High-Methoxyl Apple Pectin Improves Rheological Properties and Storage Stability of the Flavored Probiotic Yogurt Drinks, Compared to Pomegranate Pectin
Bahareh Sarmadi, Parang Nikmaram, Amir-Mohammad Mortazavian-Farsani, Hossein Kiani, Mohammad Mousavi, Elham Khanniri, Reza Mohammadi, Adriano G da Cruz
Published in Applied food biotechnology (01.03.2022)
Published in Applied food biotechnology (01.03.2022)
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Journal Article
Evaluation and prediction of metabolite production, antioxidant activities, and survival of Lactobacillus casei 431 in a pomegranate juice supplemented yogurt drink using support vector regression
Nikmaram, Parang, Mousavi, Seyed Mohammad, Emam-Djomeh, Zahra, Kiani, Hossein, Razavi, Seyed Hadi
Published in Food science and biotechnology (01.12.2015)
Published in Food science and biotechnology (01.12.2015)
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Salt content of processed foods in the Islamic Republic of Iran, and compliance with salt standards
Zendeboodi, Fatemeh, Sohrabvandi, Sara, Khanniri, Elham, Nikmaram, Parang, Fanood, Rozita, Khosravi, Kianoush, Mortazavian, Amir, Gholian, Mohammad, Khorshidian, Nasim
Published in Eastern Mediterranean health journal (29.07.2021)
Published in Eastern Mediterranean health journal (29.07.2021)
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Journal Article
Salt content of processed foods in the Islamic Republic of Iran, and compliance with salt standards/Teneur en sel des aliments transformed en Republique islamique d'Iran et respect des normes relatives au sel
Zendeboodi, Fatemeh, Sohrabvandi, Sara, Khanniri, Elham, Nikmaram, Parang, Fanood, Rozita, Khosravi, Kianoush, Mortazavian, Amir, Gholian, Mohammad, Khorshidian, Nasim
Published in Eastern Mediterranean health journal (01.07.2021)
Published in Eastern Mediterranean health journal (01.07.2021)
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Journal Article
Modeling the Effect of Inulin, pH and Storage Time on the Viability of Selected Lactobacillus in a Probiotic Fruity Yogurt Drink Using the Monte Carlo Simulation
Nikmaram, Parang, Mousavi, Seyed Mohamad, Kiani, Hossein, Emamdjomeh, Zahra, Razavi, Seyed Hadi, Mousavi, Zeinab
Published in Journal of food quality (01.08.2016)
Published in Journal of food quality (01.08.2016)
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