يعرض 1 - 20 نتائج من 139 نتيجة بحث عن '"Khomeiri, Morteza"', وقت الاستعلام: 0.54s تنقيح النتائج
  1. 1
    Academic Journal
    Production of soft unripened cheeses using acidic and salty coagulants: Investigation of technological and sensory characteristics

    المؤلفون: Soleimani, Ahmad, Nasrollahzadeh, Ahmad, Khomeiri, Morteza, Dehnad, Danial, Arjeh, Edris

    المصدر: Food Science & Nutrition ; volume 12, issue 5, page 3214-3224 ; ISSN 2048-7177 2048-7177

    الاتاحة: http://dx.doi.org/10.1002/fsn3.3989
    https://onlinelibrary.wiley.com/doi/pdf/10.1002/fsn3.3989

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  2. 2
    Academic Journal
    Application of controlled fermented amaranth supplemented with purslane (Portulaca oleracea) powder to improve technological functionalities of wheat bread

    المؤلفون: Kia, Parvin Shayesteh, Sadeghi, Alireza, Kashaninejad, Mahdi, Zarali, Maryam, Khomeiri, Morteza

    المصدر: Applied Food Research ; volume 4, issue 1, page 100395 ; ISSN 2772-5022

    الاتاحة: http://dx.doi.org/10.1016/j.afres.2024.100395
    https://api.elsevier.com/content/article/PII:S2772502224000088?httpAccept=text/xml
    https://api.elsevier.com/content/article/PII:S2772502224000088?httpAccept=text/plain

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  3. 3
    Academic Journal
    Investigating the antioxidant activity of sesame meal protein hydrolysate produced with fermentation by Bacillus species.

    Alternate Title: بررسی فعالیت آنتی اکسیدانی پروتئین هیدرولیز شده کنجاله کنجد تولیدی با تخمیر توسط گونه های باسیلوس.

    المؤلفون: Raei, Parisa1, Khomeiri, Morteza2 khomeiri@gau.ac.ir, Mahoonak, Alireza Sadeghi2, Moayedi, Ali3, Kashiri, Mahboobeh3

    المصدر: Journal of Food Science & Technology (2008-8787). Feb2025, Vol. 21 Issue 156, p80-91. 12p.

    مصطلحات موضوعية: *PROTEIN hydrolysates, *BACILLUS pumilus, *BACILLUS licheniformis, *BACILLUS subtilis, *BACILLUS (Bacteria)


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  4. 4
    Academic Journal
    Microencapsulation of Streptococcus thermophilus and Lactobacillus bulgaricus bacteria in sodium caseinate and pectin coating.

    Alternate Title: تاثیر ریز پوشانی باکتریهای استرپتوکوکوس ترموفیلوس و لاکتوباسیلوس بولگاریکوس بر خصوصیات فیزیکوشیمیایی و حسی ماست. (Persian)

    المؤلفون: Adinehpour, Fatemeh, Jafari, Seyed Mehdi, Khomeiri, Morteza, Sadeghi, Alireza, Khalili, Soudabeh

    المصدر: Journal of Food Science & Technology (2008-8787); Feb2025, Vol. 21 Issue 156, p137-147, 11p

    مصطلحات موضوعية: SODIUM caseinate, STREPTOCOCCUS thermophilus, SCANNING electron microscopes, INFRARED spectroscopy, ELECTRON microscopes


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  5. 5
    Academic Journal
    Anticancer potential of fermented milk with autochthonous lactic acid bacteria

    المؤلفون: Mahmoudi, Mandana, Khomeiri, Morteza, Saeidi, Mohsen, Davoodi, Homa, Memarian, Ali

    المساهمون: Golestan University of Medical Sciences

    المصدر: Journal of Applied Microbiology ; volume 134, issue 3 ; ISSN 1365-2672

    الاتاحة: https://doi.org/10.1093/jambio/lxad041
    https://academic.oup.com/jambio/advance-article-pdf/doi/10.1093/jambio/lxad041/49357777/lxad041.pdf
    https://academic.oup.com/jambio/article-pdf/134/3/lxad041/49543424/lxad041.pdf

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  6. 6
    Academic Journal
    Development of a whey-based beverage with enhanced levels of conjugated linoleic acid (CLA) as facilitated by endogenous walnut lipase

    المؤلفون: Moslemi, Mona, Moayedi, Ali, Khomeiri, Morteza, Maghsoudlou, Yahya

    المساهمون: Gorgan University of Agricultural Sciences and Natural Resources

    المصدر: Food Chemistry: X ; volume 17, page 100547 ; ISSN 2590-1575

    الاتاحة: http://dx.doi.org/10.1016/j.fochx.2022.100547
    https://api.elsevier.com/content/article/PII:S2590157522003455?httpAccept=text/xml
    https://api.elsevier.com/content/article/PII:S2590157522003455?httpAccept=text/plain

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  7. 7
    Academic Journal
    Optimization of Gamma Aminobutyric Acid Production from Various Protein Hydrolysates by Lactiplantibacillus plantarum MCM4

    المؤلفون: Moayedi, Ali, Zareie, Zahra, Yaghoubi, Forough, Khomeiri, Morteza

    المصدر: التكنولوجيا الحيوية الغذائية التطبيقية; مجلد 9 عدد 4 (2022): Autumn; 287-296 ; Applied Food Biotechnology; Vol. 9 No. 4 (2022): Autumn; 287-296 ; بیوتکنولوژی غذایی کاربردی; دوره 9 شماره 4 (2022): Autumn; 287-296 ; 食品生物技术的应用; 卷 9 编号 4 (2022): Autumn; 287-296 ; 2423-4214 ; 2345-5357

    مصطلحات موضوعية: Fermentation, Lactic acid bacteria, Gamma aminobutyric acid (GABA), protein hydrolysate

    وصف الملف: application/pdf

    Relation: https://journals.sbmu.ac.ir/afb/article/view/38553/29555; https://journals.sbmu.ac.ir/afb/article/view/38553

    الاتاحة: https://journals.sbmu.ac.ir/afb/article/view/38553
    https://doi.org/10.22037/afb.v9i4.38553

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  8. 8
    Academic Journal
    Mycotoxin detoxification of food by lactic acid bacteria

    المؤلفون: Nasrollahzadeh, Ahmad, Mokhtari, Samira, Khomeiri, Morteza, Saris, Per

    المساهمون: Magnus Ehrnroothin Säätiö, Niemi-säätiö

    المصدر: International Journal of Food Contamination ; volume 9, issue 1 ; ISSN 2196-2804

    الاتاحة: http://dx.doi.org/10.1186/s40550-021-00087-w
    https://link.springer.com/content/pdf/10.1186/s40550-021-00087-w.pdf
    https://link.springer.com/article/10.1186/s40550-021-00087-w/fulltext.html

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  9. 9
    Academic Journal
    Acute toxicity and anti-enterotoxigenic activity of pigment extracted from Micrococcus roseus.

    المؤلفون: Yolmeh, Mahmoud, Khomeiri, Morteza, Ghaemi, Ezzatollah, Şilbir, Mehmet Selim

    المصدر: Brazilian Journal of Microbiology; Jun2024, Vol. 55 Issue 2, p1753-1758, 6p


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  10. 10
    Academic Journal
    Development of halochromic electrospun labels for non-invasive shelf life assessment of rainbow trout ( Oncorhynchus mykiss): Incorporation of barberry anthocyanin extract in protein-based smart packaging

    المؤلفون: Aliakbari, Faezeh Sadat, Kashiri, Mahboobeh, Ghorani, Behrouz, Khomeiri, Morteza, Jafari, Seid Mahdi

    المصدر: Food Science and Technology International ; ISSN 1082-0132 1532-1738

    الاتاحة: http://dx.doi.org/10.1177/10820132231219779
    http://journals.sagepub.com/doi/pdf/10.1177/10820132231219779
    http://journals.sagepub.com/doi/full-xml/10.1177/10820132231219779

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  11. 11
    Academic Journal
    Development of camel and cow's milk, low‐fat frozen yoghurt incorporated with Qodume Shahri ( Lepidium perfoliatum) and cress seeds ( Lepidium sativum) gum: Flow behavior, textural, and sensory attributes' assessment

    المؤلفون: Azari‐Anpar, Mojtaba, Khomeiri, Morteza, Daraei Garmakhany, Amir, Lotfi‐Shirazi, Sorour

    المصدر: Food Science & Nutrition ; volume 9, issue 3, page 1640-1650 ; ISSN 2048-7177 2048-7177

    الاتاحة: http://dx.doi.org/10.1002/fsn3.2139
    https://onlinelibrary.wiley.com/doi/pdf/10.1002/fsn3.2139
    https://onlinelibrary.wiley.com/doi/full-xml/10.1002/fsn3.2139

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  12. 12
    Academic Journal
    Embedding probiotic bacteria into the edible films: antibacterial activity and survival in simulated gastrointestinal condition.

    المؤلفون: Shahrampour, Dina, Khomeiri, Morteza, Kashiri, Mahboobeh, Razavi, Seyed Mohammad Ali

    المصدر: Journal of Food Measurement & Characterization; Mar2024, Vol. 18 Issue 3, p1947-1957, 11p

    مصطلحات موضوعية: EDIBLE coatings, ANTIBACTERIAL agents, PROBIOTICS, LACTOBACILLUS acidophilus, POLYSACCHARIDES, LACTOBACILLUS plantarum, FOOD packaging design


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  13. 13
    Book
    Non-LAB Bacterial Probiotic ; Next-Generation Probiotic, Bacillus Spp., Clostridium butyricum

    المؤلفون: Khomeiri, Morteza, Taheri, Sima, Nasrollahzadeh, Ahmad

    المصدر: Handbook of Food Bioactive Ingredients ; page 1-28 ; ISBN 9783030814045 9783030814045

    الاتاحة: http://dx.doi.org/10.1007/978-3-030-81404-5_42-1
    https://link.springer.com/content/pdf/10.1007/978-3-030-81404-5_42-1

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  14. 14
    Academic Journal
    Lactobacillus Species from Iranian Jug Cheese: Identification and Selection of Probiotic Based on Safety and Functional Properties

    المؤلفون: Mahmoudi, Mandana, Khomeiri, Morteza, Saeidi, Mohsen, Davoodi, Homa

    المصدر: التكنولوجيا الحيوية الغذائية التطبيقية; مجلد 8 عدد 1 (2021): Winter; 47-56 ; Applied Food Biotechnology; Vol. 8 No. 1 (2021): Winter; 47-56 ; بیوتکنولوژی غذایی کاربردی; دوره 8 شماره 1 (2021): Winter; 47-56 ; 食品生物技术的应用; 卷 8 编号 1 (2021): Winter; 47-56 ; 2423-4214 ; 2345-5357

    مصطلحات موضوعية: ▪ Antibacterial ▪ Adhesion assay ▪ Gastrointestinal tract ▪ Jug cheese ▪ Lactobacillus ▪ Probiotic

    وصف الملف: application/pdf

    Relation: https://journals.sbmu.ac.ir/afb/article/view/29253/26357; https://journals.sbmu.ac.ir/afb/article/view/29253

    الاتاحة: https://journals.sbmu.ac.ir/afb/article/view/29253
    https://doi.org/10.22037/afb.v8i1.29253

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  15. 15
    Academic Journal
    Preparation and evaluation of goat cream cheese analogue for phenylketonuria.

    المؤلفون: Soleimani, Ahmad, Maghsoudlou, Yahya, Khomeiri, Morteza, Sadeghi‐Mahonak, Ali Reza

    المصدر: International Journal of Dairy Technology; Feb2024, Vol. 77 Issue 1, p212-223, 12p

    مصطلحات موضوعية: CREAM cheese, GOAT cheese, GOAT milk, PHENYLKETONURIA, WHEY protein concentrates, CHEMICAL properties


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  16. 16
    Academic Journal
    Development of casein‐based nanoencapsulation systems for delivery of epigallocatechin gallate and folic acid

    المؤلفون: Malekhosseini, Parisa, Alami, Mehran, Khomeiri, Morteza, Esteghlal, Sara, Nekoei, Abdo-Reza, Hosseini, Seyed Mohammad Hashem

    المصدر: Food Science & Nutrition, 7(2):519-527

    مصطلحات موضوعية: nanoencapsulation, EGGC, folic acid, re-combined casein micelle

    Relation: https://repository.publisso.de/resource/frl:6423989; https://doi.org/10.1002/fsn3.827

    الاتاحة: https://repository.publisso.de/resource/frl:6423989
    https://doi.org/10.1002/fsn3.827

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  17. 17
    Academic Journal
    Preparation and evaluation of goat cream cheese analogue for phenylketonuria

    المؤلفون: Soleimani, Ahmad, Maghsoudlou, Yahya, Khomeiri, Morteza, Sadeghi‐Mahonak, Ali Reza

    المصدر: International Journal of Dairy Technology ; volume 77, issue 1, page 212-223 ; ISSN 1364-727X 1471-0307

    الاتاحة: http://dx.doi.org/10.1111/1471-0307.13030
    https://onlinelibrary.wiley.com/doi/pdf/10.1111/1471-0307.13030

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  18. 18
    Academic Journal
    Fabrication and Characterization of Polyethylene Nanocomposite Films Containing Zinc Oxide (ZnO) Nanoparticles Synthesized by a Cost-Effective and Safe Method

    المؤلفون: Zabihi, Erfan, Majidi, Hoomaan Joz, Pasarvi, Sina Kazemi, Shahrampour, Dina, Goudarzi, Alireza, Khomeiri, Morteza, Hajiabdolrasouli, Mehdi, Babaei, Amir

    المصدر: Journal of Macromolecular Science, Part B ; volume 57, issue 10, page 645-659 ; ISSN 0022-2348 1525-609X

    الاتاحة: https://doi.org/10.1080/00222348.2018.1507157
    https://www.tandfonline.com/doi/pdf/10.1080/00222348.2018.1507157

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  19. 19
    Academic Journal
    Nanoencapsulation of d-limonene within nanocarriers produced by pectin-whey protein complexes

    المؤلفون: Ghasemi, Sanaz, Jafari, Seid Mahdi, Assadpour, Elham, Khomeiri, Morteza

    المساهمون: Iran National Science Foundation, Iran Nanotechnology Initiative Council

    المصدر: Food Hydrocolloids ; volume 77, page 152-162 ; ISSN 0268-005X

    الاتاحة: http://dx.doi.org/10.1016/j.foodhyd.2017.09.030
    https://api.elsevier.com/content/article/PII:S0268005X17313966?httpAccept=text/xml
    https://api.elsevier.com/content/article/PII:S0268005X17313966?httpAccept=text/plain

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  20. 20
    Review
    Mycotoxin detoxification of food by lactic acid bacteria

    المؤلفون: Nasrollahzadeh, Ahmad, Mokhtari, Samira, Khomeiri, Morteza, Saris, Per

    المساهمون: Department of Microbiology, Helsinki Institute of Urban and Regional Studies (Urbaria), University of Helsinki, Desulfovibrio and Parkinson's disease

    مصطلحات موضوعية: Detoxification yield, Metabolites, Preservation enhancement, Supplementation with LAB, Synthetic preservatives, 11832 Microbiology and virology

    وصف الملف: application/pdf

    Relation: This work was supported by the Magnus Foundation under grant number 10–8352-12 and Niemi Foundation under grant number 20190109.; Nasrollahzadeh , A , Mokhtari , S , Khomeiri , M & Saris , P 2022 , ' Mycotoxin detoxification of food by lactic acid bacteria ' , International journal of food contamination , vol. 9 , no. 1 , 1 . https://doi.org/10.1186/s40550-021-00087-w; ORCID: /0000-0001-7330-4177/work/129612072; http://hdl.handle.net/10138/354933; 382d2c50-dc67-4269-856d-1b15316ee70c; 85122651501

    الاتاحة: http://hdl.handle.net/10138/354933

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