oil on theQuality of Ostrich Meat During Storage in Refrigerator

Food Science And Nutrition 13 (2025) 1-17

پیشنویس مقاله چاپ شده ثبت شده در 1403/07/10 6:03:22 ب.ظ

nutrition and food sciences research 11 (2024) 1-12

Improving the quality of the chicken fillet using chitosan, gelatin, and starch coatings incorporated with bitter orange peel extract during refrigeration

Food Science And Nutrition 00 (2023) 13-1

Effect of dietary supplementation with Mentha pulegium and Rosmarinus officinalis on carcass characteristics, oxidative stability and quality of Japanese quail breast meat

nutrition and food sciences research 9(3) (2022) 13-20

Improving the survival of lactic acid bacteria in Tarhana soup as a non-dairy matrix: Improving the survival of probiotics

Antifungal Activity of Peptides Derived From Iranian Traditional Kefir

international journal of enteric pathogens 9 (2022) 1-7

Nanoemulsions of Trachyspermum copticum, Mentha pulegium and Satureja hortensis essential oils: formulation, physicochemical properties, antimicrobial and antioxidant efficiency

Journal of Food Measurement and Characterization 2 (2022) 1-14

Survival of probiotic bacteria nanoencapsulated within biopolymers in a simulated gastrointestinal model

Innovative Food Science & Emerging Technologies 72 (2021) 102750-102755

Inhibitory Effect of Different Types of Fermented Milk on Candida albicans

international journal of enteric pathogens 8 (2021) 94-100

Antioxidant and antimicrobial activity of red onion (Allium cepa, L.) extract nanoencapsulated in native seed gums coating and its effect on shelf‑life extension of beef fillet

Journal of Food Measurement and Characterization 1 (2021) 1-10

Evaluation of Antioxidant and Antimicrobial Activity of Water‑Soluble Peptides Extracted from Iranian Traditional Kefir

Food Science And Nutrition 27 (2021) 1441-1449

The effect of Amygdalus scoparia Spach and Lepidium sativum L. seed gums on the properties of formulated food supplement for soldiers using Response Surface Methodology

Food Science And Nutrition 9 (2021) 2280-2289

An in-vitro assessment of antifungal and antibacterial activity of cow, camel, ewe, and goat milk kefir and probiotic yogurt

Journal of Food Measurement and Characterization 4 (2020) 1-12

Preparation and evaluation of food-grade nanoemulsion of tarragon (Artemisia dracunculus L.) essential oil: antioxidant and antibacterial properties

JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE 3 (2020) 1-10

Investigating the Potential of the Essential Oil Nanoemulsion of Zataria multiflora Boiss. on the Gene Expression of stx1A and stx2A in Escherichia coli as a Foodborne Pathogen

international journal of enteric pathogens 8 (2020) 44-50

INCREASING OXIDATIVE STABILITY OF PRECOOKED TROUT FILLET USING HERBAL ESSENTIAL OILS

BULGARIAN JOURNAL OF VETERINARY MEDICINE 2 (2019) 1-12

Antioxidant Potential of Eugenia caryophyllus, Satureja hortensis and Artemisia dracunculus Essential Oils in Grape Seed Oil

iranian journal of veterinary medicine 13 (2019) 149-151