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1دورية أكاديمية
المؤلفون: Sepideh Sadighbathi, Per E. J. Saris, Saber Amiri, Amin Yousefvand
المصدر: Frontiers in Microbiology, Vol 14 (2023)
مصطلحات موضوعية: postbiotics, yoghurt starters, cheese whey, skim milk, syneresis, Microbiology, QR1-502
وصف الملف: electronic resource
العلاقة: https://www.frontiersin.org/articles/10.3389/fmicb.2023.1276268/fullTest; https://doaj.org/toc/1664-302XTest
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2دورية أكاديمية
المصدر: PLoS ONE, Vol 18, Iss 9, p e0290953 (2023)
وصف الملف: electronic resource
العلاقة: https://journals.plos.org/plosone/article/file?id=10.1371/journal.pone.0290953&type=printableTest; https://doaj.org/toc/1932-6203Test
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3دورية أكاديمية
المؤلفون: Mehdi Zarei, Saeid Rahimi, Per Erik Joakim Saris, Amin Yousefvand
المصدر: Frontiers in Microbiology, Vol 13 (2022)
مصطلحات موضوعية: Biofilm, Pseudomonas fluorescens, Staphylococcus aureus, Bacillus cereus, Escherichia coli O157:H7, Salmonella Typhimurium, Microbiology, QR1-502
وصف الملف: electronic resource
العلاقة: https://www.frontiersin.org/articles/10.3389/fmicb.2022.1053239/fullTest; https://doaj.org/toc/1664-302XTest
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4دورية أكاديمية
المؤلفون: Maryam Ghaderi‐Ghahfarokhi, Amin Yousefvand, Hassan Ahmadi Gavlighi, Mehdi Zarei, Peyman Farhangnia
المصدر: Food Science & Nutrition, Vol 8, Iss 8, Pp 4491-4504 (2020)
مصطلحات موضوعية: Lactobacillus casei, low‐fat yogurt, prebiotic, synbiotic, tragacanth gum, Nutrition. Foods and food supply, TX341-641
وصف الملف: electronic resource
العلاقة: https://doaj.org/toc/2048-7177Test
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5دورية أكاديمية
المؤلفون: Amin Yousefvand, Xin Huang, Mehdi Zarei, Per Erik Joakim Saris
المصدر: Foods, Vol 11, Iss 4, p 523 (2022)
مصطلحات موضوعية: probiotic, kefir, natural kefir starter culture, kefir grain, viscosity, Chemical technology, TP1-1185
وصف الملف: electronic resource
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6دورية أكاديمية
المصدر: Advanced Biomedical Research, Vol 11, Iss 1, Pp 56-56 (2022)
مصطلحات موضوعية: green synthesis, nisin, pseudomonas aeruginosa, silver nanoparticles, Medicine, Biology (General), QH301-705.5
وصف الملف: electronic resource
العلاقة: http://www.advbiores.net/article.asp?issn=2277-9175;year=2022;volume=11;issue=1;spage=56;epage=56;aulast=YazdiTest; https://doaj.org/toc/2277-9175Test
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7
المؤلفون: Aigerim Tuganbay, Amin Yousefvand, Per Erik Joakim Saris
المصدر: Frontiers in Food Science and Technology. 2
الوصول الحر: https://explore.openaire.eu/search/publication?articleId=doi_________::da0d4f547755a0644abeb1ca77afb44dTest
https://doi.org/10.3389/frfst.2022.1045579Test -
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المؤلفون: Amin Yousefvand, Mehrdad Moosazadeh Moghaddam, Masoud Ghorbani, Shirin Mohammadyari, Seyed Ali Mirhosseini, Tahereh Mohammadzadeh
المصدر: Journal of Consumer Protection and Food Safety. 16:117-127
مصطلحات موضوعية: 0301 basic medicine, Veterinary medicine, biology, 030231 tropical medicine, Significant difference, Toxoplasma gondii, 030108 mycology & parasitology, medicine.disease, biology.organism_classification, Toxoplasmosis, Serology, law.invention, 03 medical and health sciences, 0302 clinical medicine, Food Animals, law, biology.protein, medicine, Antibody, Raw meat, Animal species, Agronomy and Crop Science, Polymerase chain reaction, Food Science, Biotechnology
الوصول الحر: https://explore.openaire.eu/search/publication?articleId=doi_________::5f53f5ec54589dd7ae0d79423835fe13Test
https://doi.org/10.1007/s00003-020-01306-wTest -
9
المصدر: International Journal of Dairy Technology. 74:161-169
مصطلحات موضوعية: Bifidobacterium bifidum, Syneresis, Tragacanth, ved/biology, Process Chemistry and Technology, Inulin, ved/biology.organism_classification_rank.species, Bioengineering, Low fat yoghurt, law.invention, chemistry.chemical_compound, Hydrolysis, Probiotic, chemistry, law, Enzymatic hydrolysis, Food science, Food Science
الوصول الحر: https://explore.openaire.eu/search/publication?articleId=doi_________::ab67d847002f7bb9ee324419aaa39b55Test
https://doi.org/10.1111/1471-0307.12742Test -
10
المؤلفون: Mehdi Zarei, Peyman Farhangnia, Amin Yousefvand, Hassan Ahmadi Gavlighi, Maryam Ghaderi-Ghahfarokhi
المصدر: Food Science & Nutrition, 8(8):4491-4504
Food Science & Nutrition, Vol 8, Iss 8, Pp 4491-4504 (2020)مصطلحات موضوعية: low‐fat yogurt, Lactobacillus casei, 030309 nutrition & dietetics, medicine.medical_treatment, prebiotic, tragacanth gum, synbiotic, Population, Inulin, Organoleptic, lcsh:TX341-641, 03 medical and health sciences, chemistry.chemical_compound, 0404 agricultural biotechnology, medicine, Food science, Pectinase, education, 0303 health sciences, education.field_of_study, Syneresis, biology, Chemistry, Tragacanth, Prebiotic, food and beverages, 04 agricultural and veterinary sciences, biology.organism_classification, 040401 food science, lcsh:Nutrition. Foods and food supply, Food Science
الوصول الحر: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::72253ab37c52a5066f463d9b8fb8af7aTest
https://doi.org/10.1002/fsn3.1752Test