1.

An evaluation of stress impacts on survival of probiotic bacteria in yogurt

دوره 4، شماره 4، اسفند 2021، صفحه 1-6
Noushin Mohajeri؛ Payman Mahasti Shotorbani؛ Afshin Akhondzadeh Basti؛ Zhaleh Khoshkhoo؛ Ali Khanjari

2.

Effect of chitosan coating contain Ajwain essential oil on the shelf-life of chicken breast meat during refrigerated condition

دوره 3، شماره 2، شهریور 2020، صفحه 20-24
Nima Babolanimogadam؛ Ali Khanjari؛ Afshin Akhondzadeh basti؛ Seyed Hasan Sajjadi Alhashem؛ Reza Teimourifard؛ Faramarz Amiri

3.

Physico-chemical properties and viability of Lactobacillus rhamnosus LGG in inulin-enriched Doineh (a traditional Iranian food) during 21-day storage at 4°C

دوره 5، شماره 4، اسفند 2022، صفحه 14-19
Mahdi Azizi Shafa؛ Afshin Akhondzadeh Basti؛ Anousheh Sharifan؛ Ali Khanjari

4.

Shelf-life extension of chicken meat using gelatin-chitosan film containing cinnamon essential oil at refrigeration condition

دوره 5، شماره 2، شهریور 2022، صفحه 26-31
Seyed Alireza Kasaiyan؛ Negin Noori؛ Afshin Akhondzadeh Basti؛ Ali Khanjari

5.

The combined effect of Bacillus coagulans, potassium chloride, and yeast extract on the physicochemical and sensory characteristics of a functional vegetable sausage

دوره 6، شماره 1، تیر 2023، صفحه 8-16
Davoud Soleimani؛ Ramin Khorrami؛ Afshin Akhondzadeh Basti؛ Ali Khanjari

6.

The effect of gelatin films containing Pimpinella anisum essential oil on the microbial and chemical properties of minced beef

دوره 2، شماره 3، اسفند 2019، صفحه 32-38
Shiva Zargar؛ Afshin Akhondzadeh Basti؛ Ali Khanjari

7.

The inhibitory effect of garlic (Allium sativum L.) essential oil nanoliposomes on Shiga-toxin 2 expression in Escherichia coli O157:H7

دوره 2، شماره 1، مرداد 2019، صفحه 6-11
Ali Zabihi؛ Afshin Akhondzadeh basti؛ Ghasem Amoabediny؛ Akram Sadat Tabatabaee Bafroee؛ Ali Khanjari؛ Javad Tavakkoly Bazzaz


سامانه مدیریت نشریات علمی. قدرت گرفته از سیناوب