دوره و شماره: دوره: 3 شماره: 3
تعداد مقالات: 6

Antimicrobial Activities of Probiotic Yogurts Flavored with Peppermint, Basil, and Zataria against Escherichia coli and Listeria monocytogenes

صفحه 79 - 86   دوره 3    شماره 3
Azizkhani , M. Tooryan, F.

Impacts of Dehydroacetic Acid and Ozonated Water on Aspergillus flavus Colonization and Aflatoxin B1 Accumulation in Iranian Pistachio

صفحه 87 - 92   دوره 3    شماره 3
Esmaeilzadeh Nooghi, M Jafari, A A Sedighi Khavidak, S Jafari, H

Food-Borne Protozoan Infection in HIV+/AIDS Patients and Healthy Individuals: A Case-Control Study in Iran

صفحه 93 - 96   دوره 3    شماره 3
Anvari-Tafti, M.H. Teimourzadeh-Baboli, A. Ghafourzadeh, M. Eslami, G.

Comparative Evaluation of Phytochemical, Antioxidant, and Antibacterial Properties from the Essential Oils of Four Commonly Consuming Plants in Iran

صفحه 107 - 113   دوره 3    شماره 3
Hashemi, M. Aminzare, M. Jahani, T. Keshavarzi, H. Raeisi, M. Sadeghi, M. Jebelli Javan, A Mirahahidi, M. Tepe, B.

Microbial Contamination of Commercial and Traditional Doogh Dairy Products in Lorestan Province of Iran

صفحه 114 - 116   دوره 3    شماره 3
Hatamikia, M. Sepahvand, R. Aminzare, M. Bahmani, M. Hassanzad Azar, H. Parsaei, P.

Effects of Damask Rose (Rosa damascena Mill.) Extract on Chemical, Microbial, and Sensory Properties of Sohan (an Iranian Confection) During Storage

صفحه 97 - 106   دوره 3    شماره 3
Akhavan, H.R. Zarezadeh Mehrizi, R.
دانشگاه شهید بهشتی
Anonymous peer review
فارسی - Persian
داوری یک سو ناشناس